Get ready for an epic culinary showdown! On Wednesday, April 2, three talented chefs from Aramark Sports + Entertainment will compete in Food Network’s Guy's Grocery Games, in an episode titled "Baseball Stadium Food Fight."
Executive chefs from four big-league ballparks will step up to the plate to hit a culinary home run. In the first inning, Guy Fieri will spin the food wheels to determine which two stadium classics the chefs must mash up. The competition heats up in the final inning, where the chefs are asked to create a box-seat baller dish worthy of ballpark VIPs using only ingredients that fit in a baseball helmet, plus a "must have" peanut product from Hunter the food vendor. The chef who impresses the judges the most with their creativity and flavor will be crowned the winner.
With host Guy Fieri and judges Maneet Chauhan, Tiffani Faison, and Troy Johnson, this episode promises to be a thrilling culinary battle, with the winning stadium chef winning a grand slam prize worth up to $20,000!
Don't miss out on this epic food fight—mark your calendars for April 2 at 9:00 p.m. ET on Food Network and tune in to see if an Aramark Sports + Entertainment chef will emerge victorious.
Meet our chefs below:
Chef Ron Abell: Senior Executive Chef, Fenway Park
Chef Ron Abell is the Senior Executive Chef at Fenway Park, home of the Boston Red Sox, where he leads the culinary operations for Aramark Sports + Entertainment. With a career spanning over three decades, Chef Ron has established himself as a culinary innovator known for his dedication to excellence.
Chef Ron's journey at Fenway Park began in 2006 when he joined as Director of Culinary Operations. Today, as Senior Executive Chef, he oversees all feedings for Red Sox premium clubs, suites, concession stands, catered events, and media, along with Fenway Farms—a 2,500 square foot organic rooftop garden at Fenway Park. He’s also played a key role in past World Series galas and dozens of playoff games.
Prior to taking the helm at Fenway Park, Chef Ron graduated from the Blue Hills High School Vocational Culinary Program and furthered his culinary career by attending the prestigious Johnson & Wales University. He then apprenticed at the renowned Maison Robert and was part of the opening team for Lydia Shire’s restaurant, Biba. He cruised the Eastern Seaboard and the West Indies as a private chef to Marriott Corporation’s founder and president. He also skied to work every day in Steamboat, Colorado, to work at La Poge restaurant.
Just prior to becoming a ballpark chef, he was the Chef de Cuisine at Icarus Restaurant in Boston’s South End, where he received a three-and-a-half-star review from The Globe’s Allison Arnett, which led to cooking at the James Beard House in Manhattan.
Drawing influence from his career journey and culinary expertise, Chef Ron helps to bring an unparalleled dining experience to Fenway Park every game day.
Chef Jason Eksterowicz: Senior Executive Chef, Citi Field
Jason Eksterowicz is the Senior Executive Chef at Citi Field, home of the New York Mets. Chef Jason joined the Aramark Sports + Entertainment team at Citi Field in the winter of 2017 as the Assistant Executive Chef. Today, he oversees all culinary operations in the stadium, including a 500-person roster of culinary staff, ranging from cooks to porters to Chefs de Cuisine.
Chef Jason has had the honor of spearheading premier events such as MLB playoff games, MLB World Series games, the ACMA Awards in Las Vegas, the 2018 Winter Classic, and numerous headlining concerts. In 2018, he led the Citi Field Culinary team to win the prestigious NYC Wine and Food Fest (NYCWFF) Burger Bash, becoming the first nontraditional restaurant to ever win this competition, and won again in 2023.
Known for his creative flair and dedication to elevating stadium cuisine, Chef Jason has transformed Citi Field into a culinary dynasty, attracting food enthusiasts from all over. His efforts have elevated Citi Field to the number one spot on USA Today’s 10Best Readers’ Choice Best Stadium Food list for three consecutive years (2023, 2024, and 2025).
One of Chef Jason’s many talents is his use of modern techniques, as well as fresh, local, and sustainable ingredients, to reinterpret traditional and classic dishes. In the bustling heart of Queens, New York, Citi Field is not just a landmark for baseball fans but also a beacon of culinary excellence, thanks to the innovative leadership of Chef Jason.
Chef Gunnar Steden: Regional Executive Chef and Culinary Development Director, West Region
Chef Gunnar Steden is the Regional Executive Chef and Culinary Development Director for Aramark Sports + Entertainment's West Region. With more than 28 years in the culinary industry, Chef Gunnar began his journey with an apprenticeship in Germany, where he trained in classic French cuisine. He spent 16 years working in luxury hotels across Germany, Australia, and the U.S., gaining a deep understanding of high-end dining and large-scale operations.
Chef Gunnar has led culinary programs in major stadiums across the country and had the honor of being the Executive Chef for the prestigious Royal Perth Yacht Club in Perth, Australia, and One World Trade Center in New York City. Now, as a Senior Executive Chef for Aramark Sports + Entertainment, he oversees the West Region and serves as a Regional Chef, focusing on innovation, strategy, and elevating the food experience in stadiums and premium spaces.
Passionate about pushing the boundaries of stadium dining, Chef Gunnar incorporates open-fire cooking, underrated ingredients, and fine-dining elements into his culinary creations. His dedication to excellence has earned him first place and a gold medal in the Aramark ACE U.S. cooking competition and second place with a gold medal in the Aramark ACE Team International competition.
Chef Gunnar's goal is simple: to create memorable dining experiences while running high-performing culinary operations.
