2025 NCRLA Chef Showdown Grows In Popularity & Allure

Virtually all of my most loyal readers will tell you that I have been touting the NCRLA Chef Showdown as a "must attend" event for a number of years. If you are new to my blog just take a few minutes to peruse some of my prior posts about this amazing event. From the very first time I attended this star studded experience in 2023 I was hooked; the enigmatic mix of amazing food, wine and excitement is addictive.

Then, as well as now, I dubbed it "the Oscars, Grammys and Tony's all rolled into one with Food Network, Cooking Channel and Somm TV" on the side!

Yes, it is no secret I love attending this lavish annual event and especially relish the opportunity to "see and be seen". I have attended the event each of the last three years going back to my first appearance at the regaled Angus Barn Pavilion in 2023 and every year it never disappoints.

This year was no exception and they may have just out done themselves.

Since my very first event held at the impressive Pavilion at the stoic Angus Barn Restaurant located in Raleigh, the event appears to have found a home at The American Tobacco Campus in Durham (specifically Bay 7) where ample parking and the aesthetics of a thriving downtown oasis abound. Location is everything and for now it looks like the two are an excellent fit.

Last year, I chronicled this event in my blog (check out The Greatest Show On Earth Returns to Raleigh and It's Not the Circus)

https://www.merlot2muscadine.com/post/the-greatest-show-on-earth-returns-to-raleigh-but-not-the-circus

The year before, my first year I put pen to paper and detailed my very first experience with this amazing event in my blogpost (The SUPER BOWL of Food & Wine Comes to Angus Barn - The NCRLA Chef Showdown 2023)

https://www.merlot2muscadine.com/post/the-super-bowl-of-food-comes-to-angus-barn-the-ncrla-chef-showdown-2023

In my prior accounts of this event I have been very detailed in explaining exactly what has enamored me to this spectacle and why I strongly encourage all my readers to consider attending. I pointed out various aspects of the experience from the food to the cocktails to the pastries to the mocktails...this is indeed a world class event. Recently I was describing my experience to a couple of followers, unaware of the event, who were so impressed that they are ready to sign up for next year now.

In addition to food, wine and cocktails this event has rapidly become an event that attracts a diverse and eclectic crowd. Last year I met Ken Smith from local TV affiliate WRAL; a welcome visitor to my home via television daily.

In addition to Ken Smith I also met numerous other individuals that I can assure you I would likely never have had the opportunity to interact with without this culinary extravaganza. I enjoy meeting new people especially culinary personalities. This year meeting fascinating people was as easy as walking around the event and being perceptive . But, more on that later.

As for this year, I will always remember the 2025 edition of the NCRLA Chef Showdown on multiple levels based on several unique memories. For example, this was my first year being afforded the opportunity to actually witness preliminary rounds prior to the grand finale. These rounds are "Chopped" or "Cutthroat Kitchen" style events where multiple chefs meet at a specified location and have a finite window of time to prepare and present their dishes to a panel of judges.

Let's talk about the chefs...and the food

An additional perk this year was that I was allowed to sample some of the dishes that chefs prepared during this preliminary round. Wow, what a treat. I was also allowed to observe firsthand the preparation of the dishes as well as hear the discourse between the chefs and their assistants during the preparation as well as with the judges during actual presentations.

To hear the criteria under which their submissions were judged was extremely educational, informative and at times even entertaining. Obvious the dishes submitted were judged on areas such as taste, texture and aesthetic appeal or plating.

The use of the dishes ingredients, method of preparation and amount of chef intervention as well as creativity also play a big role in earning favor among the judges.

As if that were not enough stress and competition, chefs that survive the preliminary round will then go on to compete in semifinal and regional rounds of competition. Those who survive the grueling aforementioned competitions are then afforded the opportunity to compete in the Grand Finale where numerous accolades are awarded and the public gets to experience this bucket list event..

For all the chefs that finally make it to the Grand Finale you then must make approximately 500 appetizer sized portions of your culinary submittal all the while being subjected to constant interaction with the public and a level of noise and chaos that would make most kitchen restaurants seem docile and tame.

Let me be clear...these chefs are ALL good.

From the ones that fall by the wayside during the process and try but fail to proceed to the creme de la creme that make it to the final, their level of skill and culinary expertise is exceptional and the end result is that their cuisine is unparalleled especially locally.

