Students may be surprised to learn that a gold medalist chef is in charge of the food on campus.

Recently, San Diego State Chef Production Manager, Kris Saradpon won the gold medal at the National Association of College and University Food Services’ 11th annual Culinary Challenge in Portland, Ore.

The competition provides recognition for college or university professionals in a competitive arena to showcase their talents, techniques and regional food styles.

Saradpon received $500 and the opportunity to compete again in July at the national competition, in Dallas.

He competed in the competition last year and received the bronze medal. Saradpon competed against eight chefs from a total of six regions in a format similar to the television show “Top Chef.” Competitors had one hour to make their own unique “beef tri tip” dishes for the four judges using only two induction burners and making the dish according to strict rules and dietary guidelines.

Saradpon has been a chef at SDSU for four years and oversees all the food that is made for the Aztec Markets and Starbucks.

He and other SDSU chefs can be found at the Culinary Theater in East Commons on some weekdays.

As for future plans, he hopes to keep working and looking for more opportunities to compete. He and the SDSU dining staff hope this recognition will shed positive light on the dining services.

“(Winning the competition) shows the dedication to the food on campus and the culinary products’ quality,” dining director of SDSU Dining Services Paul Melchior said.

He calls it a win for food services on campus in terms of culinary expertise and quality. The Dining Services staff hope students will become more aware of how much effort goes into the food presentation and production on campus, and to also appreciate how much expertise it takes.

As for changes around campus, the food offered won’t necessarily change, but Dining Services is just excited to have the win under its belt.