Chapters: Meet the Michelin Green Star Restaurant Behind the Cover of Issue 32
An Interview with Chapters’ Charmaine McHugo
In the heart of the Welsh town Hay-on-Wye, you’ll find Chapters, the Michelin Green Star restaurant from Charmaine and Mark McHugo.
Highlighting the best the area has to offer with menus that showcase seasonal, locally-sourced, and often home grown produce, their food was a natural fit for a theme of “Pasture, Passion, Plate”.
We spoke with Charmaine about their work at Chapters. Read on to discover the story behind the cover of Worldchefs Magazine Issue 32.
How would you describe your food philosophy at Chapters, and how has it evolved over time?
Our philosophy has always been about using ingredients that are in season, so they are at their peak in flavor and wherever possible to support local producers. Over time our relationships with other businesses has grown and we work together closely to create the end result.
Charmaine and Mark at their restaurant, Chapters in Hay-on-Wye, Wales.
Creating a sustainable restaurant is not easy but it is very rewarding. Our view is that we shouldn’t negatively impact anything, whether this is people, planet, or our community.
Charmaine McHugo
As a Michelin Green Star restaurant — one of only four restaurants in Wales to be awarded this accolade —how do you interpret the responsibility that comes with that recognition, and what does “sustainability” mean to you beyond the criteria itself?
We take the responsibility really seriously. There are guests who visit us becausewe have the accolade, and we fully respect the trust and belief that they have in us and the work that we do.
Creating a sustainable restaurant is not easy but it is very rewarding. Our view is that we shouldn’t negatively impact anything, whether this is people, planet, or our community.
Your restaurant is deeply rooted in place. We love to see your supplier shout outs, too. Can you share some stories of how you work with local producers to inform your seasonally-led menu development?
We have our core list of suppliers that we use year round. Many of our hyper-local drinks suppliers are based right in Hay-on-Wye. We have gotten to know them and their families really well over the years. For example, the person that supplies us with beer is also the person that looks after our cats when we go on holiday.
Having a restaurant in Hay means getting involved in the community, getting to know the people that also live and work there.
What is one dish that expresses your approach to cooking? Can you share the story behind it from ingredient to plate?
A garden herb crème fraîche.
This is simple dish, full of flavor. We make a herb purée with numerous soft herbs and plants from the garden — chive, verbena, burnet, kale, and purple sprouting leaf. This is then whipped with crème fraîche from five miles down the road and set in metal rings. The herb crème fraîche is then topped with the same soft herbs dressed in a chive vinaigrette, pickled onions, linseed crackers, and cured egg yolk.
You have an incredible regenerative restaurant garden just 8 miles from the kitchen. Can you share some of the planning behind planting local and biodiverse ingredients?
Yes, there is a nice mix of planting things that Mark has previously worked with — items that are safe and we know we will have a use for, such as beetroot and kale, and then adding in some new curve balls for him to play around with.
We grow a variety of produce and always encourage ingredients that have dual purpose, so flowers that will increase the pollinators (bugs, bees, and flies) to the garden but also look pretty and are edible, such as Calendula and Borage — in particular white borage which is just fantastic on salads and also self seeds, so we don’t have to grow it year on year, as it does it for us.
How does this process impact your day-to-day choices in the kitchen?
It adds variety and flavor, but also it means that the kitchen team are always learning and have new products to play around with.
Do you have any favorite ingredients to grow and/or source at the moment? We’d love to hear about one that you’ve worked with for a while, and perhaps another that you’ve discovered more recently.
We focus our growing on vegetables that give you a high yield for the space, so beans, peas, and kale rather than cauliflower and large cabbages. Although, I will say my personal favorite is purple sprouting broccoli, as it is the first veggie in the spring that we harvest and is such a refreshing change to the winter vegetables.
Something new for us was chicory — a root very similar looking to a parsnip, but when roasted and ground taste like coffee. We have used this in our tiramisu dessert, much to the delight of our guests.
You use organic heritage seeds from Welsh suppliers, and have mentioned growing perennials. Why is this important to you, and what would you say chefs should know about the flavor potential of perennials?
Using perennials is less for the chefs and more for the soil. No dig gardening is all about soil health — the less we can disturb the soil the better, and as you leave perennials in the ground to do their thing year on year, this is ideal. We love our herb patch, the roses, the fruit bushes, and our perennial kale. We also class Jerusalem artichokes as a perennial, but they do require a bit of digging.
What is one piece of advice you would give chefs looking to learn more about sustainable gastronomy?
Keep reading and talking to other chefs and people in the industry that are doing the same things. You have to keep learning as techniques and theories change and develop. It’s easy to get stuck in a rut or think you know how to do it, but there is always something new going on and we can only improve…. Good luck!
About Charmaine and Chapters in Hay-on-Wye
Charmaine is the co-owner of Chapters in Hay-on-Wye, which she runs with her husband Mark.
The 41st biennial Worldchefs Congress & Expo 2026 will arrive in Wales from May 16-19.
