David Bernahl, a Pebble Beach Food & Wine co-founder and former haberdasher, was omnipresent.

Ray’s & Stark Bar executive chef Kris Morningstar also made the trek from L.A. and prepared two dishes, including octopus with burrata, salsa Calabrese, charred broccolini, and sunflower seeds.

Brooke Williamson & Nick Roberts have two restaurants in L.A., and they represented The Tripel with a pork cheek, pea puree, and Collard green slaw dish.

Dean Fearing from Fearing’s in Dallas served braised pork street tacos with smoky tomatillo avocado salsa, and cotija.

FIG Santa Monica chef Ray Garcia crafted Nose to Tail Tamales with “everything but the intestines and blood.”

Matthew Accarrino drove south from San Francisco’s SPQR to cook at Pebble.

Accarrino served Asparagus Panna Cotta with smoked Skuna Bay salmon, salmon roe, and consommé.

Susan Spicer, chef-owner of Bayona and Mondo prepared two dishes for the Lexus Grand Tasting: smoked duck, cashew butter & pepper on sweet potato brioche; and crawfish beignets with black-eyed pea relish.

M.B. Post executive chef David LeFevre enjoys Asian cuisine and served Spiced Pig Ear & Shrimp Spring Rolls with chicharrones, and rau ram.

Carmen Quagliota + Michael Romano of Union Square Hospitality Group served two dishes, including stracciatella with spring vegetables, asparagus puree, red pepper and breadcrumbs.

Eater LA editor Kat Odell helped support a longtime friend at Union Square Hospitality Group by serving short ribs.

The NoMad chef Abram Bissell served sea urchin panna cotta with green apple & king crab.

Qupé poured several wines at the Lexus Grand Tastings, including 2009 Roussanne, from a three-acre lot on a Bien Nacido hillside estate. I also enjoyed Gruet Extra Dry sparkling wine from Albuquerque, New Mexico.

Matthew Lightner from New York’s Atera served Dried Beet & Sea Urchin with trout roe and ash-coated beet that the chef described as “natural food coloring.”

Kelly Liken showcased Rocky Mountain Elk in a carpaccio with bulgur tabbouli & stone ground mustard aioli.

Justin Cogley, who just picked up a Food & Wine Best New Chef award, had one of the shortest commutes to the fest of any chef, from Aubergine at L’Auberge Carmel.

Cogley plated Dungeness Crab, Young Coconut, Rau Ram & Peanut.

MARKET chef-owner Carl Schroeder presided over my most memorable San Diego County meal, and I made sure to tell him.

Schroeder served the most ambitious plate at the Lexus Grand Tastings: Miso Glazed Black Cod & Udon Noodles, Nori-Prawn Cracker, Kimchee, and Five Spiced Hot & Sour.

Dominque Crenn earned two Michelin stars in San Francisco for her refined Atelier Crenn.

Crenn gathered Grains & Seeds, Smoked Trout Roe & Dashi for her tasting dish.

John Cox from Sierra Mar at Post Ranch Inn created the Grand Tastings’ most graphic dish, titled Operation Paddlefish. An entire splayed paddlefish with exposed roe, joined crème fraîche in tiny potato cups.

Thomas McNaughton plated goat curds & whey with spring vegetables & preserved lemon.

Mark Gaier & Clark Frasier served MC Lobster Reuben with Mom’s Cole Slaw, Remoulade, Bacon, Bread & Butter Pickles; and Duck Confit Flutes with Herbs, Scallions, Lettuce & Spicy Hoisin Sauce.

Adam Mali from Mandarin Oriental San Francisco found inspiration in Korea for the tasting.

Mali served Local Albacore Bulgogi with Kimchee Vinaigrette, Charred Scallion, trout roe, and sea asparagus.

Richard Reddington crafted Meatballs with beef, pork, veal, bread, cheese, and egg.

Michelle Lee from Coast Luxury Management’s Restaurant 1833 served Hot Buttered Rum Donuts.