A chef with UC Riverside Dining Services won top honors in a cooking competition hosted by the National Association of College & University Food Services.

David Murillo, a culinary manager at Lothian Residential Restaurant, won the silver medal at the association’s Culinary Challenge at its regional conference in Albuquerque, New Mexico, on March 31.

The association represents culinary staff in collegiate dining, with the challenge showcasing exceptional culinary expertise. Chefs must cook live in a timed competition preparing an original recipe.

“I had a great time competing and representing UCR this year,” Murillo said.

Chefs were required to use a whole chicken and chicken liver as part of their ingredients. Murillo made a chicken kofta and Persian-style liver pate inspired by Afghan and Middle Eastern cuisine that his brother-in-law, who is from Afghanistan, introduced him to 12 years ago.

“I fell in love with it from day one and really enjoy the layers from all the unique spices and vibrant colors that are attached to this type of cuisine,” he said.  

Murillo is the second UCR chef to do well in the competition. Last year, Tye Nielsen, a culinary manager, won first place in the regional competition and a gold medal in the national challenge. 

Nielsen coached Murillo as he prepared for the competition through practice runs and joined him at the conference to offer support.