Joliet Chef Dispenza Advances to Final Round in Midwest Region Steakhouse Competition

After Nick Dispenza helped lead Joliet Catholic Academy to a state football championship in 2005, he decided it was time trade his love for football for his love for food—and cooking.

He started as a busboy at Lemont's White Fence and eventually worked his way up into salad prep in the kitchen.

Now, he is a Sous Chef at Hollywood Casino's Final Cut Steakhouse and a finalist in the Midwest Region Steakhouse competition.

Dispenza teamed with Final Cut Executive Chef Lawrence to defeated a pair of challengers in a preliminary cook-off on Tuesday night at Hollywood Casino in Aurora.

"My dish consisted of a seared four-ounce filet with 'Final Cut' seasonings and red wine demi, herb roasted planked potato, a trio of carrots and asparagus, and a tomato salad with balsamic caviar," Dispenza said in a news release.

"The whole night came together perfectly. I was honored to be competing against such amazing talent—the win was simply the icing on the cake."

Next, Dispenza advances to the final round—taking place at Hollywood Casino, Joliet, on Nov. 19. And, if he wins, he'll be presented with a trophy and awarded an exclusive Chef's Coat and a three-day culinary tour of Las Vegas.

He's come along way from the gridiron days of his past.

"Upon entering college, I turned away my football scholarship in order to focus on my education in the culinary arts at Joliet Junior College," Dispenza said. "With the help of their team of instructors and my mentor, Chef Keith Vonhoff, who taught me how to handle life in the kitchen, I quickly found my love for bacon and everything pork."

And he'll let you in on this secret now:

"Between you and me, I even have a tattoo of a pig illustrating proper cuts and a USDA Prime Meat stamp," Dispenza said.