Fairfield University’s culinary scene is making headlines, thanks to Chef Myles Hamilton, who recently won gold at Aramark Culinary Excellence (ACE) Competition. This prestigious event challenges chefs to push their creative limits, refine their skills and network with fellow culinary professionals. The competition not only emphasizes innovations but also fosters a culture of collaboration, allowing chefs to share best practices and gain inspiration from one another.
The ACE Competition is structured to test both technical skills and creativity under pressure. “The competition lasted one hour and 40 minutes, including 15 minutes for setup, one hour to create a well-balanced and visually appealing dish, a ten minutes plating window and 15 minutes for cleanup,” Hamilton explained.
While competitors had access to a common pantry, they were required to incorporate a featured protein: chicken, while enjoying full creative freedom for the rest of the dish.
For Hamilton, winning gold this year was a moment of redemption. “Winning Gold to me was a testament of hard work and perseverance. I entered the competition last year for the first time and received bronze, so this time around, it was a bit of a redemption winning Gold,” he said.
His journey to victory was fueled by preparation, determination, and a passion for his craft. Inspired by mentors who had previously competed, Hamilton spent weeks refining his menu through multiple test runs, perfecting every detail from timing to plating.
“I cooked over 10 roulades and experimented with several versions before finalizing the dish that won me Gold,” he shared.
His winning dish– a seared herb chicken roulade with vegetable hash, orange-carrot purée and bright parsley oil– was crafted with the goals of maximizing flavor and color within the one-hour competition timeframe. Rather than drawing from a specific inspiration, Hamilton focused on creating a dish that was both visually appealing and packed with bold flavors.
Hamilton credits his growth as a chef to his experiences with Aramark, where he has been honing his skills for the past six years. “Through the C2l program after college, I gained real-time skills, traveled the country, and connected with incredible chefs along the way. Thanks to Aramark, I’ve been exposed to a multifaceted culinary tapestry across the country,” he said. Competitions like ACE, he believes, play a critical role in keeping chefs at the forefront of evolving food trends, continuously pushing them to improve and innovate.
So, what’s next for Fairfield’s gold-winning chef? Hamilton is setting his sights on the national ACE competition in Napa Valley, where he will represent Fairfield and Aramark Northeast Collegiate Hospitality. “I’m excited to showcase my skills on a bigger stage– after that, we’ll see where the journey takes me,” he said.
Students at Fairfield University are equally excited about Chef Hamilton’s success. Mia Dacey ‘26 shared, “I think it’s really cool that a Fairfield staff member won such a prestigious competition, and it goes to show the talent that we have here. I’m definitely super excited to try more of his food and 100% rooting for him in his next competition!”
Chef Hamilton’s success not only highlights his culinary prowess but also brings attention to the incredible talent within Fairfield’s dining programs. As students continue to root for him, they look forward to experiencing more of his innovative creations and are excited to see where his culinary journey takes him next.