Coveted CHEF OF CHEFS Title Along with $5K Awarded to Chef Edgar Morales from Del Frisco at 21st Wine & Food Week 2025

Wine & Food Week 2025 is Crushing It! The 21st Annual celebration wrapped up a slate of events in The Woodlands May 31 with a $5,000 check presentation to Chef Edgar Morales of Del Frisco who crushed it in the Chef of Chefs competition at the grand finale that brought together culinary stars and wine lovers from across the U.S.

The ultimate culinary showdown at The Wine Rendezvous Grand Tasting & Chef Showcase where 38 chefs participated in a fierce culinary battle bringing their A-game to claim the crown of Chef of Chefs. The Wine Rendezvous Grand Tasting & Chef Showcase was the ultimate adult playground.

Guests sipped from a selection of hundreds of wines like the Antinori Tiganello, Silver Oak, Col Solare Cabernet, and a Ceretto Barolo.

They also dined on Rosemary sourdough crust manchego basque cheesecake with a rioja reduction and a crispy sliceof jamon iberico on top by Chef Tim De St. Remy from Duchess; Cocoa rubbed smoked brisket nigiri with a raisin mole, egg yolk jam, and fermented garlic chili oil made by Chef Esai Negrete from Loro Asian Smokehouse & Bar; Malay Pie Tee-Crispy pork lard pastry cup with mixture of shredded Chinese turnip, carrots, green beans, dried shrimp, sweet snow crab, prawn and shredded egg crepe on top drizzled with chili oil created by Chef Marvin He from Phat Eatery; Texas Hill Country Goat Heart Arancini. Locally sourced cabrito heart braised in Hill Country red wine, folded into Texas rice with native pecans and local cheddar, golden blue cornmeal crust, vibrant prickly pear foam, and house-made smoked achiote tomato reduction from Chef Jared Campbell from Experience a Chef in Fredericksburg, TX.

These decadent bites were competed for the Chef of Chefs Award judged by an esteemed chef and culinary-trained food media panel. People’s Choice Award for best dessert went to Kady Miller of Alchemy Bake Lab.

Chef Edgar Morales, Del Frisco took top honors including a $5,000 cash prize for his Sweet twice baked Tamale Cakes with a creamed tomatillo sauce inspired by his Mexican roots. Second Place and $750.00 cash prize went to Chef Richard Huber, Swift & Company for Grilled Baby Octopus with corn velouté, lemon verbena crème fraîche, scallion ash, and huitlacoche tuile, marinated in black garlic and chili crisp, finished with finger lime, green onion flowers, and dried piquín powder. Third place and a $500 cash prize went to Chef Ever De Pena, Ever Restaurant Aruba for Asado negro with cashew puree with shaved truffles. A traditional dish in Aruba and Venezuela.

“This year marked our 21st annual celebration—we’re officially of age, and more than ready to raise a glass to the journey we began over two decades ago,” remarked Wine & Food Week Co-Founder Constance McDerby.

“Back then, my husband and partner, Clifton and I had a dream: to create the region’s first multi-day wine and food event. I can say with full hearts and full glasses—it’s a dream that has far exceeded anything we imagined. The theme this year was ‘Crushing It,’ and indeed, we did. Not just grapes—but expectations, boundaries, and every milestone we once thought was a finish line,” concluded McDerby.

For more Wine & Food Week fun, make plans to attend the upcoming Platinum Wine Vault Friday September 19 at Bayway Cadillac and the H-E-B Wine Walk on Thursday, October 2. Information at
www.wineandfoodweek.com.

Photos courtesy of Wine & Food Week