Top Chef Yummie Culinary Competition
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TOP CHEF YUMMIE CULINARY COMPETITION
Join Ventura County’s Premier Culinary Showdown!
The Top Chef Yummie Culinary Competition brings together the region’s most talented chefs, bakers, and restaurateurs for a chance to claim the coveted Top Chef Yummie Culinary Competition title. Judged by a panel of esteemed culinary experts—including media personalities, food critics, and professional chefs—entries in both Savory and Sweet categories will be evaluated on flavor, presentation, innovation, and quality.
Winners receive a prestigious prize package, including high-profile regional media coverage, social media spotlights, and exclusive promotional opportunities. They’ll also earn an invitation-only spot at the Top Chef Yummie Culinary Competition Dinner, a high-profile sister event to the Wine, Food & Brew Festival, offering further recognition and exposure.
Want to compete? All Top Chef Yummie Culinary Competition contestants must be registered exhibitors.
2025 TOP CHEF YUMMIE CULINARY COMPETITION WINNERS
2026 TOP CHEF YUMMIE CULINARY COMPETITION JUDGES
Chef Alex Montoya
Chef Eric Kopelow
Chef Abdu Romero
Chef Masasuke Shimakawa
Chef Rachel Conklin
Chef Emily
Conklin
PAST TOP CHEF YUMMIE CULINARY COMPETITION WINNERS
Savory | Restaurant | Chef | Dish |
1st | Parque 1055 | Chef Rafael Lopez | “Braised Short Rib” Pomegranate braised short ribs with celery root puree, pomegranate seeds and crispy onions. |
2nd | Woodstock Farina | Victor Melchor | “Abuela’s Pie” Tender slow cooked chicken in my family’s traditional Oaxacan Mole sauce, Our 48 hour fermented dough topped with melted Jack cheese, thinly sliced white onion, delicate micro cilantro and toasted sesame seeds. All cooked in a 900F oven. |
3rd | El Encanto Restaurant | Chef Martin Ledesma | “Ahi Tuna Tostada” Wonton tostada with crushed ahi tuna. |
Sweet | Restaurant | Chef | Dish |
1st | Clemente Baking Company | Craig Hurlbut | “Citrus Tea Cake” Whole-grain spelt cake with puréed oranges, lemon and lime zest, and citrus glaze. |
2nd | Camarillo Cupcake | Gina Stymacher | “S’Mores Brownie” Chocolate fudge brownie with graham cracker crust and toasted marshmallow cream. |
3rd | Li Mor Cakes | Lisa Morris | “Lemoncello Cupcake” Lemoncello-infused cupcake. |
Savory | Restaurant | Chef | Dish |
1st | Water’s Edge | Chef Alex Montoya | Short Rib Birria, Lobster Oaxaca Cheese Arancini, Pickled red onion pearls and micro cilantro |
2nd | Ox and Ocean | Chef Damian Giliberti | Slow braised 8lb American Wagyu shank from Snake River Farms, creamy community grain polenta, stewed carrots, charred cipollini onion, red wine reduction |
3rd | Limon Y Sal | Carlos Ortiz | Taco with tropical pico de gallo, fresh pineapple, cilantro, tomato, onion, salt and lime |
Sweet | Restaurant | Chef | Dish |
1st | El Encanto | Martin Ledesma | Panacota with honey orange flavor |
2nd | Camarillo Cupcake | Gina Stymacher | Jalapeno infused lemon bar with chile lime seasoning and candied jalapenos |
3rd | Sweet Arleen’s | Julia San Bartalome | Tequila lime mousse on a frito chip crust with Grand Marnier whip cream, chamoy strawberries and a sprinkle of heat |
Savory | Restaurant | Chef | Dish |
1st | Water’s Edge | Chef Alex Montoya | “Shrimp Lumpia” with Szechuan ponzu foam, pickled red onion pearls and cilantro |
2nd | Freda’s Pizza and Woodfired Kitchen | Phil Adler | “El Diablo” Pizza with calabrese, house pickled fresno chilis, Fore di latte (fresh mozzarella), basil, parmigiana, basil, hot honey |