So you should not be totally shocked that the food is totally over the top aka Food Network collides with Cooking Channel in a Battle Royale. Ultimately your taste buds are the victor!

I will never forget having a very unusual dish during the preliminary rounds...have you ever had Hogs Head Cheese?

Hogs Head Cheese can best be described as a terrine or meat jelly made from the head of a pig. It is made by boiling various parts of the head, including meat, bones, and skin, until tender. The resulting broth, rich in gelatin from the bones and skin, is then used to bind the meat when cooled, creating a flavorful, gelatinous loaf

Just this past May at the Carolina Pig Jig (a masonic barbecue event hosted at the state fairgrounds annually pitting multiple masonic lodges against each other ) a member of my lodge (which actually won this year) was adamant about retaining the head of our assigned pig for the purpose of making this regional delicacy.

At the Preliminary round I had a burrito that contained...you guessed it, Hog Head Cheese. It was crafted by Chef Trenton Shank, at Brier Creek Country Club, Raleigh and it was savory and delicious.

During the preliminary rounds the media is not allowed to share with the public pictures of the submittals for obvious reasons. I am grateful that now you can see the artistic beauty in plating as well as the off the charts creativity demonstrated by the competitors.

The food is but one of the stars on display during the NC Chef Showdown and whether you have a culinary background or you just love to eat it is an event that has no equal locally. The growing popularity of this annual event is reflected in the fact that this years NC Chef Showdown SOLD OUT!

From exotic ingredients to the rare opportunity to observe chefs and culinary artisans firsthand up close and personal, it is hard to come away not inspired to replicate what you see in your own kitchens.

Every single one of their dishes was simply magnificent and their sheer presence at the finale means that they have out performed countless other very talented individuals that they were fortunate to surpass. Think of it as the equivalent of "playoffs" in sports.

The chefs that make up this annual event are indeed the creme de la creme of the culinary artisans across our state and neighboring areas. This year I pause to honor those that auditioned and didn't make make the finale. I encourage them not to give up and to try again next year.

This year was also so special to me because I finally won one of the various pieces of cookware generously provided this by Carolina Cooker https://www.carolinacooker.com/. These pieces of durable cast iron were actually used by the contestants during the competition rounds. I can assure you that I have big plans for my inaugural dish; more details soon.

Lets talk about the judges,

Another revelation for me this year was the caliber of the judges that determine who moves forward during the competitions. Again, allowed to go to preliminaries this year and meet the judges was a new experience for me and their pedigree speaks volumes.

For example, one of the judges this year was acclaimed chef and author Chef Ricky Moore of the Saltbox Seafood Joint in Durham. In case you are not aware not only does his resume include chef and author but he is also a James Beard Award winner for Best Chef in the Southeast 2022. Other judges I got to meet included Chef Jamie Davis at The Hackney located in Washington, NC and Chef Justin Fry a renowned chocolatier based out of Charlotte.

I paid special attention to the criteria under which these expert judges critiqued their peers and colleagues. Their criteria included obvious things like taste and aesthetic appeal but they also scrutinized the dishes presented on many other levels.

As a result, the food is always over the top and pushing the boundaries of culinary excellence. Attendance at this event always exposes participants to exotic ingredients, textures and nuances seldom seen in one place especially locally,

Now, with the food and judges credibility behind us let me share another secret that I discovered this year much to my amazement.

Mocktails are cool!

The popularity of "mocktails" or drinks that look like cocktails but are devoid of alcohol or spirits can't be denied. Fueled by a generation that prefer low alcohol and less consequences their rise in popularity can not be denied and shows no boundaries for further growth.

At the NC Chef Showdown I have sampled so many of these delicious concoctions that I have not only developed a fondness for them, but they are now among my go to drinks especially when I am the "DD" (Designated Driver).

Not only did I sample multiple of these interesting libations this year, but I got to sample the creative mastery of Mixologist Natalie Takacs from EOD Distillery in Wilmington NC who won the Undeniably Dairy Award Winner for Best Mocktail and Best Cocktail AND The People’s Choice Award for Best Mocktail and for Best Cocktail, quite an accomplishment and well deserved.

My beloved North Carolina wines were also front and center as well as well represented. Fresh from my recent judging duties at the NC Wine Competition I can assure you that all is well with the state of the NC Wine industry, their reputation and international acclain is growing exponentially.2

I was asked what was my favorite "sip" at the recent extravaganza and one offering quickly came to mine. Produced by Stardust Cellars their Watermelon Mead caught my palate "off guard". It was refreshing and delicious and I promise to share with you more details about this amazing elixir. Not only did the NC wine offerings have wine and mead available but there was also an abundance of delicious local ciders represented from James Creek Cider in Carthage to Botanist and Barrel in Cedar Grove.

