Stories of Success| Meet the 2024 World Food Champions (Part-2)

Ryan Von Smith

• 2024 World Rice Champion
• Hometown: Scranton, Pennsylvania
• Currently Resides: Scranton, Pennsylvania
• Social Media: Instagram: @vonthechef and @chefvonmom
• Designation: Professional Chef

The road to becoming a chef isn’t an easy one, but culinary artist Ryan Von Smith, who rides to the beat of clattering pans and sizzling flavors, captured Australia’s heart as the 2024 World Rice Champion. From the inspirational family Ryan draws his culinary skills from to the food that motivated him, his story truly encapsulates the spirit of culinary art. In today’s world to further exhibit his artistry in the kitchen, he can be found on Instagram @vonthechef and @chefvonmom where he showcases his daily life as a chef including all the challanges that come his way. Till this day he resides in Scranton, Pennsylvania.

Besides striking everything Ryan touches, his culinary roots run deep in his family. Looking back he states, “I grew up in the kitchen with my grandfather and entire family always cooking.” Ryan even recalls the playful moments cherishing the bond with food, “I was a fat kid who loved to eat… so I learned how to cook young! ”. All of these memories that bring joy to him has formed the story that he will cherish for the rest of his life. From his childhood experience in the kitchen, he finds comfort and with the true magic of cuisine has the opportunity to transform the self-proclaimed “fat kid” to culinary maestro.

Grounded in his lifelong innate curiosity and polished by over 20 years of expertise, Ryan’s first competition at the World Food Championships (WFC) was in 2024, where he specialized in the Rice Category.

“I caught the competition bug during my world cooking competition in Macau where I came in 3rd. Makes me even more determined to get to the number spot!,” he says, filled with motivation. His experience on “Next Level Chef” with Gordon Ramsay was also a driving force for his ambition. “Scrolling through Instagram I came across WFC’s page and said YES, I HAVE to do this!”

The experience he had in Indianapolis deeply impacted him on multiple levels. “I loved it! I wanted to compete in ALL the categories. LOL. It was great meeting so many other passionate food lovers,” he shares. There was also a sense of overwhelming grief present as well. “My grandfather was one of my biggest inspirations for cooking. He passed away a few days before Indy at 97. He was a chef in WWII, and boy did he teach me a lot!”

In the beginning I received a judge score of 97 for the first round and that was incredible, because it felt just as if he was sitting with me.” He received the news of his victory winning the competition in a rather unexpected way. “I missed my medal (ceremony) and stage time because I was at the whiskey booth, and a complete stranger told me I won first place!”

A particularly cherished memory is a poignant encounter with a grieving mother. “When the lady walked up to me while I was cooking, she was clearly in tears because she had just lost her son who was 19 Shaun was going to become a chef and was a massive fan of mine on the TV. I won the competition! I dedicated the win to him which was so awesome moments to see her smile for a bit felt wonderful! I gave her a lobster tail when no one was looking… I HAD TO!! I had the top moment with her, bonding with Sammy.” A moment of such kindness and bonding drives home the essence of Ryan’s foray into the kitchen.

To win at the Final Table would give him profound felt affirmation, as he states, “It would be EVERYTHING!!! Confirmation that my entire life’s effort equates to that win.” Equally as emotional is his vision for the winnings that pays for his mother’s long overdue vacation as well as funding his very own sauces and spices brand. “My mom deserves a vacation where I can take her anywhere she so wishes. And the rest would go towards production to get my brand of sauces and spices sold in grocery stores throughout America.”

For prospective WFC contestants, here is Ryan’s simple, yet compelling mantra: “Do not over time it, Do you and make good food.”

To help get you acquainted with the man behind the chef coat, Ryan shares, “I personally make time to watch Golden Girls in my family, its fun!” Those not so serious interests exhibit his down to earth side and his soft side for the more heartwarming parts of life.

The tale of Ryan Von Smith showcases a gastronomic journey marked by memories, grit, and the healing aspect of food. Apart from being a World Rice Champion, he is a culinary storyteller, using food to tell the rich history of his culture, much like how it nourishes the body and soul.

