Nestlé Professional is delighted to announce the three visionary chefs who have been awarded the inaugural ‘Green Spatula’ at the Global Chefs Challenge Finals in Singapore.
Created in collaboration with the World Association of Chefs’ Societies (Worldchefs), this prestigious new award celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in both creating world-class dishes and adopting environmentally responsible practices in their kitchens.
The ‘Green Spatula’ Award was presented to chefs competing across three categories: the Global Chefs Challenge, Global Young Chefs Challenge, and Global Vegan Chefs Challenge. Each winner demonstrated outstanding leadership in waste management, and energy and water optimization, setting a new benchmark for sustainability in the culinary industry.
The 2024 ‘Green Spatula’ Award winners are:
Tom Lamers, Global Chefs Challenge – Hailing from the Netherlands, Tom impressed the judges with his innovative culinary skill as well as his approach to sustainability in the kitchen.
Andreas Enger Fjellheim, Global Young Chefs Challenge – Competing with other chefs who are 25 years or younger, Andreas, from Norway, not only won the Global Young Chefs Challenge he also won the Green Spatula Award.
Dinars Zvidrinš, Global Vegan Chefs Challenge – Competing in the first edition of the Global Vegan Chefs Challenge, Dinars, from Latvia, captured the jury’s attention with his inventive plant-based dishes and sustainable kitchen management.
Cornel Krummenacher, Global Head of Food at Nestlé Professional, highlighted the importance of the award, stating, “The Green Spatula Award is more than just recognition—it’s a symbol of the industry’s shift towards sustainability. These chefs are leading the way, showing us how responsible cooking can inspire future generations.”
Rick Stephen, Chairman of the Worldchefs Culinary Competition Committee, added, “The new Nestlé Professional ‘Green Spatula’ Award is a critical step in recognizing chefs who lead by example in sustainable cooking. Through competitions like the Global Chefs Challenge, we’re encouraging chefs to push the boundaries of sustainability, not only in the dishes they create but in how they approach resource management in their kitchens.”
Singapore, 25 October 2024 – The Worldchefs Congress & Expo 2024 in Singapore concluded with the announcement of the Global Chefs Challenge 2024 results, closing four days of top-level competition and showcasing some of the world’s most talented culinary professionals. Chefs from across the globe competed across four categories, each challenging competitors to demonstrate technical expertise, creativity, and precision.
A leading international competition, the Global Chefs Challenge has become a prestigious event for chefs to test their skills and bring their best work to the table, setting a standard for excellence within the industry.
“The Global Chefs Challenge showcases the highest level of skill and commitment, where chefs aren’t just competing against each other but against a rigorous set of global standards. The Congress offers the ideal stage to share these experiences, connect as professionals, and drive the industry forward,” said Rick Stephen, Chairman of the Worldchefs Competition Committee. “It’s about testing skills, focus, and teamwork in an environment that champions excellence. Watching competitors rise to the occasion, showcase the talent and diversity of our global chef community, and build international camaraderie, reinforces why this event is so essential to a bright future for our industry.”
Competitors prepared dishes that demonstrated exceptional craftsmanship, a commitment to quality ingredients, and a passion for sustainable gastronomy.
Global Chefs Challenge
Winner: Ale Mordasini, Switzerland
1st Runner Up: Giuseppe De Vincenzo, Italy
2nd Runner Up: Aloysius Tay Yu Wei, Singapore
Best Fish: Francis Derick Flores, Canada
Best Veal: Ale Mordasini, Switzerland
Green Spatula: Tom Lamers, Netherlands
Best Use of Dilmah Tea: Phanttanant Thongthong, Thailand
Global Young Chefs Challenge
Winner: Andreas Enger Fjellheim, Norway
1st Runner Up: Joe Chong Ming Jie, Singapore
2nd Runner Up: Francesco Locorotondo, Italy
Best Fish: Joe Chong Ming Jie, Singapore
Best Veal: Andreas Enger Fjellheim, Norway
Green Spatula: Andreas Enger Fjellheim, Norway
Global Pastry Chefs Challenge
Winner: Luca Bnà, Italy
1st Runner Up: Ng Kia Yi, Singapore
2nd Runner Up: Park Sang Sou, South Korea
Best Use of Dilmah Tea: Simon Tsang, Hong Kong
Global Vegan Chefs Challenge
Winner: Steve Lentz, Luxembourg
1st Runner Up: Nigel Peh, Singapore
2nd Runner Up: Arvi-Christopher Agra, Philippines
Green Spatula: Dinars Zvidrinš, Latvia
“I’m incredibly proud of the skill and dedication shown by each competitor this year,” said Thomas A. Gugler, outgoing President of Worldchefs. “The Global Chefs Challenge competition is a chance for chefs to both challenge themselves and inspire others all around the world. The standard this year was outstanding, with participants embodying the Worldchefs values of unity and passion for our profession. It’s been a privilege to see ‘The Power of the White Jacket’ in the competition arena this week, the Congress event halls, and most importantly taken back to kitchens across the globe.”
