Four chefs from IACC-member properties representing the U.S. and Canada gathered to compete for the IACC Americas Chapter Cook-Off at the Chase Center on the Riverfront, where the winners secured their spot in the Global Copper Skillet Competition finale being held at IACC-Americas Connect in Los Angeles.

Shane Hawkins, lead cook at Stonewall Resort, located in Roanoke, W.Va., took the “Junior Category Americas Cook-Off Award” for his winning dish of Cornmeal Dusted Trout with Lemon Wine Butter, Pepper Seared Beef with a Whiskey and Shiitake Cream, Fried Fingerling Potatoes and Thyme Roasted Carrots.

Kent Phillips, executive chef at Ivey Spencer Leadership Centre, located in London, Ontario, took the “Senior Category Americas Cook-Off Award” for his winning dish of Smoked Paprika Petit Tenderloin and Horseradish Jus with Seared Trout, Asian Pear Slaw, Sweet Potato Fingerling Hash with Bacon and Sun-dried Tomatoes.

In the competition, the chefs were presented with basic pantry items along with a "mystery basket" of proteins. They were given 30 minutes to prepare, create and present their creations to local judges.  

For the third year in the 13-year history of the Copper Skillet Competition, IACC introduced a Junior Chef category where IACC conference venue chefs under the age of 26 competed in the cook-off.

The Copper Skillet Competition was introduced in 2004 to highlight the artistry and skill of the best chefs from IACC-member conference venues around the world and to honor their ongoing contributions.