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The 2025 Hotelex Rising Star China International Young Chefs Competition

On 30 March to 2 April 2025, the 2025 Hotelex Rising Star China International Young Chefs Competition took place in Shanghai. Read on to hear about the event from Jasper Jek, Chairperson of Worldchefs’ Global Development of Young Chefs Committee:

“Rising Star… The Future is Mine!” That was the slogan in mandarin during the Awards Ceremony of the 2025 Hotelex Rising Star China International Young Chefs Competition. A slogan I found well apt for the competition which took place at the NECC Shanghai.

The Worldchefs endorsed competition, organised by Hotelex Shanghai and Meat & Livestock Australia, brought together 168 Young Chefs from across China and 5 international teams over 4 exciting days of competition. I was privileged to be part of the Judging Panel made up of both local and international Worldchefs certified judges. Jake Kim from South Korea was Chief Judge for the competition and Andreas Muller (Chairman of the Worldchefs Education Committee) was the Worldchefs Observer for the competition.

I learnt from Clinton Zhu, Chairman of the competition, that the individual Young Chefs competitors came from all over China. From as far west – Kunming city, to Zhejiang province, East of the Country. These young chefs would first have to compete in their local district/school competitions before being able to enrol for the competition. He shared that it is our generation’s duty to provide opportunities for the young chefs, and in doing so he hopes to elevate Chinese culinary education to world-class standards, by emphasizing on foundational skills, technical mastery and creativity. Indeed, I witnessed the sharing of knowledge by the judges to the competitors on their dishes, with some great ones and others requiring improvement. The judges were encouraging in their critic and often explained the areas which could be done better and how to do so. I could see most of the young chef competitors listening diligently and having that enthusiasm to do better for their next competition.

The competition welcomed international teams from 5 countries – South Korea, Singapore, Malaysia, Thailand, China, with flights and accommodation arranged for. I would say the Organisers did a great job in supporting Young Chefs by providing an opportunity for young chefs to travel, learn about another culture and network with new friends; something extremely important in a young chef’s career development. Over the days, the young chefs of the various countries would mingle and learn from one another.

The competition concluded with the Penang team from Malaysia taking home the Winner’s trophy, with Zhejiang West Lake Vocation School from China and Zhejiang Tourism College from China winning Second and Second Runner-up, respectively.

If there’s something I could hope more of, it would be for more organisations and companies to step forward in supporting Young Chefs and have interest in their development. After all, the future of our industry relies on them. The future is theirs indeed!

Jasper Jek

Chairperson – Global Development of Young Chefs Committee

To support your national association’s young chefs community, establish a Young Chefs Club today. Learn more about Worldchefs’ Young Chefs Clubs and how to create your own at https://worldchefs.org/youngchefs/.

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Member News

Gulf Gourmet Magazine – April 2025

In this issue of Gulf Gourmet’s magazine, discover how Chef Ruwan Kumara won the Arla Pro Pastry Mastery Competition 2024. Also, take a look into how Plantible Foods is keeping the future of food afloat with duckweed, and more.

To learn more about Worldchefs, click here.


About the Emirates Culinary Guild (ECG)

An Overview of the Emirates Culinary Guild
The Emirates Culinary Guild (ECG) (www.emiratesculinaryguild.net) is the association of professional chefs of the UAE. It is a non-profit-making organisation, organised by volunteers dedicated solely to the advancement of culinary art in the UAE.

The World Association of Chefs Societies (Worldchefs) (www.worldchefs.org) is the 105-nation fellowship of the world’s various professional chefs’ organisations.

The ECG received its charter into Worldchefs at a ceremony in Stavanger, Norway on June 28, 1994, during the Worldchefs 26th World Congress. Worldchefs endorses the ECG as the authorized professional culinary association for the UAE. The ECG, thereby, has an international culinary focus and multi-national support for the staging of its various competitions, seminars and events.

The aims of the ECG, broadly, are:

  • To encourage and inspire young chefs through training and competition.
  • To enhance internationally the culinary prestige of the UAE.
  • To encourage UAE nationals to consider a career within the hospitality industry.

Social media plays a large part in the Guilds self-promotion and the Gulf Gourmet magazine drive awareness around the globe. www.emiratesculinaryguild.net/, www.facebook.com/Emirates-Culinary-Guild-763644223697376/timeline/, www.facebook.com/gulfgourmet?fref=ts, follow these links for more information on the Emirates Culinary Guild.

