Chef Matt Kuver Brings Home Gold, Igniting Culinary Innovation at the University of Tennessee

Knoxville, TN – After a highly competitive showdown among colleagues from across the country, University of Tennessee, Knoxville’s own Executive Chef Matt Kuver has earned coveted top honors at the Aramark Collegiate Hospitality Culinary Competition – winning a gold ACF (American Culinary Federation) medal at the national finals held on July 16 at the Culinary Institute of America in Napa, California.

In the national finals, Kuver had just four hours to craft a four-course meal from a mystery basket of ingredients, with judging by ACF-certified chefs based on preparation, execution, and technique. His win adds to a growing list of industry accolades—and affirms his role as a driving force in the future of college dining.

At home on Rocky Top, Chef Kuver’s work is transforming the daily lives of thousands of students. With a background that fuses global cuisine, high-end hospitality, and deep family culinary roots, he brings an electric mix of tradition and innovation to Vol Dining. From reimagining residential dining with chef-driven dishes and global flavors to developing fresh concepts, Kuver plays a central role in shaping the dining program that reflects the energy, tastes, and diversity of the Volunteer student community.

Chef Kuver will represent not only the University of Tennessee but also Aramark Collegiate Hospitality this fall at Aramark’s headquarters in Philadelphia, joining two of his colleagues to face off against the company’s top chefs from across its varied lines of business. He has demonstrated his honed skill through intense regional and national competitions—now, the final challenge awaits.

“Competing in the ACE competition is an honor and a privilege that not many chefs get the opportunity to embrace,” said Kuver. “The chance to work alongside such talented culinarians in a beautifully designed space with the intent to lay your heart on the line for not only my company but to represent UT as an emissary is the best feeling one can attain. Thank you for the continued support, and I hope to keep making you all proud!”

With a background that blends fine dining, farm-to-table restaurants, and deep culinary heritage rooted in his French grandmother’s kitchen, Kuver brings a unique fusion of tradition and modern flair to Vol Dining. He’s known for more than just his food—students and colleagues alike recognize his enthusiasm, approachability, and leadership.

“The ACE competition is a great way for chefs to showcase their culinary skills, creativity, and passion for food. In fact, they demonstrated that passion meets perfection, which was this year’s theme for ACE,” said Aramark VPO Pulkit Vigg at the University of Tennessee. “We’re incredibly proud of Chef Kuver’s accomplishments. His dedication, creativity, and leadership in the kitchen make a world of difference for the students, faculty, and community we serve.”

As the university continues to grow in national stature—breaking records in enrollment, research, and athletics—Vol Dining is rising to meet the moment. Chef Kuver is central to that evolution, ensuring that the food on campus reflects the same bold, innovative, and student-centered spirit that defines the Volunteer experience.

In the final round of the ACE competition, six teams of three—each representing one of Aramark’s lines of business—go head-to-head to prepare a five-course menu judged by ACF-certified chefs. This final stage, held at Aramark headquarters in Philadelphia, is a high-stakes test of skill, innovation, and precision, where every dish counts.