Chef Dean Hottle presented grilled ahi tuna on a bed of yellow tomatos plus asparagus tips, mushrooms, olives, mangoe and more. The St. Regis Chef Cha

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Chef Dean Hottle presented grilled ahi tuna on a bed of yellow tomatos plus asparagus tips, mushrooms, olives, mangoe and more. The St. Regis Chef Challenge at the Park Silly Sunday Market featured Chef Jean Louis and Snake Creek Grill Chef Dean Hottle.

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Photo credit: © Andrey Dmitriev / Alamy / Afripics
License: Royalty Free
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Keywords: dinner, dish, food, grow, lunch, meal, noperson, plate, salad, vegetable