Membership of the ECG is open to all of those professionally and solely involved in the preparation of food.

Anyone interested in the ECG please contact us below.

The Emirates Culinary Guild
PO Box 454922 – Dubai – UAE
Tel: + 971 56 8014089.
E-mail: emiratesculinaryguild@gmail.com

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Member News

COTHM & Chefs Association of Pakistan spread joy on International Day of Happiness 2025 with gift distribution and exciting competitions

On March 20, 2025, College of Tourism & Hotel Management (COTHM) and Chefs Association of Pakistan (CAP) – the only national association of chefs in Pakistan affiliated with Worldchefs – marked the occasion of the International Day of Happiness with a heartwarming and impactful celebration. The event featured a gift distribution ceremony, where COTHM’s team and CAP’s student members took the opportunity to spread joy and positivity among the needy and the children at two orphanages: SOS Children’s Village and Eat Sleep Repeat Against Hunger (ESRAH).

The event was a memorable occasion that not only spread happiness but also showcased the spirit of community and giving. COTHM’s team and CAP’s student members personally distributed gifts to the needy people and the beautiful children, leaving them with a sense of joy and encouragement.

In addition to the gift distribution, two exciting competitions were held at COTHM to encourage creativity and talent among participants:

Painting Competition:

The painting competition provided a platform for young artists to showcase their skills, with vibrant and meaningful artwork reflecting the theme of happiness.

60-Minute Video Competition:

The 60-minute video competition was another highlight of the day, encouraging participants to create engaging videos within a limited time frame. The videos covered a variety of topics, all emphasizing the importance of happiness and positivity in everyday life.

To recognize the outstanding talents displayed in both competitions, cash prizes were awarded to the winners. The competition not only helped discover new talents but also encouraged young minds to express themselves creatively.

While talking on the occasion, COTHM Director Media & Marketing and CAP Manager Fraaz Kasuri said that CAP and COTHM believe in spreading happiness by empowering the youth of Pakistan with skills and career opportunities.

The talent put up by the participants on International day of Happiness 2025 is a treat to watch and COTHM and CAP will keep engaging its students and members in healthy activities so that a happy and prosperous generation might be nurtured.

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BAND ITV with Worldchefs President Andy Cuthbert

Read the original article at https://www.rtl.lu/radio/newsbreak/

The EHTL, the Ecole Hôtellerie et de Tourisme Luxembourg, recently celebrated its 75th anniversary. Among the well-wishers was the Worldchefs Association President, Andy Cuthbert. The Worldchefs President, a native Australian who has been living and working in Dubai for 20 years, was elected to this position in October 2024. Christian Schmit interviewed him on the sidelines of the academic session.

From washing dishes at his cousin’s restaurant in Melbourne to becoming the General Manager at one of the most renowned hotel resorts in the United Arab Emirates, and now President of Worldchefs. Where do the challenges for the future of gastronomy lie? How do we feed the world’s population? The keyword is “My plate my planet”.

“So for us as chefs it is important that we are able to know and be aware of where our products, food, actually come from. How can we best process these and when should that product be processed. A good friend of mine in the United Arab Emirates, originally from Syria, told me that maybe we should think again about working with food from our own country, instead of always importing everything. Using ingredients, valuing them and trying to bring in those that come from one’s own country and culture, and then refining such recipes in our kitchen.”

It is also important to make the difference between what is truly sustainable: is it just green washing? is it just for the sake of having a lot of followers on social media? Worldchefs also sees the responsibility of ensuring that less food is thrown away.

“When you see how much food is thrown away every day around the world, it’s huge. And when you see that farmers destroy their crops for whatever reason… That shouldn’t be, we have to work on that. And we as the Worldchefs Association have to pass that message on to our members, but also through education in schools. Our Worldchefs Group ‘Feed the Planet’ must communicate this message to the younger generations so that they become more aware of this problem.”

Yes, Andy Cuthbert is particularly fond of the next generation. They are excited about the “Power of the White Jacket.”

