VIDEO: Napa Schools Chef Wins National Cookoff

Chef Jason Murchison, who cooks for the , has emerged on top in the nationwide “Recipes for a Better Tomorrow Culinary Competition,” according to contest sponsor Sodexo USA.

The contest was open to Sodexo chefs working for five different client types: schools, senior living, corporate, campus and health care, according to an announcement released following the May 20 cook-off at the James Beard House in New York City.

"Chef Murchison's 'Chocolate Espresso Braised Pork over Jasmine Rice with Grilled Sweet Corn & Avocado Salad' took top honors for its taste, presentation, and support of Sodexo's goals for the environment, local communities and health & wellness," according to the release.

After rising to the final five of more than 150 chefs and 12 finalists, Murchison bested some estimable rivalry from Eastern chefs to take the top spot, according to Sodexo:

• Chef Joshua Chandler, Shenandoah Valley Westminster: Cider Glazed Pork Loin with White Sweet Potato and Carrot Swirl Puree

• Chef Andrew Cox, Harvard Kennedy School: All Natural Vermont Roast Turkey with Organic Quinoa Pilaf and Citrus

• Executive Chef Leanne English, University of New Brunswick: Ginger Salmon with Citrus Coriander Maple Glaze, Roasted Fingerling Potatoes and Sautéed Fiddleheads

• Chef Jesse Kraft, St. Barnabas Medical Center: Pan Seared Cod Filet with Beet Vinaigrette and Pumpkin Quinoa Risotto

According to Sodexo, competition judges included included Susan Ungaro, president, James Beard Foundation, Mitchell Davis, vice president, James Beard Foundation, Bill Telepan, chef/owner, Telepan, Arlin Wasserman, vice president, sustainability and CSR, Sodexo and Thomas Mackall, vice president, employee and corporate relations, Sodexo.