02/08/26 | Doors Open at 11:00 AM
2026 Players Tailgate Santa Clara
Rated as the #1 pre-game experience on Super Bowl Sunday. Sample amazing food from Celebrity Chefs like Aaron May, Marc Murphy, Kelsey Murphy & others. Hear the stories from the best players in today’s game.
You don’t need a Super Bowl Ticket to get into the tailgate.
Check out the video with highlights from previous Super Bowl Players Tailgates to see what it’s about!
Santa Clara, California
The BEST tailgate walking distance to Levi’s Stadium
Join over a dozen Celebrity Chefs, 50+ active football players, and thousands of football fans as they get ready for Super Bowl 60.
What you need to know
About the Players Tailgate
The 2026 Players Tailgate, hosted and presented by Bullseye Event Group, has earned the reputation as one of the best pre-game Super Bowl experiences anywhere, where over 50 active players, celebrities and guests eat, drink and are entertained before the big game. Best described as a culinary experience, the Players Tailgate features all-you-can-eat gourmet dining, premium open bars and one of the most exquisite menus of any event.
One of America’s most recognizable chefs, celebrity chef Marc Murphy, is host for the 2026 Players Tailgate, helping the top caterer in the country, chef Aaron May, create an incredible menu.
Santa Clara, California
Our 2026 Host Chefs
Marc Murphy
Marc has a regular role as a judge on The Food Network’s highest rated hits, CHOPPED and CHOPPED JUNIOR as well as appearances on CHOPPED AFTER HOURS, GUYS’S GROCERY GAMES, BEAT BOBBY FLAY, WORST COOKS IN AMERICA, THE KITCHEN, THE BEST THING I EVER ATE, THE RACHAEL RAY SHOW, GOOD MORNING AMERICA, THE TODAY SHOW and HSN among others. He is both a Food Council & Board Member of City Harvest, the world’s first food rescue organization. Murphy also sits on the Leadership Council for Share our Strength’s No Kid Hungry campaign. Marc is the author of Season with Authority: Confident Home Cooking and in June 2019 launched his hosting duties with his debut podcast, Food 360 with Marc Murphy produced by iHeartRadio.
Kelsey Murphy
Winner of Fox’s MasterChef: Legends. With her culinary know-how, ability to expertly blend flavors, and elegant and inventive plating styles, she continually impressed judges Gordon Ramsay, Aarón Sánchez, and Joe Bastianich making her an early standout and season-long frontrunner. Kelsey specializes in Modern American Cuisine inspired by her background growing up in an Italian and Polish family where food was always a focus and large Sunday dinners were a tradition never to be missed. Through the years she has continued to teach herself new techniques and experiment with flavors for her family. She focuses on respecting ingredients for what they are, letting each component shine on the plate, and bringing together flavors from the many cultures that make up the American landscape.
Aaron May – Featured Chef for 2015-2026 Players Tailgate
Head of all Culinary for Bullseye Event Groups 11 official tailgates
Chef Aaron May has been part of The Players Tailgate for the last 6 years and makes his awesomeness available to you. Classically trained in Paris at the Ecole Ritz Escoffier he was inducted into the AZ Culinary Hall of Fame in 2010 as a “Chef Extraordinaire.” Featured on Food Network’s wildly popular Diners, Drive-Ins and Dives and TLC’s Best Food Ever. Given his passion for food and irrepressible creativity, he is one of the top caterers in America.
Santa Clara, California
Participating Celebrity Chefs
Jet Tila is a chef, restaurateur, and culinary storyteller known for elevating Thai and Asian cuisine on a global stage. A frequent Food Network personality, he has appeared on Iron Chef America, Chopped, and The Best Thing I Ever Ate, and set multiple Guinness World Records. Tila is also a highly sought-after consultant and the founder of several acclaimed restaurant concepts.
Aarón Sánchez is an award-winning chef, television personality, author, and longtime judge on MasterChef and MasterChef Junior. He is the chef-owner of Johnny Sánchez in New Orleans and a frequent presence across Food Network and Cooking Channel programming. Sánchez is also a cookbook author, philanthropist, and founder of the Aarón Sánchez Impact Fund.
