Giving Kitchen’s Chef’s Challenge: A Night of Flavor & Philanthropy
Madison Cullman (Fadó Pub) winning the crowd favorite with Sticky BBQ Ribs, paired with MBBC’s Root Beer.
The Giving Kitchen’s inaugural Chef’s Challenge at Shawnee Station Tap Room brought together five top Columbus chefs for a night of creativity, competition, and community. Using Maumee Bay Brewing Company beers as inspiration, each chef crafted unique dishes, with proceeds supporting food service workers in crisis.
Since 2013, Giving Kitchen has provided emergency financial aid—covering rent, utilities, and essentials—while connecting workers to no-cost assistance networks. To date, they've helped over 26,000 individuals, awarding $14 million in relief.
During the Challenge, Guests sampled dishes at five chef stations, each paired with a Shawnee Station beer. Competing chefs included:
- Travis Hyde, Shawnee Station Tap Room | Kitchen
- Madison Cullman, Fado Pub & Kitchen Dublin
- William "Burke" Cornelius, Gallo's Pizza & Bar Dublin
- Eric Allchin, High Bank Distillery Grandview Heights
- Todd Kessler, Valentina's
And the Winners…
* Todd Kessler (Valentina's) won the Judge’s Trophy with his Drunken Clams & Kielbasa, paired with MBBC’s Belgian Triple.
* Madison Cullman (Fadó Pub) was the crowd favorite with Sticky BBQ Ribs, paired with MBBC’s Root Beer.
* Madison Cullman (Fadó Pub) was the crowd favorite with Sticky BBQ Ribs, paired with MBBC’s Root Beer.
Beyond competition, the event celebrated resilience and generosity, ensuring those who serve others receive support in their hardest times. With its success, the Chef’s Challenge is set to become a new Columbus tradition—where great food fuels an even greater cause.