The Chef of the Year Culinary Competition will return at the 2026 Chef to Chef Conference with an updated format designed to reflect how chefs compete on global stages while giving participants greater clarity and control.
The annual competition will again feature four club and resort chefs competing in head-to-head rounds over the course of the conference. Each day, two chefs will face off in a live cooking challenge. Competitors will have five minutes to set up, 60 minutes to cook, and five minutes to plate, followed by a 30-minute station reset. Judges will evaluate each competitor based on taste, presentation, sanitation, and organization.
For 2026, the scope of the competition has been streamlined. Rather than preparing multiple courses, competitors will produce a single entrée. Organizers say the narrower focus allows chefs to concentrate on execution and technique while reducing the amount of product and equipment required to compete.
The competition format has also been updated to align more closely with the structure and expectations of established culinary competitions worldwide. Competitors will bring all ingredients, tools, smallwares, and equipment needed to execute their dish. Organizers say the change is intended to eliminate uncertainty and allow chefs to plan preparation and travel with clearly defined expectations well in advance of the event.
While competitors will supply their own materials, they will cook in a professionally designed commercial kitchen built specifically for the Club + Resort Chef of the Year Competition and provided by Southbend/Firex.
Cash prizes and recognition remain unchanged. The first-place finisher will receive a $4,000 cash prize and a feature in Club + Resort Chef. The runner-up will receive a $1,000 cash prize.
Applications for the 2026 Chef of the Year Competition are now closed.
