Georgia State University chef wins Southern title in Culinary Challenge

Georgia State University chef wins Southern title in Culinary Challenge

Maricus Nolley advances to national competition in New Orleans

ATLANTA, GEORGIA – Georgia State University Executive Chef Maricus Nolley has earned first place in the National Association of College & University Food Services (NACUFS) 2026 Southern Culinary Challenge. The live cooking competition, held Friday afternoon at Georgia State University (GSU), was part of NACUFS Engage: Southern, an educational and networking conference for professionals working in campus dining. Nolley 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 in the Southern region, Nolley earned a silver medal from the American Culinary Federation (ACF), which adjudicated the competition, for his southern fried catfish with jambalaya and cheddar gouda grits.

Nolley said he was surprised to hear his name announced. He reflected on what the moment meant for him and for Georgia State University, particularly given the strong field of competitors.

“It means a lot,” Nolley said. “Just to be able to say we moved on, to be able to say we competed in Louisiana—it’s a big moment for us.”

Drawing inspiration from the location of the national competition in New Orleans, Nolley leaned into traditional Cajun flavors when developing his dish. He said he also sought feedback from others along the way, sharing the recipe and refining it to ensure the final result delivered the best possible flavors.

“I’m glad the judges had a good experience,” Nolley said. “I’m glad they enjoyed my food, and I’m looking forward to competing in the next round.”

Earning a culinary degree from Le Cordon Bleu in Tucker, Georgia, in 2005, Nolley began his career working in hotels, country clubs and restaurants across the Atlanta area. He later held culinary leadership roles at Emory University, Georgia State University and Clayton State University before joining the PantherDining team in summer 2021.

Also competing in Friday’s competition, Norman Hunt of Xavier University of Louisiana earned a silver medal and second place, while Jorge Noriega of the University of Georgia earned a bronze medal and third place. Darin Keithley of the University of North Texas and Sean Mangroo of North Carolina State University each earned bronze, and Shalisa Benavides of Texas Tech University earned a certificate.

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.