Photos by Jane Colclasure
Chef Payne Harding of Cache Restaurant in Little Rock knows a little something about cutting things close. Not only are the celebrated chef’s knife skills on point — something of an occupational necessity — but he is making a habit of winning chef competitions by razor-thin margins.
Payne Harding
In 2024, Harding won the inaugural Delta Diamond Chef competition by a mere two points over Chef Matías de Matthaeis of Red Oak Steakhouse at Saracen Casino Resort in Pine Bluff. On May 4, Harding repeated his winning ways, edging out the tandem of chefs Wendy Schay and Jill McDonald of the Croissanterie in Little Rock, as de Matthaeis came in a close third before a packed house of more than 300 at Saracen Resort Hotel’s new event center.
Wendy Schay and Jill McDonald of The Croissanterie in Little Rock and Matías de Matthaeis of Red Oak Steakhouse at Saracen Casino Resort in Pine Bluff (pictured here) were close runners-up.
“The very first year, I was extremely nervous. I had to pass the first round. Then you had to pass the second round just to get to the finals,” said Harding, who, as defending champion, gained a bye straight to the 2026 finals. “Frankly, I was quite intimidated the first year going into the finals and even the first two rounds. When I won the first competition, one of the judges came up to me and said I won because I had the best flavors, and that kind of stuck with me. I realized flavor was the most important component.
“After that one, there was an eight-, maybe nine-month layoff in between competitions, and I really, really dedicated myself to this year’s competition. I probably started practicing seven months out and got a dish down. I practiced four or five nights a week for a good three, four months for this competition, and I did a ton of research. As a result, I was very confident going into the competition.”
Harding’s winning menu included a showstopping rack of Dover sole stuffed with spinach crab and mascarpone cheese alongside a parsnip puree and lemon beurre blanc, confit potatoes with glazed root vegetables, and fried sage. He topped that off with truffle egg custard with lemon crema and caviar topped with a Parmesan cracker. The fish was not only exquisitely flavorful but masterfully prepared and presented.
“We sell a lot of Dover sole at the restaurant, and I knew I wanted to work with that particular fish. It’s a luxurious fish, it’s a fish that you only see in high-end dining, and it’s very versatile,” Harding said. “We prepare it classically at the restaurant, but high-end chefs take different preparations, and so I started researching menus and websites and read certain cookbooks about it. I nailed down a certain preparation of Dover sole no one has ever seen in Little Rock.”
An expertly presented Dover sole, pictured here, helped Payne Harding of Cache Restaurant in Little Rock secure a narrow win over The Croissanterie’s elevated catfish.
Payne’s wow factor came from his expert butchering; he butterflied and stuffed the fish while he frenched the delicate bones for a stunning display.
“It’s an extremely cool presentation that no one has ever seen before, and it was delicious as well,” he said. “I knew the judges would love it. I told my team that if we executed the dish properly that we had a very strong chance of winning.”
Wendy Schay and Jill McDonald of The Croissanterie in Little Rock (pictured here) and Matías de Matthaeis of Red Oak Steakhouse at Saracen Casino Resort in Pine Bluff were close runners-up.
Even with his dazzling entree, Harding’s bid for a second title was not assured until the last ballot was tallied. That is because Schay and McDonald showed their culinary muscle, producing a menu that solidified the pair as ones to watch for the future. They prepared croissant-crusted Arkansas catfish with a tartare beurre blanc, buttered carrots and asparagus, purple pommes duchesse, miso roasted red cabbage, pickled slaw red onion jam, and ube tuile.
The Croissanterie’s elevated catfish.
“We were very happy with our dish, and we did every bit of it on the clock and in the 50 minutes allotted,” Schay said. “Our only hiccup was not having used these particular ovens and induction ranges at the competition before. The ones we normally use are a little bit different, but overall, the setup was nice, and things went great”
The Croissanterie’s elevated catfish.
Schay said the event itself did a fine job of showcasing the culinary talent that exists in Arkansas and the skills and passions that do not always get their due.
“The talent in Arkansas is highly underrated,” she said. “As events like this showcase that talent. It’s an opportunity to grow the industry. There is a lot of potential and diversity from across the state; it was nice for it to be opened up to more chefs this year, which gave us a chance to meet and network for future projects.
“It’s hard to assess the cooking from each chef when everyone is so different, with different styles and ingredients, so the ability to network with other restaurants and chefs for vendors and collaborations is vitally important for our industry. We can only grow this industry if young people can see what we do and want to participate. It also gives current chefs and restaurants an outlet for creativity and development.”
Heather Baker, president and publisher of AY Media Group, which was among the list of major sponsors for the evening, said the level of competition had taken a major step forward.
Heather Baker, president and publisher at AY Media Group, emceed the event, which was the brainchild of Todd Gold, senior director of hospitality at Saracen Casino Resort in Pine Bluff.
“Last time was a great debut, but 2026’s Delta Diamond Chef was exceptional,” said Baker, who also served on the organizing committee and as the event’s emcee. “The menus of all three of our competitors was Michelin Star-level, and I did not envy the judges one bit. Many people don’t realize the level of culinary skill that we have here in Arkansas, but word is starting to get out.
“Whenever we feature a restaurant or chef in AY About You, it always ranks as one of the most popular and widely read articles in that issue, so I think people all across the South and throughout the country are really starting to pay attention to what is going on here in the Natural State.”
