Strengthening global culinary communities through education, innovation, and kitchen hygiene leadership.
Ecolab, the global leader in water, hygiene and infection prevention solutions and services recently joined Worldchefs (The World Association for Chefs’ Societies) as a Collaborative Partner. Through this partnership, Ecolab and Worldchefs will work together to empower culinary professionals worldwide with the knowledge, tools, and best practices needed to create cleaner, safer, more sustainable, and efficient foodservice operations.
The partnership brings together Worldchefs’ global network of chefs and culinary educators with Ecolab’s expertise in food safety, hygiene, water stewardship, and operational performance. Together, the organizations will support chefs and foodservice professionals in addressing some of the industry’s most pressing challenges, from food safety and resource efficiency to sustainability and workforce development.
Ragnar Fridriksson
“At Worldchefs, we are committed to supporting culinary professionals with the education and resources they need to succeed in a rapidly evolving industry,” said Ragnar Fridriksson,Managing Director of Worldchefs.
“Ecolab shares our commitment to raising standards across professional kitchens, helping chefs protect guests, improve operations, and build more sustainable foodservice environments.”
As a trusted partner to restaurants, hotels, institutional kitchens, and foodservice operators around the world, Ecolab helps customers achieve high standards of cleanliness, food safety, and sustainability while improving business performance. Operating in more than 170 countries, the company combines science-based solutions, digital technologies, and expert service to help customers protect people and resources vital to life.
Through the partnership, Ecolab will contribute industry expertise and thought leadership to support Worldchefs’ educational initiatives, events, and community engagement activities. The collaboration will focus on advancing awareness around:
Food safety best practices
Hand hygiene and infection prevention
Sustainable kitchen operations
Water and energy conservation
Operational efficiency and cost optimization
Building a strong food safety culture across foodservice organizations
Greg Cocchiarella
“Chefs are at the heart of delivering exceptional guest experiences—ensuring clean, safe, and sustainable kitchen operations while improving efficiency and protecting the health and wellbeing of every guest”, said Greg Cocchiarella, VP of Industry Relations, Global Institutional at Ecolab.
“By partnering with Worldchefs, we can help provide culinary professionals with practical solutions and expertise that meet each operations unique business needs, while helping to create a more sustainable future for the industry.”
The partnership reflects both organizations’ shared vision of elevating standards throughout the global foodservice community. By combining Worldchefs’ reach and influence with Ecolab’s scientific expertise and innovation, the collaboration aims to inspire positive change across kitchens, culinary schools, hospitality businesses, and foodservice operations worldwide.
As the hospitality and foodservice sectors continue to evolve, Ecolab and Worldchefs look forward to supporting chefs with the knowledge and solutions needed to create clean, safe, and healthy environments where people can thrive.
About Ecolab
Ecolab (NYSE: ECL) is a global sustainability leader offering water, hygiene, and infection prevention solutions and services that help businesses protect people and the resources vital to life. With annual sales of approximately $16 billion and operations in more than 170 countries, Ecolab helps customers improve operational performance while advancing sustainability goals through science-based solutions, digital insights, and expert service.
Worldchefs, the World Association of Chefs’ Societies, is a global network of national chef associations dedicated to maintaining and improving culinary standards worldwide. Founded in 1928, Worldchefs supports chefs through education, certification, competitions, sustainability initiatives, networking opportunities, and industry partnerships that advance the culinary profession.
Become a Partner
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Not simply ingredients that fill a pantry, but ingredients with a story, a provenance and a purpose. Olive oil is selected for its origin. Chocolate for the character of its cacao. Vinegar for the depth created through time. Wine for the expression of its terroir.
So why should tea be any different?
For too long, tea has been relegated to the beverage station, something prepared after the meal rather than something that can shape it.
But tea has never been merely a beverage. It is an ingredient with remarkable culinary potential.
Think of Tea as a Flavour, Not a Beverage
Ask a chef what tea tastes like and the answer is rarely simple.
A tea can be floral and delicate. Bright and citrusy. Toasted and profound. Naturally sweet. Earthy. Herbaceous. It can carry gentle tannins, lingering umami or an aromatic finish.
These are not just tasting notes. They are culinary tools.
A fragrant Ceylon tea can bring aromatic lift to a dessert. A robust black tea can add depth to a reduction or marinade. A delicate green tea can introduce freshness without overwhelming a delicate ingredient. A smoky, roasted character can build complexity into a savoury dish.
The question, then, is not “How do I cook with tea?”. It is: “What can tea do for this dish?” That shift in thinking is where the opportunity begins.
Origin Changes Everything
For a chef, provenance is never a footnote. It influences the ingredient, the technique and ultimately the experience on the plate. At Dilmah, we believe tea deserves the same consideration.
Think of wine. A sommelier would never describe a wine simply as “red”. The vineyard, region, producer and vintage all contribute to its character. Tea is no different. Dilmah’s commitment to Single Origin Pure Ceylon Tea means the tea is grown, handpicked, crafted and packed in Sri Lanka, where it originates. From the mist-covered highlands to the warmer low-grown regions, differences in altitude, climate, rainfall and soil create distinctive expressions of Ceylon Tea.
For chefs, this is more than provenance. It is a flavour map.
