VOL 27 ISSUE 29, July 27, 2026
Earlier this year, Delaware North’s Culinary & Hospitality Council announced a new format for the upcoming Culinary Challenge – calling on chefs and cooks across the United States to submit their best handheld recipes.
After reviewing strong entries from 77 culinarians within Ember Entertainment, Parks and Resorts, Sportservice and Patina Group, council leaders selected 2026 Handhelds Challenge winners in the following categories:
- Cold Handheld: Tamago Sando by Takeshi Ikeuchi, executive chef, Morimoto Asia in Florida
- Hot Handheld (tie): Walleye Sandwich by Heidi Eutsey, sous chef, The Lodge at Geneva-on-the-Lake in Ohio; Asian Surf + Turf by John Greenwald, executive chef, Wheeling Island Hotel-Casino-Racetrack in West Virginia
- Pressed Handheld: Panbazo by Jamie Martinez, sous chef, Tutto Italia, Walt Disney World’s EPCOT in Florida
- International: Arepa Seoul by Andres Rojas, sous chef, MetLife Stadium in New Jersey
- Burger: Colorado Queso Burger by Kristina Olson, regional executive chef, Yellowstone National Park
- Dessert: Brown Sugar Pop Tart by Ashley Alli, pastry sous chef at Space 220, EPCOT
As winners, these culinarians will be invited to join an in-person handhelds workshop later this year or early 2027, where their creations will be prepared, professionally photographed and featured in the next edition of Delaware North’s cookbook.
“Thank you to all of the culinarians who submitted recipes for the 2026 Handhelds Culinary Challenge,” said Lou Piuggi, vice president of culinary, food & beverage. “The wide range of submissions showcases the creativity, talent and passion across our culinary network. The winning recipes stood out for exemplifying our Culinary Principles—the non-negotiable standards of our craft that guide everything we do in Delaware North kitchens.”
The 2026 Handhelds Culinary Challenge Cookbook will feature all 77 recipe submissions and will be published digitally, making it easily accessible for team members to explore, learn from and use as inspiration.
Click to view PDF formats of past cookbooks Mindful Mixology (2026) and Crafted Comfort (2025), which were designed by Delaware North’s Brand, Creative & Content Studio.