Plated: Delta Diamond Chef Sees Success in First Year

Feature image above: Chef Payne Harding and his winning dish included sea bass and squid ink coral

The most heated event in the entire Arkansas cooking scene has come and gone, but organizers are looking at ways to make the event more flavorful when it returns in 2026.

The first ever Delta Diamond Chef Awards Gala and Competition took place Oct. 14 at the Pine Bluff Country Club. Pitting eight teams against each other, each led by an Arkansas chef, a committee selected the top two teams from the preliminary round to compete for the title of Delta Diamond Chef.

Matías de Matthaeis, executive chef at Red Oak Steakhouse at Saracen Casino & Resort went toque to toque with Payne Harding, executive chef and owner at Cache Restaurant. Harding won by two points with his almond-crusted Chilean sea bass paired with potato gnocchi, creamy fumet sauce, pickled carrot, zucchini and squash, pickled beet glaze and a squid ink coral.

“Sometimes in life, there are events where you want to win so badly, when all your energy for months is dedicated to that moment of victory,” Harding said. “You completely impose your will and bring this idea of winning into existence and convince yourself that losing isn’t going to be an option.”

Harding has participated in Diamond Chef events across the country for over a decade. The 37-year-old started competing in the events at the age of 26.

Payne Harding, executive chef and owner Cache Restaurant

“Winning at this stage in my career is so sweet. I wouldn’t want it any other way,” he said. “I plan on continuing to work on my craft of cuisine and building layers of knowledge to be the best version of myself that I can offer.”

His chief rival in the cook-off came away with a new perspective and a battle plan for future match ups.

“I focused on Arkansas ingredients in general and Delta ingredients in particular for my dish, and this granted me no extra points, so I won’t do that again,” de Matthaeis said. “Also, I did too much. I believe a bit of a simpler dish would have gone better.”

Skipping a year, the next tournament will be Feb. 24, 2026 and until then, Harding awaits the challenge of the two preliminary finalists, who will be chosen from a pool of eight chefs on the preliminary competition date, Aug. 15, 2025.

“Reflecting on our inaugural Delta Diamond Chef Awards Gala and Competition, I am filled with pride and gratitude,” said Todd Gold, organizer of the championship. “This year’s event was a tremendous success, showcasing extraordinary talent and creativity from our chefs. The energy in the room was palpable, and it was inspiring to witness our culinary community come together.

“As we look ahead to next year, we are committed to elevating the experience even further, ensuring that the Delta Diamond Chef Awards Gala and Competition continues to shine brightly and celebrate the artistry of our chefs and hospitality community. Together, let’s make next year’s gala an even more unforgettable celebration.”

Gold said he learned some procedural lessons from the experience that he will apply to the event’s next iteration. He said there were many chefs who showed interest in preparing courses.

“Obviously, it will be much bigger and better next year, moving to Saracen’s new event center,” he said. “We will be able to hold the competition, dinner, entertainment, etc. all in one large space.”

De Matthaeis said the event can only get better from here.

Chef Matías de Matthaeis

“Todd Gold is working tirelessly to make it even better than the last one,” he said. “No doubt, Delta Diamond Chef is and will help the food scene. On a personal note, I would rather learn from all the other chefs than compete against them, but I’m not sure how to do this or how it would look like.”

De Matthaeis started cooking as a child, helping his grandmother, an excellent cook in her own right. He studied culinary arts at the age of 18 and, by then, had already gained some experience. Then he began traveling to Europe while working and worked on cruises.

In his debut performance, he served a bison tenderloin duo made up of seared bison medallion and bison tartare. On the side he made “potato chip wavy lace” intended to go with the tartare, along with micro vegetables pickled in muscadine pickling liquid and esau street corn with halloumi sheep cheese from Willowbrook Farm in Searcy. He also plated poached Arkansas heirloom eggs, Arkansas Delta pine nuts, Arkansas Delta paddlefish caviar, Willowbrook Farm creme fraiche, local freshly harvested okra, and local herbs such as tarragon, parsley, cilantro and chives.

While de Matthaeis first thought to make the competition his last, he is now reconsidering the prospect of taking another swing at the crown.

“The last result kept me hungry,” he said. “I am looking forward to the next opportunity. Giving up is not in my blood.”

Event chair Heather Baker, president and publisher at AY Media Group, poses with Harding after his victory.

Chef Payne Harding

Round 1 Menu:

Cured Duck

Candied Kumquats

Celery Root Puree

Roasted Green Beans and Bell Peppers rolled in Prosciutto

Everything Spiced Cracker

Fennel Pollen Dust

Round 2 Menu:

Pistachio Crusted Lamb Chops

Honey-Rosemary Balsamic Reduction

Truffle Potato Espuma

Lemon Zested Asparagus

Glazed Carrots

Round 3 Menu:

Almond Crusted Chilean Sea Bass

Potato Gnocchi

Creamy Fumet Sauce

Pickled Carrot, Zucchini and Squash

Pickled Beet Glaze

Squid Ink Coral

Bison was the focal point of the dish Chef Matías de Matthaeis’ put forth for the finals.

Chef Matías de Matthaeis

Round 1 Menu:

Ora King Salmon Mosaic with Nori Powder

Orange Teriyaki Sauce

Honey Ginger Lime Espuma

Fresh Mango, Micro Cilantro

Nori and Rice Paper Crunch

Round 2 Menu:

Bacon Tuile Burrito

Pork Shoulder with Foie Gras and Spices

Salsa Gel, Lime Crema

Refried Bean Foam
Served on a Smoke Dome

Round 3 Menu:

Bison Duo: Bison Tenderloin Cooked Rare and Bison Tartare

Potato Chip Lace

Ark. Muscadine-Pickled Micro Vegetables

Willowbrook Farm Halloumi Cheese and Creme Fraiche

Arkansas Fresh Herbs, Pine Nuts and Okra

Delta Esau Street Corn

Delta Paddlefish Caviar

Chef Gregory Matthews

Pan-seared scallops with with romesco, pea puree, microgreens, matignon, puff pastry and citrus vinaigrette.

Chef Jill McDonald

Round 1, Pork and pasta

Grilled pork tenderloin with jezebel glaze; homemade ricotta and mushroom agnolotti; tomato butter; Spanish chorizo and tomato jam; braised butter bean puree; bacon tuile; and Driftwood Farms pioppino mushrooms .

Round 2, Arkansas Duck and Rice

Seared duck breast with apple bourbon potlikker; Arkansas wild and dirty rice; apple, sweet potato and turnip puree; duck-and bourbon-braised turnip greens; and duck liver mousse eclairs with puffed rice, pecan and duck skin dukkah.

Chef Kevin Doroski

Pan-seared Canary rockfish on a bed of Arkansas-grown sauteed wild mushrooms with turmeric wild rice, carrot puree and a classic beurre blanc.

Chef Lance Curtis

Butter-poached lobster on a bed of corn and black bean succotash, sautéed broccolini, lobster foam, and corn coulis sauce.

Chef Brayan McFadden

Spinach-and-feta-stuffed lamb chop, herb potato dumpling, crispy Brussels and curry salad.

Chef Jordan Davis

Round 1: Sous vide duck breast, Oregon English pea puree, sauteed morel mushrooms, Oregon English pea, duck confit and farro with crispy duck cracklin and pan sauce.

Round 2: Zucchini-and-squash wrapped salmon, saffron nage, corn and saffron flan, charred shishito peppers, salmon tartare, and crispy fried leeks.