Understanding where a tea comes from allows it to be approached with the same precision as any other serious culinary ingredient, considered for its character, matched to other ingredients and selected for the role it needs to play.
What Happens When Chefs Start Thinking Differently?
This is where tea becomes interesting. Because once tea leaves the beverage menu, its possibilities multiply. It can become:
A broth.
A beurre blanc.
A marinade.
An infused butter.
A glaze.
A dessert.
A pastry.
A bread.
A cocktail.
A zero-proof creation.
And perhaps most importantly, tea can add complexity without competing for attention. The finest culinary ingredients know when to lead and when to support. Tea can do both.
From the School of Tea to the Professional Kitchen
When the Dilmah Founder, Merrill J. Fernando founded Dilmah, his ambition extended beyond producing tea. He wanted the world to understand it, its origin, craftsmanship, character and possibilities.
That philosophy continues through the Dilmah School of Tea, where chefs, pastry professionals, sommeliers, mixologists and hospitality professionals from more than 100 countries have explored tea through a gastronomic lens.
The purpose is not simply to teach another collection of recipes. It is to change the way professionals think about tea. Because once you understand tea’s flavour architecture, you begin to see it differently. You stop asking where tea belongs on the menu. And start asking where it belongs on the plate.
The Hospitality Opportunity
Today’s guests are looking for more than something delicious. They remember discovery.
A tea pairing that transforms a familiar course. A dessert finished tableside with an aromatic infusion. A breakfast where tea appears across several courses. A zero-proof creation with the complexity traditionally associated with a cocktail.
These are not gimmicks. They are opportunities to create distinctive culinary experiences around an ingredient guests already know, but may never have experienced this way.
For chefs and hospitality professionals, that distinction matters. Because when menus become increasingly competitive, innovation does not always require an exotic new ingredient. Sometimes, it means looking again at the ingredient already in the kitchen.
For more than three decades, Dilmah has worked alongside chefs, hotels, culinary institutions and hospitality professionals to explore what tea can become.
Our belief is simple: Tea belongs wherever flavour is created.
Not simply beside the cup. Not simply at the end of the meal. But in the hands of the chef, where provenance becomes possibility, flavour becomes experience, and an ingredient as familiar as tea can become something entirely unexpected.
The next time you reach for tea, don’t ask what to brew.Ask what to create.
About Dilmah Tea
Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea. For more information, visit https://www.dilmahtea.com/.
Become a Worldchefs Partner
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
In a busy professional kitchen, the best equipment improvements are often the ones that make everyday work simpler: less maintenance, easier training, dependable performance and more flexibility during service.
Worldchefs Global Partner Alto-Shaam has introduced a series of operator-driven updates to its Vector® VMC2 Multi-Cook Ovens, building on feedback from the people using the equipment in working kitchens. The latest developments focus on making the Vector experience easier to operate and maintain while supporting the consistency and flexibility kitchen teams need every day.
Built for multi-cook flexibility
At the heart of the Vector VMC2 is Alto-Shaam’s Structured Air Technology®, which enables different menu items to cook simultaneously in independently controlled chambers without flavour transfer.
The Vector® VMC2-H4H Multi-Cook Oven is designed for kitchens where space is limited, combining ventless operation with a compact footprint. Individual chambers allow operators to adjust temperature, fan speed and cooking time separately, helping teams prepare a range of menu items at the same time while maintaining consistent results.
Five improvements shaped by operators
The latest VMC2 developments address some of the practical challenges teams encounter during everyday kitchen operations.
Maintenance-free air filters The updated design removes the recurring task of cleaning or replacing air filters, helping reduce routine equipment maintenance for kitchen teams.
A redesigned fan system Changes to the fan system are designed to support quieter and more efficient operation with reduced vibration and mechanical wear.
An enhanced cooling system Optimised airflow helps protect the oven’s electronics and maintain reliable performance, particularly in hot kitchens and tighter installations.
Capacitive touch controls An updated control interface aims to make operation intuitive for staff with different levels of experience, while also supporting quicker training.
Door safety and durability enhancements A reinforced door handle and door stopper have been introduced to strengthen durability and support safer everyday use in high-volume environments.
Together, the updates reflect a straightforward approach: keep the multi-cook performance operators already rely on, while refining the details that can make day-to-day kitchen work easier.
See the Vector VMC2 in action
See how the Vector VMC2 performs in a professional kitchen and watch it in action.
Founded in 1955, Alto-Shaam develops commercial foodservice equipment designed around the needs of professional kitchen operators. The family-led company pioneered the original Cook & Hold oven and today offers a broad portfolio of cooking, holding, chilling and display solutions. Alto-Shaam has been a Worldchefs Global Partner since 2023, supporting the global chef community through innovation, equipment solutions and educational content. For more information, visit https://www.alto-shaam.com/en/about-us.
About Worldchefs
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:
Education – Worldchefs offers support for education and professional development through the landmark 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 skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform 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;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
The American Culinary Classic is set to return as part of the 2027 American Culinary Federation (ACF) National Convention, welcoming both local and international culinary professionals to put their skills to the test.
The competition will feature a four-person team Grand Buffet, individual cold category competitions, and a live Centerpiece Showcase, offering competitors several ways to demonstrate their technical skill, creativity, and craftsmanship.
