The U.S. Open has always been recognized for having stadium food that goes beyond the standard hot dog or soft pretzel. And this year is no different. In addition to some of the old favorites like Chef Tony Mantuano’s Wine and Food Bar, fans will have the opportunity to sample healthier and more organic options at an all-organic concession stand. 

But perhaps the most notable addition this year is the South Plaza Master Chef Café. The café, which is the product of Spiaggia Chef Tony Mantuano and U.S. Open Executive Chef Michael Lockard, features signature dishes created exclusively for the event by some of the country’s culinary masterminds. Participating chefs include Rick Moonen, the creator/executive chef of RM Seafood at Mandalay Bay Resort & Casino in Las Vegas; Tony Mantuano of Chicago’s Spiaggia; Carmen Gonzalez, the chef/owner of Carmen the Restaurant in Miami; Jonathan Waxman, the owner/chef of Barbuto in New York City; and Susan Feniger, of Border Grill and STREET in Los Angeles.

To add to the excitement of the new food station, the chefs of the South Plaza Master Chef Café participated in a cook-off last Saturday afternoon, Sept. 4. Each chef cooked the dish they had created for the tournament to determine who the U.S. Open’s very own Master Chef was. And while there were some hot contenders like the pulled-pork sandwich with plantain chips by Gonzalez and the all-natural shrimp hot dog served with Asian slaw, toga chips and “chipotle dude sauce” called the Moon ‘N Doggie by Moonen, the winner was Waxman with a grilled chicken panini with basil aioli and greens. In addition to bragging rights, Waxman won a $6,000 donation from the U.S. Open to the charity of his choice-Citymeals-on-Wheels.

There is still plenty of time to taste the Master Chef’s cuisine and all of the other delicious high-end grub at this year’s Open. Tournament play will continue through this Sunday, September 12.