Spotlight on chef Scott Bencze

Galloway, N.J. — When you think of Stockton, a lot of things come to mind: beautiful campuses, unique programs and maybe even maple syrup. But what about an award-winning chef?

For the second year in a row, Chartwells Senior Executive Chef Scott Bencze won Best Professional Chef for his entrée at Let’s Get Cookin’ 2026, a fundraiser that benefits the Boys & Girls Club of Atlantic City.

During the event, Bencze competed alongside chefs and culinary teams from more than 40 restaurants and organizations across the Atlantic City region, helping put Stockton on the culinary map once again.

In this interview, Bencze discusses what it felt like to win again, the family favorite that inspired his award-winning dish and the partnership between Chartwells and Stockton.

Winning Best Professional Chef again

What was your reaction when you found out you had won Best Professional Chef for the second year in a row?

I was totally thrilled to win again this year. During the award ceremony, there was a long delay due to the tallying process. At that point, they had announced all of the other winning categories. I figured we did not qualify this year and was happy we had the opportunity to compete. When they announced our table as “Best Overall” again, I was completely shocked.

Does winning two years in a row feel different from the first time? If so, how?

The feeling was just as exciting. I had no expectation of winning either year, so to me, it is an honor to represent Stockton and Chartwells at this large community event.

Inside the Ginger Chicken Naan dish

Can you walk me through this year’s winning dish, Ginger Chicken Naan?

I really enjoy Asian flavors from all over the world. Each cultural cuisine is distinctly different, and I tried to combine the flavors I like from different regions and create a recipe that worked well together. I thought a ground chicken meatball would be a good way to incorporate flavors like ginger, cilantro, fish sauce and chilis. The cucumber adds brightness to the dish, along with fresh mint, shallot and more cilantro. Japanese mayonnaise was used for the aioli, and crispy chili oil has become a very popular Asian condiment. I thought naan bread was a good way to combine all the ingredients like a sandwich.

What inspired the dish, and how did you decide it was the one to bring to the competition?

I’ve made the recipe at home and seem to use my family as the test subjects quite often. They love this recipe, and it is requested throughout the year for family events.

Chartwells, Stockton and community impact

What does it mean for Chartwells and Stockton to place first two years in a row at this event?

I think this is a great example of the partnership between Chartwells and Stockton. It also helps show the caliber of talent Chartwells brings to other organizations and the commitment in partnering.

How does participating in community events like this reflect the work your team does on campus?

I want the Stockton community to know that we are a committed and talented team that values our partnership with the university. We strive every day to make an impactful difference in the Stockton community and value the working relationships we have throughout the year.

Chartwells Senior Executive Chef Scott Bencze

Our team really enjoys supporting community events. Being a nationwide company, it shows that we are committed locally, and not just globally. I am fortunate to work with an extremely talented team who makes sacrifices for the greater good.

Team recognition and looking ahead

Is there anyone on your team you’d like to recognize for helping make this year’s event a success?

Using the experience from last year, I was able to invite one of the campus sous chefs, James Herman, to help me this year. Not only did it allow for a smoother execution during the event, it was great to have another colleague experience this. He really enjoyed it as well.

Since you’ve now become something of a returning champion, are you already thinking about a three-peat?

If we have the opportunity to participate again, I think that is a win in itself. I would love for next year to have a couple chefs on my team create a recipe and execute it at the event just to be able to experience it as well. I think it would be fun to mentor and facilitate another possible winning recipe.

Is there anything else you’d like the Stockton community to know about the event, the dish or the win?

I want the Stockton community to know that we are a committed and talented team that values our partnership with the university. We strive every day to make an impactful difference in the Stockton community and value the working relationships we have throughout the year.

Photos submitted