Virginia Tech chef wins Culinary Challenge

Virginia Tech chef wins top honors in live national competition

Nicholas Simpson earns gold medal, first prize at NACUFS 2026 Culinary Challenge

NEW ORLEANS, LOUISIANA – Nicholas Simpson of Virginia Tech has been named the first-place winner of the National Association of College & University Food Services (NACUFS) 2026 Culinary Challenge, held Wednesday, July 15, at the Hilton New Orleans Riverside during the NACUFS 2026 National Conference.

Simpson, executive chef of Owens Dining Center at Virginia Tech in Blacksburg, Virginia, earned first place and an American Culinary Federation (ACF) gold medal for his pan-fried catfish, catfish sausage, white wine and fumet reduction, seared okra with mushrooms, beer-braised red cabbage and apples, and warm potato salad with bacon.

Representing the NACUFS Mid-Atlantic Region, Simpson brought 16 years of collegiate dining experience to the competition, having served at the University of Missouri, Washington University, Texas Tech University and Virginia Tech. He holds a bachelor's degree in dietetics and is pursuing an MBA at Virginia Tech. Simpson also competed in the 2024 NACUFS Culinary Challenge, earning ACF gold medals at both the regional and national competitions.

This year's championship marked the culmination of years of growth. After falling short of the top prize in 2024, Simpson returned with a renewed focus, refining his approach based on judges' feedback.

"It was a very tough journey to get here," Simpson said. "Coming back after that experience really prepared me for this year."

He said the competition challenges chefs to master new techniques while strengthening the organization and precision required to perform at the highest level.

"I think of these competitions as grad school for chefs," Simpson said.

Representing Virginia Tech made the achievement especially meaningful, he added.

"Our students have high expectations for their food, and this showcases the level of talent our chefs have," Simpson said. "The skills we build through competition carry directly into our work on campus and make our team even better."

Maricus Nolley of Georgia State University placed second and also earned an ACF gold medal. Phyllis Kaplowitz of Boston College placed third and received an ACF gold medal. Justin Lucas of the University of Michigan also earned an ACF gold medal, while AJ Tan of Brigham Young University and Arthur Dulin of California Polytechnic State University each received ACF silver medals.

Created in 2001, the NACUFS Culinary Challenge recognizes culinary excellence in collegiate dining. This year's competitors were challenged to prepare two whole catfish, cooked two ways, along with fresh okra to create an original, nutritionally balanced plate featuring a starch, vegetables and sauce within one hour. Dishes were evaluated on a 100-point scale measuring organization, cooking skills, culinary technique and taste.

More than 30 collegiate chefs competed in six regional contests during the 2026 NACUFS Engage events, with each regional champion advancing to the national finals. ACF-certified judges evaluate each competition and provide detailed feedback, making the Culinary Challenge a valuable professional development opportunity for participants. The national champion receives a trophy, cash prize, national recognition and the opportunity to compete for ACF Chef of the Year honors.

The mandatory protein for the 2027 Culinary Challenge will be one whole duck. Applications open this fall, with additional ingredients and updated competition criteria announced at that time.

The 2026 Culinary Challenge was sponsored by Sysco and Cintas. Learn more at www.NACUFS.org/Awards/CulinaryChallenge.