Every day, students at Stony Brook University benefit from the culinary expertise of a national champion. SBU Eats Regional Executive Chef Kevin Kenny recently secured a gold medal at the National Association of College & University Food Services (NACUFS) 2025 Culinary Challenge. This competition, endorsed by the American Culinary Federation (ACF), took place in Myrtle Beach, South Carolina, and featured top collegiate chefs nationwide.
Rich Maha, SBU Eats regional director of operations, expressed his pride in Chef Kenny's achievement: “I am incredibly proud of Chef Kevin Kenny and this recognition is a testament to his exceptional talent, dedication, and passion for the culinary arts. On behalf of our entire team, I congratulate him on this remarkable accomplishment.”
Chef Kenny demonstrated his creativity and technical skills against skilled culinary professionals in higher education. The NACUFS Culinary Challenge allows chefs to showcase their ability to prepare innovative dishes under strict guidelines. His performance not only earned him a gold medal from the ACF but also a second-place finish in the Northeast Region.
“This is an incredible honor, and I am grateful for the opportunity to represent Stony Brook University at this prestigious event,” said Kevin Kenny. “Competing at this level pushes me to elevate my craft, and I am proud to bring this recognition back to our campus community.”
Each year, participants create an original dish featuring a designated protein while being judged on organization, cooking skills, technique, and taste on a 100-point scale. Competitors have 60 minutes plus 10 additional minutes for plating to prepare four portions using mandatory ingredients selected for the competition. This year’s challenge involved creating dishes with one whole fresh chicken without giblets and one pound of chicken liver.
Chef Kenny’s recipe “Chicken Two Ways” included pan-seared stuffed chicken breast with chicken liver and wild mushroom duxelle along with apple cider brined braised chicken served with sautéed swiss chard and herb polenta cake with asiago cheese. His ability to blend unique flavors impressed the judges.
Diana Kubik, executive director of Auxiliary Services Association praised Chef Kenny's work: “SBU Eats Regional Executive Chef Kevin Kenny’s passion for the culinary arts, leadership abilities and dedication to our dining program is to be applauded. This national recognition is well-deserved, and we are incredibly proud of his success and honored to have him as part of the SBU Eats team.”
Through innovative menus and sustainable food initiatives, Chef Kenny continues to enhance the SBU Eats program making Stony Brook University prominent in college foodservice.