“The young must be convinced and supported to work and stay in their job, with passion. Not just for 10 years but for their entire lives, just as we have dedicated our lives to the gastronomy industry. But in the development of young chefs, we must listen to what they want, and understand their dreams. We must tell them the dreams of hospitality and gastronomy that we have experienced, just as we have experienced our own.”

The Worldchefs Association was founded in 1928 by August Escoffier at the Sorbonne in Paris. The association is already planning for its centenary, with 100 member countries and more to come. Worldchefs wants to continue to be the recognized voice for chefs around the globe, but also the advocacy partner for the food industry, and even work with larger organizations such as the United Nations and the WHO, the World Health Organization. 

And then we come to talk about EXPOGAST and the Culinary World Cup 2026 with Andy Cuthbert as Worldchefs President.

“Oh yes, this is going to be a big moment again. The quality of the EXPOGAST with the teams that are coming, the whole organization, the support of the students from the hotel school in service. EXPOGAST, for me, is a competition that no one should miss, now as  president of Worldchefs even more so, and I will be there.”

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Member News

Chefs Association of Pakistan Holds Grand ‘Membership Award Ceremony’, Over 1,000 New Members Sworn In

Chefs Association of Pakistan (CAP), the only national association of chefs in Pakistan affiliated with Worldchefs, organized a grand membership award ceremony at Al-Hamara Mall Road, Lahore, Pakistan. The event was attended by a large number of junior chefs, professional chefs, and home chefs, all of whom received their membership certificates.

The event was graced by several prominent figures, including International Hospital Expert John Lohr, Cheezious CEO Imran Ijaz, ODR Foods CEO Shahzad Makki, Former CM Complaint Cell Director Shahid Qadir, renowned businessman Azhar Pasha, former Mayor of Lahore Colonel Mubasher, and Prime Minister Youth Program Representative Rizwan Anwar, among others.

Above 1000 junior chefs, professional chefs and home chefs received their membership certificates on the occasion.

CAP, on the occasion, also announced its team that is going to take part in ‘The Ultimate Chefs Challenge’ in Bangkok, Thailand from May 27 – May 31, 2025.

To honour and acknowledge the hard work of female chefs, a group of female home chefs was also awarded with honourary memberships of CAP.

Speaking on the occasion, Ahmad Shafiq, President of the Chefs Association of Pakistan, emphasized that the Chefs Association of Pakistan is the only national organization representing Pakistani chefs on an international level. He also highlighted that members of the Chefs Association of Pakistan automatically become part of Worldchefs, which offers them opportunities to grow internationally in their field.

New members of the Chefs Association of Pakistan shared their excitement, stating that it is the only platform in Pakistan where they can effectively showcase their skills and abilities.

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From Myanmar to France: Chef Myo Sandar Htun Visits Worldchefs Headquarters

This month, Worldchefs administrative team had the pleasure of welcoming Chef Myo Sandar Htun, who traveled all the way from Myanmar, to the office headquarters in Paris.

Myo Sandar Htun made the quick visit to Paris before heading to Bouzigues, France, where she will be working in a restaurant for the next several months. As a dedicated and innovative Sous Chef with over five years of experience in kitchen management and food preparation, she is eager to see where this exciting professional venture takes her.

A Profound Passion for Culinary Arts

Chef Myo began her culinary journey in Myanmar shortly after finishing high school. In 2009, she enrolled in culinary school and started working at KanDawGyi Palace Hotel as a Commis Chef. Over time, her skills expanded, and she progressed from Commis Chef to Chef de Partie. From 2014 to 2017, she trained at the Centre for Vocational Training in Myanmar in partnership with Switzerland Hospitality and Gastronomy. In 2022, she completed the Training of Trainers (TOT) course at Vocational Skills Development Project (VSDP), furthering her expertise.

In addition to her extensive training, Chef Myo competed in several culinary competitions. A proud member of the Myanmar Chefs Association, she has had the privilege of training under the association’s leader, Chef Oliver.

A Special Visit to Worldchefs’ Headquarters

Stopping in Paris before continuing to the south of France, Chef Myo visited the Worldchefs office to meet the administrative team and discuss ways to grow the involvement of Myanmar chefs in Worldchefs’ programs. As the Young Chefs Ambassador for Myanmar, she engaged in an open discussion with the team about how young chefs from Myanmar can get involved.