Collin Hilton

• 2024 World Noodle Champion
• Birth Place: Indianapolis, Indiana
• Currently Resides: Indianapolis, Indiana
• Social Media: Instagram: @team_indiana and @collinhiltoncooks
• Designation: Professional Chef

A noodle as intricate as ‘Collin Hilton’ prepared him for his debut as a chef at the 2024 World Noodle Champion. He emerged victorious, of course! He is a deeply curious chef who is always seeking answers and adventures and is dedicated to his craft, which for many years has deeply resonated within the realm of culinary arts. He hails from the charming town of Indianapolis in Indiana where he also currently resides and he uses his Instagram pages @team_indiana and @collinhiltoncooks to share his food practices and endeavors.

Collin’s passion for cooking is a reflection of his desire to understand the world around through experience. “My culinary journey is as long and decorated, with good and bad memories, as anyone in this industry,” he reflects.  The diary that College life offers took him time to understand. He had much more than just ‘bookish’ dreams. He wanted to interact, shape and build things with his own two hands. “I wanted my hands ‘in stuff’, not to sit in a meeting or be behind a computer,” he explains. This epiphany is what led him to scrapping his philosophy degree and setting out of a cross-country trekking to a culinary school in the Southwest.

The pursuit for something more is what fueled his boundless quest for knowledge and made him traverse South America. ‘Through word of mouth, I came across new opportunities that made me travel around South America for over eight months where I met new people and worked in their restaurants’ he says. His final destination is the San Francisco Bay Area where he has resided for over a decade, continuously awed by San Francisco’s highly esteem for fresh ingredients and creativity in cooking. “There is abundant food knowledge in San Francisco Bay Area. It was shocking for me to see that everybody had supreme knowledge of food and cooking over there,” he recalls.

After meeting his wife and having a daughter, Collin accepted the position of corporate chef de cuisine for Cunningham Restaurant Group, which allowed him to move back to Indianapolis. “At this stage I was still studying the food and the various methods of cooking… Now, I spend time mentoring my students in food and design menus for the different concepts we have in the restaurants,” he says with the wise persona of a man who is both a mentor and perpetual student.

His first attempt at the World Food Championships (WFC) was pure magic. “Accidentally fell into it. Had a fellow chef/friend who had to cancel his participation into a Golden Ticket event and asked me to cover for them,” he tells. “I went, cooked and did not have the slightest clue as to what I was getting into. Turns out, what I was told was catering 150 folk sized portions was much more than that. Wild Ride!”

This was accompanied by his own experience in the city of Indianapolis which was filled with unexpected friendship and intense food. “Experience was great. This was absolutely a whirlwind of an extended weekend,” he explains. “But all in all, I had a blast and frankly, though it was a competition, I got through with constant positivity and encouragement from competitors.” The moment he heard his name for the Noodle Champion was the summit of all the work he had put in with his heart. “A win is what, with all the passion, hard work and stress put into the dishes, we made. That moment for me will always be magical.”

The fondest memory involves the interaction with the spectators during the preliminary round. “I had the strongest and fondest memory during the preliminary rounds.”

“I began loosening up and mingling with the audience within the initial thirty minutes of the event,” he says. “It was fun to share how I went about preparing the pasta dough and demonstrate the techniques.” He continues, “That kind of interaction made me appreciate the event more, and in some ways, feel valued as a competitor.”

“The simple thought of winning The Final Table makes me feel fulfilled while also giving me the chance to accomplish my life’s mission,” explains Collin. He shares, “Saying it would mean a lot, is an understatement. It is hard to articulate something I can’t fully wrap my head around myself, but it would definitely be a lifetime milestone in terms of my life and career.” “That money and endorsement would serve as the ideal motivation to pursue that goal even further,” he explains.

Collin has a word of advice for would-be competitors at the WFC that is simple yet very powerful, “Just do it. It’s rewarding and a great step in personal development. Full stop.”

As a tiny peek behind the chef’s coat, Collin divulges, “I am into classic Harley Davidson motorbikes.”

I have been amassing a collection of parts and bikes for over a decade, primarily focusing on choppers and custom motorcycles from the 60s. They stay in approximate working condition so I ride a few of them, and as a current conversation piece in my house, I have a 1949 Harley ‘panhead’ motor sitting in my fireplace.” These motorcycles beautifully capture the history and the craftsmanship, and show how well aged objects can be appreciated.

For Collin Hilton, each ingredient of food signifies an intensity for adventure or romance, a travel story nurtured through the innovative nature of food. Not only does he hold the title of World Noodle Champion, but rather, he is a head chef who creates exceptional delicacies that not only satisfy the stomach, but also the heart, infusing with hints of soupy stories.

