Dr. W. Jinnings Burruss Jr., associate professor of foodservice and restaurant management at the University of Arkansas at Pine Bluff (UAPB), recently won the Delta Chapter’s Chef of the Year award during the Annual Delta Diamond Chef Awards Gala and Competition at Saracen Casino Resort Event Center in Pine Bluff. The event was hosted by the American Culinary Federation, Arkansas Delta and Central Arkansas Chef’s Associations.
Chef of the Year is not awarded for a single dish or competition performance. It is based on a combination of professional achievement, culinary excellence, leadership, education, community involvement, mentorship, certification and contributions to the culinary profession, Dr. Burruss said. Candidates are evaluated on their commitment to advancing the industry, supporting fellow chefs, promoting culinary education and demonstrating excellence in both their professional careers and culinary competitions.
“For me, this recognition reflects nearly four decades of dedication to hospitality, culinary arts, education and leadership within both academia and the industry,” he said.
The Delta Diamond Chef Awards Gala and Competition was established by the Arkansas Delta Chefs Association to showcase culinary excellence, professional development and camaraderie among chefs in the Arkansas Delta region. The competition was created to highlight the growing culinary talent, hospitality industry and food culture unique to eastern Arkansas and the Delta region.
Dr. Burruss said he was “genuinely honored and humbled” to receive the Chef of the Year award.
“Throughout my career, I have always focused on doing the work–teaching students, mentoring young professionals, leading hospitality operations and continually striving to improve my craft. Recognition has never been the goal,” he said. “When I learned I was being recognized as Chef of the Year, my first thought was gratitude for the many mentors, colleagues, students and industry professionals who have been part of my journey. The award represents not only my accomplishments but also the countless people who have influenced and supported me throughout my career.”
Dr. Burruss said the honor is meaningful to him both personally and professionally.
“Personally, this honor validates a lifelong commitment to the culinary profession,” he said. “I have spent nearly 40 years working in kitchens, hospitality operations, classrooms and leadership positions, always believing that food has the power to bring people together and create meaningful experiences.
“Professionally, it represents the successful integration of education and industry. Much of my career has been dedicated to preparing the next generation of hospitality and culinary professionals while remaining actively engaged in the profession myself,” Dr. Burruss said. “Receiving this recognition from my peers in the American Culinary Federation is especially rewarding because it reflects both my work as a chef and my contributions as an educator, mentor and industry leader.”
Dr. Burruss’ culinary journey began while he was in Boy Scouts where he was taught outdoor cooking techniques using cast iron cookware and open-fire methods of cooking.
“Those early experiences taught me the fundamentals of cooking while also showing me how food creates community and shared experiences,” he said. “Later, working in my father’s grocery business and gaining experience in meat markets and produce departments deepened my appreciation for ingredients and food systems. Those experiences laid the foundation for my career.”
Over the years, his passion evolved into a career that blends culinary arts, education, hospitality leadership and cultural exploration.
“Cooking appealed to me because it combines creativity, technical precision, cultural history and leadership. I’ve always enjoyed the balance between artistry and structure. My background in hospitality management, interior design and education shaped the way I approach cuisine–not just as food preparation, but as a complete sensory and cultural experience,” Dr. Burruss said. “Throughout my career, whether leading conference dining operations at Oklahoma State University, managing large-scale foodservice programs, or teaching hospitality students at UAPB, I’ve been drawn to creating meaningful dining experiences that connect people and tell a story.”
Over the past year, Dr. Burruss was named Chef Educator of the Year by the Arkansas Delta Chefs Association. He also earned the American Culinary Federation Certified Executive Chef and Certified Culinary Administrator designations, which represent significant professional milestones.
“In academia at the University of Arkansas at Pine Bluff, I have continued developing hospitality and foodservice curriculum, expanding certificate programs and creating opportunities that prepare students for careers in the culinary and hospitality industries,” he said. “In industry, my leadership role as banquets and in-room dinning operations manager at Saracen Casino Resort has allowed me to further strengthen banquet and restaurant operations while mentoring culinary teams in a high-performance environment.”
The Delta Diamond Chef Awards event brings together chefs, educators, hospitality leaders, students and industry supporters who share a common passion for advancing the culinary profession, Dr. Burruss said. It is more than a competition; it is an opportunity to showcase talent, learn from peers, mentor emerging professionals and strengthen the culinary community throughout Arkansas.
“I particularly appreciate that the competition encourages chefs to tell stories through food. It provides a platform to demonstrate not only technical skills but also creativity, cultural understanding and innovation. Those are qualities I believe are essential to the future of our profession,” he said. “Competitions and galas like the Delta Diamond Chef Awards shine a spotlight on the culinary talent that exists throughout Arkansas and the Delta region. They provide chefs with an opportunity to showcase their skills, creativity and unique culinary perspectives while introducing the public to the diversity of our food culture.”
These events also help preserve and celebrate regional food traditions while encouraging innovation. The Delta has a rich culinary heritage influenced by Southern, Native American, African American and agricultural traditions, Dr. Burruss said. Events like this encourage chefs to explore those influences and reinterpret them in ways that honor the past while looking toward the future. They also inspire younger chefs and students to pursue excellence and become active participants in the culinary profession.
“Without question, my favorite part of the event was the opportunity to connect with fellow culinary professionals and share ideas, experiences and a passion for our craft. While competition is exciting, the relationships built through events like this are often the most valuable takeaway,” he said. “I also enjoy seeing the creativity that chefs bring to the table. Every competitor approaches food differently, and it is inspiring to see how each chef uses technique, storytelling and innovation to express their vision. As both a chef and educator, I especially enjoy seeing students and young professionals engage with experienced chefs because those interactions help strengthen the future of our industry.”
When asked if he were to cook his last meal what it would be, Dr. Burruss said he would take it back to his beginning with cooking as a Boy Scout.
“It would not be something overly refined or complicated–it would be a traditional Southern meal cooked in cast iron over an open fire. I would probably prepare a cast-iron skillet of chicken and dumplings, slow-cooked beans, skillet cornbread and a fruit cobbler cooked in Dutch ovens over coals,” he said. “There is something deeply authentic and honest about cast-iron cooking. It strips away unnecessary complexity and focuses on technique, patience, flavor and hospitality. Southern food, especially food cooked outdoors, tells a story of family, tradition, resourcefulness and community. It reminds me of the people who shaped my life and career, and the idea that the best meals are often the ones that create connection and memories.”
