The U.S. Culinary Open, happening February 26-28 at The NAFEM Show in Atlanta, will bring 12 of the country’s top chefs together for a two-day battle of creativity, precision, and skill. Among the competitors are several from the club industry.
The Club Chef Competitors
Michael Ponzio, Executive Chef of Park Ridge Country Club in Illinois, combines creativity with strong leadership to run one of the industry’s busiest kitchens. His career includes hosting Fairway to Table on NBC’s GolfPass and presenting at both the 2019 and 2024 Chef to Chef Conferences, where he shared insights into topics like health-focused menu development and engaging members through social media. Ponzio views the U.S. Culinary Open as an opportunity to demonstrate the capabilities of club chefs on a national stage.
Cynthia Romstadt, Executive Chef of Colonial Country Club in Fort Worth, Texas, is an accomplished competitor, earning multiple ACF medals and recognition as a member of Club + Resort Chef’s inaugural 40 Under 40 class. Romstadt is joined by her apprentice, Carol Creese, reflecting her commitment to mentorship and fostering the next generation of chefs. For Romstadt, the competition is a chance to highlight the creativity and precision that define club kitchens.
Jackie Silk, Chef de Cuisine at The Landings Golf & Athletic Club in Savannah, Georgia, who attended the 2024 PlateCraft event at Cullasaja Club, has built a reputation for balancing bold culinary ideas with member-driven execution. Partnering with apprentice Kaileigh Deihl, Silk aims to showcase how club chefs combine innovation with technical excellence in their work.
A Modern Approach to Culinary Competition
The U.S. Culinary Open will challenge chefs to prepare three courses in three hours: an appetizer featuring salmon, a vegetarian or vegan entrée, and a beef-based dish. Industry partners will provide all ingredients.
“We want chefs to bring their own culinary identity to the table,” says Natasha Daniels, Corporate Chef for RATIONAL and one of the judges. “This competition is about authenticity and showcasing the diverse skills of American chefs.”
Each chef is paired with a commis, a rising talent between the ages of 18 and 25, emphasizing mentorship and the importance of developing the next generation of culinary leaders.
Judging and Recognition
The competition will be judged by three American Culinary Federation (ACF) Certified Master Chefs—Russell Scott, Kevin Walker, and Darryl Shular—along with Daniels. The panel will evaluate the chefs based on their ability to create thoughtful, authentic dishes that reflect their culinary identity.
The stakes are high, with cash prizes, a championship trophy, and a custom-designed championship ring inspired by professional sports. Beyond the material rewards, the competition provides a platform for chefs to gain national recognition and connect with industry leaders.
A Platform for the Future

Nick Barrington, CEC, ACE,
Executive Chef at East Lake Golf Club, founded the U.S. Culinary Open.
Founded by Nick Barrington, CEC, ACE, Executive Chef of East Lake Golf Club in Atlanta, the U.S. Culinary Open was created to elevate the perception of chefs in the United States. Barrington drew inspiration from culinary competitions in Europe and South America, where chefs are celebrated as artists and cultural icons rather than viewed solely as laborers. “In the U.S., chefs are often seen as a commodity,” Barrington said. “This event is about changing that perception and showcasing the artistry, skill, and passion chefs bring to the table.”
The competition was conceived as a high-level contest and a celebration of the culinary profession. “It’s a culinary competition, but it’s also a celebration of our industry,” Barrington emphasized. He described the event as an opportunity to spotlight Michelin-starred chefs, James Beard Award winners, club chefs and rising culinary talents who might not otherwise receive national recognition. “We wanted to create a space where chefs could shine—not just as competitors, but as artists and leaders in their field.”
With 5,000 square feet of dedicated competition space, state-of-the-art kitchen suites, and live drone footage projected onto large monitors, spectators can engage directly with the competition in a way rarely seen at culinary events. “We wanted the audience to see the action up close, from the techniques used to the equipment in action,” Barrington explained.
Barrington also highlighted the competition’s nonprofit status, which ensures that the focus remains on celebrating chefs rather than generating profit. “This event is for the chefs and the industry—it’s not about making money,” he said. “We turned down several offers from groups that wanted to commercialize it because that’s not what this is about. We want to celebrate the people who dedicate their lives to this craft.”