This is more than just an event — it’s a showdown. Who will rise to the top? Who will crack under pressure? One thing’s for sure — you won’t want to miss a second.
Get ready for a night where flavor meets purpose at the Seacoast Culinary Challenge! Whether you’re looking to soak in the excitement with General Admission or indulge in the ultimate night out with our VIP Experience, your ticket directly supports the Community Fridge Coalition and its mission to fight food insecurity across New Hampshire and Maine.
$500 ticket:
Admission to The American Gourmet Expedition (VIP Event) and premiere seating to the show
$350 ticket:
Pre show celebration on Chestnut Street and premiere seating to the show
$225 ticket:
Pre show celebration on Chestnut Street and tier 1 seating to the show
$150 ticket:
Pre show celebration on Chestnut and tier 2 seating to the show
$95 ticket:
Preshow celebration on Chestnut Street and tier 3 seating to the show
Join us for The American Gourmet Expedition, an exclusive VIP event of the Seacoast Culinary Challenge. Experience an extraordinary culinary adventure as we bring the vibrant flavors of America’s most iconic cities to life—right here in one unforgettable evening.
Savor your way through unique, themed culinary stations that capture the essence of four legendary food cities:
• Nashville: Southern comfort classics paired with smooth Tennessee whiskey.
• Charleston: Lowcountry delicacies complemented by refreshing craft cocktails.
• New York City: Big Apple-inspired bites served alongside sophisticated New York State wines.
• Chicago: Deep-dish flavors and Windy City favorites matched with the best of Chicago’s craft beer scene.
Each station is carefully curated to showcase authentic tastes and expertly crafted beverage pairings, offering an immersive, gourmet experience.
Limited VIP tickets are available—secure your spot now and treat your palate to an unforgettable evening of culinary exploration and sophisticated sips!
Kick off the night with a high-energy pre-show celebration on Chestnut Street! Enjoy music, local bites, and hands-on activities in a block-party-style atmosphere. Discover how the Community Fridge Coalition is driving real change—and how your ticket fuels the fight against food insecurity. Connect, celebrate, and be part of something bigger—before the show even starts.
Think Chopped, but local and live! Watch chefs battle through two high-stakes rounds, turning mystery ingredients into culinary masterpieces — all against the clock.
Each chef teams up with a high school culinary student, creating powerful mentorship moments while inspiring the next generation of kitchen stars.
Cast your vote for the Fan Favorite, join in interactive surprises, and help shape the night’s big moments.
A lively mix of chefs, food experts, and community leaders will taste, critique, and crown the winners.
Get ready — the heat is on! The Seacoast Culinary Challenge brings together top-tier talent and rising stars for an unforgettable night of high-stakes competition. From seasoned chefs to fresh culinary voices, these are the faces behind the flames.
Your hosts will keep the action fast-paced and the audience on the edge of their seats — serving up behind-the-scenes stories, chef interviews, and plenty of culinary drama as the competition unfolds.
Co-Founder– Red’s Good Vibes (New Hampshire)
📸@redsgoodvibesCaitlin is the Executive Director and Co-Founder of Red’s Good Vibes, a nonprofit redefining food access through dignity and mutual aid. Inspired by her late brother’s dream of a free-meal food truck, Caitlin has led Red’s to serve over 500,000 scratch-made meals and launch the Community Fridge Network. A TEDx speaker and advocate for people-first systems, she champions kindness, trust, and community-led solutions.
Chef/Owner – Vida Cantina (Portsmouth, NH) & Ore Nell’s Barbecue (Kittery, ME)
📸 @vidacantinanh | @dvchef
Chef David Vargas is a James Beard-nominated chef known for his bold take on Mexican cuisine in New England. At Vida Cantina and Ore Nell’s Barbecue, he fuses tradition with local ingredients. David also leads initiatives like the BIPOC Fest and Indigenous Corn Project, earning acclaim for both his culinary craft and deep community engagement.
The region’s boldest and most creative chefs are stepping into the spotlight — ready to battle it out, dish by dish. They’ll be racing the clock, pushing their limits, and throwing down for the title of Seacoast Culinary Challenge Champion.
Chef/Owner – Otis (Exeter, NH)
📸 @otisrestaurant
Lee Frank is the chef behind Otis, a beloved Exeter restaurant known for inventive menus and seasonal ingredients. With a background in top kitchens, Lee creates heartfelt, globally influenced comfort food. He is also a passionate community builder, collaborating on local food events and mentorship initiatives.
Chef/Owner – Stalk (Dover, NH)
📸 @stalkrestaurant
Nicole is the creative force behind Stalk, a Dover restaurant rooted in local, seasonal ingredients and bold, intuitive cooking. Her dishes reflect a deep connection to nature and sustainability. Nicole is also an advocate for female leadership and a mentor to young chefs shaping the future of food.
Chef/Owner – Botanica (Portsmouth, NH)
📸 @botanicaportsmouth
Brendan Vesey leads Botanica, a refined bistro focused on sustainable, vegetable-forward cuisine. A Culinary Institute of America alum, Brendan blends French technique with local sourcing. He’s also an advocate for food system reform and a mentor fostering equity in the kitchen.