Competition Categories
Individual competitors will be able to enter a range of categories covering cold culinary displays, appetizers, pastry and confectionery, and decorative showpieces. The live Centerpiece Showcase will include disciplines such as fruit and vegetable carving, cake decorating, decorative centerpieces, and sugar work.
The Grand Buffet will bring these elements together in a four-person team format.
Registration and Awards
Competition fees are $250 per team, $100 for individual professional competitors, and $50 for individual student competitors.
Awards will be presented during the Presidential Gala at the 2027 ACF National Convention. Competitors can also access special convention registration rates, including $199 for gala-only registration or $650 for full convention registration including the gala.
The American Culinary Classic is open to international competitors and offers chefs and culinary professionals an opportunity to compete alongside peers while taking part in the wider ACF National Convention.
Learn more about the American Culinary Classic, competition categories and registration here.
You can also view the event flyer below for additional information.
Worldchefs is pleased to announce the recruitment of two new staff: Sara Giovenzana, our new Communications Coordinator, and AnaïsRagueneau, our new Event Manager.
Meet Sara Giovenzana – Communications Coordinator:
Originally from Northern Italy, Sara completed a Bachelor’s degree in Media Languages at the Catholic University of the Sacred Heart before continuing her studies in France with a Master’s degree in Project Management at Sorbonne Nouvelle. With a strong interest in visual communication and content creation, she combines creative skills with hands-on experience.
Living and working between Italy and France has given Sara a multicultural perspective and an appreciation for international collaboration. She enjoys organizing creative events in Paris and draws inspiration from art, culture, and design. Excited to be part of Worldchefs, Sara looks forward to supporting initiatives that celebrate food culture and connect communities around the world.
Meet Anaïs Ragueneau – Event Manager:
Anaïs is an event management professional with over 10 years of international B2B experience, having worked across Hong Kong and Paris.
Throughout her career, she has managed international events and strategic projects for organizations in the luxury, media and hospitality sectors, combining creativity with operational excellence to deliver memorable experiences.
Passionate about connecting people through events, Anaïs enjoys working in multicultural environments and contributing to projects that have a meaningful and lasting impact.
Together, let’s give a warm welcome to Sara and Anaïs!
As part of Worldchefs’ growing work around education, sustainability and cultural heritage, Director of Operations and Projects Connie Lau represented the organization at UNESCO Headquarters during the 11th General Assembly of the States Parties to the Convention for the Safeguarding of the Intangible Cultural Heritage. Following the meeting, Worldchefs reflects on the discussions and what they mean for chefs around the world.
Worldchefs joined international discussions on living heritage during the 11th session of the General Assembly of the States Parties to the Convention for the Safeguarding of the Intangible Cultural Heritage, held at UNESCO Headquarters in Paris on 17 and 18 June 2026.
The session brought together representatives from governments, cultural institutions, non-governmental organizations and other stakeholders to exchange perspectives on the future implementation of the Convention and the shared responsibility of safeguarding intangible cultural heritage around the world.
For Worldchefs, the experience offered an important opportunity to reflect on culinary heritage not only as a cultural expression, but as living knowledge shaped by people, places, skills and traditions.
Learning from the International Community
Several interventions during the session provided important lessons for Worldchefs.
Romania highlighted the importance of ensuring that people and organizations have the knowledge and skills needed to safeguard living heritage. South Africa and Oman demonstrated how heritage can be connected with sustainable development, local identity and community participation. Jordan provided a powerful reminder of the threats that war, conflict and displacement can pose to heritage. When communities can no longer practise or transmit their traditions, the loss extends beyond physical places. Knowledge, identity, memory and cultural continuity are also placed at risk.
Together, these discussions reinforced the importance of connecting heritage protection with education, sustainability and community resilience. They also raised an important question for Worldchefs: how can the culinary profession contribute to keeping living heritage active, respected and relevant?
Culinary Heritage Is Living Heritage
Under the UNESCO Convention, intangible cultural heritage is recognized as the practices, expressions, knowledge and skills that communities identify as part of their cultural heritage. It is passed from generation to generation and continues to evolve as communities respond to their environment, history and changing circumstances.
Following this understanding, culinary heritage can also be seen as living heritage. In the culinary world, this can include knowledge and practices linked to farming, ingredients, recipes, preparation techniques, eating traditions, celebrations and rituals.
A recipe is rarely only a list of ingredients. It may represent a family history, a particular landscape, a seasonal rhythm, a local product, or a community’s relationship with nature.
Chefs can help support the transmission of this knowledge by learning from communities, supporting local producers, practising traditional skills, documenting techniques and sharing the stories behind food. Their role, however, must be rooted in respect.
Culinary heritage belongs first to the communities, families, producers and traditional knowledge holders who practise and sustain it. Chefs can contribute by listening, learning and helping pass this knowledge forward responsibly.
Education and capacity-building will be central to how Worldchefs continues to explore culinary heritage.
Young chefs need opportunities to learn directly from experienced chefs, local producers, farmers, communities and traditional knowledge holders. Through practical training, mentorship and community engagement, they can develop the skills to understand, practise and transmit culinary traditions.
