In a dazzling celebration of talent, teamwork, and taste, eighteen of Aramark’s most accomplished chefs from across North America gathered at the company’s Philadelphia headquarters in early October for the highly anticipated 2025 Aramark Culinary Excellence (ACE) competition. The annual event, which has become one of Aramark’s most prestigious internal showcases, highlighted not only culinary mastery but also the deep sense of camaraderie and creativity that defines the company’s food culture.
The ACE program, established to recognize and reward outstanding culinary professionals within Aramark, has evolved into a benchmark of innovation and craftsmanship. “ACE allows chefs from across the company to showcase their artistry in a competitive environment that offers professional development opportunities,” said Marc Bruno, Chief Operating Officer – U.S., Aramark. “It’s also a great way for us to show our appreciation of chefs and our commitment to maintaining a culture of culinary hospitality.”
This year’s competition brought together six elite teams of three chefs each, representing Aramark’s diverse business sectors — from collegiate dining and healthcare to sports venues and corporate workplaces. Over the course of an intense day, these culinary artists were given just 30 minutes to plan and four hours to execute a five-course meal that would impress a panel of distinguished judges from the American Culinary Federation (ACF).
Each team faced the same challenge: create a cohesive, inventive menu using a “mystery basket” of ingredients revealed moments before the clock began ticking. Working under pressure, they needed to balance creativity with technical precision while ensuring every course told a story of flavor, presentation, and innovation. The competition tested not only culinary skills but also collaboration, adaptability, and leadership — all hallmarks of the Aramark culinary community.
As the aroma of searing meats, roasting vegetables, and simmering sauces filled the air, the tension and excitement in the kitchen were palpable. Judges evaluated each dish for taste, texture, creativity, presentation, and adherence to culinary techniques, while also noting the teamwork and professionalism displayed throughout the challenge.
The Winning Team: Workplace Experience Group (WXG)
When the final scores were tallied, it was the Aramark Workplace Experience Group (WXG) that emerged victorious, earning the coveted 2025 ACE Copper Pot Award. The winning team — Chefs Parker Kinsley, Paul Kostandin, and Matthew Garelick — impressed the judges with their refined techniques, balanced flavors, and beautifully plated dishes that celebrated both innovation and harmony.
Their five-course menu was a testament to their artistry and collaboration:
- Appetizer: Pan Roasted Striped Bass with Lemon Basil Mousseline, Crab and Herb Salad, and Roasted Leek Crab Sauce — a dish that skillfully combined bright acidity with rich seafood depth.
- Soup: Fall Butternut Squash Soup featuring Chicken and Pork Belly Sausage, Camembert Gnocchi, and Gremolata — a comforting yet elevated bowl that captured the season’s warmth.
- Salad: Beet and Cranberry Salad with Ricotta, Pickled Water Chestnuts, Popped Sorghum, and Cranberry Orange Vinaigrette — a creative interplay of texture and tang.
- Entrée: Rib Eye Duo (Seared Barrel and Smoked Deckle) accompanied by Broccoli Rabe, Chanterelle Mushrooms, Potato Puree, and a Pan Victory Sauce — a show-stopping main course that balanced boldness and finesse.
- Dessert: Spiced Pear Cake with White Chocolate Frozen Yogurt, Honey Glazed Pear, Salted Caramel, and Florentine — a sweet finale that perfectly encapsulated autumn flavors with a touch of elegance.
The WXG team’s performance exemplified the spirit of the competition — pushing boundaries while honoring the fundamentals of fine cooking. Their dishes not only captured the judges’ attention but also celebrated the synergy of teamwork and creativity.
A Celebration of Culinary Talent Across Divisions
While the Workplace Experience Group took top honors, every participating team earned praise for their imagination, skill, and dedication. The road to the national ACE finals was a long one — each chef had already triumphed at local, regional, and divisional competitions before earning a spot in Philadelphia. Months of preparation, menu testing, and teamwork led up to this culminating event.
Other finalist teams represented Aramark’s broad portfolio of food services:
- Collegiate Hospitality: Chefs Matt Kuver, Myles Hamilton, and Jonathan Burns — known for their commitment to campus dining innovation, their menu celebrated bold global flavors and sustainable sourcing.
- Destinations: Chefs Charles Gardiner, Dan Meier, and Greg Knight — brought the flair of travel and cultural inspiration to their dishes, showcasing flavors that transport diners around the world.
- Healthcare+: Chefs Tomas Garrido, Quardraline Hanks, and Sébastien Bonnet — demonstrated how health-focused cooking can still be indulgent and full of flavor, emphasizing balanced nutrition and creative presentation.
- Student Nutrition: Chefs Brent Loving, Kristine Muneoka-Abbey, and Nicole Upton — impressed with a fresh, youth-inspired menu designed to excite and nourish the next generation of eaters.
- Sports + Entertainment: Chefs Sean Capsticks, George Peterson, and David Ruiz — channeled the high-energy atmosphere of stadium dining into elevated comfort food that celebrated fan favorites with a gourmet twist.
Each team reflected Aramark’s diverse culinary ecosystem — from crafting nutritious school lunches and hospital meals to curating premium dining experiences for Fortune 500 offices and world-class sporting venues. The competition highlighted the company’s ongoing investment in culinary excellence and professional growth, empowering chefs to express creativity while upholding the brand’s commitment to quality and service.
Beyond Competition: A Culture of Culinary Innovation
The ACE competition is more than just a contest — it’s a testament to Aramark’s dedication to nurturing culinary talent. Through mentorship, training, and innovation, Aramark continues to build a vibrant community of chefs who take pride in their craft and in delivering memorable dining experiences.
Over the years, ACE has become a career-defining milestone for many Aramark chefs. It provides a platform to experiment, collaborate, and learn from peers while gaining visibility within the broader culinary industry. The competition also fosters unity and recognition, reminding chefs that their creativity directly impacts the company’s mission to enrich and nourish lives.
As the 2025 ACE competition came to a close, applause and laughter filled the room — a fitting finale to a day defined by excellence and passion. The chefs celebrated not just their victories but also the shared journey of growth and inspiration.
“Our chefs are the heart of our hospitality,” Bruno added. “Their creativity, dedication, and pursuit of perfection inspire everyone at Aramark. Events like ACE remind us why food is such a powerful force for connection and joy.”
From the precision of knife cuts to the artistry of plating, the 2025 Aramark Culinary Excellence competition reaffirmed what makes Aramark’s culinary community exceptional — a commitment to excellence, collaboration, and the belief that great food brings people together.