Paris, France | 4 May 2026 – This month, the biggest global event for chefs lands in the UK for the first time in its 98-year history. The World Association of Chefs’ Societies (Worldchefs), the largest international membership organization in the food and beverage industry, is set to host its biennial Congress & Expo networking and learning event in Newport, Wales, from 16-19 May.
Recognized as the Most Influential Culinary Profession Development Organization in 2025, Worldchefs is a global authority and opinion leader on food. The 41st Worldchefs Congress & Expo this May, themed ‘Pasture, Passion, Plate’, is expected to attract up to 800 attendees to Wales. Delegates will have a chance to network with the world’s top chefs, hear a stellar line-up of speakers including world-renowned chef Marco Pierre White, watch talented competitors in the Global Chefs Challenge Finals, and visit a wide range of exhibits in the Expo village.
Arwyn Watkins, OBE
This is a golden opportunity to engage face to face with some of the most influential chefs from around the globe.
Culinary Association of Wales (CAW) President Arwyn Watkins, OBE
A Landmark Moment for Worldchefs Congress
The 2026 Worldchefs Congress & Expo is the first in the event’s 98-year history to be held in any part of the United Kingdom, hosted in partnership with the Culinary Association of Wales (CAW).
“This is a golden opportunity to engage face to face with some of the most influential chefs from around the globe”, says Culinary Association of Wales (CAW) President Arwyn Watkins, OBE. “Nearly 800 attendees from around the globe will be in attendance, with 60% identified as buyers and influencers within their own country. Delegates will hear insights from experts, have a chance to take part in immersive workshops to spark new ideas for their business or career, and expand their network at official events with the largest culinary body worldwide.”
2026 Program Highlights
Worldchefs Congress & Expo is designed to bring together chefs, educators, and hospitality professionals from nearly 100 countries for three days of learning, networking, and global culinary exchange. This year’s theme, ‘Pasture, Passion, Plate,’ celebrates the journey of food from its origins to the final dish and how it connects us all—from farm to fork, across borders and cultures.
The program, a collaborative effort between Worldchefs, CAW and event partners, delivers on this theme through keynote speakers— including Michelin-starred Marco Pierre White, Tom Phillips and Sian Wyn Owen—networking events, the Global Chefs Challenge Finals, and an international trade exhibition.
In addition to a lineup of engaging speaker presentations, the program also features culinary demos from guests including One Michelin-starred Hywel Jones, Dilmah Tea, pastry chef Pierre Abi Hayla, and sustainability expert Colin Wheeler-James.
Sustainability is a central theme throughout the program, with dedicated sessions focused on protecting the planet and supporting the people behind the industry. Attendees will discover the latest about sustainability-driven Worldchefs programs, including Feed the Planet initiatives and the EU co-funded project FoodChoices4LIFE, with opportunities to learn more and get involved.
The program will also offer exclusive, tailor-made programming for young chefs and educators.
Andy Cuthbert
The Congress program is packed with information on a wide variety of topics. Some of the most prominent chefs to have graced the stoves of Wales and England will be there to share their journeys and insights.
Opening Ceremony – Featuring Worldchefs representatives, Arwyn Watkins, the First Minister of Wales, UN representative Kazuki Kitaoka, and the Azerbaijan Tourism Board
Culinary Demonstration by Hywel Jones, Executive Chef/Director of Food & Beverage of One Michelin-starred Lucknam Park
A Pastry Journey Built on Discipline, Passion & People by Eric Lanlard, Chef Owner of Cake-Boy ltd
Running A World-Famous Restaurant With A Menu That Changes Twice A Day by Sian Wyn Owen, Executive Head Chef of One Michelin-starred The River Café
Day 2
From Newport to the Bocuse d’Or Stage by Tom Phillips, Executive Chef of Two Michelin-starred Story
Worldchefs Educators’ Forum – Redesigning the Culinary Curriculum: What Must Change by 2030? – A panel on what must change in culinary curriculum and how top educators are rethinking training for the next generation of chefs
The Making of a Culinary Icon by Marco Pierre White, Chef, Restaurateur & Television Personality and the first British chef – youngest ever – to achieve three Michelin stars
DAY 3
Menu 2050 – A panel on the menus of the future and how industry can adapt in the wake of climate change
Burnout Isn’t a Badge of Honour: Rewriting Hospitality’s Culture by Kris Hall, Founder & CEO of The Burnt Chef Project
Cooking Up the Future: What’s in Store for the Next Gen – A panel discussion to explore what lies ahead for young chefs, with insights from talent experts and global voices on how to support the next generation
FoodChoices4Life: A new opportunity to connect, act, and inspire – A panel discussion about the FoodChoices4LIFE initiative and how you can get involved to inspire healthier, more sustainable food choices
Day 4
Worldchefs Committee Updates and membership voting
Introduction of Worldchefs’ collaboration with World Central Kitchen
Worldchefs Congress Paris 2028 – Handing over the Bell – Wales will be handing over the Congress bell to France, who will host the 2028 centenary event in Paris, where Worldchefs was formed in 1928 by Auguste Escoffier and other European chefs
Gala Dinner and announcement of Global Chefs Challenge Finals results
“The programming of the Congress is packed with information on a wide variety of topics. Some of the most prominent chefs to have graced the stoves of Wales and England will be there to share their journeys and insights,” says Andy Cuthbert, President of Worldchefs. “We also have our sustainability programming, and inputs about the pressures and concerns we all have for our people, which will also be explored through our collaborative partner, the UK-based Burnt Chef Project. The Bill Gallagher Young Chefs Forum will be running once again, and this is a fantastic opportunity for our member association’s young chefs to meet and collaborate with their peers, and to meet senior members, leadership, and potential future employers.”
