The Thailand Ultimate Chef Challenge (TUCC) 2025 returned with full force from 27–31 May 2025, alongside THAIFEX – Anuga Asia at IMPACT Muang Thong Thani, Bangkok. As the country’s largest and most respected chef competition, TUCC welcomed 452 chefs from 9 countries, all vying for culinary excellence across 25 diverse categories.
Held in collaboration with Worldchefs, the challenge is globally recognised for its high standards in culinary excellence. This year’s edition introduced two new categories: the Asian Cuisine Culinary Challenge and the Asian Modern Freshwater Fish and Prawn Culinary Challenge, showcasing the region’s deep culinary heritage and creativity with local ingredients.
TUCC 2025 was evaluated by more than 40 Worldchefs-accredited judges, making it a premier platform for chefs to demonstrate their mastery in execution, technique, and innovation.
Thailand Ultimate Chef Challenge 2025 Winners:
Best Ultimate Junior Chef: Phattharaporn Phooltuayad, Dusit Thani College
Best Ultimate Professional Chef: Natthapol Khunyodying, Chiang Mai Chefs Association
Best Ultimate Asian Chef: Thanaporn Korsuntorn, Bangkok University
Best Ultimate Pastry Chef: Saravut Tainta, Chiang Mai Chefs Association
Best Ultimate Establishment Award: Chiang Mai Chefs Association
With Gratitude to Our 2025 Sponsors
TUCC 2025 was made possible with the generous support of: Atlantic Chef, BR Group, D.A.P.P Uniform, Kimberly-Clark Professional, Lee Kum Kee, Newton Food Equipment, Makro, Royal Umbrella Rice, and VJ Group. Their continued commitment helps cultivate and elevate Asia’s culinary talent.
Save the Date
TUCC will return next year from 26–30 May 2026, promising more talent, more innovation, and a greater celebration of culinary excellence.
The Thailand Ultimate Chef Challenge 2025 was endorsed by Worldchefs. To learn more about endorsing your event, visit https://worldchefs.org/endorsement/.
To view the press release on LinkedIn, click here.
Sharjah, May 2025 – Over 930 chefs competed in the 28th running of The International Emirates Salon Culinaire 2025, along with over 5800 visitors to the ExpoCulinaire.
The Emirates Culinary Guild would like to announce the successful running of the 28th Emirates Salon Culinaire (ESC) 2025 from 21st -23rd May 2025.
The competition was held at Expo Centre Sharjah, the home of ExpoCulinaire, alongside the ExpoCulinaire exhibition, making it an event with multiple activities happening simultaneously over the 3 days. The competition saw over 930 chef entries from the United Arab Emirates and 11 global countries, competing in 39 classes across all disciplines of the Culinary arts, including practical cookery, static displays, Emirati cuisine, cake decorating, and showpiece categories. Worldchefs President and Guild founding member and coordinator Dubai-based Andy Cuthbert added, “This year’s competition was another sign of the growth of the culinary arts in the UAE; we introduced a new competition this year- the National Cuisine Challenge powered by TAAZA Ever Fresh and supported by Mr. Jeyaram, another competition aligned to zero food waste as guests consumed all the food during hosted lunched by counsel generals and dignitaries.”
Coupled with the return of the Sounbula Mills Artisan Bakery Arena, “The UAE has led the way with ExpoCulinaire 2025 being run alongside so many culinary competitions. We made the most of the strengths of all the individual parts of both events- exhibition and competitions to bring a truly complete food and beverage event to the Emirate of Sharjah,” said Joanne Cook, MD of Purple Kitchen Events. “To be able to maintain our commitment to chefs and education was essential. Our certified education sessions have become a pillar of the overall event, so delivering them in 2025 thanks to ICCA, DET, IRCA academy, Ecole Ducasse, and CIC was excellent added value for all our audience,” concluded Cook.
This year’s competition was powered by Foodverse, an end-to-end, app-based platform developed by Foodverse in collaboration with the International Centre for Culinary Arts, ICCA Dubai. From registrations to judging, the platform promises to bring greater transparency, efficiency, and credibility to the entire competition process.
Speaking about the innovation, Sunjeh Raja, Managing Director of ICCA and the visionary behind Foodverse, said, “Foodverse is set to become a truly credible platform for chefs across the globe. Not only competitions, but it’s set to empower the entire food industry and create meaningful opportunities for young chefs worldwide.”
Worldchefs-Endorsed Competition Showcases Global Food Talent at Foodservice Australia part of Food & Hospitality Week
The Australian Culinary Federation is pleased to announce the official results of the 2025 ACF Restaurant Challenge, held on 19–20 May at the Melbourne Convention & Exhibition Centre (MCEC), as part of Foodservice Australia during Food & Hospitality Week.