Phil “The Grill” Johnson

• 2024 World Sandwich Champion
• Phil resides in Phoenix, Arizona but hails from Bronx, New York
• Social Media: Instagram: @philthegrill1
• Specialty: Competition Team

Phil Johnson, aka “The Grill,” is a culinary genius and a fusion of the melting flavors from New York alongside the striking tastes of Arizona. It comes as no surprise that he has emerged victorious in the 2024 World Sandwich Championship. The journey that Phil undertook, brimming with diverse components, endless zeal, and the practice of freestyle cooking paints an inspiring picture of what innovation in the kitchen is. Today, Phil uses his Instagram to help him tell his story through food, from the crowded streets of Bronx, New York all the way to the boundless skies of Phoenix, Arizona.

Phil’s dining story opens with him recalling the family kitchen and his grandma, mother, and the wisdoms they brought along. He nostalgically recollects, “My culinary journey started early with my grandmother and mother, who were my first instructors on how to cook.” As a multicultural kid, he learned about Asian, Jamaican, Puerto Rican, and Dominican foods, which gave Phil’s evolving views on the world cuisine. He began working in restaurants from the age of fourteen, gaining experience in both cooking and business at the same time. “I have been BBQ passionate and a freestyle cook for so long looking for ways to forge to the next great experience in the culinary world,” he states as if capturing the mind of a true experience a culinary visionary Phil.

“Phil competed in the 2024 World Food Championships (WFC) for the 6th time, having already accumulated 35 years of culinary glory.”, Phil recalled,  ”This time he demonstrated his exceptionally experienced skills in Barbecue, Live Fire, and Sandwiches.” He mentions, “I was motivated to get into food sports from my love of BBQ and trying to demonstrate my freestyle cooking skills.” Watching seasoned chefs perform at barbeques, the desire to amplify the pride of BBQ and being able to network and tell his stories was all Phil needed to get motivated.

What he did in Indianapolis encapsulated the pride of his culture alongside his culinary skills. “It was exile rating and fulfilling! Winning the sandwich category with a perfect score was a testimony to my skills and hard work. It was a proud moment strikingly distinct to showcase my New York inspired culture on such a prestigious stage,” he narrates. He set a positive feelings for himself after this event opened a box of his creativity and inspiration after all the struggles he went through.

This memory will always stand out for the strong bonds of friendship formed and the love for food shown in the WFC. “One of my favorite WFC memories as a competitor centers on the camaraderie and shared passion for FOOD among fellow chefs,” he reminisces. Nothing beats the excitement felt after a competition along with the pleasant feeling of positive comments made by other chefs.

Achieving victory at the Final Table gives him a profound sense of purpose that could potentially turn his dreams into reality. “It is not the trophy that matters; it is the passion that is waiting to materialize,” he adds. His powerful vision regarding the earnings is equally motivating- a food truck park that would bring to life his award winning sandwiches while simultaneously allowing budding local culinary entrepreneurs to showcase their skills. “This would bring together culinary enthusiasts while fostering budding local culinarians. Food truck owners aspiring to own a business would have their dreams funded by me for infrastructure, marketing, and much more.”

For Phil, WFC competitors are provided with a mix of practical and emotional touch and advice. “My proof for anyone capturing the idea of stepping into the Kitchen Arena would be to follow their heart and own your dish with love.” His wisdom teaches us about the importance of trying something new, practicing, knowing your ingredients, being strong, networking; and above all, having fun. “The Kitchen Arena is designed to be very rewarding. The one thing you must do is keep on with your heart and do everything in love, and only Lord knows where it will lead you to!”

And for a more personal touch with this man, Phil shares, “I know this guy out there, but love to cook and grill, but few know; People with interest in trainer sneakers and shoes: I have more than 150 pairs for over a quarter of a century and love this room like a mini foot locker!” This sneaker head side of him encapsulates and appreciates how style, storytelling and individuality come together.

‘In cooking, style reflects the chef and their journey. Every step on my cooking journey, enables me to show off my personality both in and outside the kitchen. Who says you can’t add a little flair while grilling?’

Phil ‘The Grill’ Johnson’s story is not just about being a World Sandwich Champion; it is an art and a passion of freestyle cooking, blended with culture. He is a master chef who weaves stories through his food, turning every bite and every moment into an unforgettable memory.