The Global Chefs Challenge is a key part of Worldchefs’ mission to promote culinary development, advance international standards, and foster professional growth. The event remains an important international platform for chefs to celebrate their skills and contribute to a collaborative and far-reaching culinary community.
Ragnar Fridriksson, Managing Director of Worldchefs, highlighted the impact of the competition on fostering a connected global culinary network: “The Global Chefs Challenge is more than a competition. It’s about sharing techniques, celebrating cultural diversity, and building lifelong professional networks. It’s inspiring to see chefs uplifting each other while setting new standards for excellence.”
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.
This year’s edition shone the spotlight on hospitality-driven sustainability and saw a total of 32,000 attendees from more than 30 countries and regions!
FHA-HoReCa 2024, Asia’s leading foodservice and hospitality event, concluded with great success following four dynamic days of business exchange, seminars, cooking demonstrations, competitions, and workshops. This year’s edition saw a total of 32,000 attendees from 30+ countries and regions. Spanning across 50,000 square meters, the four-day premier event featured 800+ exhibitors from more than 30 countries and regions, including 11 group pavilions from China, France, Germany, Hong Kong SAR, Indonesia, Italy, Japan, Portugal, Spain, Singapore and Taiwan Region. Ian Roberts, Vice President, Informa Markets (Asia) said: “It’s heartening to see FHA achieves its goal of being the catalyst for advancements and trends that shape the industry’s future once more with this 2024 edition. FHA-HoReCa has long played a pivotal role in driving growth and innovation within the food and hospitality industry; this year, we aimed to play that role with an added commitment to sustainability, moving beyond superficial measures to deeper, more impactful changes—and we have definitely succeeded.”
Janice Lee, Event Director – Food, Hong Kong & Singapore, Informa Markets, said: “We are thrilled to host FHA-HoReCa 2024 again in Singapore, and over the years, we’ve witnessed its growth into the foremost international food trade fair. This year, we have partnered with WorldChefs to bring the Global Chefs Challenge to Singapore, greatly strengthening the event’s global impact. This collaboration not only highlights our shared passion for food but also further cements FHA’s reputation as the world’s best Food and Hospitality event, where culture, innovation and hospitality thrive.”
Thomas Gugler, President, Worldchefs, said: “It has always been our mission to provide a stage for new talents entering the industry and lead them to achieve greatness on a global scale. We are thrilled to have successfully achieved that through this important partnership with FHA and the Singapore Chefs Association, and we will continue to foster camaraderie between industry leaders and future talents.”
In a celebration of rising stars, prestigious competitions scouted and recognized the culinary industry’s most promising talents. From sizzling cook-offs that push boundaries to innovative presentations that redefine the art of food and beverage, these showdowns celebrate innovation, skill, and passion. The winners for the respective categories are:
Worldchefs’ Global Chefs Challenge Finals:
● Global Chefs Challenge: Ale Mordasini, Switzerland ● Global Pastry Chefs Challenge: Luca Bnà, Italy ● Global Vegan Chefs Challenge: Steve Lentz, Luxemburg ● Global Young Chefs Challenge: Andreas Enger Fjellheim, Norway
Asian Gelato Cup
● Team Japan will be headed to Italy for the Gelato World Cup Asian Pastry Cup ● Team Japan to head to Coupe du Monde de la Pâtisserie aka World Pastry Cup in Lyon
FHA Bakery Challenge:
● Chinese Taipei
FHA Barista Challenge ● Barista Speed Challenge: Ong Li Ping ● Cafe Menu Challenge: Edward Chui Yuen Chien & Evan Chui Yuen Zhen ● Coffee Brewing Challenge: Lukas Tan Yu Wei ● Coffee Mixology Challenge: Tanpong Songpanich
FHA Dessert Challenge ● Timothy Ray A. Faller, Philippines
Hosted Buyer Hots Up with Over 5,000 Business Meetings
Introducing a slew of new innovations to novel buyers, the hosted buyers segment conducted over 5,000 business meetings in the last four days at the fair ground and connected high value buyers with a range of goods and services to great buying success.
Testimonials from our hosted buyers:
“FHA is more than just an exhibition – It is a catalyst for growth and innovation. The event offered a comprehensive overview of the latest trends and advancements in the F&B and Hospitality industry from state-of-the-art kitchen equipment to innovative software solutions, there is something for everyone. I left the event with a renewed sense of purpose and a roadmap for taking my business to the next level.” – Neil Zachary Alquiro, Corporate Operations Officer, Giligans Holdings Corporation, Philippines.
FHA-Food & Beverage Returns In 8-11 April 2025; Look Forward to FHA 2026
Building on the success of its 2024 edition, FHA eagerly anticipates welcoming both returning and new guests to the 2025 Food & Beverage event, scheduled for April 8–11, 2025. Returning to the spotlight is the FHA Culinary Challenge (FCC), co-organized by Informa Markets and the Singapore Chefs’ Association. This prestigious competition will showcase the talents of global chefs, with their skills evaluated by internationally renowned judges under a judging system endorsed by the World Association of Chefs Societies (WorldChefs).
