Campus News
UCSC Dining Services takes first place at the Santa Cruz Beach Boardwalk Clam Chowder Cook-Off
UCSC Dining Services took 1st place in Boston Chowder and 3rd in Manhattan Chowder at the Santa Cruz Beach Boardwalk Clam Chowder Cook-Off.
The University of California, Santa Cruz, dining team brought home top honors at the annual Clam Chowder Cook-Off at the Santa Cruz Beach Boardwalk, earning first place in the Boston Chowder category and third place in the Manhattan Chowder category.
Competing against top local chefs and restaurants, the team impressed judges with their depth of flavor, thoughtful preparation, and strong collaboration. Chance Taylor created the award-winning Boston chowder recipe, while Chad Glassley developed the Manhattan chowder that secured a third-place finish.
“This event is about more than competition,” said Omar Galvez, executive director of dining services. “It’s an opportunity to build camaraderie within our dining team, showcase the incredible talent of our chefs and student staff, and connect with and support the broader Santa Cruz community. We are proud to represent UC Santa Cruz beyond campus and to be part of traditions that bring our city together.”
The winning team included Hans Butler, Reno Suttles, Chance Taylor, Ryan Yates, Breanna Van Otterloo, Ashley Hosmer, Dameon Deworken, Omar Galvez, Chad Glassley, Samantha Pelayo, Traci Takeuchi, and Mirjam Kuusik, along with the entire catering team and their student employees, who played a key role in the team’s success throughout the day.
The recognition highlights the creativity, teamwork, and culinary excellence that define UC Santa Cruz Dining and underscores the university’s commitment to excellence both on campus and in the local community.
Congratulations to the entire team on an outstanding achievement.