They should also learn how culinary heritage connects with sustainable development, responsible sourcing, cultural identity, local economies and community resilience.
Connie Lau
“Safeguarding culinary heritage starts with people. By training young chefs to learn from communities, practise traditional skills and pass this knowledge forward, we can protect cultural identity while creating lasting value for chefs, cities and sustainable local development.
I was also very pleased to connect with representatives from Cambodia’s Ministry of Culture and Fine Arts, KHA, a heritage organisation in Korea, and the Executive Secretary representing Cabo Verde. These connections open the door to further discussions with UNESCO and other relevant stakeholders on how we can move this work forward together.”
– Connie Lau, Director of Operations and Projects at Worldchefs
The goal is not to preserve traditions as something fixed in the past. Living heritage evolves as communities respond to their environment, history and changing circumstances. The challenge is to carry traditions forward while respecting their origins and the people to whom they belong.
From Reflection to Action: Worldchefs Village
Worldchefs’ attendance at the General Assembly was not only an opportunity to listen. It also opened space to consider how the organisation’s global network can help connect international heritage discussions with practical action.
This direction will be reflected through upcoming Worldchefs Village activations, including the Culinary World Cup 2026 in Luxembourg-Kirchberg from 21 to 25 November 2026 and Sirha Lyon from 21 to 25 January 2027.
Worldchefs Village provides national chef associations, regions, tourism organisations, culinary schools, producers and partners with an international platform to showcase culinary identity and regional food culture.
Heritage-focused showcases can bring together traditional and regional ingredients, culinary demonstrations, preparation techniques, local producers, craftspeople, recipes and the stories behind them. The purpose goes beyond presenting traditional dishes. It is also about helping audiences understand the people, places, skills and values behind the food.
Through these platforms, culinary heritage can support chefs, strengthen regional visibility, promote responsible tourism and create opportunities for local producers and communities.
Looking Ahead to Paris 2028
Worldchefs will celebrate its 100th anniversary at the Worldchefs Congress & Expo 2028 in Paris, the city where the organisation was founded in 1928.
This milestone offers an opportunity to connect the history of Worldchefs with the future of the culinary profession. It can bring together chefs, young people, educators, cultural institutions, cities, communities, governments and international partners around a shared question: how can culinary knowledge be protected, respected and carried forward for the next 100 years?
Creating Lasting Value
Safeguarding culinary heritage cannot be achieved by one organisation or profession alone. It requires cooperation between communities, chefs, educators, producers, researchers, cultural organisations, governments, cities and tourism bodies.
For chefs, this work can deepen cultural knowledge, strengthen professional skills and open new opportunities to serve as educators and responsible storytellers.
For cities and regions, culinary heritage can strengthen identity, responsible tourism and relationships with local producers.
For communities, it can help maintain knowledge, create economic opportunities and ensure that younger generations remain connected to their traditions.
Worldchefs can contribute its international network, culinary expertise and platforms for education and visibility. Its national association members bring the local knowledge, professional expertise and community relationships needed to turn this ambition into meaningful action.
Worldchefs’ attendance at the UNESCO General Assembly reinforced the importance of connecting culinary heritage, sustainability and youth education. The next step is to continue the dialogue with relevant stakeholders and explore practical ways to train young people, support communities, strengthen capacity and ensure that culinary knowledge remains alive, respected and relevant.
Heritage connects us with where we come from. Education gives us the ability to carry it forward.
Worldchefs is proud to announce three upcoming webinars as part of the FoodChoices4LIFE initiative: The Mindful Kitchen. Designed for future-forward culinary professionals, the series explores how chefs can lead the transition toward more sustainable food systems through climate-smart kitchen practices, menu design, and guest engagement.
Through three connected webinar sessions, participants will gain concrete insights and actions to influence sustainable food choices.
The series begins on July 2, 2026, with The Mindful Kitchen #1: Understanding the Food Systems, featuring Dr. Enrico Porfido from the Universitat de Barcelona. This foundational webinar explores the global farm-to-fork network, the role of food policies, and how chefs can use menus and guest experiences to encourage climate-smart dining.
On July 21, 2026, Chef Shaun Leonard of BHMS Swiss Culinary Academy leads The Mindful Kitchen #2: Reducing Impact Through Operations. Focused on zero-waste kitchen strategies, the session will cover full-product utilization, food waste tracking, upcycling techniques, and building a sustainability-driven kitchen culture.
The series concludes on July 28, 2026, with The Mindful Kitchen #3: Facing the Guest, presented by Chef Shonah Chalmers. This session dives into menu psychology, sustainable menu engineering, and subtle guest communication techniques that help drive climate-smart choices in foodservice environments.
All webinars will take place at 2 PM CET and will be streamed on Zoom, Facebook Live, and YouTube. Zoom participants will also receive a digital badge and certificate upon completion.
Join us for this engaging webinar series and discover how you can drive impact and inspire smarter food choices and sustainable kitchen leadership. See you then!
Please note: Signing up for the first webinar will automatically register you for all three.
About FoodChoices4LIFE
FoodChoices4LIFE is a European initiative empowering citizens and food professionals to accelerate climate action and behavioral change in food systems. Building on the legacy of previous EU LIFE projects, this initiative promotes healthier, more sustainable diets through education, awareness campaigns, and practical tools.
