Events

Chili Cook-Off at the Ginkgo Restaurant

Vote for one of three chef-crafted chili recipes to be added to the Ginkgo Restaurant’s seasonal menu.

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From Wednesday, February 25, through Wednesday, March 4, visit The Morton Arboretum to try a sampler of three different chili recipes from the chefs at the Ginkgo Restaurant.

Returning for the second year, the Chili Cook-Off at the Ginkgo Restaurant will offer a Chili Sampler featuring servings of three different chili recipes—each crafted by an award-winning Arboretum chef.

Along with the Chili Sampler, purchasers will receive a voting card to vote for their favorite of the three recipes. Purchasing a Chili Sampler at the Ginkgo Restaurant is required to vote.

At the end of the weeklong competition, the winning chef will be awarded the Chili Cook-Off trophy. The winning chili recipe will also gain a spot on the Ginkgo Restaurant’s menu for visitors to enjoy all year long.

Arboretum general admission or membership is required to visit the Ginkgo Restaurant. Purchase general admission online to save $2 per ticket.

Ginkgo Restaurant

The Ginkgo Restaurant is located in the Arboretum’s Visitor Center and is included in general Arboretum admission. The restaurant is open from 11:00 a.m. to 2:00 p.m., Wednesday through Friday, and 10:00 a.m. to 2:00 p.m. on Saturday and Sunday.

The Chili Sampler will be available for purchase from Wednesday, February 25, through Wednesday, March 4. Vegan and gluten-friendly options are available.

Online Ordering

Skip the line at the Ginkgo Restaurant and enjoy more of the Arboretum by using our convenient online ordering system. Place your order online for pickup.

Once you’ve ordered, you’ll receive an estimated pickup time based on the current queue. Orders are packaged in to-go containers so you can enjoy your meal while enjoying the Arboretum.

Online ordering is available from opening until 30 minutes before closing.

About the Chefs

Riley Bartelt, sous chef

Defending Champion

Harvest Heat Veggie Chili (Gluten-Friendly, Vegan)

Sous chef Riley Bartelt returns for year two as the reigning Chili Cook-Off champion, ready to defend his title. With a primary focus on food production for large‑scale events, Bartelt blends precision, creativity, and depth of flavor in every dish he creates. His award‑winning “Harvest Heat Veggie Chili” is a vibrant, plant‑forward recipe layered with hearty vegetables and warming spices that are bold, satisfying, and proof that a vegan-style chili can truly bring the heat.

Keith Moore, catering chef

Year-Two Contender

Lean and Mean Turkey Chili (Gluten-Friendly)

Now in his third year with the Ginkgo Restaurant team, chef Keith Moore enters the competition hungry for a win and determined to steal the title from last year’s champion. Moore has been instrumental in shaping the success of the restaurant, developing many seasonal favorites. Recently promoted from sous chef to catering chef, he now applies that same culinary vision to the catering program. His “Lean and Mean Turkey Chili” delivers bold, comforting flavor with a lighter twist designed for any palate.

Neil White, chef de cuisine

First-Time Competitor

Meat Lovers Inferno Chili (Gluten-Friendly, Dairy-Free)

Chef de Cuisine Neil White makes his Chili Cook-Off debut this year, bringing fresh energy and big‑flavor confidence to the competition. White joined the Ginkgo Restaurant team in spring 2025 after working in high‑volume convention dining in Chicago, where precision and bold execution were essential. His “Meat Lovers Inferno Chili” is a powerful, full‑throttle recipe packed with rich meats, smoky depth, and an unapologetic kick that is crafted for true chili enthusiasts.

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