Cal Poly chef wins Pacific title in Culinary Challenge

Cal Poly chef wins Pacific title in Culinary Challenge

Arthur Dulin advances to national competition in New Orleans

SEATTLE, WASHINGTON – California Polytechnic State University Sous Chef Arthur Dulin has earned first place in the National Association of College & University Food Services (NACUFS) 2026 Pacific Culinary Challenge. 

The live cooking competition, held Tuesday afternoon at the University of Washington, was part of NACUFS Engage: Pacific, an educational and networking conference for campus dining professionals. Dulin will advance to compete at the NACUFS 2026 National Conference on July 15 in New Orleans, facing off against other regional winners from across the country.

In addition to the regional title, Dulin earned a silver medal from the American Culinary Federation (ACF), which adjudicated the competition, for his dish: Thai red curry catfish with okra and crispy coconut rice cakes and catfish pomelo salad garnished with crispy okra.

When his name was announced, Dulin said he was filled with both excitement and gratitude.

“I’m just proud to have a chance to compete,” he said. “Hearing my name called, it was a lot of smiles and happiness. I’m very thankful for the opportunity to showcase what I can do.”

Dulin, who enjoys bringing an international flair to campus dining at Cal Poly, said advancing to nationals is something that energizes both his team and the students he works with.

“I’m really proud of that,” Dulin said. “I’m proud my coworkers can call me a colleague, and I’m proud that the students can pick my brain and talk about food.”

His culinary perspective has been shaped by both formal training and hands-on experience, including a degree from the Art Institute of Portland, leadership roles in multiple hospitality settings, and being selected to compete on the Food Network’s Chopped.

Inspired by his travel in Thailand and his mother’s Southern heritage, Dulin’s recipe combined bold Southeast Asian flavors with classic fried catfish and okra techniques. Looking ahead to nationals, Dulin is focused on refinement and consistency.

“The judges were very helpful with their critiques, and I think the best thing about cooking is getting better,” Dulin said. “When I get back home to California, we’re just going to run the competition over and over and over again, so I can get comfortable and nail it and just get as close to perfection as I can.”

Also competing Tuesday and earning ACF bronze medals were Travis Ellis of Pomona College, Lee Laveglia of Stanford University, and Dustin Payne of Pacific Lutheran University.

Launched in 2001, the NACUFS Culinary Challenge showcases the culinary talent of campus dining chefs from colleges and universities across the country. Competitors create an original, nutritionally balanced dish featuring a designated protein and are evaluated on organization, technique, and taste using 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.