Shepherd University Chef Wins Mid-Atlantic Title, Advances to National Culinary Competition

ISSUED: 23 March 2026
MEDIA CONTACT: Hans Fogle

SHEPHERDSTOWN, WV - Shepherd University Dining Services Chef Todd Geisbert advanced to the national level of the Aramark Culinary Excellence (ACE) Collegiate Hospitality Competition after earning the top honors in the Mid-Atlantic regional competition.

Geisbert will represent the Mid-Atlantic region at the national event in Napa Valley, California, where he will compete against chefs from Aramark's collegiate accounts across the country.

During the regional competition, competitors were challenged to create an original dish using a designated protein and pantry ingredients, testing both creativity and skill under pressure. Chefs were evaluated on presentation, taste, technique, and innovation.

"The ACE competition is a powerful showcase of culinary skill, creativity, and passion. This year's theme-passion meets perfection-was on full display," said Alicia Kent, Aramark's regional vice president. "We are incredibly proud of Chef Todd's accomplishment. His dedication, creativity, and leadership in the kitchen make a meaningful impact on the students, faculty, and the entire Shepherd University community."

"Competing in this year's ACE competition has been both an honor and a highlight of my journey," said Geisbert. "I'm grateful for the unforgettable experience. Huge thanks to the Shepherd University team for their constant support from start to finish."

The ACE Collegiate Hospitality Competition is designed around American Culinary Federation standards.

- ### -