Cal Poly Campus Dining chef wins regional culinary challenge
Chef Arthur Dulin advances to the July national competition in New Orleans
– Chef Arthur Dulin of Cal Poly Campus Dining earned first place in the National Association of College & University Food Services (NACUFS) 2026 Pacific Culinary Challenge.
The live cooking competition took place on March 24 at the University of Washington as part of NACUFS Engage: Pacific, a leading conference for campus dining professionals. Chef Dulin’s standout performance earned him the regional title and a prestigious silver medal from the American Culinary Federation (ACF), which judged the event. Dulin’s winning dishes — Thai Red Curry Catfish with Okra and Crispy Coconut Rice Cakes, and Catfish Pomelo Salad Garnished with Crispy Okra — secured his place at the NACUFS 2026 National Conference in New Orleans beginning on July 15, where he will compete against top chefs from across the country.
“I’m just proud to have a chance to compete,” Dulin said. “Hearing my name called brought a lot of smiles and happiness. I’m very thankful for the opportunity to showcase what I can do.”
Dulin, who enjoys bringing his experience in Southern, South American, and Southeast Asian cuisine to campus dining at Cal Poly, said advancing to nationals is something that energizes both his team and the students he works with.
“I’m really proud of that,” Dulin said. “I’m proud my coworkers can call me a colleague, and I’m proud that the students can pick my brain and talk about food.”
Also competing in the Pacific Regional and earning ACF bronze medals were Travis Ellis of Pomona College, Lee Laveglia of Stanford University, and Dustin Payne of Pacific Lutheran University.
Looking ahead to the nationals, Dulin is committed to refining his technique and ensuring every detail is executed with precision. “We are incredibly proud of Chef Arthur Dulin and his outstanding accomplishment in the Pacific Regional Culinary Challenge,” said Joe Labombarda, senior vice president of culinary at Chartwells Higher Education. “Arthur’s dedication to his craft, his creativity, and his commitment to serving campus communities truly set him apart. As he prepares to compete on the national stage, we have every confidence in his talent and expertise, knowing he inspires both his colleagues and the students he serves every day.”
At the NACUFS national conference, finalists will compete for the highest honors, a cash prize, and national recognition in Campus Dining Today, the official magazine of NACUFS. Since 2001, the NACUFS Culinary Challenge has spotlighted the exceptional skills of collegiate dining chefs nationwide. Each competitor must craft an original, nutritionally balanced dish featuring a designated protein, and is judged on organization, technique, and taste using a rigorous 100-point scale.
About Cal Poly Campus Dining
Cal Poly Campus Dining is an award-winning program, recently named the top program in the nation for the 2025 Innovative Dining Program of the Year by the National Association of College and University Food Services (NACUFS). Dedicated to providing exceptional food and beverage services to the Cal Poly community, Campus Dining strives to create a vibrant and inclusive dining environment for students, faculty and staff.