Co-funded by the European Union. Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or CINEA. Neither the European Union nor the granting authority can be held responsible for them.
AbouttheFoodChoices4LIFE Partners
Worldchefs: Worldchefs is a non-political professional organisation, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training, and professional development of our membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.
EUFIC (Coordinator): The European Food Information Council (EUFIC) is a consumer-oriented non-profit organisation, founded to make the science behind food and health more accessible and easier to understand among the public. Our mission is to produce science-based content to empower and facilitate healthier and more sustainable diets and lifestyles among European citizens.
University of Tuscia: University of Tuscia, founded in Viterbo in 1979, rapidly developed into a well-established cultural reference. With over 10,000 students and 200 faculty members, it is recognized for research in forestry, climate change, and innovation in food systems, including food loss and waste reduction. The Department for Innovation in Biological, Agri-food and Forest Systems is now engaged in the FoodChoices4Life project.
The 41st edition of the biennial Worldchefs Congress & Expo brought the largest global event for chefs to the UK for the first time in its 98-year history, with delegates from 65 countries coming together in Newport from May 16 to 19, 2026.
Paris, France | 2 June 2026 – The 41st Worldchefs Congress & Expo, the landmark event for the international chefs community, was held in Wales from May 16 to 19. Organized by the World Association of Chefs’ Societies (Worldchefs), the largest international membership organization in the hospitality industry, the four-day biennial tradition received acclaim for its 2026 program, bringing together chefs, educators, and hospitality professionals from 65 countries.
Worldchefs Congress & Expo 2026 marked the first time the event has been brought to the UK in its 98-year history. Hosted by the Culinary Association of Wales (CAW) at International Convention Centre Wales (ICC Wales) in Newport with the support of chefs from the Home Nations, 959 industry professionals from around the globe attended throughout the four days.
Coming together under the banner ‘Pasture, Passion, Plate,’ the 2026 Congress celebrated the journey of food from its origins to the final dish and how it connects people, from farm to fork, across borders and cultures. A dynamic program explored key issues in hospitality and food systems, giving delegates the opportunity to network with international colleagues, engage with a stellar line-up of expert speakers, watch the world’s top chefs compete in the Global Chefs Challenge Finals, and experience a wide range of exhibits in the Expo.
“The experience has been tremendous,” said Culinary Association of Wales (CAW) President Arwyn Watkins, OBE. “We delivered on our promise and all the delegates have been nothing more than complimentary. To bring our colleagues from Worldchefs to Wales, many of them for the first time, I think we’ve left a lasting legacy…”
Delegates gained an introduction to Welsh culture, and to the leading community of chefs, with Worldchefs’ network representing the largest culinary body worldwide. 60% of the delegates identified as buyers and influencers within their own country. 92% of the attendees travelled to Wales for the event. Culinary professionals were joined by industry innovators and allies, including two United Nations representatives, Wales’ Secretary of State Rt Hon Jo Stevens MP, renowned chefs and industry experts, as well as event sponsors from Nestlé Professional, the State Tourism Agency of the Republic of Azerbaijan, Electrolux Food Foundation, and others.
The future-focused program showcased Worldchefs’ growing partnerships and collaborations, with featured sessions on the organization’s longstanding Feed the Planet’s sustainability initiatives with Electrolux Food Foundation, AIESEC, and Custom Culinary, a new FoodChoices4LIFE initiative co-funded with the European Union, emergency relief efforts with the World Central Kitchen, and mentorship with the World Food Forum (WFF) Young Chefs Programme.
Events like this are really important. It’s an opportunity for meeting. You never know who you’re going to bump into, you never know who you’re going to talk to. It’s an amazing meeting point for chefs all around the world and an opportunity to share stories.
Tom Phillips ✽ ✽ Executive Chef at Restaurant Story
Future-Forward Focus
A collaborative effort between Worldchefs, CAW and event partners, the program brought the theme of ‘Pasture, Passion, Plate’ to the stage through keynote speakers, panels and cooking demonstrations, including from Michelin-starred chefs Sian Wyn Owen (Executive Head Chef of One Michelin-starred The River Café), Tom Phillips (Executive Chef of Two Michelin-starred Restaurant Story), Hywel Jones (Executive Chef/Director of Food & Beverage of One Michelin-starred Hywel Jones by Lucknam Park), and Hywel Griffith (Chef Director at One Michelin-starred The Beach House Oxwich Ltd).
Dedicated forums for young chefs and culinary educators, and sponsor-supported sessions from the State Tourism Agency of the Republic of Azerbaijan, Dilmah Tea, VanDrie Group, Koppert Cress, Nielsen-Massey Vanillas, Nestlé Professional and others, explored key topics. With a focus on the future, the program offered diverse perspectives of issues that matter most to industry professionals, including sustainable menu development, industry preparedness for staff retention, young chefs development, and mental health awareness. A standout session spoke to the latter; featuring Kris Hall from The Burnt Chef Project, the discussion explored burnout and rewriting hospitality’s culture to better support chefs.