Emily Bench

• 2024 World Dessert Champion
• Hometown: Carrolton, Ohio
• Currently Resides: Hot Springs Village, Arkansas
• Social Media: Instagram (Team): @pigginwhiskey
• Proffessional Title/Designation: Chef

Emmanual Bench, a culinary artist who describes her desserts as comfort food plated with sophistication, has reached the utmost pinnacle of sweet success: the 2024 World Dessert Championship. Her biography is a mix of fond childhood memories, nurtured skills, a competitive zest, and a true thrust of passion. She, now residing in Hot Springs Village, Arkansas, makes sure the world knows about her culinary journey by posting on her team’s Instagram handle, @pigginwhiskey.

Emily’s culinary journey starts from the very roots of cooking. She used to spend time in the kitchen as an 8 year old and could cook for an entire family.

“My culinary journey started when I was eight, learning to cook for a large family,” she recalls. She spent her teenage years doing summer camps, which later turned into Nanning and private chaffing. In her early twenties, she marked a turning point when she began to carve out her signature cooking style of “elevated comfort food.” “Comfort food from my youth was delightful and turning it into my magic ingredient appealed to me,” she clarifies. Her earliest memories stem from elementary-grade cooking shows broadcasting on PBS, like America’s Test Kitchen, as well as Chef Lidia Bastianich. All these memories bring to mind her career as a Kitchen Manager and Pastry Chef at a leading restaurant in Hot Springs, Arkansas.

Emily began competing in the World Food Championships (WFC) for the first time in 2024, her focus exclusively on the Dessert category. “With 25 years of culinary experience, my driving force stem from developing a passion for competitive cooking,” she explained. “I began to assist a friend with his BBQ competitions and that is when I knew I enjoyed the aspects of the competition as well as perfecting my dishes at each competition.”

Winning dessert competitions, like the Jack Daniel’s World Championship where she placed third, made her more passionate about Food Sport. “I admire the freedom to be creative and the reward that comes from it, as well as the ability to showcase my passion for cooking on a larger scale.”

Her experience in Indianapolis was a whirlwind of emotions. “Exciting. Overwhelming. Intimidating. But (I was) very sure that my team would take on the challenge,” she says. It took her out of her comfort zone and taught her to stay collected under difficult circumstances. “Winning the title of Champion was much unexpected. The moment I received the award made me very thankful for my team, thankful for the chance to compete at such a prestigious level, and the pure enjoyment and exhilaration of that moment.”

Winning is generally considered the best part of participating in a competition, which was true for her at the WFC. There was also a moment of extreme difficulty that stuck. “Winning, of course! In this contest, time is extremely essential. The most outrageous moment was when my oven wouldn’t let the door open for five full minutes. The Chefs had to join in to try and get us back on track.

That specific moment made me understand that we all need to strive harder, no matter the challenges that may come our way.”

A Final Table victory is something that she considers Disneyland-grade wonder and an opportunity to validate her ongoing ambitions. “A Final Table victory would validate and celebrate the many years of hard work, service to others, and ultimately the joy that sharing a good meal with others brings,” she states. Equally heartwarming is her view of the winnings. “To begin with, part of it I would share with my teammates, and I had also wanted to go on my dream vacation to Italy. And lastly, it will help me keep competing in Food Sport.” “As a first step, I would share some of it with my teammates because I couldn’t have done this without their support. Next, I would take my dream trip to Italy. Finally, It would let me continue to compete in Food Sport.”

Trying to support and inspire others, Emily shares words of bravado and resilience, particularly for aspiring WFC competitors. “Don’t let it intimidation you. No matter what is thrown your way, you can always face it head on. Instead, use what you know.”

And for a glimpse about the person behind the pastry bag, Emily shares and interesting piece of herself: “I was homeschooled from 2nd grade until high school,” something that showcases creativity in an individual.

Emily Bench’s journey epitomizes the magic of dedication and the power of passion while emphasizing the transformative magic of pastry. Indeed, she is a World Dessert Champion ⸻ not a replications sorceress, but a master storyteller of cuisine whose enchanting desserts bruise the senses and soothe the spirit.

These champions have taught us that every delectable bite and every amazing anecdote encapsulates an immeasurable potential that can assist them to accomplish anything they set their mind to. Indeed, these stories were woven to life in front of our eyes in a heartwarming slice of the kitchen where champions were crowned, dreams were made, and savory embraces true art of food. The Kitchen embodies the celebration of democracy. Multiline chefs illustrative of gastronomic greatness earning the respect of every patriotic companion from each corner of the globe.