S.F. Squad Snags Silver at Asian Culinary Battle in Taipei

SF Asian Chefs Association
Team USA (in red) reacts to winning Silver.
​In its third appearance at the Taipei World Culinary Contest, Team USA brought home Silver. The squad was composed of five chefs from S.F., all members of the San Francisco Asian Chefs Association: Philippe Striffeler of Hotel Nikko, Ty Mahler of Roy's, Scott Whitman of Sushi Ran, Arturo Moscoso from the Inn at Spanish Bay in Pebble Beach, and Damon Bartham of the California Culinary Academy. For the first time ever, the S.F. team advanced to the second day of the competition. The final elimination round on day three was between Northern Taiwan, which scored the Grand Prize, and Fuzhou, which took home Gold.

Judge Susur Lee, the famed Toronto chef who recently opened Shang in New York City, told Swiss-born Striffeler that the judges were amazed that a team with no Asian members got so far in the competition. According to Philippe's wife Marcia, who blogged the cook-off, the judges considered Team USA to be the absolute best at presentation and innovation.

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