Chef Jonathan Scinto elevates luxury tapas with his award-worthy dish: a 24K Gold Leaf Wagyu Katsu Sando. Featuring tender Full Blood Wagyu Ribeye from Back Creek Wagyu and a sweet, tangy Katsu sauce, this sandwich is panko-breaded, deep-fried, and served on Japanese milk bread. Wrapped in 24kt gold leaf and topped with black lumpfish caviar for added saltiness, it’s a masterpiece of flavor and artistry. Don’t miss Chef Scinto in the World Championship with this show-stopping creation!

Chef Jonathan Scinto is in the spotlight at the World Food Championship Chef Category Round One, showcasing a stunning dish made from Back Creek Wagyu. This video offers exclusive footage and interviews with talented chefs as they prepare their culinary creations. Watch as they highlight their skills and creativity under pressure, with judges seeking the best in flavor, technique, and innovation!

Chef Jonathan Scinto reflects on his journey at the World Food Championships, emphasizing the crucial support from his sponsor, Back Creek Wagyu. Their premium Wagyu beef was vital to his culinary creations. In this interview, he shares his experience, gratitude for his sponsors, and passion for creating unforgettable dishes. Whether you're into food competitions or premium Wagyu, this interview offers a glimpse into culinary excellence. Be sure to like, comment, and subscribe for updates!

Join Chef Jonathan Scinto in an exclusive interview as he explains why Back Creek Wagyu is his top choice over prime beef. He highlights its exceptional marbling, rich flavor, and superior tenderness, making it a favorite among chefs and food enthusiasts. Discover what sets Back Creek Wagyu apart and its rising fame in the culinary world. Don't miss Chef Jonathan's expert tips on how to elevate your cooking with this premium beef!