Damaris Phillips is a chef, entrepreneur, and Food Network star best known for her modern take on Southern comfort food. She rose to national fame as the winner of Food Network Star and has hosted and appeared on numerous series including Summer Baking Championship, Beat Bobby Flay, and Guy’s Grocery Games. Phillips is also the co-founder of Bluegrass Supper Club, celebrating Kentucky’s local food culture.
Shota Nakajima is a Japanese-American chef known for his refined yet approachable Japanese cuisine. Trained in Osaka under Michelin-starred chef Yasuhiko Sakamoto, he gained national recognition on Iron Chef Gauntlet and Beat Bobby Flay. Nakajima is a three-time James Beard Award semifinalist and an Eater Young Guns recipient.
Catherine McCord is a chef, television host, and bestselling cookbook author and the founder of Weelicious, a leading platform for family-friendly cooking. She has appeared on The Today Show, Good Morning America, The Kelly Clarkson Show, and is a regular competitor on Food Network’s Guy’s Grocery Games. McCord is widely recognized for making nutritious, approachable cooking accessible to families nationwide.
Chris Cosentino is a James Beard Award–winning chef, author, and television personality known for his innovative Italian cuisine and whole-animal cooking philosophy. A winner of Top Chef Masters, he has appeared on Iron Chef America, Tournament of Champions, Guy’s Grocery Games, and numerous Food Network series. Cosentino is also the founder of Boccalone, a celebrated cured-meat company that helped redefine American charcuterie.
Leah Cohen is an acclaimed New York City chef, restaurateur, and cookbook author known for her bold Southeast Asian–inspired cuisine. A breakout star from Bravo’s Top Chef, she is the chef-owner of Pig & Khao and Piggyback NYC and a frequent presence across Food Network programming including Beat Bobby Flay, Guy’s Grocery Games, and Tournament of Champions. Her cooking blends authentic Filipino and Southeast Asian flavors with classical Western technique, earning national recognition for its vibrant, globally driven approach.
JJ Johnson is an award-winning chef and culinary entrepreneur known for his globally inspired cuisine that bridges West African, Asian, Caribbean, and American foodways. He is the founder of FIELDTRIP, a Harlem-based rice bowl concept celebrating global rice traditions, and the founder of Ingrained Hospitality Concepts, focused on cultural storytelling and food equity.
Chef Capon has made regular appearances on Good Morning America, TODAY Show, Rachael Ray, as well as guest judge appearances on “Beat Bobby Flay” and “Chopped.”
Ilan hall is an award winning chef television host, producer and restauranteur. Top Chef winner, host and producer of Knife Fight on Esquire & Food to Get You Laid on Logo. His trailblazing restaurant, The Gorbals, helped to ignite the DTLA food scene in 2009. He went on to open The Gorbals Brooklyn, Esh, & Ramen Hood in LA’s historic Grand Central Market. Ilan got sick of winning so much that he currently has an unbroken losing streak on every single Food Network competition that he has participated in since 2022.
Belle English is a rising culinary figure and the Culinary Director at Williams-Sonoma, where she leads recipe development, product testing, and food content across the brand’s test kitchen and cookbooks. She began her culinary journey in her family’s Boston restaurants, later launching her own bakery, Isabelle’s Curlycakes, and gaining experience with America’s Test Kitchen as both an intern and freelance food stylist. A writer, stylist, and influencer, English is known for blending classic techniques with modern flair, particularly in baking rooted in family tradition.
Adam Sobel is a chef, restaurateur, and hospitality innovator and the founder of Aether Group. A Culinary Institute of America graduate, he spent 14 years as a partner and executive chef with MINA Group, helping shape a global portfolio of award-winning restaurants. Sobel has appeared on Food Network’s Tournament of Champions, Guy’s Grocery Games, and Chopped.
Tristen Epps is a nationally recognized chef known for his globally inspired cooking rooted in Black diaspora foodways. A protégé of Marcus Samuelsson, Epps has held executive chef roles at Red Rooster Miami and Ocean Social and was named a James Beard Award semifinalist for Best Chef: South. He has appeared on ABC’s The Taste and earned accolades from the Michelin Guide and Condé Nast Traveler.