Starting in 2026, FHA-HoReCa and FHA-Food & Beverage will merge into one unified event, FHA, utilising the complete capacity of Singapore EXPO with all 10 halls available.
FHA-HoReCa brings together the most extensive line-up of the world’s leading foodservice and hospitality suppliers through 5 specialised sectors – Bakery, Pastry & Gelato; Foodservice & Hospitality Equipment; Hospitality Style; Hospitality Technology, and Speciality Coffee & Tea. Majority of exhibitors participating in FHA-HoReCa are renowned manufacturers and brands hailing from over 30 countries and regions.
Informa Markets’ Hospitality, Food & Beverage portfolio includes a series of global in-person, virtual, and hybrid trade events aimed at fostering business relationships, enabling learning, and enhancing trade opportunities for the industry.
With several established events within the portfolio such as Hotelex Shanghai, Food & HotelAsia, HOFEX, Fispal Food Service, and Abastur, the portfolio together offers an unparalleled audience reach across the world. Staging 28 live and digital events in major cities including Shanghai, Hong Kong, Singapore, Ho Chi Minh City, Seoul, Kuala Lumpur, Mumbai, Bangkok, Sao Paulo, and Mexico City.
Working alongside established industry partners, government bodies, and recognised professionals, the portfolio aims at bringing companies, individuals, and the industry to the forefront of global business innovation by offering solutions and opportunities that meet today’s business needs.
About Informa Markets
FHA-HoReCa is organised by Informa Markets, a division of Informa plc. Informa Markets creates platforms for industries and specialist markets to trade, innovate and grow. We provide marketplace participants around the globe with opportunities to engage, experience and do business through face-to-face exhibitions, targeted digital services, and actionable data solutions. We connect buyers and sellers across more than a dozen global verticals, including Pharmaceuticals, Food, Medical Technology, and Infrastructure. As the world’s leading market-making company, we bring a diverse range of specialist markets to life, unlocking opportunities and helping them to thrive 365 days a year.
Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.
Benefits include:
Tap into a global community of chefs for greater networking and business opportunities.
Unlock new possibilities with optional digital badging and event competition software.
Gain free of charge digital badges for competitors and winners with co-branding opportunities.
Gain access to downloadable evaluation and scoring sheets on Worldchefs website.
Global Chefs Challenge 2024 Results Are In: Celebrating the World’s Top Culinary Talent
Singapore, 25th October 2024 – After four days of fierce competition at the Worldchefs Congress & Expo in Singapore, the results of the highly anticipated Global Chefs Challenge 2024 are now in! Chefs from around the globe brought their best to the competition arena, representing their countries in categories that showcased the art, skill, and passion of the culinary world. Congratulations to all participants for their dedication, hard work, and incredible talent.
The winners of each category are as follows:
Global Chefs Challenge
Winner: Ale Mordasini, Switzerland
1st Runner Up: Giuseppe De Vincenzo, Italy
2nd Runner Up: Aloysius Tay Yu Wei, Singapore
Best Fish: Francis Derick Flores, Canada
Best Veal: Ale Mordasini, Switzerland
Green Spatula: Tom Lamers, Netherlands
Best Use of Dilmah Tea: Phanttanant Thongthong, Thailand
See the official rankings of the Global Chefs Challenge below:
Global Young Chefs Challenge
Winner: Andreas Enger Fjellheim, Norway
1st Runner Up: Joe Chong Ming Jie, Singapore
2nd Runner Up: Francesco Locorotondo, Italy
Best Fish: Joe Chong Ming Jie, Singapore
Best Veal: Andreas Enger Fjellheim, Norway
Green Spatula: Andreas Enger Fjellheim, Norway
See the official rankings of the Global Young Chefs Challenge below:
Global Pastry Chefs Challenge
Winner: Luca Bnà, Italy
1st Runner Up: Ng Kia Yi, Singapore
2nd Runner Up: Park Sang Sou, South Korea
Best Use of Dilmah Tea: Simon Tsang, Hong Kong
See the official rankings of the Global Pastry Chefs Challenge below:
Global Vegan Chefs Challenge
Winner: Steve Lentz, Luxembourg
1st Runner Up: Nigel Peh, Singapore
2nd Runner Up: Arvi-Christopher Agra, Philippines
Green Spatula: Dinars Zvidrinš, Latvia
See the official rankings of the Global Vegan Chefs Challenge below:
Each team displayed remarkable skill and creativity, pushing culinary boundaries to achieve their best. The energy and camaraderie within the competition hall highlighted the unity and spirit of the global culinary community.
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.
The 33rd China Chef’s Day & Expo, hosted by the China Cuisine Association, will be held in Yibin from October 25th to 27th. It is a high-standard, full-chain, and new business format catering industry expo. This year’s China Chef’s Day & Expo has invited many leading brands such as Wuliangye, Lee Kum Kee, Mrs. Lee’s, Xue Tian Salt Industry, Nestlé, Yihai Kerry, and Meituan to participate.