Chef Myo provided insights to the team about the chef experience in Myanmar and discussed how Worldchefs programs can empower aspiring chefs in the country.

Leaving the Worldchefs office in Paris, Chef Myo was on her way to Bouzigues, France, to join the restaurant La Palourdière. As she embarks on her next professional adventure, Chef Myo hopes to inspire young chefs back home, proving that with dedication and perseverance, opportunities in the global culinary scene are within reach.

“For me, being a chef is more than just cooking—it is an art, a form of storytelling, a way to preserve tradition, and an opportunity to innovate. It means honoring ingredients, respecting the craft, and constantly pushing the boundaries of what is possible on a plate.”

As she begins her culinary journey in France, her deep passion for this field fuels Chef Myo’s daily work.

A New Chapter in Bouzigues, France

Nestled on the edge of the Thau Lagoon, La Palourdière offers breathtaking views of the oyster farms that have made Bouzigues famous, with Sète and Mont Saint-Clair as a stunning backdrop. It is a place where time seems to stand still, offering an unforgettable experience for both the eyes and the taste buds.

La Palourdière takes pride in working with local suppliers to provide guests with fresh, high-quality ingredients. Their commitment to supporting local producers allows the restaurant to showcase the authentic flavors of the region.

Words of Advice

To all aspiring chefs, she offers this advice: “Keep pushing forward and never stop honing your craft!” Chef Myo acknowledges that success in the industry requires skill, passion, enthusiasm and a continuous desire to learn. The journey to becoming a chef is challenging, but every experience—whether in the classroom, the kitchen, or a new country—shapes a stronger and more creative professional.

As she takes on this new adventure in France, Chef Myo serves as an inspiration for young chefs in Myanmar and around the world.

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Women Shaping the Future of Culinary Education

The culinary industry is steeped in tradition—one where change is slow and barriers for women remain high. But to build a more inclusive and innovative future, action must be taken now.

That’s exactly what Cheryl Cordier is doing.

As the founder of International Culinary Studio, Cheryl is accelerating action in culinary education, breaking through outdated systems, and proving that quality training doesn’t have to be confined to a physical kitchen. By embracing digital innovation, she’s opening doors for aspiring chefs worldwide—especially those who would otherwise be excluded from traditional pathways.

“Culinary education shouldn’t be limited by four walls,” Cheryl says.

Her work is reshaping not only how chefs are trained but who gets the opportunity to step into leadership roles in the industry.

Breaking the Chef’s Code: Challenging Tradition

In an industry built on rigid hierarchies, the idea of teaching professional cooking online was unthinkable.

“The pushback was intense,” Cheryl recalls.

Many argued that apprenticeships were the only way, but Cheryl saw the flaws in that system.

“Some argued that you can’t learn to cook online, that apprenticeships are the only way. But here’s the thing—traditional apprenticeships often just pass down bad habits.”

Determined to accelerate change, Cheryl set out to prove that professional culinary training could be both accessible and high-quality. Today, International Culinary Studio holds more accreditations than any other online culinary school globally—a direct challenge to outdated industry norms.

“We didn’t just want to be different; we wanted to be better.”

From Solo Hustle to Leadership: The Power of Mentorship

Women founders often face unique challenges—balancing business growth with personal responsibilities, breaking through male-dominated spaces, and securing the right support.

For years, Cheryl led the business solo, feeling stuck on what she calls “the founder’s hamster wheel”—working harder but not necessarily moving forward.

“I knew we had something special, but I also knew I needed help to take it to the next level,” she shares.

That’s when she joined Founder Catalyst, a programme designed to support entrepreneurs.

“The mentorship experience was transformative,” Cheryl says. “I came in thinking I needed funding, but what I really needed was perspective.”

She learned that the right partner isn’t just about money—it’s about shared vision and complementary skills.

“Running a scaled business requires different skills than starting one. It’s okay to admit you need help—in fact, it’s crucial for growth.”

Pioneering the Future of Culinary Education

Beyond breaking industry norms, International Culinary Studio is evolving to meet the future of the industry. The business is exploring ways to expand content and integrate emerging technologies like augmented reality to enhance the learning experience.

“The fundamentals of cooking may remain unchanged, but the industry is evolving rapidly. From automated machinery to augmented reality, technology is transforming how modern kitchens operate.”