For Chefs at Every Career Stage
As part of Worldchefs’ mission to empower the next generation of industry leaders, the 2026 Congress program was thoughtfully created to provide transformative experiences for chefs at all stages of their careers, with special opportunities for young chefs.
During the May 2026 event, the Worldchefs Global Development of Young Chefs Committee will unveil a new Young Chef mentorship toolkit, developed to provide structured guidance to culinary associations so that they can better resource young chefs globally.
Bill Gallagher Young Chefs Forum
The Bill Gallagher Young Chefs Forum, powered by Nestlé Professional for the 6th consecutive edition, provides exclusive sessions for young chefs. Youth delegates will have full access to the Congress & Expo programming, as well as tailored sessions and excursions, including a trip to Newport Market, a foraging outing, and an exclusive dinner at Tiny Rebel.
Face-to-face sessions with some of the event’s key headliners will be available only for youth delegates, providing young chefs with remarkable access to leading voices to help shape their careers. Michelin-starred chefs including Marco Pierre White, Tom Phillips, and Sian Wyn Owen, are part of the unique Young Chefs Forum program.
Young chefs in face-to-face session during Worldchefs Congress 2024.
“I’ve been lucky enough to go to Worldchefs Congress two times… and they were two of the most incredible experiences that I’ve had. Being able to meet other young chefs from different countries and nationalities with the same common goal of learning—it’s such a fun experience.”
– Angelica Iuliano, Worldchefs Young Chefs Ambassador Mentor
SESSIONS to unite global movements
The Bill Gallagher Young Chefs Forum is one of the ways in which Worldchefs Congress & Expo 2026 builds upon Worldchefs’ ongoing efforts to empower the next generation. This includes its collaboration on the World Food Forum’s Young Chefs Programme, launched in 2025, which engages young culinary professionals worldwide to inspire and guide other chefs to advocate for more sustainable and healthier consumption habits.
Through projects like this, Worldchefs has strengthened its collaboration with key international bodies including the Food and Agriculture Organization of the United Nations (FAO) and other global coalitions.
Reflecting these growing partnerships, Worldchefs Congress & Expo 2026 will mark the first time that United Nations leadership will be present, with Kazuki Kitaoka, Director for Youth & Women at FAO, addressing delegates and participating in the session Cooking Up the Future: What’s in Store for the Next Gen.
Further highlighting international collaboration, the session FoodChoices4Life: A new opportunity to connect, act, and inspire will also provide delegates with insights and ways to get involved in FoodChoices4LIFE, a new initiative co-funded by the European Commission that empowers citizens to accelerate climate action and behavioral change in food systems.
On the final day of the program, Worldchefs will also introduce its collaboration with World Central Kitchen, building upon the current efforts of World Chefs Without Borders to proactively position chefs to play a powerful role in disaster response across the globe.
A Platform for Learning
Knowledge-sharing and skill building are essential functions of Worldchefs Congress & Expo, with educational sessions allowing all delegates to engage with leading experts at presentations and masterclasses.
Specialized programming is also offered to culinary educators, including Worldchefs extensive global network of Education Partners.
“Worldchefs Congress is, at its core, an educational event. Every session is a chance to learn, either from some of the most respected leaders in our industry or from new and diverse voices bringing fresh perspectives in. It’s an opportunity for exchange between chefs from around the world, sharing ideas, experiences, and cultures. With our education partners also playing a key role, Congress becomes a truly global classroom and inspires, challenges, and helps move our profession forward. Nothing like breaking bread with all your friends from around the world! Don’t get left behind.”
– Charles M. Carroll CEC, AAC, Worldchefs Congress Committee Chairman
educators’ Forum
The Worldchefs Educators’ Forum is built for culinary educators and academic leaders to explore how culinary education must evolve to meet the realities of today’s industry, and tomorrow’s.
The forum’s 2026 theme, Redesigning the Culinary Curriculum: What Must Change by 2030?, brings together voices from across the association’s global network to ask the question: If we designed culinary schools’ curriculum from scratch today, what would it look like?
Attendees are invited to participate and contribute their diverse perspectives for a global dialogueon how educators, training institutions, and industry leaders can proactively shape curricula for the next generation of chefs.
The Forum, along with extensive programming geared towards education and future-proofing skills, is a key venue for conversation around the future of culinary education and career pathways during Worldchefs Congress & Expo.
4 Days of Conversation & Connection
Worldchefs Congress & Expo is a platform for chefs to expand their professional bonds with the most influential culinary body worldwide. Networking events run throughout the event, providing delegates with the chance to be a part of a global gathering of colleagues in a variety of settings.