The Expo has attracted a diverse range of high-quality catering-related enterprises from home and abroad, including agricultural products, specialty foods, condiments, beverages, kitchenware, tableware, and equipment, covering the entire industry chain from raw material supply to final consumption. It provides a multi-dimensional, one-stop, and cost-effective procurement platform for catering entrepreneurs and chefs.
This year’s Expo also invites enterprises that focus on exploring intangible cultural heritage, geographical indications, regional flavor foods, and deep processing of agricultural products to exhibit, bringing healthy and functional specialty foods that cater to consumers’ healthy eating needs. It promotes the high-quality development of catering service consumption by integrating tradition with development and innovation within development.
Domestic and international catering peers are welcome to observe and exchange. See details below to join the event in Yibin!
Organized in collaboration with Singapore Chefs’ Association, this internationally celebrated event also takes place on the first day of Worldchefs Congress & Expo 2024
SINGAPORE – Media OutReach Newswire – 21 October 2024 – Nestlé Professional Singapore, in collaboration with Singapore Chefs’ Association, celebrated the 20th anniversary of International Chefs Day at the Nestlé Professional Customer Engagement Centre (CEC) on 19 October with a local and global community of chefs.
International Chefs Day is a global initiative between Nestlé Professional and Worldchefs (World Association of Chefs Societies). This year marks the 20th anniversary of International Chefs Day, and the 10th consecutive year of partnership by educating and supporting children globally by promoting a passion for cooking through hands-on workshops and educational resources.
This year’s International Chefs’ Day 2024 celebration in Singapore also marks the first day of the bi-annual international culinary conference, Worldchefs Congress & Expo, held in Singapore.
Special guests such as Thomas Gugler (President of Worldchefs) and Vanessa Marquis (Chairperson of the Worldchefs International Chefs Day Committee) also graced the occasion.
Paul Nagelkerken, Country Business Manager at Nestlé Professional Singapore shares, “We are excited to welcome the world of chefs to join us in our International Chefs Day celebration in Singapore. Together with the Singapore Chefs’ Association, we are committed to excite the next generation of potential chefs. We believe that empowering children with the knowledge and skills when making food choices will lead to healthier lifestyles and hopefully trigger them to join the wonderful global family of chefs.”
‘Growing Great Chefs’ aligns with our mission to inspire and nurture the next generation of chefs,“ says Emmanuel Lorieux, Nestlé Professional Global Executive Chef and Global Culinary Partnership Manager. “By engaging youngsters in this hands-on learning experience, we hope to ignite their passion for cooking and foster healthy lifelong habits.”
“Growing Great Chefs”
This year’s theme, ‘Growing Great Chefs,‘ welcomes young enthusiasts into the wonderful world of cooking, teaching them not only how to prepare delicious dishes but also how to make informed food choices.
President of Singapore Chefs’ Association, Eric Neo, says in his opening speech, “International Chefs Day is a day which is very close to our hearts, as it reminds us of the responsibility and power chefs have in influencing the next generation. We also greatly value the support Nestlé Professional Singapore has given us over the years to make this possible.”
Based on the theme, Nestlé Professional Singapore and Singapore Chefs’ Association put together a programme that emphasized on sustainability and the importance of using healthy ingredients.
After the welcome addresses by Chef Eric Neo, invited guests were given an introduction to indoor farming by Grobrix, a partner of Nestlé Professional Singapore.
The Nestlé Professional Customer Engagement Centre (CEC) was also transformed into a food preparation activity area for 20 children, aged from 8- 10 years old.
Using the comprehensive toolkit provided by Nestlé Professional, chefs from Singapore Chefs’ Association demonstrated how to best prepare healthy, colourful dishes such as sandwich, salads and pancakes in a delicious and healthy way. The children were then guided through the exercise step by step by the chefs.
For many of the attendees, it was the first time they interacted with a chef. One of the participants enthusiastically shares, “This is the first time I have cooked with a chef. I have learnt many things and I am inspired to be a chef in the future!”
“This has been a monumental celebration,“ says Vanessa Marquis, Chairperson of the Worldchefs International Chefs Day Committee. “Firstly, this marks the 20th anniversary of International Chefs’ Day. We are pleased to celebrate this on the first day of the Worldchefs Congress 2024 and to hold this at the Nestlé Professional Customer Engagement Centre (CEC) in Singapore. We’re proud to work with Nestlé Professional to inspire children worldwide to make lifelong habits and positive changes in their lives.”
Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.
Benefits include:
Tap into a global community of chefs for greater networking and business opportunities.
Unlock new possibilities with optional digital badging and event competition software.
Gain free of charge digital badges for competitors and winners with co-branding opportunities.
Gain access to downloadable evaluation and scoring sheets on Worldchefs website.
