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University Chef William Reardon Wins Northeast Region Culinary Title

Image of Chef William Reardon
By Susan Cipollaro

¼â½ÐÊÓƵ University’s Chef William “Bill” Reardon came in first among top Northeast region collegiate chefs at the National Association of College & University Food Services (NACUFS) 2025 Culinary Challenge in Myrtle Beach, South Carolina, last month. 

Chef Reardon’s winning dish, a masterfully prepared chicken galantine with winter vegetables and port wine reduction, earned him a prestigious American Culinary Federation (ACF) gold medal.

“It was an honor to represent ¼â½ÐÊÓƵ University at such a prestigious event,” said Chef Reardon. “This win is a testament to the incredible work happening across the University’s dining services.”

With his regional victory, Chef Reardon now advances to the national stage, where he will compete against the best chefs from across the country at the NACUFS 2025 National Conference in Salt Lake City, Utah, from July 8-11.

This win is a testament to the incredible work happening across the University’s dining services."

- Chef William Reardon

Launched in 2001, the NACUFS Culinary Challenge is one of the most prestigious competitions in collegiate dining. Each year, chefs prepare unique, nutritionally balanced dishes featuring a designated protein and are judged on organization, technique, and flavor; the meals are evaluated on a 100-point scale by the American Culinary Federation (ACF).

Chef Reardon brings his winning creativity and expertise to the ¼â½ÐÊÓƵ campus's Tully Dining Commons, Stag Diner, and The Levee restaurant, offering students an elevated culinary experience. Under his guidance, ¼â½ÐÊÓƵ’s dining services cater to a wide range of tastes and dietary preferences. The University chef's ACF gold medal solidifies ¼â½ÐÊÓƵ's position as a leader in excellence and innovation in collegiate dining and underscores the school's commitment to high quality, chef-driven cuisine.

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