With up to 800 attendees joining from nearly 100 countries, networking opportunities from receptions, breakout sessions and side events offer different ways for attendees to connect and exchange, including:
Arrival and pre-session networking sessions
Curated coffee breaks and daily lunches
One-on-One Meetings with Worldchefs Presidium (by RSVP)
Ice Breaker Reception on May 15
Welcome Reception on May 16
Worldchefs Gala Dinner on May 19, where the Global Chefs Challenge Finals results will be announced
Held every two years, the Worldchefs Congress provides for an unforgettable moment where cultures unite and industry professionals and enthusiasts exchange on what’s ahead, fostering a shared vision for the future of the industry.
In partnership with the Celtic Manor Resort, CAW is kicking off the Congress with the launch of the first ever Worldchefs Golf Tournament, which will take place ahead of the event on Thursday, May 14.
The Home Nations will also host a charity dinner on Sunday, May 17 at ICC Wales, with each country cooking a course on the four-course menu. The dinner will raise funds for The Burnt Chef Project and Hospitality Action, as well as highlight the profile of the four Worldchefs member organisations from the Home Nations.
Culinary Competition at Its Best: Global Chefs Challenge Finals
Competitor at the Global Chefs Challenge Regional Semi-Finals, 2025.
The Congress & Expo event also incorporates the 2026 Global Chefs Challenge Finals, where the world’s top chefs convene. Selected through regional competitions, qualifying teams go head-to-head at the Global Chefs Challenge Finals to show mastery in the culinary arts.
Competitors representing qualifying teams from across continents are met with a renowned panel of judges and four days of intense competition.
Following an extraordinary season of Worldchefs Regional Semi-Finals in the lead-up to the Congress & Expo, the Finals bring together top chefs from around the globe to compete across four categories: Global Chefs, Global Pastry Chefs, Global Vegan Chefs, and Global Young Chefs.
While Worldchefs awards gold, silver, and bronze in each category, a series of special partner awards will once again highlight outstanding achievements in sustainability, creativity, and ingredient excellence. This includes the Nestlé Professional Green Spatula Award, inaugurated in 2024, as well as other partner awards celebrating technical expertise, innovation, and craftsmanship.
Trading Industry Insightsat a World-Class Expo
Alongside the Congress networking and education programming, the Expo spotlights the latest trends in HoReCa innovation.
Delegates can network with leading providers of professional industry solutions, sample products and learn about up-and-coming ingredients, innovative products, and industry trends, and gain a first-hand look at the future tools of the trade.
The Full Delegate Package offers comprehensive immersion and access to all Congress & Expo events, including lunches and a ticket to the Worldchefs Gala Dinner, as well as discounts on Eurostar fares.
The Limited Access Delegate tickets offer flexible access to selected days or key networking events for professionals unable to attend the full program. Day and social event passes are also available, offering customizable access.
Groups of 10 or more can also benefit from a 10% discount.
View all ticket types at worldchefscongress.org/register
Making the Most of the Biggest Chef Event of the Year
The 2026 Worldchefs Congress & Expo this month will be a global meeting point for industry leaders, offering world-class educational sessions, culinary competitions, and networking opportunities. The full program is available at www.worldchefscongress.org.
Ahead of the event, attendees can discover recommendations for restaurants, tourism activities, and more, from our Welsh chef members, as well as read why Wales is a world-class destination to host the Congress & Expo. Delegates can use this link to announce their attendance via social media and make the most of a key opportunity to network.
Don’t miss this opportunity to be part of a global gathering that shapes the future of food, plus all that Welsh hospitality has to offer. Tickets are still available at www.worldchefscongress.org/register.
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
Thank you to Nestlé Professional, Electrolux Food Foundation, and the Azerbaijan Tourism Board, along with all of our valued sponsors, for making the Worldchefs Congress & Expo 2026 possible.
And thank you to our Global Chefs Challenge Finals sponsors:
A new Worldchefs’ RQCE (Recognition of Quality Culinary Education)-accredited institution has emerged in South Korea. In March, following strong support from the school’s management and the dedicated efforts of its instructors, Korea Culinary Art Academy officially received its accreditation from Worldchefs, reflecting the institution’s alignment with Worldchefs’ quality standards of excellence in culinary education.
Soon after, the academy’s young chef competitors went on to challenge themselves at the “Young Chefs Grand Prix Team Challenge” held during FHA 2026 at Singapore Expo from April 21 to 24. The competition, jointly organized by Singapore Chefs Association and Informa Markets, is an international platform where promising young chefs from around the world compete and showcase their skills.
While the school had previously gained extensive experience in individual competitions, this marked their first time competing as a team. The event brought together 15 teams from countries including the United States, Australia, Taiwan, Singapore, and Thailand. Following the preliminary rounds, only the top eight teams advanced to the finals, where they faced a high-level “mystery box” challenge. Preparing for their first team competition proved to be a demanding journey for both the students and their instructors.
Korea Culinary Art Academy entered two teams in the competition, and both successfully advanced to the Top 8, earning their place in the finals. Composed of teenage high school students, the teams faced the intense pressure of the mystery box challenge. Nevertheless, they maintained focus, demonstrated strong teamwork, and delivered their best performance until the very end—ultimately earning the honor of becoming the inaugural champions.
