Brigham Young University chef wins Continental title in Culinary Challenge

DENVER, COLORADO – Brigham Young University Chef de Cuisine AJ Tan has earned first place in the National Association of College & University Food Services (NACUFS) 2026 Continental Culinary Challenge. The live cooking competition, held this week at the University of Denver, was part of NACUFS Engage: Continental, an educational and networking conference for campus dining professionals.  

Tan will move on to compete at the NACUFS 2026 National Conference on July 15 in New Orleans, where he will face off against other regional winners from across the country. 

In addition to earning first place, Tan earned a gold medal from the American Culinary Federation (ACF), which adjudicated the competition.  

“I was both surprised and deeply honored,” Tan said. “We began developing our recipe back in December 2025 and dedicated the following five months to weekly practice, continuously refining every detail with the guidance of my mentors.” 

Born in the Philippines, Tan has a degree from the International Culinary Arts Academy Cebu. He has worked in hospitality in the Philippines and the U.S., joining BYU Dining Services in 2022. 

Tan said it was a privilege to represent BYU and to showcase the skill and dedication of chefs working in the collegiate dining sector.  

Also earning gold medals were Jake Gandy of the University of Utah in second place and Carlyle Watt of the University of Idaho in third place. Destiny Murray of Laramie County Community College earned a bronze medal. 

Launched in 2001, the NACUFS Culinary Challenge celebrates the exceptional culinary talent in collegiate foodservice. Each year, chefs create an original, nutritionally balanced dish featuring a designated protein, competing on organization, technique, and taste—all judged on a 100-point scale. 

The NACUFS Culinary Challenge is sponsored by Cintas. For more information, visit www.NACUFS.org/Events/Culinary-Challenge. 

About NACUFS 

The National Association of College & University Food Services (NACUFS) has been supporting excellence in collegiate dining since 1958. Through education, networking, and programs like the Culinary Challenge, NACUFS empowers food service professionals to innovate and lead on campus.