The event will see up-and-coming chefs at chef de partie level or below each create, cook and serve a dish to a full restaurant on 8 May.
Those taking part include Keiran Bellerby from Hispi, Rosie Maguire who is currently studying at the University of Derby, Zarka Hussain from The French, and Jack Huxley from Sticky Walnut.
The event is designed to offer valuable experience to chefs in the early stages of their careers.
It is part of The TMRW project, a collaborative scheme run by Duck & Waffle chef director Dan Doherty, food write Anna Sulan Masing and Burnt Truffle general manager Emma Underwood, which aims to nurture future hospitality talent.
Since launching in 2015 the project has expanded to include front-of-house initiative The Switch and the Industry Talks events.
The first Chefs of Tomorrow event this year took place at Charlotte's W5 in London with chefs from Cabotte, Charlotte's Place, Duck & Waffle and Nat*ve taking part.
Hispi is the third site from Usher, who is also behind North West restaurants Sticky Walnut, Burnt Truffle and the upcoming Wreckfish.
For more information and tickets to Chefs of Tomorrow see here.