The head chef at Allie’s Vegan Pizzeria and Café is a finalist in vegan cooking competition.

Pavel Nosov will compete Aug. 4 in Daly City, California, in Vegan FoodService’s Plated Plants Creative Chefs Competition.

Finalists will have an hour to prepare their plate. Plates will be judged on use of vegan ingredients, presentation, taste, creativity and craftsmanship, ingredient compatibility and nutritional balance.

First place is $1,000. Second place wins $500.

There are five finalists in all.

The other four are: Monica De Alba, chef and instructor, Santa Barbara City College Culinary Arts Program;  Thayer Johnson, executive chef, Castlewood Country Club in Pleasanton, California; Jay Perry, chef de cuisine, Oregon State University, Corvallis, Oregon; and Jacques Wilson, executive chef, El Camino Hospital, Mountain View, California.

Allie’s opened in March 2015. Owner Atania Gilmore, an avid trail runner, had adopted a vegan diet two and a half years earlier. June 5, the restaurant was damaged in a fire. It could remained closed for three to six months.

For more information about the competition, visit veganfoodservice.com/vegan-chef-competition/

For more information about Allie’s, visit www.facebook.com/alliesveganpizzeriacafe.

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