2026 Players Tailgate Emcee
Nate Burleson
Nate Burleson is an Emmy Award–winning broadcaster and co-host of CBS Mornings, as well as a studio analyst on CBS Sports’ The NFL Today. A dynamic media personality, he has also hosted NFL Slimetime on Nickelodeon and major primetime broadcasts, including Super Bowl’s Greatest Commercials.
Before transitioning to television, Burleson played 11 seasons as a wide receiver in professional football with the Minnesota Vikings, Seattle Seahawks, and Detroit Lions. Since retiring, he has become one of the most recognizable voices in sports and culture, known for his energy, insight, and compelling storytelling.
2026 Players Tailgate DJ Headliner
DJ Irie – Official DJ of the Players Tailgate
As the first professional sports franchise DJ in the United States, DJ Irie is the official DJ of some of the most iconic brands in the world, such as Carnival Cruise Lines, the Miami Heat, Target, Mountain Dew Kickstart, Evian, Jamie Foxx and more, making himself one of the most established DJ’s in the industry. In 2018 DJ Irie was donned “The Official DJ” of the Players Tailgate and holds that title still today.
2026 Players Tailgate Menu
Aaron May:
Santa Maria Tri Tip with Dutch Crunch
Marc Murphy:
Organic Valley Spicy Cheddar Mac & Cheese and Grilled Cheese made with Sharp Cheddar and American
Jet & Ali Tila:
Thai Lemongrass Lamb Chop with Peanut Sauce
Leah Cohen:
Korean Honey Butter Wings
Adam Sobel:
Crispy Ricotta Gnudi, Sobelini Pizza Crunch and Vodka Sauce
Josh Capon:
Crab Tostada with Salsa Roja and Avocado Mousse
Shota Nakajima:
Chicken Satay Roti with Peanut Sauce and Pickles
Aarón Sánchez:
Carne Asada Tacos with Pickled Red Onions, Cauliflower Escabeche & Tomatillo Salsa
Chris Cosentino:
Montreal-style Pastrami & Caviar Creme Fraiche Sandwich
JJ Johnson:
Jerk Lamb Ribs served with Plantain Puree & New Jack Sticky BBQ
Damaris Phillips:
Duck Confit Pot Pie with Toasted Panko and Herbs
Catherine McCord:
Four Cheese Fondue with Artisan Sourdough and Veggie Dippers
Belle English:
48hr Pork Rib, Fish Sauce Caramel, Sesame Brittle, Sexy Scallions
Kelsey Murphy:
CheezIt Beef & Chorizo Taco with Ortega Green Chili Queso, Baja Shrimp Taco with Ortega Caribbean Jerk Slaw
Tristen Epps:
4th & Long Hot Dog, Grilled Glizzy, Jerk Mushroom Ketchup, Scallion Aioli, Pickled Chili
Ilan Hall:
Big Mac Kebabs
10/10 Burger:
The 10/10 Burger Double with Smashed Patty, Toasted Potato Bun, Pickles, Grilled Onions, American Cheese and 10/10 Sauce
Oyster XO:
Fresh Shucked Oysters with Traditional Accoutrement
Santa Clara, California
Charitable Partners
Irie Foundation works year-round to improve and create a positive impact on the lives of South Florida’s at-risk youth. Through a number of proactive initiatives, we are committed to helping kids get on the right track and strive for successful futures. Currently in the process of building the all new Irie Rhythms Academy, a state-of-the-art music and technology center where children will have the opportunity to take part in music lessons, learn the art of photography, radio broadcasting, film, and the structure and processes of a professional recording studio at no cost to them.
Food Recovery Network (FRN) is a national nonprofit that mobilizes 4,000 students and stakeholders at colleges and universities to fight climate change and hunger by recovering perishable food that would otherwise go to waste and donating it to individuals and families experiencing hunger. Since 2011, FRN has recovered 10.9 million pounds of surplus food, equivalent to 9 million meals donated and over 4792 Metric Tons of CO2 emissions prevented.