Chris Clark Wins Game Day Master Chef 2025 in Olean with Braised Short Ribs
Chris Clark Wins Game Day Master Chef 2025 in Olean with Braised Short Ribs
Clark’s braised short ribs earn him back-to-back titles at the sold-out Game Day Dinner, raising funds for the Greater Olean Hospitality Scholarship.
Chris Clark with his trophy – you can see his name by his right hand from winning in 2024
OLEAN – The Professional Chefs Game Day Dinner at Napoli Pizza brought together top regional culinary talent for a spirited competition, all in support of the Greater Olean Hospitality Scholarship Fund.
Chris Clark of Clark’s Subs took home the title of Game Day Master Chef 2025, winning the crowd over with his braised short ribs served atop creamy mashed potatoes, parsnips and sweet corn. Last year’s champion with Korean pork belly tacos, Clark explained that he wanted something “upscale, yet football friendly” this year. His creation delivered, with attendee Schelin Molica praising the ribs as “very tender and full of flavor.”
Brad Nitsche, chef at Randy’s Fireside, kept his menu rooted in Buffalo tailgate traditions. His beef on weck egg roll, complete with coarse salt, caraway seeds, and a mustard vinaigrette impressed the crowd, as did his buffalo chicken meatball with gorgonzola Alfredo - a dish he plans to feature on a future Fireside menu.
Ed Kincaid of Napoli Pizza, who also serves on the planning committee, praised the evening as “a fantastic turnout - not only to cheer on the Bills, but to rally around a great cause.” He continued, “Hosting fellow chefs and restaurants here at Napoli was a true honor. The energy in the room showed how much this community values hospitality, good food, and supporting the next generation. Fun and cheer were had by all!”
For the second consecutive year, the event sold out its 200 tickets, underscoring the community’s growing enthusiasm for the friendly competition and its mission. Guests enjoyed an impressive range of dishes, including:
Sprague’s Maple Farms - turkey sliders and maple BBQ chicken wings (“finger lickin’ good, said attendee Tyler Booth).
Olean Food Barn - Philly cheesesteak sausage with peppers, onions, and queso blanco (“hope they sell it in-store!” shared attendee Beaner Switzer).
Old Library Restaurant - seared scallops with Texas creamed corn and spicy cornbread crumble.
Century Manor - banana foster crepes that drew raves from Mark Williams, who said the event was “like a Taste of Olean, but you get to try it all.”
JCC’s The Hatch - Dubai chocolate croissants.
Ann Marie’s Homemade Baklava - new chocolate sea salted caramel toffee flavor baklava.
Additional offerings added to the spread included Brother’s Bistro’s coconut grouper, Grand Slam Grill’s Third Base Daryl Wings, Hometown Bar & Grill’s slider flight, and Toad’s Butcher Shop’s “triple leap” sauced wings.
Beyond the food, guests enjoyed a lively afternoon of activities, including a silent auction, raffle drawings, football pool, 50/50, and even a contest for “best-dressed Buffalo Bills fan.” Prizes went home with lucky winners: a $3,000 cash grand prize to John Garlow, a 55” flat-screen TV to Dawn Yehl, and $150 cash to Laura Galek.
“It was an incredible evening filled with creativity, community spirit, and plenty of game-day flavor,” said Susan and Joe Marra of the Greater Olean Hospitality Committee. “We are thrilled with the success of the event and grateful to every chef, guest, and sponsor who helped us raise funds for the Hospitality Scholarship. Every dollar brings us closer to endowing the scholarship so future students can pursue their dreams in this industry that is so vital to our region.”
The award won by Chef Clark carries a unique legacy: crafted from pieces cut from the Hospitality Monument, it features the striking silhouette of a fork, knife, and spoon. Like the Stanley Cup, it rotates each year to the winning chef’s restaurant. Clark also received a Cutco cleaver knife and $100 cash prize.
The event was organized by the Greater Olean Hospitality Committee - Susan and Joe Marra, Anthony Fratercangelo, Tony Procacci, Deb Bess, and Ed Kincaid. Next up for the committee is Giving Tuesday on December 2nd. To support the scholarship fund, visit bit.ly/46ErVMO.
The committee traces its roots back to the Taste of Olean Hospitality Wall of Fame. After that event concluded, members raised funds to create the Hospitality Monument in Olean, which celebrates the enduring legacy of the local hospitality industry. With that project complete, the committee now focuses on endowing the Hospitality Scholarship, which will annually benefit a local student pursuing a career in hospitalit, serving as a lasting tribute to the industry’s history, resilience, and community impact.