Chefs Association of Pakistan (CAP), in the strategic partnership with College of Tourism & Hotel Management (COTHM), Chocolate Academy and Diet Studio hosted the highly anticipated International Chefs Day 2024 and Chefs Achievement Awards 2024 (2nd Edition) on October 18, 2024 at Alhamra Hall 1, Mall Road, Lahore. With more than 5000 professional chefs donning their signature white jackets from across Pakistan, the event was a grand celebration of culinary excellence and innovation.
Shan Foods took the lead as the event’s platinum sponsor, while the occasion was powered by Cheezious and Unilever Food Solutions. Other notable partners included Ambassador Commercial Kitchen Equipment, KnN’s, and Blue Band.
The event was graced by Chaudhary Shafay Hussain, Minister for Industries, Commerce & Investment, as the Chief Guest. Esteemed figures such as Asim Javed, Director General of the Punjab Food Authority (PFA), Shahid Nazeer Chaudhry, Vice President of the Lahore Chamber of Commerce & Industry (LCCI), Nisar Chaudhry, Executive Director of Yum Group, Ammar Mohsin, Co-Partner at Rina’s Kitchenette, and Brig. (Retd.) Muhammad Sajid Khokhar, Chairman of TEVTA, attended as guests of honour.
CAP President Ahmad Shafiq welcomed the guests and emphasized the importance of celebrating the chefs’ community and its contribution to the country’s culinary landscape. A symbolic awareness walk was held to commemorate the contributions of professional chefs. The event concluded with a cake-cutting ceremony, sponsored by Bread & Beyond.
Awards and Recognitions
The second edition of Chefs Achievement Awards was organized on the day of the event to recognize the services of culinary maestros across various culinary categories. A special tribute was paid to the professional trainers of COTHM and the Chocolate Academy, honoring them with certificates of appreciation for their exceptional contributions.
The winners of Chefs Achievement Awards 2024 are listed below: Young Chefs Awards:
Amna Munir – Young Chocolatier/Confectionery Artist
Bilal Aziz – Bait al Mandi
Chefs Achievement Awards:
Best Chef of the Year – Modern Pakistani: Chef Akhtar Rehman (Spice Bazar)
Best Chef of the Year – Traditional Pakistani: Chef Iftikhar Shafi (Haveli)
Best Chef of the Year – Fusion Pakistani: Chef Usman Ahmad (Monal)
Best Chef of the Year – Italian: Chef Imran Malik (Tuscany Courtyard)
Best Chef of the Year – Chinese: Chef Muhammad Hussain (Yum! Chinese)
Best Chef of the Year – Turkish: Chef Mustafa Goler (Nisa Sultan)
Best Chef of the Year – Pizza: Chef Subhan Khalid (Cheezious)
Best Chef of the Year – Burgers: Chef Kashif Ibrahim (Brim Burgers)
Best Chef – Emerging Catering Brand: Chef Zahra Khan (Paola’s Cosa Nostra)
Best Chef – Bakery: Chef Wakeel Ahmed (Tehzeeb)
Best Chef of the Year – Japanese: Chef Daanyal Raza Ahmad (Sumo)
Best Chef of the Year – Continental: Chef Ali Abbas (Café Aylanto)
Best Chef – Pakistani Sweets: Chef Muhammad Asif Raza (Chashni Sweets)
Best Chef of the Year – Café: Chef Muhammad Iqbal (Arcadian Café)
Best Chef of the Year – Pan Asian: Chef Haroon Ali (Bamboo Union)
Best Chef – Street Food (Modern): Chef Muhammad Aslam (Bombay Chowpatty)
Best Chef – Lahori Street Food: Chef Arif Butt (Arif Chatkhara)
Best Chef of the Year – Desserts: Chef Yasmeen Hasan (Pink Pistachio)
Chef of the Year – Healthy Food: Chef Muhammad Waseem (Diet 360)
Best Chef – New Concept: Chef Hamza Malik (The Carnivore), Chef Hamza Tariq (Fred) Contribution to Industry Awards honored chefs for their long-standing contributions:
Chef Tasawar Abbas (Steak Away)
Chef Shahzad Ali (Luxus Grand)
Chef Muhammad Azam Zafar (PC Hotel Lahore)
Chef Muhammad Sajjad (Four Points by Sheraton)
Chef Hadayat Ali (Novu Pan Asian)
Chef Muhammad Anwar (Raya Defence Club)
Chef Hashim Ali (Heritage Luxury Suites)
Chef Naeem Jamil (Sweet Affairs)
Many more contributing chefs were recognized for their significant industry impact.
Lifetime Achievement Awards were bestowed upon Chef Tariq Amin and Chef Mehboob Khan, acknowledging their extraordinary contributions to Pakistan’s culinary heritage.
The event also witnessed the induction of Chef Hamza Malik and Chef Ahsan Khan into the National Culinary Team of Pakistan (NCTP), where they were awarded their ceremonial belts.
