Cal Poly’s Chef Arthur Dulin wins at NACUFS Pacific competition
Originally published in FoodService Director
By Tara Fitzpatrick • Monday, March 30th
The heat is on, and it does take time: Preparing to compete in a NACUFS regional like this one takes a lot of dedication. Photo courtesy of Cal Poly.
Chef Arthur Dulin has found that he thrives under pressure. He won on the Food Network show Chopped, and he got his start at a busy sports bar and grill as a teen. Now, in his latest challenge, Dulin has advanced to the next round. Last week’s NACUFS 2026 Pacific Culinary Competition was held at the University of Washington in Seattle was one of NACUFS’ regional springtime meetings, each producing one winner from the culinary challenge. Those winners will advance to NACUFS big summer national conference in New Orleans.
“I’m just proud to have a chance to compete,” Dulin said after winning. “Hearing my name called brought a lot of smiles and happiness.”
He adds that he has his eye on the prize this summer and he’s “very thankful for the opportunity to showcase what I can do.”
A lot of his culinary background is rooted in America’s South, Asia and South America, and he likes to share that with the students at California Polytechnic State University through his work at Cal Poly Campus Dining, part of Chartwells Higher Ed. “I’m proud my coworkers can call me a colleague, and I’m proud that the students can pick my brain and talk about food,” he said.
Dulin brought a lot of his global influences to the featured ingredients of the competition, catfish and okra. He took his dish in a bold direction and it paid off, earning him the regional title and a silver medal from the American Culinary Federation (ACF), whose judges watch over this competition with eagle eyes. Dulin was ready. He had practiced and perfected his dish over months: Thai Red Curry Catfish with Okra and Crispy Coconut Rice Cakes with Catfish Pomelo Salad garnished with Crispy Okra.
Also competing in the Pacific Regional and earning ACF bronze medals were Travis Ellis of Pomona College, Lee Laveglia of Stanford University, and Dustin Payne of Pacific Lutheran University. “We are incredibly proud of Chef Arthur Dulin and his outstanding accomplishment in the Pacific Regional Culinary Challenge,” said Joe Labombarda, senior vice president of culinary at Chartwells Higher Education. “Arthur’s dedication to his craft, his creativity and his commitment to serving campus communities truly set him apart. As he prepares to compete on the national stage, we have every confidence in his talent and expertise, knowing he inspires both his colleagues and the students he serves every day.”