University of Michigan chef wins Midwest title in Culinary Challenge
March 3, 2026
University of Michigan chef wins Midwest title in Culinary Challenge
Justin Lucas advances to national competition in New Orleans
ANN ARBOR, MICHIGAN – Justin Lucas, senior executive chef at the University of Michigan, has emerged victorious in the National Association of College & University Food Services (NACUFS) 2026 Midwest Culinary Challenge. The high-energy cooking competition held this afternoon at the University of Michigan was part of NACUFS Engage: Midwest, an educational and networking conference for professionals working in campus dining. Lucas will move on to compete at the NACUFS 2026 National Conference July 16 in New Orleans, where he will face off against other regional winners from across the country.
In addition to earning first place in the Midwest, Lucas earned a gold medal from the American Culinary Federation (ACF) for his dish, poached catfish with spinach mousseline, white bean ragout, saffron sauce and fried okra.
Lucas credited his mentors and peers at Michigan Dining for their support, explaining that he has been practicing “reps” twice a day for the last four days.
“It’s pretty relieving—it took a lot of practice,” Lucas said of his win. “Everyone’s been super helpful and supportive. It’s been fun.”
Lucas, a graduate of Schoolcraft College with dual associate degrees in culinary arts and business, is passionate about inspiring and training culinary teams. Having earned gold medals at the regional and national levels with the Schoolcraft College competition team, he also had the distinction of cooking at the James Beard House in New York City in 2013.
Earning second place in today’s competition was Crystol Smith of the University of Illinois and in third place was Cassandra Eddy of the University of Notre Dame. They earned ACF silver medals, along with Paulina Rivas Ayala of Michigan State University, Kevin Hurst of Ohio University, and Cory King of the University of Chicago.
Head ACF Judge Kyle Richardson, CEC, AAC, said the impressive quality of all the competitors’ dishes will put pressure on the national competition.
“Everything was flawless,” Richardson said at the event’s closing ceremony. “You should all be incredibly proud.”
Launched in 2001 and adjudicated by the ACF, 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 foodservice professionals to innovate and lead on campus.
Justin Lucas, senior executive chef, University of Michigan