Alongside the Congress learning, networking, and global culinary exchange programming, attendees experienced a trade expo showcasing the latest trends in HoReCa innovation, as well as the Global Chefs Challenge Finals. Together, the multi-day event was designed to equip delegates with the creative, technical, and social tools needed to help drive the industry forward. “I hope everyone has found something that’s going to sit with them for a number of years, or that they can put back into their association and into the workplace,” said Worldchefs President Andy Cuthbert following the event’s success.
Connection to Action
Designed to empower chefs as changemakers at all stages of their careers, the 2026 Worldchefs Congress & Expo delivered thought-provoking talks, breakout sessions on international initiatives, and dedicated programming for young chefs and culinary educators. These sessions provided a wide range of opportunities to translate the four days of learning and experience into a lifetime of inspiration and action.
From Wales to the World
As part of Worldchefs’ efforts to mobilize its international network towards positive change in food systems, the event coupled headlining chefs sharing learnings from Wales with global knowledge exchange. Delegates were exposed to actionable ways to commit to greater engagement through Worldchefs’ expanding partnerships with UN bodies and initiatives with global impact:
Feed the Planet: The Driving Global Impact and Hero Ingredients sessions shared the stories of culinary professionals driving sustainable change, made possible thanks to the support of the Electrolux Food Foundation and Custom Culinary. Join Worldchefs’ upcoming webinar, “Sustainability Education 2.0: The Regenerative Kitchen” to explore a new curriculum coming to Worldchefs Academy with Mark Serice, Vice President of Global Culinary at Griffith Foods, and Shonah Chalmers, Worldchefs Feed the Planet Chair.
FoodChoices4LIFE: Introducing an opportunity to connect, act, and inspire, a panel on the new program featured Vojtech Vegh (Zero-Waste Culinary Advisor at Winnow Solutions), Shaun Leonard (Culinary Director at Swiss Culinary Academy BHMS Lucerne Switzerland), Shonah Chalmers (Chair of Worldchefs’ Feed the Planet Committee) moderated by Graceanne Lacombe (Network Manager of FoodChoices4LIFE). Learn more about the initiative here.
World Central Kitchen: Laura Hayes from World Central Kitchen joined the stage with World Chefs Without Borders to talk about a growing collaboration to bring the Worldchefs community into their chef corps and help drive impact in more countries affected by disaster. Discover more about this partnership here.
World Food Forum (WFF) Young Chefs Programme (YCP): UN representatives Kazuki Kitaoka and Flora Igoe participated in the Young Chefs Forum programming to build momentum for the new YCP and inspire the next cohort. Learn more about this programme here.
“Chefs so often hold a unique position in our agrifood systems, connecting producers, consumers and communities. The opportunity for young chefs to drive sustainable agrifood transformation is clear, and we look forward to strengthening our partnership with Worldchefs to further drive this,” said Head of the Youth Culture and Food Heritage Programme at the World Food Forum Flora Igoe, one of two UN representatives who participated in the Congress. “It was a pleasure to participate in this year’s Worldchefs Congress in Wales alongside Kazuki Kitaoka, Director of the FAO Office of Youth and Women, under the kind invitation of Worldchefs. Beyond our opportunity to share the work of the FAO Office of Youth and Women and the World Food Forum Young Chefs Programme across sessions, we also greatly valued the conversations with Worldchefs and their partners, including Electrolux Food Foundation (Electrolux Group) and World Central Kitchen.”
A specialized forum for culinary educators, Redesigning the Culinary Curriculum: What Must Change by 2030?, also explored the future of the industry and how Worldchefs’ extensive network of culinary training institutions can best prepare students.
Flora Igoe and Kazuki Kitaoka, representatives of the United Nations, with Worldchefs Managing Director Ragnar Fridriksson
The opportunity for young chefs to drive sustainable agrifood transformation is clear, and we look forward to strengthening our partnership with Worldchefs to further drive this.
Flora Igoe Head of the Youth Culture and Food Heritage Programme at the World Food Forum
Young Chefs at the Center
Following extensive collaboration with the Worldchefs Global Development of Young Chefs Committee, Congress & Expo organizers ensured young chefs were at the center of the 2026 program. The Bill Gallagher Young Chefs Forum, powered by Nestlé Professional, provided unique opportunities tailored for the next generation. Chefs under 25 benefited from exclusive panels, networking events and excursions, including a trip to Newport Market, foraging with Colin Wheeler-James, and a brewery tour at Tiny Rebel.
Face-to-face sessions with the event’s headliners provided young chefs with remarkable access to leading voices to help shape their careers, including Michelin-starred speakers and UN leadership Kazuki Kitaoka, Director for Youth & Women at FAO.
Young chefs face-to-face session with Tom Phillips and Hywel Griffith
Young chef delegates also met with Nestlé Professional representatives Poul Gorell, Global Executive Chef & Culinary Business Development Lead, and Martin Sachse, Global Head of Nestlé Professional Food, for a face-to-face session, underscoring this partnership’s ongoing commitment to supporting the next generation of industry innovators.
The Worldchefs Young Chefs Committee also unveiled a new Young Chefs mentorship toolkit, developed to provide structured guidance to culinary associations so that they can better resource young chefs globally, allowing Worldchefs members everywhere to apply best practices towards developing youth leaders in the industry.