3rd | Onyx Bistro | Chef Danielle Saleh | “Wild Mushroom Gemelli” a plant based Asian Italian Fusion dish with a cashew miso cream sauce, sauteed wild mushrooms, scallions, and sesame seeds |
Sweet | Restaurant | Chef | Dish |
1st | Honey Cup Coffeehouse and Creamery | Chef Alex Montoya | “Al Pastor Ice Cream” Guajillo chai ice cream with grilled pineapple and honey cilantro pearls |
2nd | Ox and Ocean | Chef Damien Giliberti | “Cheesecake Pudding” with Harry’s Berries, lemon curd, and sugar cookie crumb |
3rd | Cocoa Rome Chocolate Company | Jackie Rome | “Wild Strawberry Chip” wild strawberry ganache infused with micro chocolate chips surrounded in luscious 73% dark chocolate ethically sourced from Venezuelan cocao farms |
| Savory | Restaurant | Chef | Dish |
| 1st | Water’s Edge | Chef Alex Montoya | |
| 2nd | Ox & Ocean | Chef Damien Giliberti | |
| 3rd | Happy Place Eatery | Joshua (Biggjay) Gonzales and Sky Sunner | |
| Sweet | |||
| 1st | Honey Cup Coffeehouse & Creamery | Chef Alex Montoya | |
| 2nd | Ragamuffin Coffee Roasters | Chef Amanda Pritchett and Chef Kristy Carr | |
| 3rd | Sweet Arleen’s | Chef Julia San Bartolome |
| Savory | Restaurant | Chef | Dish |
| 1st | Slate Bistro | Chef Abdu Romero |
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| 2nd | Star Sushi by Slate | Abdu Romero/Agustin Charco Diego |
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| 3rd | Limon y Sal | Oscar Ledesma |
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| Sweet | |||
| 1st | Honey Cup | Alex Montoya |
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| 2nd | Sweet Arleen’s | Julia San Bartolome |
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| 3rd | Li Mor Cakes | Lisa Morris |
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| Savory | Restaurant | Chef | Dish |
| 1st | Slate Bistro & Craft Bar | Chef Abdu Romero |
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| 2nd | The Saticoy Club | Chef Jeff Downey |
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| 3rd | Twenty88 | Chef Alex Castillo |
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| Sweet | |||
| 1st | Sweet Arleen’s | Chef Julia San Bartolome |
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| 2nd | The 2686 Kitchen/Ojai Beverage Co. | Chef Anastashia Chavez |
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| 3rd | Fluid State Beer Garden | Chef Alex Montoya |
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| Savory | Restaurant | Chef | Dish |
| 1st | Twenty88 Gourmet Fusion | Chef Alex Castillo | “Jalisco” Style Short Ribs slow braised in traditional dry chiles and spices, served over polenta tamale cake with verde creama, sauted shaved brussels and kale topped with escabeche de cebolla and a cabernet reduction from the El Cielo Winery, Valle de Guadalupe, BC |
| 2nd | Barrelhouse 101 | Chef Becky Blosser | Puerco’s Nachos – fresh popped chicarrones topped with slow cooked carnitas, pico de gallo, cilantro, crumbled cotija and a drizzle of spicy salsa |
| 3rd | Rhumb Line Restaurant | Chef Ricardo T. Carreto | Toasted focaccia with house cured salmon, wasabi cream, and guava jam |
| Sweet | |||
| 1st | Ragamuffin Coffee Roasters | Chef Amanda Pritchett | Vegan Nitro Float – vegan vanilla ice cream floated in house made Nitro Cold Brew and topped with our vegan chocolate cookie. |
| 2nd | Sweet Arleen’s | Chef Julia San Bartolome | Assemble yourself an “Old Fashioned” Dessert – Orange scented buttermilk pound cake layered with bourbon pastry cream and a crispy muttled sugar. Topped with maple whipped cream and a white balsamic soaked amarena cherry |
