Eight of the city's highest-profile chefs shared kitchen space March 13 at Gallerie, the restaurant inside the new Hilton Columbus Downtown, for the first Chefs Collective Dinner.

Eight of the city's highest-profile chefs shared kitchen space March 13 at Gallerie, the restaurant inside the new Hilton Columbus Downtown, for the first Chefs Collective Dinner. The knockout eight-course meal included: tuna tartare courtesy of L'Antibes chef Matt Litzinger; roasted Alaskan halibut from Capital Club's Chris Bee; Dungeness crab from Worthington Inn chef Tom Smith; pheasant three ways from Veritas chef Josh Dalton; braised veal short ribs from G. Michael's chef David Tetzloff; sous vide lamb loin from Gallerie's Bill Glover; seared foie gras from Sage chef Ryan Beck; and a dessert trio from Gallerie's pastry chef Caryn MacDonald. Proceeds went to the Mid-Ohio Foodbank.

Photos by Jodi Miller