This achievement goes far beyond a simple victory. It reflects the passion and dedication of the young chefs, the commitment of their instructors, and the strength of a structured education system built upon Worldchefs’ RQCE (Recognition of Quality Culinary Education) framework. It is a showcase of the outcomes of strong training, mentorship, and professional development within the Worldchefs’ global community, and serves as a meaningful reminder of the importance of solid foundational training in culinary education.
About Korea Culinary Art Academy
Korea Culinary Art Academy is a professional culinary and food arts academy in South Korea that offers a wide range of courses in cooking, baking, and barista training. The academy operates multiple branch locations nationwide, all under the same corporate structure and educational standards. Students can enroll in certificate programs, as well as career development and skill-building courses. Alongside practical hands-on training, the academy also supports startup and employment opportunities, and hosts regular events and community activities to enrich the learning experience.
Currently, the RQCE (Recognition of Quality Culinary Education) accreditation applies to the Gangnam campus in Seoul, with plans to expand the accreditation to other branches in the near future.
Worldchefs joined climate leaders, policymakers, and community changemakers in Brussels for Together in Action 2026, the European Climate Pact’s annual event. The gathering brought together more than 800 participants in Brussels, many more online, and nearly 150 speakers from 25 countries for discussions on climate resilience, collaboration, and practical action across Europe.
Chefs at the Center of Climate Action
For Worldchefs, the event reinforced a clear message: food systems must be part of the climate conversation, and chefs have an important role to play in turning ambition into action. The program included sessions on food systems for a just transition, resilience across sectors including food, and tackling greenwashing in climate communication. These themes are directly relevant to the culinary profession, from sourcing and menu development to waste reduction, education, and consumer influence.
Chefs have a unique role in connecting climate action to everyday practice across the food system.
Connie Lau, Director of Operations and Projects at Worldchefs
Climate Goals Drive Change with FoodChoices4LIFE
This is why FoodChoices4LIFE matters. FoodChoices4LIFE is a European Commission co-funded project led by the European Food Information Council (EUFIC) with Worldchefs and the University of Tuscia, designed to accelerate climate action and behavioral change in EU food systems through better food choices. The project empowers chefs, associations, and citizens across the 27 EU Member States, combining science-backed communication, public engagement, and training to support healthier, more sustainable, and less wasteful eating habits.
The project is ambitious by design. According to the project framework, FoodChoices4LIFE aims to organize more than 100 in-person events across Europe, reach over 500,000 people through campaigns, engage more than 500 chefs, and train journalists and local administrators. This creates a practical pathway to connect the influence of the professional kitchen with European climate goals and to make chef-led climate action more visible, scalable, and evidence-based.
FoodChoices4LIFE also builds on strong foundations, as it is a continuation of the earlier EU LIFE initiatives, Climate Smart Chefs. It builds upon the previous intiatives’ network, and with Worldchefs now coordinating the new secretariat, the organization’s role strengthens as a connector between policy, science, culinary education, and implementation on the ground.
Feed the Planet: Scaling Global Impact
That European engagement is reinforced by Worldchefs’ broader global sustainability work through Feed the Planet. Feed the Planet encompasses all of Worldchefs sustainability efforts, in collaboration with Electrolux Food Foundation and AIESEC, aimed to educate, empower, and mobilize communities. The efforts do this through chef education, food waste reduction workshops, and awareness-building. As of today, Feed the Planet’s impact is widespread, with nearly 18,000 graduates have completed the program Sustainability Education for Culinary Professionals, while the Food Heroes initiative has reached more than 300,000 children worldwide. Learn more about Worldchefs’ Feed the Planet activations here.
“As we see through Feed the Planet, the impact of our work is measured by the people and communities it reaches. Chefs return to their kitchens with a deeper understanding of sustainability, and young people discover that their food choices matter. It’s about building a shared sense of responsibility. What continues to inspire me is how chefs across the world are embracing their role as educators and advocates, showing that when we ground our actions in values, we can help shape a more sustainable future.”
– Shonah Chalmers, Chair of Worldchefs’ Feed the Planet Committee
Shonah Chalmers
A key takeaway from the European Climate Pact event in Brussels was that progress depends on science, honesty, and context. Climate action cannot rely on one-size-fits-all solutions, and it cannot be diluted by greenwashing. Different countries, geographies, and food cultures face different realities. What matters is building practical pathways forward and working together with purpose.
For Worldchefs, that means continuing to bring the chef voice into climate discussions and turning dialogue into action across kitchens, classrooms, communities, and supply chains. Through initiatives like FoodChoices4LIFE and Feed the Planet, Worldchefs is showing that chefs are an essential part of the food system, with the power to help lead its transition toward a healthier, more resilient, and more sustainable future.
Connie Lau
“It is very important that Worldchefs is part of these conversations and dialogues. Through FoodChoices4Life and our wider Feed the Planet initiatives, we work with chefs as change agents to reduce food waste, strengthen sustainability in the kitchen, and influence customers toward better food choices. Chefs have a unique role in connecting climate action to everyday practice across the food system.”