Global Chefs Challenge Finals
The Global Chefs Challenge, a leading international competition, culminated in the Finals running alongside the 2026 Congress & Expo. Celebrating top global talent who gained their place through a series of regional semi-finals, national teams from across the globe demonstrated technical expertise, creativity, and precision over the course of four days of intense competition. Competing across four categories–Global Chefs, Global Pastry Chefs, Global Vegan Chefs, and Global Young Chefs–each team displayed remarkable skill and creativity, pushing culinary boundaries to achieve their best and setting a standard for excellence within the industry.
Gold, silver, and bronze were awarded in each category, as well as a series of special partner awards highlighting outstanding achievements in craftsmanship, sustainable gastronomy and innovation, including the Nestlé Professional Green Spatula Award, Best Fish Award by Sterling Halibut, Anchor Food Professionals Awards for Best Dessert and Best Cake, and Best Use of Tea Award by Dilmah Tea. Special thanks to Taaza, a leading provider of premium fruits, vegetables and value-added products, who provided winning competitors with their monetary prize.
The competition also set a standard for professional conduct and camaraderie. With some teams facing unexpected challenges with visa clearance in the lead-up to the competition, the energy and solidarity in the competition hall highlighted the best of the global culinary community. Leslie Chan, the Global Chefs Challenge finalist from Australia, competed on the 17th and the following day stepped in to help the Namibian culinary team, who were down a team member. “We come here not only to win, but to support and help each other. That’s the main thing,” said Chan.
Made possible through the support of sponsors, the Global Chefs Challenge Finals was a display of culinary competition at its best. “The Global Chefs Challenge Finals at the Worldchefs Congress in Wales was an outstanding success, showcasing exceptional culinary skill, integrity, and professionalism at every stage,” said Worldchefs Vice President Dr. Rick Stephen, AM. “This achievement was made possible through the remarkable support of our sponsors, CAW and the dedicated team at ICC Wales, whose commitment, hospitality and operational excellence ensured a world‑class experience for all competitors and delegates. These partnerships exemplify the spirit of collaboration that continues to elevate our global culinary community.”
Leslie Chan, Global Chefs Challenge Finalist representing Australia
2026 Awards, Medals & Recognitions
The 2026 awards ceremony also celebrated individuals, educators, and associations helping to plot the course for the future of food. Worldchefs President Andy Cuthbert proudly presented the Worldchefs 2026 awards and medals to members, sponsors and partners, recognizing outstanding contributions to the industry.
Celebrating exceptional chefs who have shown outstanding efforts for the global chefs community and the culinary arts and hospitality industry, the 2026 awards included:
Worldchefs Recognition of Quality Culinary Education (Recognized School / RQCE):
Ahmad Shafiq – College of Tourism & Hotel Management (COTHM), Pakistan
Bernadette Enright – College of Further Education & Training Hospitality Campus, Ireland
Katty Vegas – Ceturgh, Perú
Jake Kim – Seoul Hoseo Technical College and Korea Culinary Art Academy, Korea
John Sloane – At-Sunrice GlobalChef Academy, Singapore
Shaun Leonard – BHMS Business and Hotel Management School, Switzerland
Sheraz Nair – Bangalore Culinary Academy, India
President’s Medals:
Jeong-Hak Kim
Rakesh Kumar
Peter Fuchs
Ray McCue
Markku Ojala
Worldchefs Lifetime Honorary Judge:
Otto Weibel
Honorary Life Members:
Thomas J Macrina
Vanessa Marquis
Erich Glavica
Arwyn Watkins
Tony Khoo
Perry Yuen
Neil Abrahams
A new Continental Director for Europe North was also announced, with Thomas Riis replacing Neil Thompson following years of dedicated service.
Honorary Life Members named at Worldchefs Congress & Expo 2026
Special Thanks for a Warm Welsh Welcome
Event hosts CAW and ICC Wales delivered an exceptional 41st Congress & Expo to international delegates. “We really need to thank the Culinary Association of Wales, Arwyn and his team, but also the rest of the Home Nations who have really come together to put on a great show for us all,” says Worldchefs President Andy Cuthbert.
With the support of the Home Nations–England, Scotland, Northern Ireland and Ireland–Wales offered a warm welcome, from local flavor to the closing ceremony performance of ‘When you return to Wales’ from CAW ambassador Katherine Jenkins, OBE, Welsh superstar classical singer.
CAW also hosted the Home Nations Culinary Dinner on Sunday, May 17 at ICC Wales. Chefs from Culinary Association of Wales, Federation of Chefs Scotland, Panel of Chefs Ireland and British Culinary Federation prepared a four-course dining experience, raising funds for Hospitality Action and The Burnt Chef Project, with part of the proceeds donated to help support mental health and wellbeing across the hospitality sector.
Special thanks to CAW President Arwyn Watkins, OBE, the first Welsh chef to receive the Worldchefs Honorary Life Member distinction, and Peter Fuchs, Culinary Director of The Celtic Collection and ICC Wales.
Worldchefs Congress & Expo 2026: Centenary Event in Paris
With Wales passing the Congress bell ahead of Worldchefs’ 100-year anniversary in 2028, the centenary Congress in two years will be hosted in Paris, where Worldchefs was formed in 1928 by Auguste Escoffier and other European chefs.
