Suffolk Reporter

Every day, students at Stony Brook University enjoy meals crafted by a chef who has achieved national recognition. SBU Eats Regional Executive Chef Kevin Kenny recently won a gold medal at the National Association of College & University Food Services (NACUFS) 2025 Culinary Challenge. This competition, sanctioned by the American Culinary Federation (ACF), was held in Myrtle Beach, South Carolina, and brought together top collegiate chefs from across the country.

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 competed against some of the most skilled culinary professionals in higher education. The NACUFS Culinary Challenge allows chefs to demonstrate their mastery in preparing innovative and high-quality dishes under strict guidelines. His performance earned him not only a gold medal from the ACF but also an impressive second-place finish in the Northeast Region.

Kevin Kenny commented on his experience: “This is an incredible honor, and I am grateful for the opportunity to represent Stony Brook University at this prestigious event. Competing at this level pushes me to elevate my craft, and I am proud to bring this recognition back to our campus community.”

In this annual competition, chefs create an original dish featuring a designated protein while being judged on organization, cooking skills and technique, and taste on a 100-point scale. Competitors have 60 minutes plus 10 additional minutes for plating to prepare four portions of an original hot entrée using mandatory ingredients. This year’s challenge required competitors to use one whole fresh chicken without giblets and one pound of chicken liver.

Chef Kenny's entry was "Chicken Two Ways," which included pan-seared stuffed chicken breast with chicken liver and wild mushroom duxelle alongside apple cider brined braised chicken with sautéed swiss chard and herb polenta cake with asiago cheese. His creative recipe impressed judges with its unique flavors.

Diana Kubik, executive director of Auxiliary Services Association said: “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.”

Chef Kenny continues to elevate Stony Brook University's dining experience through innovative menus and sustainable food initiatives.