| 3rd | Barrelhouse 101 | Chef Becky Blosser | Churrones – fresh popped chicaroones tossed in cinnamon and sugar, then topped with a lime crème and raspberry coulis. |
| Savory | Restaurant | Chef | Dish |
| 1st | Twenty88 Gourmet Fusion | Chef Alex Castillo | “Cuban Skewer” Marinated shrimp with andouille sausage and plantain over yucca root and charred corn al ajillo, jicama and watercress slaw, roasted pasilla cilantro drizzle |
| 2nd | J Wolf Catering | Chef Ernest Romero | Pork Belly Banh Mi: Crispy smoked pork on French bread, topped with a Vietnamese inspired slaw |
| 3rd | Gasolina | Sandra Cordero | Sandia Y Tomato Gazpacho: Chilled watermelon and tomato soup with basil oil Croquets “New Orleans”: |
| Sweet | |||
| 1st | University Village Thousand Oaks | (group) Nicholas Albrecht | “Smor For Now” – Smooth Swiss Chocolate Truffle rolled in chili dusted graham cracker crubs covered by toasted marshmallow fluff |
| 2nd | The Cave | Alex Montaya | Strawberry Jalapeno Margarita Anti-Griddle Frozen Custard Pie with Tequila whipped cream and sea salt |
| 3rd | Sugar Lab Bake Shop | Alison Davis | Choux pastry filled with peanut butter caramel cream dipped in caramel glaze and chocolate ganache then garnished with candied peanuts |
| Savory | Restaurant | Chef | Dish |
| 1st | Twenty88 Gourmet Fusion | Chef Alex Castillo | Hoisin Tamarind Pork Shank with tropical cole slaw |
| 2nd | University Village | (group) Nicholas Albrecht | Summe Tomato Consume paired with a country oxtail grilled cheese |
| 3rd | Ojai Beverage Company | Chef Bernardo Rodriguez | Patty topped with beer battered lobster, crab bites, muster cheese, red onions; spring mix between a Cajun tarter sauce on a brioche bun |
| Sweet | |||
| 1st | University Village | (group) Nicholas Albrecht | Vanilla Bean Pavlova paired with a mandarin marmalade chocolate mousse |
| 2nd | The Cave | Alex Montaya | Rumchata Frozen Custard with a churro bite, vodka whipped cream, Kahlua caramel |
| 3rd | Patty’s 805 Treats | Patty Brown | Toffee: Home roasted almonds in caramelized organic sugar, hormone free butter and Ghirardelli chocolate |
| Savory | Restaurant | Chef | Dish |
| 1st | Café Firenze | Chef John Palone | House cured pancetta, smoked charred shallots, vinaigrette Friese, pepper pecorino |
| 2nd | Tierra Sur | Chef Gabe Garcia | Ancho Braised Beef cheek nugget, pickled onion, jalapeno jam, corn mash |
| 3rd | The Cave | Chef Brandon Worrel | Bacon jam canape, bacon jam, whipped brie cheese, compressed sour apple, whole grain toast |
| Sweet | |||
| 1st | Scoops | Barry Davis | Mojito sorbet. A delicious sorbet created with white rum, sugar, lime juice, sparkling water and mint |
| 2nd | The Cave | Chef Brandon Worrel | Butterscotch “anti-griddle” ice cream with French toast sticks, chocolate cookie crumble, vanilla bean whipped cream |
| 3rd | I Would Rather Be Baking | Mark & Theresa Delgado | Chambord black raspberry cupcake |
| Savory | Restaurant | Chef | Dish |
| 1st | Tierra Sur at Herzog | Gabe Garcia | Cold smoked Hamachi with beet butter, sweet and sour leeks, dried citrus. Paired with Herzog Special Reserve Chardonnay, Russian River 2011 |
| 2nd | Main Course | Rachel Main Hoist | Cherry Smoked short ribs, whipped potatoes & crisped kale |
| 3rd | Market Broiler | Robin Higa | Seared Sea scallop with mixed green salad |
| Sweet | |||
| 1st | Barrelhouse 101 | Anastasia Chavez | Berry Balsamic cheesecake, layers of genoise, mascarpone cheesecake and chocolate ganache with mixed berry preserves infused with Duchess Sour Red Ale and Rozendal’s Aged Balsamic Vinegar |