Over two days, eight teams from Australia, Fiji, Malaysia, and Uruguay competed in a live restaurant setting, preparing and serving a three-course lunch menu to guests and judges in a high-pressure, open kitchen environment. Each team operated a fully functional kitchen and front-of-house service—delivering a complete restaurant experience.
Sheraton Fiji Golf & Beach Resort was awarded a Gold Medal and named the Overall Competition Winner, receiving a $3,000 prize. Their attention to flavour, execution, and team coordination stood out among a skilled group of competitors.
Coliseum 1921, Malaysia was awarded a Gold Medal taking out second place, Team Coliseum 1921 delivered bold Malaysian flavours with finesse. Their performance was polished, professional, and deeply connected to culture, earning them well-deserved recognition from the judging panel.
Team Sheraton Fiji Golf & Beach Resort, Winners
Team Levy Australia claimed third place, Silver Medal with a menu that celebrated premium Australian produce and thoughtful technique. Representing excellence in event and stadium dining, the team showcased calm focus and standout flavour combinations under pressure.
All teams
This year’s competition was officially endorsed by Worldchefs, recognising its professional standards and international reach.
2025 Medal Recipients:
Sheraton Fiji Golf & Beach Resort – Gold Medal and Overall, Winner
Coliseum 1921, Malaysia – Gold Medal
Levy Australia – Silver Medal
QT Kitchen, VIC – Silver Medal
Uruguay Culinary Team – Silver Medal
St Vincent’s Care Team, VIC – Silver Medal
Fiji Culinary Team – Silver Medal
Young Chefs Victoria – Bronze Medal
In addition to their menus, many teams enhanced the guest experience by designing printed menus and elegant table arrangements, showcasing creativity and professionalism.
Service throughout the competition was proudly supported by hospitality students from Holmesglen, who managed front-of-house responsibilities with professionalism and enthusiasm.
Thank You to Our Judges and Support Crew A heartfelt thank you to our judging panel, mentors, kitchen coordinators, and behind-the-scenes crew who made this competition possible. Your time, expertise, and support ensured a seamless experience for every team and helped uphold the high standards this event is known for. We couldn’t have done it without you.
Thank You to Our Sponsors We extend our sincere thanks to all sponsors who supported the 2025 Queen Professional Restaurant Challenge. Your ongoing commitment helps us create meaningful opportunities for chefs, showcase emerging talent, and bring the industry together in celebration of excellence.
Your support makes this event possible.
Andre Kropp, Head Judge, commended the calibre of competition:
“This challenge tested teams in a real-world foodservice environment, and they
delivered. The precision, creativity, and discipline across both days were outstanding.”
Karen Doyle, President of the Australian Culinary Federation, added:
“The standard of discipline from all teams was exceptional. Their ability to work under pressure while delivering a seamless experience for both guests and judges reflects the professionalism and strength of the foodservice industry.”
Article written by Milagros Montenegro, originally available at https://www.ellas.pa/
The Gastronomic Club of Panama (CGP) has selected its representatives for the semi-finals of the Americas Global Chef Challenge 2025, a competition held in Las Vegas, Nevada, that seeks to pit the best culinary talents against each other in an international event. The seven best teams will compete for the title and take center stage on the world stage alongside the pre-qualified teams from the IKA/Culinary Olympics 2024.
Panama will participate in the Global Vegan Chefs Challenge and Global Young Chefs Challenge categories (Vegan Chef and Young Chef).
The first Gastronomic Club Cup of Panama was held on February 17. Eighteen contestants from the Instituto Técnico Superior Especializado (ITSE), Universidad del Arte Ganexa, The Panama International Hotel School, and the Interamerican University of Panama (UIP), the host institution, participated.
The participating students were preselected by the Gastronomic Club of Panama after a registration process. The competition’s main judging panel consisted of chefs José Flores, club president; Lorenzo Di Gravio, Jennyfer Vernice, Greta Mayorga, Luis Moreno, Juan Neblett, and Kevin Fernández, who were tasked with evaluating the dishes and supervising the kitchen. Fanny Romero was the referee chef, in charge of controlling the timing; Kevin Alvarado was the consulting chef for the innovation table; and Luis Forero was the logistics support chef.
Final evaluation panel. From left to right: Chef José Flores (president of the Gastronomic Club of Panama), Chef Jennyfer Vernice, and Chef Lorenzo Di Gravio.