For Cheryl, staying ahead of these changes isn’t optional—it’s essential.

Her work is proving that excellence in culinary arts doesn’t require decades of unpaid apprenticeships—it requires quality training and a willingness to adapt.

Balancing It All: The Reality of Women in Leadership

Running a global education platform while maintaining a family life isn’t easy.

“I’m essentially ‘on’ for 13 hours a day,” Cheryl shares. “Between running the business and school pickups, some days feel impossible.”

Her solution? Non-negotiable self-care.

“Every Thursday is yoga day—nothing interrupts that. And yes, I live on a beautiful golf course that I never have time to play,” she adds with a knowing smile.

For many women in leadership, the challenge isn’t just growing a business—it’s doing it while juggling everything else.

Shaping the Next Generation of Chefs

As she continues to push the boundaries of culinary education, Cheryl is driven by the impact she sees.

“Meeting students in South Africa wearing uniforms from my college—students who weren’t even born when I started this journey—that’s what reminds me why I do this.”

International Culinary Studio isn’t just changing how people learn to cook. It’s accelerating action by opening doors for aspiring chefs who might never have had the opportunity.

As Cheryl looks ahead, she’s focused on scaling the business, finding the right partners, and continuing to challenge the norms of culinary education.

This International Women’s Day, Cheryl’s story is a reminder that women aren’t just shaping industries—they’re accelerating action to transform them.

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Meet Constantina Papaioannou: A Rising Talent on the Global Culinary Stage

From experimenting in her neighbor’s kitchen to qualifying for the finals of an international culinary competition, Constantina Papaioannou’s journey is one of passion and perserverance. The young chef from Cyprus recently qualified at the Global Young Chefs Challenge Semi-Finals in Rimini, Italy, securing her place at the finals in Wales 2026.

A Passion Ignited Early

Constantina’s culinary journey began in her childhood village in Cyprus, where she spent most of her afternoons learning how to cook traditional dishes in her Italian neighbor’s home. At only 12 years old, this early exposure to cooking fueled her decision to follow a culinary path. By 15, she was honing her skills at a technical and vocational school in Limassol, Cyprus, where she learned the basics from experienced chefs and had the opportunity to work in a professional kitchen for the first time. She continued her education with a three-year Culinary Arts Management program at another institution in Cyprus, where internships took her from Cyprus to Paris, refining her techniques and expanding her culinary worldview.

It was during one of her internships that Constantina was introduced to the Cyprus Chefs Association. At the time, the association was organizing national culinary competitions, so she quickly embraced the competitive culinary scene, earning a gold medal in the national “Young Chef of the Year” competition. At 19 years old, Constantina joined the National Culinary Team of Cyprus, instilling in her a deep passion and intrigue about culinary competitions that remains today.

The Road to Rimini

Competing at the Global Chefs Challenge European Semi-Finals was no small feat. The months leading up to the event were filled with relentless practice, fine-tuning every detail of her dish to meet the competition’s standards. “It wasn’t easy practicing and perfecting my dish for so many months, constantly thinking about every detail, but the entire process and the emotions it brought were worth it,” she shared.

During the preparation and actual event, Constantina gave insights as to what she learned. “I gained new techniques and explored different flavors – I also learned how to think outside the box to create a dish that truly represents myself and my country. I discovered how to properly get organized during the competition, and I plan to carry this same philosophy into my daily work.”

The competition itself was a test of skill, creativity, and composure under pressure. When the results were announced, emotions ran high. “It was very rewarding to feel that all the sacrifices and efforts were finally worth it. I am ready for the next step and look forward to competing in Wales,” she said.

A Chef’s Perspective

For Constantina, the magic of being a chef lies in the process. From hand-selecting the best ingredients – the touching, feeling and smelling to choose the right ones – all the way to the chopping and cooking, Constantina enjoys creating something spectacular from simple ingredients. The artistic side of being a chef is what she enjoys most.

“I also appreciate the opportunity to learn how to manage a kitchen, stay organized, communicate effectively, minimize costs, reduce waste, and so many other aspects that come with experience in a professional environment. By being a chef, you get to use all of your senses and qualities, and every day is a challenge.”

Beyond the craft, she values the camaraderie within the culinary world, and the chance to meet and connect with talented chefs. “The connection between chefs creates a unique community that, perhaps, no other profession can replicate in the same way,” she reflected.