– Connie Lau, Director of Operations and Projects at Worldchefs
Connie Lau and FoodChoices4LIFE partners in Brussels.
At Worldchefs, empowering the next generation of culinary professionals is at the heart of our mission. Each year, our Young Chefs Clubs around the world play a vital role in shaping the future of the industry, creating opportunities for growth, connection, and innovation at a local and global level.
In 2025, 16 Young Chefs Clubs from across the globe, from Australia to Canada to Egypt and beyond, shared their achievements, events, and initiatives. This combined annual report highlights the passion, creativity, and dedication of young chefs worldwide, showcasing how they are building skills, strengthening communities, and driving the industry forward.
As the culinary world looks ahead to the Global Chefs Challenge Finals 2026, taking place 16–19 May in Newport during the Worldchefs Congress & Expo 2026, anticipation is building as competitors prepare to vie for top titles and prestigious awards that define the industry and leave a lasting legacy.
Following an extraordinary year of regional competitions, the Finals will bring together top chefs from around the globe to compete across four categories: Global Chefs, Global Pastry Chefs, Global Vegan Chefs, and Global Young Chefs. Read more about the finalists and their journey to Wales here.
While Worldchefs awards gold, silver, and bronze in each category, a series of special partner awards will once again highlight outstanding achievements in sustainability, creativity, and ingredient excellence.
Honoring Innovation and Craftsmanship
At the 2026 Finals, Worldchefs’ valued partners will present four distinguished awards:
Nestlé Professional Green Spatula Award
Recognizing a strong commitment to sustainability, this award celebrates chefs who integrate environmentally responsible practices into their competition dishes. Open to all categories except pastry, the Nestlé Professional Green Spatula Award continues to spotlight the future of sustainable gastronomy. Discover this award’s lasting impact on its inaugural winners from 2024.
“I am deeply honored to once again present the Nestlé Professional Green Spatula Award together with Worldchefs—a truly special recognition for chefs who inspire through culinary excellence, passion, and creativity, and who cook with heart and purpose by reducing food waste, saving water, and caring for both people and planet.”
– Ana Aragon, Global Sustainability and Nutrition Manager, Nestlé Professional Strategic Business Unit
Winner of the Global Chefs Challenge 2024 Sterling Halibut Award for Best Use of Fish.
Sterling Halibut Award for Best Use of Fish
Presented to competitors in the Global Chefs and Global Young Chefs categories, this award honors technical expertise and creativity in seafood preparation, with a focus on showcasing halibut at its finest.
“Sterling is an expression of respect—for the raw material, for nature and for craftsmanship. In the pure, cold fjords of Norway, Sterling has for over twenty-five years recreated the halibut’s natural habitat, allowing each fish to grow at its own pace, in harmony with the rhythms of nature and under the careful stewardship of dedicated professionals. This patient and sustainable approach yields a raw material of exceptional quality—a halibut that unites refined flavor, dignity, and responsibility. Sterling halibut is more than an ingredient; it is a masterpiece, created to inspire the world’s finest chefs and to elevate every dish into a memorable culinary experience.”
– Ailin Strand, Quality Manager, Sterling White Halibut
Dilmah Tea Award for Best Use of Tea in Gastronomy
This award highlights innovation in flavor and recognizes chefs who elevate tea as a culinary ingredient. Open to Global Chefs and Global Pastry Chefs, the winner will also receive a unique opportunity to further their craft at the Dilmah School of Tea in Sri Lanka.
“Tea made in the traditional, artisanal way is imbued with the influence of sunshine, soil, winds, and rainfall – the terroir or fingerprint of nature that makes tea a very unique and contemporary luxury. The Dilmah Tea Award for Best Use of Tea in Gastronomy reflects our commitment to celebrating chefs who recognise tea as a rare ingredient capable of elevating depth of flavour, craftsmanship and storytelling. We are proud to support culinary innovators who share our passion for tea-inspired experiences and the endless creative possibilities of tea.”
– Dilhan C. Fernando, Chairman of Dilmah Ceylon Tea
Winner of the Global Chefs Challenge 2024 Dilmah Tea Award for Best Use of Tea in Gastronomy.
Anchor Food Professionals Awards for Best Dessertand Best Cake
New to the Global Chefs Challenge Finals, these awards celebrate excellence in dessert and cake creation across multiple categories, recognizing technical precision, balance, and creativity. Best Dessert will be awarded in the Global Chefs Challenge and Global Young Chefs Challenge, while Best Cake will be awarded in the Global Pastry Chefs category.
“The Anchor Food Professionals Awards for Best Dessert and Best Cake at the Global Chefs Challenge Finals recognise outstanding performance in technical precision and creative execution. Anchor Food Professionals is proud to bring these awards to Wales for the first time, celebrating excellence delivered under the intensity of global competition.”
– Emma Brown, Marketing Manager, Anchor Food Professionals
A Platform for Global Recognition
These awards reflect the shared commitment between Worldchefs and its partners to advance the culinary profession and champion sustainability, innovation, and high-quality ingredients on the global stage.
