Two chefs from Millcreek Pizza House will put their skills to the test Monday evening, competing against six other Utah chefs in a cook-off where every ingredient comes from rescued food.

Stacy House and Jonathan Soto, who work at the brick-oven pizza spot inside Millcreek Common at 1357 East 3300 South, are part of the eight-chef lineup for WasteLess Solutions' 5th Annual Second Chance Dance. The fundraiser runs from 6 to 9 p.m. Monday, Aug. 17, at the Murray Armory, 246 Myrtle Ave., Murray.

Each chef must craft small plates entirely from food that would otherwise have gone to a landfill. Attendees vote for a People's Choice Award, and a panel of judges picks a separate winner.

The field is stacked. The competition includes chefs from Park City Mountain, Montage Deer Valley, Felt Bar & Eatery, Publik Kitchen and Tea Rose Diner, among others.

Soto, the restaurant's manager, has been making pizza for nearly a decade. "I've been doing pizza for almost 10 years now. I'm here in the mornings for prep," he said in a July 6 Instagram reel introducing himself to customers. His role at Monday's event will push him beyond dough and sauce into improvised dishes built from whatever rescued ingredients organizers provide.

WasteLess Solutions, a Salt Lake City nonprofit founded in 2018, says it has rescued 3,457,941 pounds of food from Utah landfills, the equivalent of more than 2.8 million meals. The organization notes that Utah wastes 600,000 tons of food annually while 445,000 residents face food insecurity.

The event also features a silent auction with items including Reencle Prime home composters and a Traeger grill, plus music, drinks and games. The dress code calls for thrifted or vintage clothing, fitting the "second chance" theme. First Utah Bank is the title sponsor.

Tickets cost $65 to $75, according to the event listing on Utah Public Radio's community calendar. The event is 21-and-over; a valid ID is required.

Millcreek Pizza House, owned by the House family, is open Sunday through Tuesday from 11 a.m. to 9 p.m. and Wednesday through Saturday from 11 a.m. to 10 p.m.