Wright Harrison, a 2006 graduate of the Culinary Institute of America, currently works as food and beverage manager for SMG Richmond, which manages the Richmond Coliseum, the Landmark Theater and Richmond CenterStage. He has also worked as a line cook at Lemaire and as sous chef at The Compound Restaurant in Santa Fe, N.M.

The Allure of the Seas Culinary Challenge invited Culinary Institute alumni to create an original recipe that could be featured at the ship’s restaurant, 150 Central Park. Participants were also required to submit a video demonstrating the preparation of the dish.

From now through Sunday (July 18), supporters of the finalists can cast votes online for the chef they think should win. The person with the highest number of votes will be named the “fan favorite” and will be awarded additional points to his or her overall score.

Harrison’s recipe is a new interpretation of cioppino, a classic Italian fish stew. His version has fire-roasted tomato coulis, diver scallops, clams, mussels and sourdough crostini with olive relish and basil oil. You can watch the video of his presentation and vote at the Allure of the Seas Culinary Challenge website. If you vote, you are also entered to win a trip for two on the ship.

Each of the finalists will participate in one last challenge at the Culinary Institute’s Hyde Park, N.Y., campus on Aug. 5 and 6.