As competitors prepare for Wales, these distinctions offer an additional opportunity to stand out, gain international recognition, and connect with industry-leading brands shaping the future of food.
Join Us in Wales
Don’t miss the opportunity to witness the world’s top culinary talent in action at the Global Chefs Challenge Finals 2026.
Taking place at the International Convention Centre Wales, the competition promises four days of world-class culinary skills, innovation, and inspiration.
Worldchefs is proud to celebrate our member Soon Pau Voon’s recent international recognition for Food of Asia, Soul of Asia, his collaborative e-book showcasing the richness and diversity of Asian culinary heritage.
At the Gourmand World Cookbook Awards 2025 in Riyadh, Saudi Arabia, the publication was honored with a Special Award in Food Culture. This meaningful distinction that highlights the book’s contribution beyond recipes, capturing the stories, traditions, and collective spirit of Asia’s culinary community.
This latest accolade builds on an already impressive list of global achievements in 2024, where the e-book was named:
Best in the World – Asian Books
Best in the World – Food Professionals (Free Category)
2nd Best in the World – Chefs Associations
4th Best in the World – Plurinational Recipes
More than a cookbook, Food of Asia, Soul of Asia stands as a testament to collaboration across Worldchefs’ member associations in the region. It reflects a shared commitment to preserving culinary heritage while inspiring future generations of chefs.
Special acknowledgment goes to Worldchefs Continental Director Chef Willment Leong for his trust and opportunity, the design team led by Joeharn Nasir, contributing chefs associations, and Soon Pau Voon’s students of Sunway University for their contributions behind the scenes.
As the book continues to reach audiences worldwide, it reinforces Worldchefs’ mission to connect cultures through food and celebrate the people shaping the future of gastronomy.
Explore the e-book for free and discover the flavors, stories, and spirit of Asia.
Cruise dining is entering a new era of creativity and passenger engagement, according to the newly released Cruise Food & Beverage Trends Report 2026.
As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.
The newly released Cruise Food & Beverage Trends Report 2026 from Seatrade Cruise reveals that cruise dining is entering a new era of creativity and guest engagement. The report, based on insights from 163 buyers and suppliers from across the cruise F&B and hospitality industry, provides a comprehensive view of industry practices and challenges.
Experiential dining takes centre stage
Two key priorities emerged with equal importance: experiential dining and global flavour exploration, both capturing the highest levels of industry attention in the survey results. A strong emphasis from respondents was placed on immersive or themed dining experiences, with 80% pointing to experiential dining as a key trend, signaling a shift toward restaurants that blend cuisine with entertainment and storytelling.
‘Food and beverage is becoming one of the most creative and competitive areas of the cruise experience,’ said Chiara Giorgi, global brand & event director for Seatrade Cruise Global. ‘From immersive restaurants to destination-driven menus, cruise lines are reimagining how dining can connect guests more deeply to both the journey and the places they visit.’
Cruise lines are increasingly using food and drink to deepen connections with the destinations on their itineraries, with global and local flavours representing one of the most significant priorities for cruise shipping professionals. Over 54% of respondents who highlighted the precedence of global and local flavours identified destination-inspired cuisine as the top menu strategy.
Similarly, more than 81% of those in the innovative mixology category highlighted destination-inspired cocktails and beverages as a key trend shaping onboard beverage programmes. These findings underscore how cruise lines are using culinary programming to reflect the cultures and flavours of the regions their ships visit.
Health and wellness reshape cruise menus
Health-conscious travel trends are increasingly shaping the future of cruise F&B, with health, wellness and sustainable choices emerging as the most important beverage category. Over 57% of respondents highlighted health-focused and functional beverages as a top priority, while 27% pointed to the rising demand for low- or no-alcohol drinks.
Technology transforms cruise kitchens
Technology is playing a growing role in how cruise dining programmes operate behind the scenes. Guest-experience technologies led innovation investments, with nearly 47% of respondents emphasising that personalised dining, driven by data analytics, will play a pivotal role in the future of cruise restaurants.
Predictive inventory management dominates operational technology priorities, identified by more than 54% of respondents in this category as a key innovation, helping operators better manage complex global supply chains while maintaining menu quality and consistency.
Operational challenges persist
Despite rapid innovation, the report highlights continued operational challenges facing cruise food and beverage teams. Nearly 55% of respondents identified supply chain disruptions and delivery uncertainties as the industry’s most significant operational challenge, marking an increase from just under 40% last year.
These trends will take centre stage at F&B@Sea, the cruise industry’s only event dedicated entirely to food and beverage innovation, taking place April 15-16 at the Mana Wynwood Convention Center in Miami, Florida.
As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.
Your Profile Is You and Your Portfolio. Here’s Why Every Chef Needs a Digital Brand…
Let’s face it. Being a great chef today is not only about the food you create. It is also about the professional presence you build.
Whether you’re leading a brigade in a five-star kitchen, running your own cloud kitchen, competing internationally, or just starting your culinary journey, how the industry sees you matters.
In a world shaped by global standards, visibility, recognition, and credibility have become essential. Talent must be discoverable, skill must be visible, and growth must be measurable.
In Worldchefs Digital Community, that is where Foodverse Profile, FV Profile, comes in.