The competition format was “surprise basket.” Participants had to work with the ingredients at their disposal and manage a 90-minute timeframe to present a starter, main course, and dessert, which only had to include chocolate. The cooking theme was open. Chefs based their scoring on a scale of 1 to 100, considering texture, presentation, and flavor as the main criteria.
Kitchen of the Interamerican University of Panama (UIP).
After a fierce competition—where some dishes didn’t make it to the judging table in the required time—chef Sarah Mouallen, a member of the executive team of the Gastronomic Club of Panama, announced the winners:
Vegan Chef
– First place: Leidys González (UIP)
– Second place (assistant to the main winner): Omar Delgado (ITSE)
– Third place (alternate for second place): Eliza Calvo (ITSE)
Young Chef
– First place: Enrique Fajardo (UIP)
– Second place (assistant to the main winner): Celine Mugraby (UIP)
– Third place (alternate for second place): Aichell Vergara (Ganexa)
From left to right: Omar Delgado (ITSE), Executive Chef (UIP), Celine Mugraby (UIP), holding the cup: Enrique Fajardo (UIP), Chef Jennifer Vernice (Jury), Chef José Flores (president of the Gastronomic Club of Panama), Leydis González (UIP), Lorenzo Di Gravio (Jury), Eliza Calvo (ITSE) and Aichell Vergara (GANEXA).
Leydis González (UIP) took first place in the Vegan Chef class . For the appetizer, she prepared a fish fumet with lemongrass aromas; for the main course, she dazzled with a bed of French-style mashed potatoes garnished with glazed vegetables and medallions of seared beef with fine herbs and a three-peppercorn white sauce. To top it all off, she presented a tartlet with a mango and lime curd, accompanied by an Italian meringue and chocolate.
Leydis González is a senior at the UIP. She won first place in the Vegan Chef Challenge category.
Enrique Fajardo (UIP) took first place in the Young Chef section . His starter was a cucumber, pineapple, lemon, and salt sorbet, roasted tomato, and egg foam, with cheeses and truffle added. In the second challenge, he presented a brothy carrot couscous made with charred chilies and lemongrass broth, zucchini roasted in rosemary and hazelnut butter, alongside fresh cucumbers.
For dessert, she made a truffled hot chocolate mousse with coarse salt and a rosemary and thyme citrus sorbet, using the ice cream maker that was part of the innovation challenge table, a competition category she also won.
Enrique Fajardo is a third-year UIP student. He won the Young Chef Challenge category.
The event was attended by clinical psychologist Camila Martínez, wife of the president of the Gastronomic Club of Panama, who also participated in the evaluation process. The initiative to include a mental health professional specializing in psychological first aid was born from the desire to create a competitive environment, prepared to combat stress and mental breakdowns.
The top two finishers in each category will represent Panama in the prestigious Americas Global Chef Challenge Semi-Finals 2025 competition in Las Vegas, United States. They will undergo a five-month training period, where the young chefs will be mentored by a panel of judges to hone their skills and be one step closer to victory.
The America Global Chef Challenge Semi-Finals 2025 will take place from July 27 to 31, 2025. Learn more here.
Singapore April 22, 2025 – LPU Laguna, a Worldchefs Education Partner, continues to carve its name in the international culinary scene after a stellar performance at the FHA Singapore Culinary Challenge 2025, one of the oldest and most prestigious continental competitions endorsed by Worldchefs.
This year, LPU Laguna achieved a resounding victory by garnering the highest medal in the Themed Cake category, earning an exceptional 98 points — a score that highlights both creativity and technical mastery. This remarkable win further cements LPU Laguna’s consistent legacy in themed cake competitions, having previously earned Gold with Distinction and Best in Themed Cake in past editions of the competition.
In the Pralines and Petit Fours category, the team continued its winning streak by securing the highest gold medal with 92 points, showcasing not just flavor precision but also elevated craftsmanship in confectionery artistry.
Adding to the school’s medal tally, LPU Laguna also took home a silver medal in another category, scoring 82 points — an affirmation of their broad skillset and competitive edge across disciplines.
With this year’s accolades, LPU Laguna reaffirms its status as a powerhouse in culinary excellence, standing out in a field of elite chefs and institutions from across the globe. Their consistent wins in Singapore demonstrate not only technical prowess but also the dedication, innovation, and world-class training that defines LPU Laguna’s culinary program.
FHA Singapore, backed by Worldchefs, is recognized as a premier platform where the best in the culinary world compete and collaborate. For LPU Laguna to dominate on such a stage is a testament to the institution’s unwavering pursuit of excellence and its growing influence in the global culinary community.
