(LITTLE ROCK, Ark.) – There’s nothing quite like wrapping up a day of hiking, biking, or paddling in an Arkansas State Park with a delicious meal. And for the park staff who make those adventures possible, their culinary skills were on full display at the 2025 Arkansas State Parks Top Chef competition. Held on March 4, this sizzling showdown brought together talented teams from parks across the state to showcase their creativity, teamwork, and ability to whip up a meal worthy of any post-trail feast.
After a high-energy competition filled with sizzling pans and bold flavors, the prestigious title of 2025 Arkansas State Parks Top Chef went to Vicky Ferguson and Brad Keahey from Mount Magazine State Park. Their mouthwatering entrée wowed the judges with its exceptional taste, stunning presentation, and inventive approach to the challenge.
The competition featured a lineup of skilled park chefs, each bringing their unique style and flair to the kitchen:
- Mount Magazine State Park – Vicky Ferguson and Brad Keahey*
- Petit Jean State Park – Tegra Caulder and Sarah Duncan
- DeGray Lake Resort State Park – Brook House and Jeff Edington
- Ozark Folk Center State Park – Devin Osburn and Beth Hames
- Queen Wilhelmina State Park – Thomas Myers and Lillis Lancaster
Each duo, consisting of a “Chef” and “Sous Chef” from their respective park, was tasked with creating a standout entrée using a mystery protein and side items revealed at the start of the competition. Armed with their own signature spices and sauces, teams had to think on their feet to craft a dish worthy of the Top Chef title.
A panel of four esteemed judges rated each dish based on five key categories:
- Taste and Temperature (5 points) – Flavor and the perfect serving temperature.
- Presentation (5 points) – Eye-catching plating and visual appeal.
- Teamwork (5 points) – Efficiency, technique, and safety practices.
- Creativity (5 points) – Unique flavors and innovative dish design.
- Cleaning (5 points) – Maintaining a spotless workstation throughout the contest.
Each team prepared four plated meals, ensuring that every sauce, dressing, and garnish was crafted on-site. The competition not only highlighted the remarkable culinary talent within Arkansas State Parks but also celebrated the joy of a well-earned meal—because after a day spent exploring the trails, there’s nothing better than sitting down to an unforgettable feast.
This article was originally published on ArkansasOutside.com, your trusted source for outdoor news and updates in The Natural State. Unless otherwise credited, all photos included in this piece are the property of Arkansas Outside, LLC. We take pride in sharing the beauty and adventures of Arkansas through our lens—thank you for supporting our work!
