Even though they sharpened their knives beforehand, the competition remained friendly as AU’s top chefs faced off on November 16 in Mary Graydon Center. On one portable induction burner, Robert Marquez, executive chef of AU Kitchen, and on the other, Hector Cruz, executive chef of Airlie.
Located an hour west of DC in Warrenton, Virginia, Airlie—the 300-acre property gifted to the university in 2016—includes a working farm, hotel, events space, and conference center. After it opened in 1961, Airlie quickly became a go-to retreat for diplomats and civil rights leaders. It hosted the inaugural NAACP leadership conference in 1962 and was where Senator Gaylord Nelson (D-WI) planted the seed for Earth Day in 1969. As AU enters its sixth year of stewardship, the university has outlined an 18-month vision for Airlie that creates more opportunities for research, experiential learning, and collaboration.
“We want to find ways to build connections through the farm-to-table lens and programming for students,” says Mike Scher, SOC/BA ’08, WCL/JD ’13, Kogod/MS ’19, assistant vice president of campus auxiliary services and Airlie. “We have some incredible chefs on staff, and this is a chance for people to see that.”
Or rather, taste it.
The chefs, showing off their skill(et)s alongside student sous chefs, sliced and diced the same seasonal produce, fresh honey, and London broil from Airlie Berkshire Farm, which produces about 20,000 pounds of produce each year on its 20-acre farm. Within minutes, the aroma of fresh garlic and herbs crackling and sizzling in a pool of butter filled MGC.
Cruz, assisted by Maeve Evanovich, SOC/BA ’25, created a carrot and onion risotto, topped with cheese and spinach pesto, and a pair of pears: one caramelized with red wine and honey and the other candied in honey. He anchored the dish with a cheese mousse and finished it off with a mushroom ragout.
Marquez, partnered with AU Kitchen marketing intern Lucas Torregrosa, SOC/BA ’25, (both pictured above), whipped up an herb risotto, London broil with a mushroom–red wine reduction, and pears caramelized with Airlie honey.
The trio of judges—Bronté Burleigh-Jones, Kogod/BSBA ’91, MBA ’93, CFO and treasurer; Courtney Surls, vice president of development and alumni relations; and Chyna Brodie, SPA/BA ’23, AU Student Government president—had nothing but compliments for the chefs. Surls mused that she would give up chocolate for the sweetness of Marquez’s carrots, while Burleigh-Jones bagged up some of Cruz’s risotto to “enjoy when the world’s not watching.”
After a purée-ly excellent display of cooking, Cruz was crowned the winner.