Constantina’s success as a chef is an inspiration, especially to young women entering the industry. While the culinary world has long been male-dominated, she believes the future holds space for more female chefs and leaders. “Growing up I was very lucky to have various female mentors around me such as my grandmother who inspired me to keep going and follow my dream. My advice to other female chefs is to always believe in yourself and keep trying to achieve your goals. The industry is in need of many other female chefs and leaders,” she said.

Looking Ahead

With Worldchefs Congress & Expo and the Global Chefs Challenge Finals lined up to take place in Wales 2026, Constantina is already gearing up for the next challenge. As she continues to practice and push her creative boundaries, she carries with her the lessons, experiences, and passion that have brought her this far.

Witness Constantina and all the qualifiers compete at the Global Chefs Challenge Finals during the Worldchefs Congress & Expo 2026 in Newport, Wales.

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A Historic Return to Singapore: The Success Story of Worldchefs Congress & Expo 2024

Read the original article at https://www.visitsingapore.com/

Worldchefs Congress & Expo
Event Overview

With its rich 98-year history spanning 39 cities globally, the Worldchefs Congress & Expo is a biennial culinary event that continues to advance culinary arts, sustainable food practices, and professional development.

A Historic Return to Singapore 

Thirty-five years ago, Singapore made history as the first country in Asia to host the Worldchefs Congress & Expo in 1990.  “We look forward to making history again,” said Eric Neo, President of Singapore’s Chefs’ Association, as the prestigious event returned to the country from 20 to 25 October 2024.

Organised by the World Association of Chefs Societies (Worldchefs) and Singapore Chefs Association (SCA), the 40th edition drew more than 900 attendees from five continents, including culinary professionals, industry leaders, and emerging talents. The event also featured 30 international speakers and industry experts, offering valuable insights through presentations, workshops, and educational programmes. The exchange of ideas and expertise fostered international collaborations, positioning Singapore as a hub for culinary education, innovation, and investments. 

The landmark event unfolded across two prestigious venues: the Congress programme at the Sands Expo & Convention Centre from 20 to 22 October, followed by the Global Chefs Challenge Finals at Singapore Expo from 22 to 25 October as part of FHA-HoReCa.

Congress Programme: Shaping Culinary Futures

Under the theme “Culinary Horizons – Designing Our Future”, the congress programme kicked off with an opening address by Senior Minister of State for Ministry of Trade & Industry, and Ministry of Culture, Community and Youth Low Yen Ling. “Our city is known as a food paradise and home to excellent culinary skills,” she said. “As a global food capital, we continue to scale new culinary heights and are inspired by the incredible talents gathered here.”

The main congress programme provided a rich lineup of presentations, workshops, and educational sessions that addressed the pressing challenges and opportunities in today’s culinary world. Topics ranged from sustainability and plant-based gastronomy to the preservation of cultural heritage and the integration of technology in kitchens. Leading voices included Emile van der Staak, Head Chef of the award-winning vegetable restaurant De Nieuwe Winkel and Frank Fol Founder & Chairman of We’re Smart® World. Together, the plant-based food advocates delivered the groundbreaking session “Eat More Plants!”, exploring how botanical gastronomy can contribute to global sustainability efforts. Singapore’s celebrity chefs Emmanuel Stroobant and Eric Teo offered insights into modern Asian cuisine and innovation, while local food critic KF Seetoh and Chef Shi Long celebrated the city’s hawker culture in a compelling session on its evolution and preservation.

Bill Gallagher Young Chefs Forum: Nurturing Future Leaders

At the Worldchefs Congress, The Bill Gallagher Young Chefs Forum continued its legacy as a cornerstone of culinary development, fostering the growth of the next-generation talent. Named in honour of the late chef Billy Gallagher and his dedication to training and mentorship, the forum brought together 50 young chefs and mentors from around the globe, including Canada, Norway, Finland, the United Arab Emirates, India, Australia, Malaysia, and more.

This year’s edition offered participants a comprehensive experience, combining the main programme with tailored elements designed to maximise learning and networking opportunities. With tickets at an accessible price point, the forum enabled more young chefs to gain invaluable insights from industry leaders like Michelin-starred British chef Martin Blunos and Singapore’s award-winning pastry chef Janice Wong. Attendees also explored Singapore’s vibrant culinary scene through curated city tours, immersing themselves in its rich heritage.

