Chef/event

As a nod to the cinematic theme, “Lights, Camera, Taste,” the award show programs were printed in 3-D and accompanied by a pair of retro-style 3-D glasses.

Upstairs on the mezzanine level, V.I.P. guests enjoyed a private post-ceremony dinner at tables decorated with centerpieces of bright pink peonies.

Since no movie night would be complete without popcorn, staffers filled on-theme paper bags with the snack for guests in the lobby.

Mestizo's Aarón Sánchez was influenced by the Mexican film Like Water for Chocolate, serving up lamb enchiladas with mole negro to the crowd.

David Myers of Hinoki & the Bird served his "Candy Bar With Magic"—a green-tea-filled chunk of candy inspired by the Harry Potter films.

Chef John Suley served a dish inspired by Ang Lee's film Eat Drink Man Woman: hamachi crudo with Osetra caviar, cauliflower, shiso, and lemongrass.

Café Boulud chef Gavin Kaysen served braised octopus with sea urchin, coconut, avocado, and cilantro, taking inspiration from the setting of Cast Away.

Kaysen’s station was decorated with Cast Away-inspired details, including FedEx boxes, coconuts, vases filled with goldfish, and Wilson the volleyball.

Chef Christopher Lee of Sophia's in Philadelphia handed out smoky baby back ribs with Georgia peach glaze, a plate inspired by the 1977 comedy Smokey and the Bandit.

Chef Frank Maldonado, who was behind the Rums of Puerto Rico-sponsored station, looked to The Rum Diaries as inspiration for his green pigeon peas and plantain dumplings with rum sauce.

Pulp Fiction inspired chef Nate Appleman to serve mini cheeseburgers—a cheeky nod to the movie’s famous “Royale with Cheese” dialogue.

Mila chefs Allison Vines-Rushing and Slade Rushing whipped up crispy alligator with blood orange marmalade and mustard oil, a dish inspired by Beasts of the Southern Wild.

The inspiration behind Jean-François Bruel's Liberty Farm roasted duck breast with turnips, spinach, and sauce au sang was the 1978 murder mystery Who's Killing the Great Chefs of Europe?

Sideshow chef Nicole Plue looked to Jaws to inspire her saltine cracker toffee. The station included a film still of Robert Shaw's character, Quint, eating the classic crackers.

As a nod to the 2001 movie Tortilla Soup, Traci des Jardins whipped up tortilla soup, of course.

Grant Achatz and his team from the Aviary brought in several infusion vessels to house their 20,000 Leagues Under the Sea-inspired cocktail, which was flavored with lemon peel, three kinds of seaweed, oolong tea, and lychees.

Momofuku Milk Bar pastry chef Christina Tosi was simply inspired by the concept of movie night, offering up her popcorn-, pretzel-, and birthday-flavored cake truffles.

Sponsor Valrhona’s station was of course inspired by Willy Wonka and the Chocolate Factory. Chefs Sarah Kosikowski and Derek Poirier served up an indulgent dessert called “the Golden Ticket,” a dark chocolate pot de crème with mango pearls, almond banana rocher, and coconut whipped ganache.

Scarface inspired the crispy foie gras and duck "cigars" served by chef Douglas Rodriguez.

Inspired by the documentary Jiro Dreams of Sushi, chef Todd English offered fresh sushi and sake pairings.

San Francisco's Michael Mina looked to the '80s movie Splash to inspire his dish of chilled Maine lobster in an edible shell with uni and kanzuri.

Stranger Than Fiction was the inspiration behind Chicago chef Mindy Segal's brown sugar Tcho chocolate chip cupcakes with vanilla bean and malted milk liquid centers, served alongside assorted chocolate chip cookies.

The Godfather inspired Jonathan Benno and Richard Capizzi to serve braised pork spare ribs Sicilian-style.

Mozza chefs Nancy Silverton and Matt Molina served caprese, a concoction of burrata with basil pesto and rosemary-infused tomatoes with a baguette crouton, taking inspiration from Attack of the Killer Tomatoes.

Chef Rick Bayless's cochinita pibil, a concoction of slow-roasted achiote-marinated pork, pickled onions, and habanero salsa served on a black bean tamalon, inspired by Once Upon a Time in Mexico.

Aureole chef Pierre Poulin whipped up an all-American salted caramel apple pie, inspired by Moneyball.

Yuhi Fujinaga of the Sea Grill served swordfish pastrami sandwiches with pickled ramps and whole grain mustard. To match the theme inspired by The Perfect Storm, the bites were served on mini "boats" and placed on an ice sculpture, which was decorated with shells and netting.

Inspired by The Wizard of Oz, chef David Burke served push-pops of foie gras, crab cake, and chicken liver, followed by cheesecake lollipops.

Providence chef Michael Cimarusti looked to A River Runs Through It to inspire his dish of kelp-cured salmon, smoked whipped cream, and crispy buckwheat and salmon skin.

For a twist on The Godfather, Nobu chef Toshio Tomita created "The Cod Father," black cod served over butter lettuce.

Jacques Torres was influenced by Willy Wonka & the Chocolate Factory, naturally, to create his "everlasting" frozen hot chocolate and "fizzy lifting" piña colada chocolate shots.

Barbuto chef Jonathan Waxman served a hearty dish of chicken and fries with watercress and salsa verde, inspired by Raging Bull.

Chef Rick Moonen of RM Seafood served coffee shakes with chocolate-covered bacon strips, inspired by Pulp Fiction.

White House chef Bill Yosses was influenced by Le Charme Discret de la Bourgeoisie to create a simple dessert of angel food cake with local strawberries.

Co-owner and executive chef of the Spotted Pig April Bloomfield whipped up her "game" pie, inspired by Babette's Feast.

Chef Ben Ford was influenced by Some Like It Hot to create a fresh dish of ceviche and spicy pickled peppers served on a crispy shell.

Alfred Portale served goat cheese custard with fava beans, ramps, pickled mushrooms, and shaved summer truffle, inspired by the film Five Easy Pieces.

Spanglish was the inspiration behind Marco Moreira's dish, a concoction of free-range chicken liver mousse with pickled ramps and artichokes.

Jonathan Benno and Richard Capizzi's tramezzini, served with Nutella and latte-flavored gelato, was inspired by the film Bianca.

Chefs Daniel Boulud and Gavin Kaysen of Café Boulud and Richard Rosendale of the Greenbrier were influenced by Grumpy Old Men to create their black bass crudo with black garlic, cilantro, and fried lotus root.

Andrea Reusing of Lantern looked to Chungking Express to create her dish of Korean-fried poulet rouge chicken, served with summer pickles.

Chef Marc Forgione served a raw tuna dish inspired by Jaws.

With the film Waitress in mind, Mindy Segal served several petite pies: Georgia peachy keen hand pie, strawberry oasis pie (pictured), and New York-style cheesecake with poached bing berries.

Goodfellas was the inspiration behind Andrew Carmellini's duck meatballs with cherry mostarda.

Tocqueville chef Michael Gabriel modeled his ice cream dessert, titled "The Dark and Stormy," after The Perfect Storm.

An American in Paris influenced Joachim Splichal's scallop sandwich, which was served with caviar and lemon créme fraîche.

Chef Larry Forgione, also inspired by Spanglish, served a warm moral and fava bean ragout with wild leek polenta.

A prop cow stood sentry at the entrance to the meat-centric event.

The panel of judges, which included chef Graham Elliot and Splash editor Molly Each, sampled burgers with Blue Moon beer.