| 2nd | The Sugar Lab | Allison Davis | Cinnamon graham cracker crust with a creamy and smooth key lime filling and topped with a frosted meringue |
| 3rd | The Yacht Club at Channel Islands Harbor | Ernie Borjas | Paradise Lava |
| Savory | Restaurant | Chef | Dish |
| 1st | Tierra Sur | Gabe Garcia | House made pastrami and corned beef sandwich on onion challah roll |
| 2nd | The Willows | Sergio Renteria | Braised beef short ribs with roasted beef gnocchi and citrus gremolata |
| 3rd | The Yacht Club @ Channel Is. Harbor | Ernie Borjas | Blood orange and roast beet salad with candied walnut basil, micro radish, bleu cheese crumbles and bacon bleu cheese vinaigrette. |
| Sweet | |||
| 1st | Wolf Creek Brewing Co. | Anastia Chavez | Spice cake infused with wolf creek Dunkelweizen brew. Layered with a Burnt Butter spice frosting garnished with a Beer Toffee-infused Abbey Dubbel beer. |
| 2nd | Vivoli Café & Trattoria | Lorenzo Fiumalbi | Glass of Franciacorta Bavarese Cream with strawberries Glee & crunchy caramelized dry fruits |
| 3rd | Stone Cold Creamery | Barry Davis | Blackberry Merlot Sorbet |
| Savory | Restaurant | Chef | Dish |
| 1ST | C- Street Restaurant | Luis Martinez | Braised Kobe Style Beef Short ribs braised with coffee and cabernet sauvignon served with roasted garlic and Yukon mashed potatoes infused with blue cheese, topped with crispy leeks and micro watercress. |
| 2nd | The Tower Club | Nic Manocchio | Coconut encrusted calamari steak, caramelized pineapple, chipotle and Captain Morgan Rum chutney |
| 3rd | Market Broiler | Robin Higa | Fresh Atlantic Salmon caramelized with chipotle mango spices, garnished with a tropical fruit salsa served atop jicama slaw |
| Sweet | |||
| 1st | Frost It Cupcakery | Rhonda Santora & Lesley Bodwell | Apple Pie Cupcake-French vanilla cake filled with apple pie filling and cinnamon streusel, topped with vanilla bean buttercream, apple pie filling and more streusel |
| 2nd | Missy’s Cupcake Creations | Yvonne Drayton-Benado | “3 meals a day” Cupcake |
| 3rd | Andres Wine & Tapas Bar | Andres Fernandez | Candy Cakes |
| Savory | Restaurant | Chef | Dish |
| 1st | Tierra Sur @ Herzog Wine Cellars | Todd Aarons | Lamb Merguez-Moroccan Sausage with Tahini and Jalapeno pickled Japanese Eggplant on Piedina |
| 2nd | C-Street at Crowne Plaza | Nic Manocchio | Pancetta wrapped shrimp stuffed with lump crab salad, Ventura Limoncello Vinaigrette in a Bamboo Cone |
| 3rd | The Old Place Cornell | Oscar A. Ledesma | Unagi broiled Scallop with Avocado puree, micro coriander, radish, blood orange and Truffle Ponzu glee |
| Sweet | |||
| 1st | Missy’s Cupcake Creations | Yvonne Drayton-Benado | Lemon Drop Crunch Cupcakes |
| 2nd | Jonathan’s at Peirano’s | Jason Collis | Greek Honey Panna Cotta with Honey Apricots and Toasted Pistachios |
| 3rd | Root 246 at Chumash Casino Resort | Johan Denizot | Roasted Apricot with Cherry Curd, Pistachio biscotti crumble and sour cherry foam |
| Savory | Restaurant | Chef | Dish |
| 1st | Side Car Restaurant | Tim Kilcoyne | Niman Ranch Crispy Port Belly, Organic blueberry chipotle BBQ sauce and creamed corn |
| 2nd | Safire American Bistro | Michael Muirhead | Seared New Bedford Scallops with Red Thai Coconut Curry, Asian Sesame-Citrus vinaigrette and Lotus Chip. |
| 3rd | C-Street at Crowne Plaza | Nic Manocchio | Seared Diver Scallop on Toasted Ciabatta with microgreens and Ventura Limoncello Vinaigrette, Ventura Limoncello |
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