CAP President Ahmad Shafiq took the opportunity to announce the Pakistan International Culinary Championship 2025 – Season 7, slated for the year 2025, with teams of professional chefs from across the globe expected to participate. He proudly highlighted the growing influence of Pakistan’s chefs, noting that the overwhelming turnout is a proof of the vibrant and dynamic chef community in the country.
CAP Vice President (Corporate) Waqar Ilyas also expressed that CAP continues to champion the rights and professional development of chefs across Pakistan.
The Chief Guest Chaudhary Shafay Hussain commended CAP and COTHM for organizing such a remarkable event, noting the pivotal role these platforms play in uplifting Pakistan’s culinary sector. Tourism, Archaeology, and Museums Department Secretary, Farid Ahmad Tarar, emphasized that the chefs’ community is the driving force behind the success of the tourism sector. He also extended his heartfelt congratulations to CAP and COTHM for organizing such a grand and successful gathering.
LCCI Vice President Shahid Nazeer Chaudhry and PFA DG Asim Javed echoed similar sentiments, lauding the efforts of CAP and COTHM in strengthening the chefs’ community and fostering culinary talent.
This prestigious gathering proved to be a milestone in the recognition and celebration of Pakistan’s chefs, further elevating the standards of the culinary industry.
It is with immense sadness that we announce the passing of Patrick O’Brien OAM, a deeply loved and respected member of the Australian food community. Patrick was not only a long-standing leader within the Australian Culinary Federation but also a cherished mentor and advocate for chefs and young professionals across the nation. His impact on the hospitality industry and countless lives will forever be remembered.
Patrick’s remarkable journey began at St Mary’s College of Catering in Ireland, where his talent saw him work in renowned restaurants before making Australia his home. His drive to nurture the next generation of chefs took him from kitchens into the world of education, first through Hospitality Group Training and later at North Metropolitan TAFE (NMTAFE), where he spent 18 transformative years. As the Director of Hospitality, Tourism, and Culinary Arts at NMTAFE, Patrick’s influence extended beyond classrooms. He led 87 staff at the Joondalup campus, building a program that shaped future foodservice professionals and set a benchmark for excellence. His passion for inspiring students to achieve their best resulted in extraordinary success – guiding young chefs to gold medals at the Culinary Olympics and international competitions across Germany, India, and Thailand.
Patrick’s ability to elevate others defined his career. From mentoring individuals who now excel in prestigious restaurants worldwide to personally coaching national culinary teams, his dedication was unwavering. He was an enthusiastic advocate, holding roles such as WA President and National Board Member of the Australian Culinary Federation, Master Craftsman with the Catering Institute of Australia, and Worldchefs Grade A Judge. In recognition of his lifelong service, Patrick was awarded the Medal of the Order of Australia (OAM), an honour he humbly embraced, saying, “I love what I do because I get to make a difference to young people’s lives. Encouraging them to be the best they can possibly be.”
Patrick was also celebrated with numerous awards, including the President’s Award for Education from the World Association of Chefs’ Societies and induction into the Restaurant and Caterers Hall of Fame. Beyond the professional realm, Patrick gave generously to community initiatives, recruiting volunteers for causes like the Cancer Council Joondalup Fun Run and the Long Table Lunch for Breast Cancer.
On International Chefs Day, Patrick left us – a fitting final gesture from a man who gave his heart and soul to the industry. His passing leaves an immeasurable void in the lives of his wife Rose, children Ann Maree, Anthony, and Martina, and their families, as well as among his colleagues, friends, and the countless chefs he inspired.
“Patrick was not only a colleague but a dear friend who touched my life in ways words cannot describe. We shared a love for our Irish heritage and a passion for nurturing young chefs. His kindness, wit, and unwavering dedication left an indelible mark on me and everyone fortunate enough to know him. I adored him and will forever treasure the memories we shared.”
–Karen Doyle, President of the Australian Culinary Federation
“Patrick was the kind of person you only meet once in a lifetime. He was a mentor, a friend, and an inspiration. Working alongside him was a privilege, but it was his friendship that I valued most. Patrick’s generosity of spirit, his humour, and his ability to lift those around him will never be forgotten. I’ll miss him dearly.”
-Peter Tischhauser, close friend of Patrick
Patrick’s work was never about personal recognition; it was about building something meaningful, nurturing potential, and making a lasting impact. Today, we honor his legacy, knowing that his influence will continue to thrive in the kitchens and careers he helped shape. Patrick O’Brien OAM – leader, mentor, and friend – your legacy lives on in every meal prepared with heart, every student encouraged to chase their dreams, and every chef inspired to make a difference.
Rest peacefully, Patrick, we will miss you and everything you stood for.
Patrick O’Brien OAM dedicated his life to mentoring, inspiring, and uplifting chefs around the world. Now, it’s our turn to give back. The Australian Culinary Federation is raising funds to bring Patrick home from Singapore and help his beloved wife Rose and family with funeral expenses. Every contribution, no matter how small, will make a difference during this challenging time. Let’s honor Patrick with the farewell he deserves.
