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On October 5th, Aramark’s headquarters in Philadelphia transformed into a vibrant arena of culinary competition. After battling through multiple rounds, eighteen of Aramark’s top chefs from across North America, representing six business lines, came together to showcase their talent at the 2025 Aramark Culinary Excellence (ACE) Enterprise Finals. The event was a celebration of innovation, teamwork, and the remarkable artistry that defines our culinary community.
After an intense round of competition, our Workplace Experience Group Chefs, Parker Kinsley, Paul Kostandin, and Matthew Garelick, were crowned the 2025 ACE Champions! Gary Crompton, President & CEO of Workplace Experience Group, shared that, “[he] couldn’t be prouder of our Workplace Experience Group chefs. Winning the 2025 ACE Challenge is a testament to the chef’s extraordinary talent, relentless dedication, and the spirit of culinary excellence that defines Aramark.” The competition highlighted an unwavering commitment to excellence, reflecting the remarkable talent and dedication of our teams.
The Road to Gold
This team’s journey to victory in the prestigious ACE competition, following American Culinary Federation (ACF) standards, began long before they ever picked up a knife. Through tireless dedication, the team laid the groundwork for success through leadership development, culinary theory, and menu preparation.
Led by Jimmy Waymire, Vice President of Culinary & Innovation, and Scott Keats, Director of Culinary, the chefs participated in two live preparation sessions focused on menu development and skill refinement. They also engaged in nineteen recorded menu writing sessions, each evaluated for creativity and effective use of basket ingredients. Scott noted, “This was not about a participation trophy; these chefs were ready to learn everything they needed to win. It was important to us that they received as much ACF training as they could possibly get.” Early drafts took over an hour to complete, but through repetition and coaching, the team learned to craft standout menus in just 20 minutes.
Each chef dedicated 12–15 hours a week beyond their regular workload. They left no stone unturned, embracing a mindset that grit, humility, and unwavering commitment to excellence would lead to their success.
The Final Competition
Coming into the enterprise competition, Chef Paul Kostandin shared, “My biggest motivation coming into the competition was to challenge myself and truly test the limits of my skillset. Joining a company that values professional development and culinary creativity felt like coming home—this is where chefs like me belong.”
Each team had thirty minutes to plan and four hours to execute a five-course menu based on a mystery basket of ingredients to impress the esteemed panel of ACF judges. The dishes were reviewed for taste, texture, and creativity. Chef Parker Kinsley described that, “Learning from the wealth of culinary knowledge that my teammates had was the most rewarding part of the journey. I did not come into this with the same background and training, which was an incredible challenge and blessing.”
Check out their award-winning menu below:
- Appetizer: Pan Roasted Striped Bass with a Lemon Basil Mousseline, Crab and Herb Salad, and Roasted Leek Crab Sauce
- Soup: Fall Butternut Squash Soup with Chicken and Pork Belly Sausage, Camembert Gnocchi, and Gremolata
- Salad: Beet and Cranberry Salad with Ricotta, Pickled Water Chestnuts, Popped Sorghum, and Cranberry Orange Vinaigrette
- Entrée: Rib Eye Duo (Seared Barrel, Smoked Deckle) with Broccoli Rabe, Chanterelle Mushrooms, Potato Puree, and a Pan Victory Sauce
- Dessert: Spiced Pear Cake with White Chocolate Frozen Yogurt, Honey Glazed Pear, Salted Caramel, and Florentine
When asked how he plans to pay this experience forward into his own kitchen, Chef Matthew Garelick shared, “I want to bring the same calm and composure we learned in this competition to my kitchen and help guide every chef here through this journey. No matter your culinary level, mastering the technique and flavor behind a meal is essential. Beauty matters, but it’s the skill that wins.”
Congratulations to all the chefs who competed in this impressive showcase and embody the strength, passion, and culinary excellence that drive Aramark forward.
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