Owner Greenleaf (Milford, NH)
📷 Christopher Viaud (@chefchrisviaud)
Chris Viaud is a James Beard Award nominee, Top Chef Season 18 competitor, and Chef/Owner of Greenleaf, Ansanm, and Pavilion in New Hampshire. A Johnson and Wales graduate, he rose to a leadership role at Boston’s Deuxave. His cooking blends seasonal, local ingredients with clean, refined flavors.
President & CEO
Lighthouse Credit Union
Chris Parker is President and CEO of Lighthouse Credit Union, where he leads with a focus on community impact and regional engagement. Since joining in 2021, he has expanded Lighthouse’s efforts in housing, food security, and education. With over 30 years in financial services—including 14 at Partners FCU with The Walt Disney Company—Chris is known for building partnerships that drive meaningful change.
He serves on the board of the Monarch School of New England and is committed to empowering others and strengthening communities. Chris holds a BA from the University of South Florida and an MBA from UNC Kenan-Flagler. He lives in Dover, NH, with his wife Tricia and their two dogs, and enjoys hockey, the outdoors, and supporting local nonprofits.
Culinary Mentor & Owner CURE (Portsmouth, NH)
📸 @Chefjulie7612
Chef Julie Cutting is a New England native whose culinary roots trace back to her grandfather’s farm in Pittsfield, NH. She began her food journey at 15 and went on to graduate from Le Cordon Bleu in Dover, NH. Julie trained under renowned Chef Harding Lee Smith in Portland, ME, and later helped launch Brazo, where she gained recognition for her Latin-New England flair. Her passion for bold flavors and seasonal ingredients continues to define her approach in the kitchen. With over 20 years of experience, she now owns and operates CURE in Portsmouth, NH, serving thoughtful American-bistro cuisine. Julie has also competed on Food Network’s Cutthroat Kitchen and Chopped: Martha Stewart Rules, showcasing her creativity and resilience on the national stage.
🎓 @doverregionalcte | 🍳 @doverhighculinary
The Dover High School Culinary Arts Program, part of the Dover Regional Career Technical Center, offers students an immersive journey into the world of food service. Under the guidance of Chef Ashley Mota, students gain hands-on experience with industry-standard equipment, exploring areas such as sanitation, knife skills, cooking techniques, baking, food presentation, and dining room procedures. The program emphasizes both foundational skills and advanced culinary techniques, preparing students for diverse opportunities in the culinary field.
Ben Cronin is a dedicated young culinarian whose journey began at Hong Asian Noodle Bar and deepened at Carriage Hill Assisted Living, where he found purpose connecting with residents through food. Inspired by his younger brother’s picky palate, Ben developed a passion for experimenting with flavors and has since completed Dover High School’s Culinary Arts Program, returning as a Culinary 3 intern and Sous Chef. A ProStart State Cooking Competition participant, he brings creativity, leadership, and heart to every kitchen he enters.
Myles Parham is a passionate culinary student and multi-sport athlete at Dover High School who thrives in fast-paced, team-driven environments. He currently works at The Residence at Silver Square, where he helps craft meals tailored to residents’ dietary needs—an experience that has strengthened his connection to food and community. A ProStart State Cooking Competition participant and Culinary 3 intern, Myles brings energy, leadership, and heart to both the kitchen and the people around him.
Culinary Arts Director – Dover High School (Dover, NH)
Chef Ashley Mota is the dynamic Culinary Arts Director at Dover High School, where she blends professional culinary expertise with a passion for teaching to inspire the next generation of chefs, entrepreneurs, and food lovers. With a deep commitment to hands-on learning and student empowerment, Ashley has transformed the school’s culinary program into a vibrant, real-world learning environment where creativity and discipline go hand in hand.
Principal– Dover High School (Dover, NH)
Peter Driscoll is the dedicated and student-first Principal of Dover High School, where he leads with integrity, compassion, and a vision for academic excellence paired with real-world readiness. A seasoned educator and respected administrator, Peter brings a collaborative leadership style that champions student voice, inclusive school culture, and continuous innovation.
🎓 @portsmouthhs | 🍴 @phsculinary
At Portsmouth High School, the Culinary Arts Program is a comprehensive two-year course designed to equip students for careers in the Seacoast’s vibrant restaurant and hospitality industry or to further their education in culinary arts and related fields. Led by Chef Anthony Pino, the program offers up to nine college credits through an Early College Partnership with Lakes Region Community College.
Finn Turner, a rising senior at PHS, completed the two-year culinary program and has spent two years cooking at Black Trumpet with Chef Evan Mallett. He also assisted in Great Bay Community College’s Sustainable Foodways program. A two-time SkillsUSA medalist, Finn is headed to nationals this summer.
Ethan Curtin, a rising senior at Portsmouth High School, has completed the school’s two-year culinary program and has worked at Vida Cantina alongside Chef David Vargas for the past three years. A two-time NH SkillsUSA Culinary competitor, Ethan also uses his skills to give back through events like the Portsmouth BIPOC Festival.
Culinary Arts Director
Chef Anthony Pino leads Portsmouth High School’s hands-on culinary program, blending real-world experience with mentorship. With a background in professional kitchens, he empowers students through technical training, sustainability, and leadership development, preparing them for life beyond the classroom.
Principal
Stephen Chinosi is the student-centered principal of Portsmouth High School, known for fostering innovation, inclusion, and experiential learning. A former science educator and curriculum leader, he brings vision and empathy to his work, supporting student voice and community engagement at every level.