So, without further adieu, congratulations to all the participants and this years impressive list of winners:

Here is a complete listing of all this years winners:

Winners of Undeniably Dairy Awards for 2025 for best use of NC Dairy products in their competition dishes, desserts and drinks:

The Undeniably Dairy Award Winner for Best Mocktail and Best Cocktail

Mixologist Natalie Takacs from EOD Distillery in Wilmington NC

The Undeniably Dairy Award Winner for Best Dessert

Michael A Beers from River Run Country Club in Davidson, NC

The Undeniably Dairy Award Winner Best Savory Plate

Chef Bobby McFarland of Glasshouse Kitchen in Durham NC

The Peoples’ Choice Awards sponsored by Sysco for 2025 were:

The People’s Choice Award for Best Mocktail and for Best Cocktail

Mixologist Natalie Takacs from EOD Distillery in Wilmington NC

The People’s Choice Award for Best Dessert

Pastry Chef Luis Rojas from Charlotte Marriott City Center in Charlotte NC

The People’s Choice Award for Best Savory Plate

Chef Mauricio Haurcaya of Gustu Peruano in Wilmington NC

2025 NCRLA Chef Showdown Grand Finale Top Honors :

NCRLA Best Mocktail -

Mixologist Travis James of Julep Contemporary Kitchen in Greenville NC

NCRLA Mixologist of the Year -

Mixologist Sarah McCabe of The Longleaf Hotel in Raleigh NC

NCRLA Distillery of the Year -

Cook’s Mill Whiskey in Raleigh NC

First Runner-Up for 2025 Pastry Chef of the Year -

Pastry Chef Josh Dobson of Peppervine in Charlotte NC

NCRLA Pastry Chef of the Year -

Pastry Chef Luis Rojas from the Charlotte Marriott City Center in Charlotte NC

First Runner-Up for 2025 Chef of the Year -

Chef Kevin Stratton of The Depot on First In Knightdale, NC

NCRLA Chef of the Year -

Mauricio Haurcaya of Gustu Peruano in Wilmington NC

Yes, this gala spectacle had it all from incredible food to amazing cocktails with a few mocktails thrown in for good measure. But, there is yet one final aspect of this event and it is...the people.

The Stars Come Out at Night..

Although the aforementioned atmosphere of food, wine and cocktails is indeed impressive it is the "celebrity" type atmosphere that brings the electricity and spark to the annual event. It has become a see and be seen extravaganza that you truly have to experience to understand and savor.

In years past I have met everyone from Ken Smith, an anchor for a local news affiliate to Chef Lemar Farrington at Amaliea Catering & Personal Chef with whom I regularly collaborate on wine dinners. Chef Lemar was a finalist at the 2024 NC Chef Showdown.

This year I met and had an amazing conversation with Chef Ade Carrena, the 2023 NCRLA Chef of the Year from Dounou Cuisine in Raleigh; I had just the week before seen her not only compete on the popular Food Network show Chopped but actually watched intently as she bested all her competitors...and won!

Speaking of television, imagine my surprise to see Chef Preeti Waas from Cheeni Indian Restaurant in Durham. Chef Waas was also one of the aforementioned highly talented judges for this competition. I had just seen here on a local television segment highlighting interesting places to dine in the local area. Highly recommended by my good friend and Indian food aficionado Sanjay Mundra and his lovely wife Michelle, i look forward to visiting Cheeni soon.

I was equally excited to meet Chef Whit Thomas whose impressive culinary resume contains such well known Charlotte restaurants as 5Church and Mazi as well as Atlanta restaurants Serenidad and Marcus Bar and Grille.

This talented chef not only has an impressive resume but she and i are both from the same small town in Rockingham County, Reidsville ! She is as hospitable as she is talented and I was honored to meet someone with such an impressive culinary background from my home town.

Finally, being around all these celebrities has another effect - it makes you feel like a celebrity. All you have to do is put on some shiny shoes, a vibrantly colored jacket (for which I received multiple compliments - lol ) and a bow tie and you too can feel like a star.

Come see for yourself and make plans NOW to join me at the 2026 NC Chef Showdown!