The forum’s holistic approach left a lasting impression on the participants. As one young chef reflected, “Worldchefs Congress taught me a lot of different ideas that I will share with the other young chefs in my country. It made me realise that [being a chef is] more than just cooking and serving to guests, it’s about empowering and giving opportunities to others.”

Food for Good: Nourishing Local Communities

The Worldchefs Congress 2024 also demonstrated a deep commitment to social responsibility and community engagement through a series of impactful activities. In celebration of the 20th International Chefs Day, Worldchefs partnered with Nestlé Professional to host a special event for children at the Nestlé Professional Customer Engagement Centre.

Under the guidance of esteemed chefs from the SCA, the young participants learned to prepare nutritious dishes gaining memorable hands-on cooking experiences and knowledge about healthier eating.

“Together with the Singapore Chefs’ Association, we are committed to excite the next generation of potential chefs. We believe that empowering children with the knowledge and skills when making food choices will lead to healthier lifestyles and hopefully trigger them to join the wonderful global family of chefs,” said Paul Nagelkerken, Country Business Manager at Nestlé Professional Singapore.


The Congress’s dedication to community service reached new heights with the National Kidney Foundation 55 Charity Gala Dinner, organised by the Worldchefs and SCA in collaboration with World Chefs Without Borders and the National Kidney Foundation Singapore. The dinner successfully surpassed its fundraising goals to raise S$1.8 million, which will go directly towards providing life-saving dialysis treatments and holistic care for over 5,700 kidney failure patients in Singapore.

Held at W Singapore – Sentosa Cove, the evening featured exquisite culinary creations by Michelin-starred chefs including Julien Royer, Emmanuel Stroobant, and Jason Tan, who delivered a remarkable dining experience to over 300 guests. Dr. Amy Khor, Singapore’s Senior Minister of State for Sustainability and the Environment and Ministry of Transport, graced the occasion as Guest-of-Honour, highlighting the event’s significance in bringing together the culinary community for this vital cause.

Global Excellence at the Expo

The event culminated at Singapore Expo with the Global Chefs Challenge Finals where 72 chefs from 25 countries showcased their extraordinary talent. Claiming the top spot was the Swiss national team comprising Ale Mordasini and Laura Loosli, a former junior national team star.

Together they created a four-course meal for 2 guests in just five hours. Reflecting on their win, Mordasini emphasised the significance of mental preparation in such a high-stakes environment: “It brings you security and a good base you can stand on.”

Making history, this year’s competition introduced its first-ever Global Vegan Chefs Challenge. Steve Lentz from Luxembourg earned top place with a culinary performance rooted in sustainability. “We made it a point of honour not to waste anything, which is very important in this kind of competition,” Lentz shared. These victories not only celebrated exceptional skill but also highlighted the growing movement toward sustainability and mindfulness in the culinary arts.

Singapore: A Global Culinary Capital

The Worldchefs Congress & Expo 2024 showcased Singapore not only as the ideal host destination for large-scale culinary events, but also a food paradise that blends rich heritage with modern innovation. From celebrating local hawker culture to championing sustainability and cutting-edge gastronomy, the event highlighted the city’s unique ability to bridge tradition and progress.

As a melting pot of diverse culinary traditions and a hub for innovation, Singapore provides the perfect backdrop for global culinary leaders to exchange ideas, showcase expertise, and shape the future of the industry. With a steadfast commitment to fostering future leaders in the culinary arts, Singapore continues to strengthen its reputation as a global food capital. As the global culinary landscape continues to evolve, Singapore stands ready to play a pivotal role in advancing sustainable food practices and nurturing the next generation of culinary talent.

Key Event Facts
900+

attendees from 5 continents

30

international speakers and industry experts

72

competing chefs from 25 countries

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Member News

Gulf Gourmet Magazine – March 2025

In this issue of Gulf Gourmet’s magazine, get inspired by the philanthropic efforts of the Emirates Culinary Guild, hear how French Master Chef Pierre Gagnaire believes emotions shape the dining experience, and more.

Click above or here to read the full issue.

To learn more about Worldchefs, click here.

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