You need to stay up on your World Food Championships updates.
Sign up and you'll receive all the info you need.
We promise to not clog up your inbox.

Call us at (931) 528-8852

Facebook Twitter Youtube Pinterest Instagram Email

  • General Question
  • Website Question
  • Media Inquiry
  • Competitor Question
  • Sponsorship

Email Address

Final Table Q&A - Dan Reighn


Final Table Q&A - Dan Reighn
Name: Dan Reighn
Hometown: Pacific Grove, CA
Q: Who or what is your inspiration?
A: Family, friends, and God are my inspiration. I witnessed so many amazing miracles these past two years since entering my first WFC competition.

Q: How long have you been cooking?
A: Since I was in kindergarten! I loved helping my Mom cook in the kitchen, especially making birthday and wedding cakes. Her specialty was the Barbie Cake. How fitting for this year! As soon as I was allowed, I was making dinners for my entire family.
Q: How many times have you competed at WFC?
A: Our team has competed twice at WFC and won our category both years. We also finished Top 3 at The Final Table last May in Bentonville, AR. Incredibly grateful and blessed. Teamwork!

Q: What is the name of the dish you won your category with at the 2023 WFC?
A: Into The Woods - Rice & Noodle Category

Q: Can you tell us a little about that dish?
A: Into The Woods was inspired by a chilly November hike after a rain in Big Sur. It's where you will find an abundance of chanterelle mushrooms breaking through the forest floor. The dish is everything you would find on this beautiful hike. The dish is a deconstructed homemade chanterelle ravioli achieved with turmeric to look like a chanterelle mushroom you would find in a forest. To eat the dish, one would lift the chanterelle ravioli mushroom cap to unveil a delectable lamb and mushroom surprise. It has been placed in a hollowed-out portobello mushroom tree stump. that has been roasted to get a nutty and earthy flavor profile. Inside the "portobello tree stump" you will taste a delicious truffle gouda cheese alfredo sauce to enjoy with the lamb and chanterelle mushroom filling that give a flavor profile of escargot which was achieved using parsley, garlic, onion, and lamb chop shavings. Lamb was the required ingredient. We topped it with shaved truffles. To enhance the flavor and overall presentation of the dish, our team added bright green parsley-garlic-onion butter with the lamb along with more delicious truffle gouda cheese alfredo sauce garnished with purple edible flowers, an homage to our Team Purple Reighn. To achieve the fern pattern in the turmeric pasta we used parsley.

Q: What do you like most about competing in WFC?
A: The incredible friends that I've met along the way. WFC feels like family. There is so much love and support from chefs all over the world pursuing their passion for cooking and creating inspirational dishes. I learned that teamwork makes dreams work and it was definitely reinforced these past two years competing in WFC. Team Purple Reighn (Wendy, James and myself) have our own strengths and together the sum is greater than its parts.

Q: What was the biggest challenge you faced at WFC?
A: Overpacking! I think I brought 4 suitcases to the WFC in Dallas last November. Anyone who knows me, knows more is better. Staying focused and being incredibly organized is key!

Q: What would a Final Table win mean to you?
A: I am incredibly grateful to the WFC organization. A Final Table win would continue to open doors for our team and for the farm-to-table docuseries that we are currently filming that gives a much needed voice to the farmer. The show spotlights the farmer and shares with viewers where their food comes from in a fun and entertaining way.

Q: What type of competitor do you identify as?
A: Home Cook

Q: Any advice you'd like to share with competitors new to WFC?
A: Make every moment count. Encourage one another. Have fun! Stay focused and practice, practice, practice. Miracles happen all the time. Soak it all in. I've continued to relive those amazing memories in my mind from Dallas and Bentonville. Take the opportunity to help and encourage a teammate or fellow competitor when they need a helping hand. Be grateful for this incredible opportunity. It is a gift.
Q: What is something few people know about you?
A: I was a gladiator at Caesar's during college which helped pay for school.

« Back to News
Search All News SEARCH

Subscribe for
Email Notifications SUBMIT