As Baker noted, a lion’s share of the credit for the success of the event and its continued development lies with Todd Gold, senior director of hospitality at Saracen Casino Resort and president of the American Culinary Federation Arkansas Delta Chefs Association. A veteran of nearly 40 years in the state’s hospitality industry, Gold has long been a vocal advocate for Arkansas food and the talented people who prepare it and boasts more than a decade of experience organizing and hosting competitions, including Delta Diamond Chef, his brainchild.
Gold said he was more than pleased with the turnout, the new venue and the overall quality of the competition itself.
“Well, first of all, with the scores themselves, you’ve got four judges independently scoring the three competitor teams, and those are tallied together, and you get the average,” he said. “Half a point separated third and second place and, again, between second and first place. You couldn’t ask for a competition any closer.
“If any of those teams had done one thing differently that the judges liked, it would’ve changed the whole end result. That’s how close it was. I was so blown away with all three competitors’ plates.”
In addition to the competition, the evening recognized some of the best culinary talent in the state via the American Culinary Federation Arkansas Delta and Central Arkansas Chef’s Associations awards. Some of the evening’s honorees had the additional honor of preparing the fare enjoyed by attendees.
“Being recognized among this year’s Arkansas Delta chefs is both humbling and deeply meaningful,” said Chef Jinnings Burruss Jr. of the University of Arkansas Pine Bluff, who was named ACF Arkansas Delta Chapter Chef of the Year and prepared the main course. “The award represents some of the finest culinary talent in the region, so to be acknowledged by peers with the award is truly an honor.
“For me, the recognition reflects not only a single dish but the culmination of nearly four decades of work in culinary arts, hospitality leadership and education. It also reinforces the importance of mentorship, lifelong learning and preserving culinary traditions while continuing to innovate.”
Other award winners echoed how meaningful it was to be recognized by their peers in various categories. Catherine McCormack, 3D assistant teaching professor of baking and pastry arts at the University of Arkansas-Pulaski Technical College Culinary Arts and Hospitality Management Institute, was one of them.
“This recognition represents all my mentors, chefs, coworkers, educators and friends who supported and challenged me throughout my journey,” said McCormack, named Pastry Chef of the Year for the ACF Central Arkansas Chapter. “Some of them I met at 16, some at 18, and they’ve played such a huge role in my life. It reminds me how important mentorship and opportunity are in this industry, and it motivates me to continue growing, learning and giving back to the culinary community.”
The evening was equally impactful for those in the student division, representing the next generation of great Arkansas cooks and bakers.
“I think many people underestimate the level of discipline, teamwork and attention to detail required in the culinary world,” said Alyssa Frisby of Lonoke, second-year student at UA-PTC who was named Student Chef of the Year. “There is so much preparation, communication and problem-solving happening behind the scenes. The most rewarding part has been seeing my confidence grow in the kitchen both as a student and as a professional. It’s truly an honor to be recognized alongside such talented chefs and students. I’m grateful for the support of my instructors, classmates and colleagues who have encouraged me throughout this journey.”
Gold said the amount of work and preparation that Delta Diamond Chef requires of organizers mandates that sufficient time be provided between competitions.
“Our next competition’s going to be in September of 2027, so we’re about 16 months out now, which is good,” he said. “To be honest with you, this has so many moving parts, and there’s so much activity that happens to bring all the different pieces together that it takes us 14 to 16 months to be prepared to do all this.”
As for Harding, he said he is stepping back from the competitive aspect of Delta Diamond Chef, although he has agreed to help organize the next event.
“I told Todd I would be on the committee next year, but for now, I am done competing,” he said. “The amount of dedication and the amount of stress and the amount of work, not to even mention the amount of groceries I have to purchase for practicing, I don’t see myself competing for at least two or three years.
“I really have nothing left to prove to myself or to the public. I think you should quit when you’re on top, and that’s where I’m at.”
American Culinary Federation
Arkansas Delta Chef’s & Central Arkansas Chef’s Associations
AWARD WINNERS
Student Pastry Chef of the Year: Cathy Melvin, ACF Central Chapter
Student Chef of the Year: Alyssa Frisby, ACF Central Chapter
Pastry Chef of the Year:
Catherine McCormack, ACF Central Chapter
Matías de Matthaeis, ACF Delta Chapter
Educator of the Year: Kenneth Lipsmeyer, UA-PTC
Chef of the Year:
Payne Harding, ACF Central Chapter
Jinnings Burruss Jr., ACF Delta Chapter
Lifetime Achievement Award: Duke Eyman
Delta Diamond Mixologist Competition Winner: Roy Armstrong, Cypress Social, North Little Rock
Delta Diamond Mixologist Competition People’s Choice Winner: Sarah Repp, The Fold, Little Rock
Delta Diamond Chef Competition Winner: Payne Harding, Cache Restaurant, Little Rock
DELTA DIAMOND MENU CHEFS
Hors d’oeuvres: Chefs Tyrone Fox and Ashley McAfee Keaton, Saracen Casino Resort
Amuse-bouche: Chef Jordan Davis, Chenal Country Club
Breads: Chefs Chocla Lea and Kelli Marks, UA-PTC
Appetizer: Chef Michael Qandah, Red Oak Steakhouse, Saracen Casino Resort
Salad: Chef Jennifer Danser, Saracen Casino Resort
Intermezzo: Kenneth Lipsmeyer, UA-PTC
Main course: Chef Jinnings Burrus Jr., UA Pine Bluff
Desserts: Chefs Matías de Matthaeis and Daira Gómez, Saracen Casino Resort
Wines/wine service: E & J Gallo Winery