Learn more about the biennial tradition and register your interest for Worldchefs Congress 2028 at www.worldchefscongress.org.
About Worldchefs Congress & Expo
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, an international trade exhibition, and diverse activities to enhance both personal and professional networks.
Worldchefs has announced a series of important governance developments following the 2026 General Meeting in Newport, Wales during Worldchefs Congress & Expo 2026, reinforcing the organization’s commitment to inclusion, transparency, and effective global leadership.
As part of these developments, Worldchefs has released its first Gender Equality Plan and adopted updated Articles of Association and Standing Rules, creating a stronger framework to guide the organization’s governance, operations, and representation moving forward.
The Gender Equality Plan, approved by Worldchefs President Andy Cuthbert on 15 April 2026, establishes a formal framework to advance gender equality across areas directly governed or managed by Worldchefs, including the Board, office, committees, task forces, and official representatives acting on behalf of the organization. The plan sets out clear objectives and measurable indicators focused on awareness, participation, representation, and equal access to opportunities.
Beyond policy, the plan supports more transparent and merit-based appointments, improved participation practices across time zones and responsibilities, and a safer and more inclusive environment for those contributing to Worldchefs activities. It also commits Worldchefs to collecting and reviewing relevant gender-disaggregated data where feasible and monitoring progress annually.
Alongside the introduction of the Gender Equality Plan, delegates at the 2026 General Meeting voted to adopt updated Worldchefs Articles of Association, effective from 19 May 2026. The revised Articles of Association reflect the evolving needs of the organization and support stronger governance structures for the global association moving forward.
To complement the Articles of Association, Worldchefs has also established updated Standing Rules. The Standing Rules document provides detailed provisions governing the internal operations, procedures, and implementation of the Articles of Association, helping ensure consistency and clarity across the organization’s activities and decision-making processes.
Worldchefs’ member country presidents voting at the General Meeting in Wales on May 19, 2026.
Together, these developments represent an important milestone in Worldchefs’ continued modernization and organizational development. They reflect the organization’s belief that excellence in the culinary profession must be matched by fairness, accountability, and strong governance in how people are supported, included, and represented.
May 20, 2026 – Nestlé Professional has awarded the 2nd annual Green Spatula Awards during the Global Chefs Challenge Finals at the Worldchefs Congress in Wales.
“Sustainability is core to our purpose at Nestlé Professional. This award uniquely bridges culinary excellence with responsible kitchen leadership, inspiring the entire industry to make more sustainable choices” explains Reinhold Jakobi, SVP and Head of Nestlé Professional’s Strategic Business Unit.
The Global Chefs Challenge is where the world’s top chefs meet to compete in four competition categories. Selected through top performance at the Worldchefs Regional Semi-Finals in 2025, qualifying teams go head-to-head at the Global Chef Challenge Finals.
Andy Cuthbert, President, Worldchefs explains, “We’re proud to encourage the top chefs from around the world to be true agents of change. The Nestlé Professional Green Spatula Award represents creativity, leadership, and respect for our planet.”
The 2026 Green Spatula Award Winners:
Tommy Jespersen, Denmark (Global Chefs Challenge) – Tommy brings extensive experience from the country’s fine-dining scene, alongside an impressive international competition background with the National Culinary Team of Denmark.
Bjarke Jeppesen, Denmark (Global Vegan Chefs Challenge) – Bjarke has built a strong career within Nordic cuisine. For the past three years he has been a head chef at the Treetop restaurant situated in Vejle. With his focus on sustainable local produced foods, the restaurant received the green star from the Michelin Guide.
Trym Karlsen, Norway (Global Young Chefs Challenge) – Trym has developed an impressive culinary career at a young age. Growing up with a chef father, he quickly developed a strong passion for food, focusing on pure ingredients, sustainability, and flavor balance. He has experience in top-level competitions and as part of the Norwegian National Culinary Team.
Professional Kitchen Sustainable Practices
“It is an honor to recognize the global top chefs who go beyond delivering exceptional culinary experiences and embed meaningful sustainable practices into their kitchen” states Ana Aragón, Head of Sustainability & Nutrition, Nestlé Professional.
The recognized chefs demonstrated leadership across key sustainable practices for the professional kitchens, including:
Energy Use & Cooking Methods: Optimizing energy-efficient equipment, meal planning, favoring cold and fermented dishes, keeping lids on pots, and shifting to electric power where possible.
Responsible Sourcing: Increasing plant-based options, and using fresh, local, seasonal, and ingredients from farms applying regenerative agriculture practices.
Water Conservation: Using right-sized pans, steaming and pressure-cooking, and minimizing running water.
Food Waste Reduction: Measuring waste, creative repurposing of scraps, accurate portioning, and menu design focused on whole-ingredient use.
Balanced Plate: Designing proportions that follow nutritional guidelines and give vegetables more room on the plate.
Background of the Award
Launched in 2024 at the Worldchefs Congress in Singapore, the award has grown rapidly. This year it was integrated into the Regional Semi-Finals across Asia, the Americas, Africa, and the Middle East. Competitors in the Global Chefs Challenge, Global Young Chefs Challenge, and Global Vegan Chefs Challenge were automatically considered, with winners selected by a jury based on waste management, energy & water optimization, and overall sustainable approach.
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