Atlantic City, N.J. — Scott Bencze, Chartwells Senior Executive Chef at Stockton, had all the right ingredients to put the university on the map when he won Best Professional Chef for his entrée at Let's Get Cookin' 2025 earlier this month.

The event featured over 50 participating chef booths, with funds benefiting the Atlantic City Boys and Girls Club.

Bencze's award-winning dish, pulled brisket tacos, were infused with unique elements from Stockton's Maple Project and Sustainability Farm that set the dish apart. (How Stockton, seriously.)

Below, he talks about his interesting path to becoming a chef, what he enjoys about being a chef at a university, and his experience winning this recent award.

Can you tell us about your background and experience in the culinary industry? 

I've been a chef for 25 years. I have worked in restaurants, hotels, country clubs, healthcare, private catering, and higher education.

How long have you been working with Chartwells at Stockton? 

I have worked for Chartwells at Stockton for almost 5 years, starting my career as the Residential Executive Chef at The Nest and, for the last 18 months, Senior Executive Chef for both campuses.

What inspired you to become a chef, and how did you get into university dining?

I originally was not on a culinary career path. I went to college focusing on biology and graduated with a degree in science (changing my focus to psychology). I have always had an interest in science, art and psychology. I cooked to put myself through school and realized food has everything I am interested in: science, art, and psychology. I changed paths and went to the Academy of Culinary Arts and graduated with a gold medal (high honors).

I had always thought working at a university would be fun. There are so many different dining options, a diverse community and an environment for creativity. 

What do you enjoy most about working as a chef in a university setting?

I really enjoy being a part of an environment focusing on learning and education. I like the idea of fueling educated minds as they prepare themselves for future careers.

And the award goes to …

How did you feel when you found out you won the Best Professional Chef Award? 

I was shocked! There were so many well-known, well-established restaurants in this competition. I had no expectation to win; I just did what I loved and had fun. I was thrilled that Stockton asked Chartwells to partner with them to represent the university at this event. I would definitely partner with Stockton for any future events. It was so much fun!

What does it mean to you? 

Many of the restaurants participating are some of my favorite places to dine, most having exceptional reputations. I've always admired their creativity and quality when I've gone out to eat. To know I was able to hang with the "heavy hitters" has been a true confidence boost. I have always been passionate about my career, and I'm thrilled I was able to share that with all who attended.

What was the inspiration behind your award-winning dish,Maple Bulgogi Brisket Tacos?

Fusion cuisine gained popularity a few years ago, along with the "Street Taco" concept. I've made a similar recipe for my family during special events. It always got rave reviews. I wanted to incorporate other parts of Stockton as well. I was able to partner with Stockton's Maple Project and the Sustainability Farm to utilize products produced right here at Stockton! Maple syrup was used in the marinade for the beef brisket and sauce, and the farm gave me beautiful red, white, and black radishes, which were pickled and used as a garnish.

Why do you think it is important to participate in events like this? 

I believe in supporting community initiatives and programs. It was an easy decision to be involved in the largest fundraiser for Atlantic City's Boys and Girls Club. Not only does this event support an amazing cause, I feel it is also a great way for the university to gain more local exposure. I believe events like this align with Stockton’s and Chartwells’ values.

Reported by Mandee McCullough

Photos submitted