Glenn Soulia, a chef from The Inn at Perry Cabin, St. Michael, Md., won top honors in the 16th annual national Taste of Elegance contest in Orlando, Fla.  The National Pork Board conducts the competition, which featured 19 chefs, all winners of state and regional Taste of Elegance contests.

Glenn won with his Ancho Chile Braised Pork Belly. 

“The national Taste of Elegance contest brought some of the nation’s best chefs together to share their talent using pork,” says Danita Rodibaugh, NPB vice president and Indiana pork producer.

In the national contest, competing chefs from Arizona, Florida, Illinois, Iowa, Loisiana, Maryland, Michigan, Minnesota, Mississippi, Nebraska, Ohio, Oklahoma, Pennsylvania, South Dakota, Texas and Wisconsin created original pork entrees that were judged for taste, appearance and originality.  The Taste of Elegance contest was created to encourage chefs to use pork more frequently in creative, non-traditional ways.

Other chefs that received honors at the contest include Thomas Smith who earned the Superior Chef Award with his World Tour of Pork, and Amy Warren, who earned the Premium Chef Award with her Feijoada with Malagueta Spiced Rillettes.

The other five finalists in the contest were: Robert Graham, Bistro 24 @ the Ritz Carlton in Phoenix, Ariz.; Peter Olsacher, Bahama Breeze in Orlando, Fla.; Michael McGreal, The Chef’s Table in Joliet, Ill.; Dave Rensi, St. Joseph Mercy Hospital in Arbor, Mich. and Michael Giletto, Pine Hill Golf Course in Pine Hill, N.J.

Judges for this year’s competition included chefs who have been contestants in previous years and who have served as NPB's Celebrated Chefs.