It’s not just a CV or a social media page, but it’s a professional identity built specifically for the culinary world.
Introducing FV Profile – Build Your Personal Brand with Purpose
In Worldchefs Digital Community, FV Profile is a tool designed for professional chefs, culinary students, industry professionals, and passionate food enthusiasts who are ready to be seen with substance.
This is where your persona, knowledge, expertise, certifications, competitions, and milestones live in one structured space.
Unlike generic platforms, FV Profile is created exclusively for the food community. It understands how chefs grow, how careers evolve, and how credibility is earned.
Here’s what it enables you to do:
• Visually present your work through curated photos and videos • Document your journey with certifications, competitions, events, and experiences • Build visibility within a focused network of chefs, mentors, associations, and F&B brands • Connect with purpose, with professionals who influence decisions
A Global Culinary Ecosystem Behind You
Foodverse, the platform powering Worldchefs Digital Community, does not exist in isolation. It is designed as a structured global ecosystem where chefs, institutions, associations, and brands interact with intent.
With global culinary communities including Worldchefs engaging within the broader Foodverse ecosystem, your FV Profile becomes part of a recognized international culinary network that values standards, skill progression, and professional credibility.
Your work will now sit inside a global conversation.
The Power of Being Discovered
Restaurants are hiring through structured digital platforms. Competitions and industry bodies are identifying talent through professional profiles. Brands are choosing collaborators based on verified expertise rather than surface metrics.
This is where FV Profile makes the difference.
Everything about you lives in one searchable, scrollable, credible space. Your skills, your achievements, and your growth are there.
For students entering the industry, this is your head start. Get started and track your learning journey, document your progress and show employers your seriousness before you even graduate.
For working professionals, this becomes your evolving professional portfolio. A living resume that reflects your style, discipline, and career progression.
Showing Up for Your Future
The culinary industry is evolving. Digital credibility now sits alongside technical excellence.
If global organizations are strengthening collaboration across borders, your professional identity should reflect the same standard of readiness.
Once you’ve joined Worldchefs Community on Foodverse, you can get started.
Fill in your FV Profile.
Upload your best work.
Share your journey.
Let the world know who you are, and more importantly, where you are headed.
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Education – Worldchefs offers support for education and professional development through the Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
About Foodverse
Foodverse is a holistic digital ecosystem designed to connect and empower the global food community. Through its super-app platform, Foodverse enables chefs, students, educators, employers, and brands to learn, create, collaborate, and discover opportunities within one unified digital experience.
F&B@Sea, in collaboration with Worldchefs, strengthens global collaboration across the maritime culinary community. From April 15-16, the F&B@Sea 2026 event, held in tandem with Seatrade Cruise Global (April 13-16), will emphasize the connection between cruise lines and suppliers.
As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.
The 2026 programme for F&B@Sea launched, highlighting new trends, innovations and industry leaders that will shape cruise dining experiences.
Seatrade Cruise’s specialised food and beverage experience will take place April 15-16 in Miami, Florida at the Mana Wynwood Convention Center. The event is held in tandem with Seatrade Cruise Global, hosted at the Miami Beach Convention Center from April 13-16.
Food and beverage as key differentiator
‘Food and beverage has become one of the most powerful differentiators in cruising, shaping how brands are perceived, remembered and chosen,’ said Chiara Giorgi, global brand director at Seatrade Cruise.
‘F&B@Sea is where the industry comes together to explore what’s changing, what’s working and what comes next – with programming built to deliver practical insight, spark new ideas and create meaningful connections between cruise lines and the partners who help bring these experiences to life.’
Enhanced networking spaces introduced
The event, designed for cruise line buyers, culinary and beverage teams, suppliers and media, returns with strengthened emphasis on connection. Enhanced spaces have been designed to bring cruise line decision-makers and suppliers together more meaningfully throughout the show.
New additions include the Matchmaking Café, offering a café-style lounge for buyers and suppliers to meet. The Lido Deck, a reimagined version of last year’s Speakeasy, will provide a chic, beach club-inspired retreat on the show floor.
Experiential learning opportunities
The reimagined Taste & Learn Lounge will offer cruise F&B buyers opportunities to witness industry trends and innovations through a curated programme of live culinary masterclasses and mixology showcases.
The Bistro returns as F&B@Sea’s tasting destination, where exhibitor products are transformed into elevated menu items demonstrating how ingredients and beverages translate into cruise environments. This will be supported by curated moments throughout the programme and the Bistro Showcase, highlighting featured brands and ingredients.
Main stage programming announced
The schedule includes trend-driven panels and conversations on the Main Stage, beginning with opening remarks featuring exclusive insights from the 2026 F&B Trends Report by Seatrade Cruise. Sessions include ‘Port to Plate: Delivering Authentic Local Flavours at Sea’ and ‘The Next Pour: The Future Cruise Beverage’.
The programme spotlights the keynote panel ‘Beyond the Horizon: The New Era of Cruise F&B’ at lunchtime on April 15.
F&B@Sea Awards
The event concludes with the F&B@Sea Awards, celebrating excellence across the cruise industry’s food and beverage sector.
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