Award-Winning Dining Services

The University of Richmond Dining Services is a proud member of the National Association of College and University Food Services (NACUFS) and participates annually in NACUFS competitions. Each Dining Services location is constantly challenging itself to do more and our awards are a reflection of a dedicated staff whose daily goal is to offer high-quality food, excellent customer service, and thoughtful practices around sustainability. 

Named after NACUFS’ founder, Loyal E. Horton Dining Awards celebrate exemplary menus, presentations, special event planning and new dining concepts. NACUFS provides an avenue for sharing ideas and creative presentations in campus dining services, and award winners are considered models for other institutions to follow.

NACUFS Loyal E. Horton Dining Award 2022
Gold Prize Winner for Retail Sales - Single Concept - Organic Krush

Chef Culinary Conference Team Competition 2022
American Culinary Federation Silver Medal Winner

NACUFS Distinguished Service Award 2022
Regional Ambassador - Terry Baker

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  • 2020

    NACUFS Loyal E. Horton Dining Award 2020

    Silver Prize Winner for Residential Dining Special Event: Pan-Asian Dinner
  • 2019

    Taste of the World 2019-UR Team Wins Bronze

    University of Richmond Dining Services culinary team featuring Matt Grosse, Sharitka Giles, Amanda Boyd and Earl Lee III, won the bronze medal during the 25th Annual Tastes of the World Chef Culinary Conference at University of Massachusetts Amherst on June 14, 2019.

    The team competed against 15 other teams from colleges and universities across the United States, Canada and China.

    For the American Culinary Federation sanctioned competition, each team is given a mystery basket and is required to prepare a three-course menu in two hours for national judges. With their basket components, they made pork and beef meatballs with spinach and a wild mushroom sauce. They were given a secret ingredient, which was pasta and worked well with the meal they had planned.

  • 2017

    Taste of the World 2017- UR Team Wins Silver

    University of Richmond Chefs Matt Salsberry, Kayla O’Quinn, Mike Scampoli, and Amy Wingfield won the silver medal in the team competition at the University of Massachusetts’ Taste of World Culinary Conference Competition on June 9, 2017.

    The competition is an American Culinary Federation endorsed event where the chefs work in teams of four competing in four course categories including soup, salad, entrée, and buffet platter service for 12. Their winning menu selections were: Roasted Carrot and Smoked Mussels Soup, Arugula Citrus Bacon Salad, Pan Roasted Tri-Tip Beef with Hunter Sauce, and an Herb Scented Bronzini Platter.

    University of Richmond Catering recieived two 2017 Loyal E. Horton Dining Awards and one Honorable Mention.

    University Catering won the silver award for the Queally Admissions Opening Reception and the bronze award for the 90th Birthday Celebration for Bettie Gustafson.

    Tyler’s was recognized with an Honorable Mention in the retail dining category.

  • 2016

    Heilman Dining Center won the Silver award for Residential Dining Concepts category, and Passport Café won the Silver award for Retail Sales.

    Heilman Dining Center was applauded for rotating weekly menus, specifically the options on the Mongolian Grill station, including seared seafood, quesadilla/burrito/taco bar and ramen/pho/poke bowls. The Dining Center was also recognized for numerous events, including special food items celebrating holidays.

    Passport Café was honored in the category of Retail Sales, noted for offering weekly specials celebrating food around the world and vegetarian/special dietary dishes. Passport was also recognized for its support of local vendors by selling local offerings of coffee, sushi, organic desserts and gelato and healthy grab and go options, including sweet and savory yogurts.

    Both venues were noted for promoting the UREdibleBytes app for easy access to nutritional info at both locations, as well as sustainability efforts.

    Named after NACUFS’ founder, Loyal E. Horton Dining Awards celebrate exemplary menus, presentations, special event planning and new dining concepts. NACUFS provides an avenue for sharing ideas and creative presentations in campus dining services, and award winners are considered models for other institutions to follow.

    "We are thrilled to be recognized by our peers from other universities in this way," said Cindy Stearns, assistant director of marketing and special programs. "These awards are among the most prestigious national honors in higher education culinary arts and are a reflection of the talents and hard work of the staff."

    Stearns will accept the awards on behalf of Dining Services at the NACUFS national conference in Anaheim, Calif. on July 15.

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