The 40th biennial Worldchefs Congress & Expo 2024 will arrive in Singapore from October 20 to 25
Singapore | 18 October 2024 – This October, thousands of chefs and industry experts from around the world will come together in Singapore for 6 days of connection and conversations from October 20 to 25.
The Worldchefs Congress & Expo 2024 marks the much-anticipated return of the global culinary community to Singapore, with a stellar line-up of educational speakers, intense competition with the world final of the Global Chefs Challenge, and a vibrant expo taking place at FHA-HoReCa, a global marketplace for leading foodservice & hospitality suppliers in Asia.
6 days, 34 years in the making
In a collaborative effort, the World Association of Chefs’ Societies (Worldchefs), the Singapore Chefs’ Association, and FHA-HoReCa have joined forces to proudly bring back the Worldchefs Congress & Expo to Singapore after 34 years.
Thomas Gugler, President of Worldchefs, said “Worldchefs Congress is about to happen. It’s a time when inspiration, innovation, networking, and education become our main ingredients. The Congress committee has been more determined than ever to create a meaningful and comprehensive program and a way to bring the world together.”
Eric Neo, President of Singapore Chefs’ Association shared, “The last time this event was held in Singapore was in 1990, 34 years ago. We were the first country in Asia to host it. We look forward to making history again and look forward to welcoming the world of chefs to Singapore.”
Ian Roberts, Vice President of Informa Markets said, “with the dynamic partnership of FHA-HoReCa and the Worldchefs Congress, we’re not just setting a place at the table; we’re creating a feast of innovation and culinary mastery that will reverberate throughout the industry. This event highlights Informa Markets’ steadfast commitment to promoting and advancing the culinary industry, and facilitating it allows us to provide chefs and culinary professionals with an unparalleled platform to showcase their talents to a network of industry leaders.”
“Culinary Horizons will be at the Worldchefs Congress 2024 in Singapore this year. I’ve been traveling and visiting various countries, immersing myself in diverse cuisines and cultures, constantly learning and relearning with each experience. Along the way, I’ve met many chefs and food enthusiasts. My mantra is: join us at the Worldchefs Congress Singapore 2024, where you can experience the culinary horizon of a lifetime.”
A Program for the Future
The 40th Worldchefs Congress theme, Culinary Horizons – Designing Our Future, challenges participants to reimagine the future of the culinary industry, emphasizing sustainability, innovation, and the evolving role of chefs in the global food system.
Over the course of six days, the program is set to inspire and empower culinary professionals with thought-provoking sessions, hands-on demonstrations, and global networking opportunities:
Day 1: Opening and Culinary Insights The Congress will kick off with the Ice Breaker Reception on the evening of October 19, setting the stage for attendees to network in a casual setting before diving into the program. The next morning features a grand Parade of Nations, a hallmark of the Worldchefs Congress, followed by a session on Singapore’s renowned Hawker Cuisine led by KF Seetoh and Chef Shi Long. Later, Martin Blunos, from Iron Chef Thailand, will discuss the challenges and resilience required in the culinary profession in “From Kitchen to Global Stage.”
Day 2: Health, Sustainability, and Future Trends Sessions range from Jeremy Lim’s insights on gut health in “Cooking for a Healthy Gut” to a panel on kitchen technology titled “The Digital Revolution in the Kitchen.” The day also includes a special focus on plant-based eating with Frank Fol and Emile van der Staak, who will highlight the importance of botanical gastronomy in “Eat More Plants!” The day concludes with breakout sessions on future menus and how chefs can be part of the sustainability movement.
Day 3: General Assembly and Young Chefs Forum A core focus will be the Global Chefs Challenge Finals, a prestigious competition showcasing the talents of young chefs worldwide. The day will also feature presentations from key Worldchefs figures like Thomas Gugler. A significant highlight of the day is the presidential election, where either Andy Cuthbert or Manjit Gill will be elected for the leadership role. The Young Chef Forum—sponsored by Nestlé Professional—offers valuable mentorship for emerging culinary talent. Finally, the first half of the event will be followed by a grand Gala Dinner.
Day 4 & 5: Competitions and Forums The Congress reaches a high point with Global Chefs ChallengeFinals events across four categories. Culinary seminars on mental wellness, vegan cooking, and kitchen innovation will run alongside these competitions.
Day 6: Final Awards The Congress will culminate in the Global Chefs Challenge FinalsAwards, to celebrate the closing of the 40th Worldchefs Congress.
Young Chefs Forum: Cultivating the Next Generation of Industry Leaders
The Bill Gallagher Young Chefs Forum returns as one of the most exciting components of the Worldchefs Congress & Expo. The forum, sponsored by Nestlé Professional, aims to nurture the next generation of chefs through competitions, educational seminars, and networking events. Key elements include:
Global Young Chefs Challenge: One of four of the Final’s competition categories, where young culinary talents showcase their skills on a global stage.
