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Final Table: Bentonville - - Meet Collin Hilton, World Noodle Champion

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Posted Mar 10, 2025
Final Table: Bentonville - - Meet Collin Hilton, World Noodle Champion

Name: Collin Hilton
2024 World Noodle Champion

Hometown: Indianapolis, Indiana
Currently Resides: Indianapolis, Indiana

Social Media:
Instagram: @team_indiana and @collinhiltoncooks

Designation: Professional Chef

Q: Tell us about your culinary journey. Who or what inspired you to cook?
A: My culinary journey is as long and decorated, with good and bad memories, as anyone in this industry. From my college years I quickly realized the value of touching the things I am focused on. I wanted my hands "in stuff", not to sit in a meeting or be behind a computer. I shifted from finishing a degree in philosophy to driving my Honda Accord with everything I owned across the country to the Southwest to attend culinary school. Almost always working multiple jobs at the same time, I have always had an insatiable appetite to learn more about food and use it to make new connections in life. I spent 8 months working in South America, hitchhiking from one kitchen to the next as I met new people and learned of new opportunities. I kept meeting people from the San Francisco Bay Area in my travels, and ended up moving there for over a decade. I was impressed with how knowledgeable everyone was from there on both food and cooking. I was enamored with the best produce being grown that I had ever seen. Seemingly every restaurant deeply cared about the integrity of the ingredients around them and had the knowledge to use them; I found an environment to constantly learn in. It was this experience and mentality that has shaped me to who I am today. While I ran restaurants/food establishments as the head chef there, I always remained someone who felt in awe of how much more there was to learn and experience. After meeting my wife and having our daughter, we chose to move back to my home town of Indianapolis, taking a position as the corporate chef de cuisine at Cunningham Restaurant Group. I continue to be a student of food and cooking... but while also guiding chefs (fellow students in food) and writing the menu items for our varying restaurant concepts.

Q: How long have you been cooking?
A: 15 years

Q: How many times have you competed at WFC?
A: First time

Q: What categories have you competed in at WFC?
A: Noodle

Q: What motivated you to get into Food Sport?
A: Fell into it by accident. Had a fellow chef/friend who had to cancel his participation in a Golden Ticket event, but asked me to cover for them. I attended and cooked, not understanding the extent of what I was getting myself into. What I thought was catering a small bite for 150 people turned into this! Wild Ride!

Q: How would you describe your experience in Indianapolis at WFC 2024 and being named a Champion?
A: Experience was great. Absolutely a whirlwind of an extended weekend. As stated before, I didn't really understand the extent of what I was involving myself. But all in all, I had a blast, and frankly, though it was a competition, I got through with the constant positivity and encouragement of fellow competitors. And obviously, being named a Champion was a really cool experience. Getting to see the hard work, passion and stress put into the dishes we made amount to a win was a moment I'll forever cherish.

Q: What is your favorite WFC memory/experience as a competitor?
A: During the preliminary round I had my strongest and fondest memory. It was within the first 30 minutes of the competition running, that I began easing up and interacting more with spectators. It was an exciting moment to explain and demonstrate the techniques I used to prepare pasta dough. Having that interaction with truly interested people had me feeling appreciative of the event and that I was valued as a competitor.

Q: What would a Final Table victory mean to you? Any ideas on how you would spend/invest your winnings?
A: Saying it would mean a lot, is an understatement. Hard to articulate something I can't fully wrap my head around myself, but it would absolutely be a golden milestone for my life and career. I've spent my entire adult life and career honing who I am as a cook/chef/person, with the aim of owning my own business and sharing what I've worked so hard at refining and learning with my community. This money and validation would be the kick starter to making that goal more obtainable.

Q: Any advice for folks considering entering the WFC Kitchen Arena in the future?
A: Do it. It's fun, and a great learning experience. Full stop.

Q: Tell us an interesting fact that few people know about you:
A: I'm a fan of vintage Harley Davidson motorcycles. I've slowly been collecting bikes and parts over the last decade, focusing on choppers and 60's custom motorcycle memorabilia. I ride a few of them when they want to run, and I have a 1949 Harley "panhead" motor in my fireplace currently.


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