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Ralph Wilson Stadium executive sous chef earns medal in American Culinary Federation competition

Jonathan Wilson CEC, executive sous chef for Delaware North Sportservice at Ralph Wilson Stadium, home of the Buffalo Bills, recently took home a silver medal at the American Culinary Federation’s 12th annual Hot & Cold Food Competition in Myrtle Beach, S.C.
Wilson – assisted at the event by Brian Waters CSC, executive sous chef at the Delaware North-operated jonwilson3601-7757520Hamburg Gaming, near Buffalo, N.Y. – was recognized in the Cold Meat Platter category.
Among the items on his winning menu were black pepper venison sausage loin, rabbit roulade, and braised rabbit leg. 
“It was a great experience for both Brian and I,” Wilson said. “Not only is it great to work alongside one of my counterparts from a different line of business within Delaware North, but it was certainly beneficial for us to compete against a talented group of chefs from outside the company. We are both thankful to our managers for supporting our goals.”

PHOTO CAPTION: Executive Sous Chef Jonathan Wilson’s silver-medal-winning menu featured black pepper venison sausage, seen here in the forefront.