Hands-on Demonstrations: World-class chefs will mentor young chefs through interactive sessions focusing on cutting-edge techniques, trends, and sustainable gastronomy practices.
Networking Opportunities: The forum offers ample time for young chefs to meet industry leaders, exchange ideas, and create valuable professional connections.
International speakers will share their expertise, including groundbreaking chefs and cross-industry leaders:
Emile van der Staak: Renowned for his pioneering plant-based cuisine at Restaurant De Nieuwe Winkel, Emile will present “Eat More Plants!” alongside Frank Fol, exploring how botanical gastronomy can help address global sustainability issues.
Emmanuel Stroobant: Chef-owner of two-Michelin-starred Saint Pierre, Stroobant will offer insights into his culinary philosophy and journey.
Eric Teo: A Singaporean celebrity chef, three-time WGS Executive Chef of the Year, and Culinary Olympics gold medalist, Eric Teo will share his vision on innovation in modern Asian cuisine.
KF Seetoh and Chef Shi Long: Celebrating Singapore’s rich hawker culture, these two culinary giants will present “Hawker Heritage”, exploring the preservation and evolution of street food traditions.
Jeremy Lim: CEO of AMILI, Lim will present on the link between gut health and the food we consume, in his session “Cooking for a Happy Gut.”
Martin Blunos: The famed Iron Chef Thailand will discuss the resilience and adaptability needed to achieve global culinary success in “From Kitchen to Global Stage.”
Other notable speakers include Janice Wong, Christophe Megel, Michele Cadamuro, and Ana Isabel Aragon Rubio, who will lead discussions on the digital revolution in kitchens, sustainability, consumer trends, and more.
Singapore’s first-ever Global Chefs Challenge Finals
FHA-HoReCa, Asia’s most comprehensive and premier hospitality event, is also set to host Singapore’s first-ever Global Chef Challenge Finals, scheduled to take place at the Singapore Expo from 22 to 25 October.
At the Electrolux Professional Arena, Global Chefs Challenge competitors from 70 nations will compete across four categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Vegan Chefs Challenge, and the Global Young Chefs Challenge.
The Global Chefs Challenge Finals will see its newest category Global Vegan Chefs Challenge’s first final. This competition features innovative chefs who will showcase vegan culinary skills.
FHA-HoReCa brings together the most extensive line-up of the world’s leading foodservice and hospitality suppliers through 5 specialised sectors – Bakery, Pastry & Gelato; Food service & Hospitality Equipment; Hospitality Style; Hospitality Technology and Specialty Coffee and Tea. The majority of exhibitors participating in FHA-HoReCa are renowned manufacturers and brands hailing from over 30 countries and regions.
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.
Worldchefs Academy is excited to announce the launch of the free online culinary training now in Hindi. Expanding the free courses available for our global community, the Hindi Pre-Commis Chef/Culinary Foundations Course joins the English, Spanish, Portuguese, Arabic, Italian, German and Mandarin Library!
“On behalf of the Worldchefs Board of Directors, I would like to congratulate everyone involved for making this culinary educational opportunity available to aspiring Chefs in Hindi-speaking communities around the world. We are extremely proud to be offering the Pre-Commis Chef/Culinary Foundations Course in 8 different languages, this is quite an accomplishment”, stated Worldchefs President Thomas Gugler.
With curriculum covering the basics of culinary professionalism, food service operations, culinary theory, hygiene, sanitation, basic cooking and nutrition, the Pre-Commis Chef/Culinary Foundations Course can be followed as a complete curriculum. Individual lessons can also be utilized to compliment other existing courses and provide theoretical components towards culinary apprenticeship training, onboarding or culinary review.
Participants can learn through the online platform or via the mobile app offering an offline study mode. This online culinary training links to Worldchefs Certification opportunities and will help guide Chefs throughout their culinary career.
Worldchefs Academy would like to extend its sincere gratitude to Kamal Kant Pant and Manjit Gill, President of the Indian Federation of Culinary Associations for their contributions during the Hindi Pre-Commis Chef/Culinary Foundations Course translations and review. We acknowledge their support to Worldchefs Academy and their efforts towards offering this educational opportunity to inspire Hindi-speaking Chefs worldwide.
Worldchefs Academy is proud to welcome Kamal Kant Pant as a Worldchefs Academy Hindi Advisor and looks forward to working with him to further develop, promote and expand the global reach of the Hindi Pre-Commis Chef/Culinary Foundations Course.
About Worldchefs Academy
Worldchefs Academy, a division of World Association of Chefs Societies (Worldchefs), developed the Pre-Commis Chef online course and mobile app in conjunction with NestléProfessional and the Pro Gastronomia Foundation to offer culinary education for aspiring chefs that may not have the means, mobility or flexibility to attend full-time culinary school. The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and is available at www.worldchefsacademy.com
About Worldchefs
The World Association of Chefs Societies (Worldchefs) is a dynamic global network with over 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 93 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the culinary profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large. www.worldchefs.org
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