See some of the results:
Themed Cake Photos: Highest Gold
Competitor: Chef Hannah Francheska Onrubia
Coach: Chef Abram Emmanuel Peralta
Pralines and Petit Fours: Highest Gold
Competitor: Chef Aljay Alvarez
Coach: Chef John Carlo Palacol
Pralines and Petit Fours: Silver
Competitor: Chef Tricia Lei Maligalig
Coach: Chef Nelson Gamurot
Congratulations to LPU Laguna and its students on their success at FHA Singapore Culinary Challenge 2025!
To learn more about becoming a Worldchefs Education Partner, click the button below.
On 30 March to 2 April 2025, the 2025 Hotelex Rising Star China International Young Chefs Competition took place in Shanghai. Read on to hear about the event from Jasper Jek, Chairperson of Worldchefs’ Global Development of Young Chefs Committee:
“Rising Star… The Future is Mine!” That was the slogan in mandarin during the Awards Ceremony of the 2025 Hotelex Rising Star China International Young Chefs Competition. A slogan I found well apt for the competition which took place at the NECC Shanghai.
The Worldchefs endorsed competition, organised by Hotelex Shanghai and Meat & Livestock Australia, brought together 168 Young Chefs from across China and 5 international teams over 4 exciting days of competition. I was privileged to be part of the Judging Panel made up of both local and international Worldchefs certified judges. Jake Kim from South Korea was Chief Judge for the competition and Andreas Muller (Chairman of the Worldchefs Education Committee) was the Worldchefs Observer for the competition.
I learnt from Clinton Zhu, Chairman of the competition, that the individual Young Chefs competitors came from all over China. From as far west – Kunming city, to Zhejiang province, East of the Country. These young chefs would first have to compete in their local district/school competitions before being able to enrol for the competition. He shared that it is our generation’s duty to provide opportunities for the young chefs, and in doing so he hopes to elevate Chinese culinary education to world-class standards, by emphasizing on foundational skills, technical mastery and creativity. Indeed, I witnessed the sharing of knowledge by the judges to the competitors on their dishes, with some great ones and others requiring improvement. The judges were encouraging in their critic and often explained the areas which could be done better and how to do so. I could see most of the young chef competitors listening diligently and having that enthusiasm to do better for their next competition.
The competition welcomed international teams from 5 countries – South Korea, Singapore, Malaysia, Thailand, China, with flights and accommodation arranged for. I would say the Organisers did a great job in supporting Young Chefs by providing an opportunity for young chefs to travel, learn about another culture and network with new friends; something extremely important in a young chef’s career development. Over the days, the young chefs of the various countries would mingle and learn from one another.
The competition concluded with the Penang team from Malaysia taking home the Winner’s trophy, with Zhejiang West Lake Vocation School from China and Zhejiang Tourism College from China winning Second and Second Runner-up, respectively.
If there’s something I could hope more of, it would be for more organisations and companies to step forward in supporting Young Chefs and have interest in their development. After all, the future of our industry relies on them. The future is theirs indeed!
To support your national association’s young chefs community, establish a Young Chefs Club today. Learn more about Worldchefs’ Young Chefs Clubs and how to create your own at https://worldchefs.org/youngchefs/.
Please find the original press release from Gelato World Cup here.
Germany, France, Italy and Belgium are qualified for the Gelato World Cup 2026
Rimini – Selected the 4 finalists of the Gelato Europe Cup that qualified for the world final in January 2026.
First Germany, Second France, third Italy and Fourth Belgium are the winners of the Gelato Europe Cup and will attend the 11th edition of the Gelato World Cup at Sigep World in January 2026.
Each team has brought a different theme, in order: Amazzonia (Germany), Haute Couture (France), Luna Park (Italy) and Moon (Belgium).
Organised By SIGEP World and Gelato e Cultura srl, the competition selects the best European gelato and pastry teams to participate in the 11th Gelato World Cup, the world’s most important international team competition dedicated to the sector, scheduled to take place at SIGEP 2026.
These will be joined by the 3 teams selected last October at the Gelato Asia Cup (Japan, Singapore, South Korea) and another 5 who will be selected respectively 1 at the Gelato China Cup at Sigep China from 24 to 26 April 2025 and 4 at the Gelato America Cup at FITHEP Buenos Aires from 9 to 12 June 2025.
The European semi finals just concluded at Sigep included 6 competition rounds: ‘Upcycled gelato’ tub, Gelato cake, Single portion in Glass Cup, Cream Mystery box, Fruit Mystery box and Gelato sticks.
8 the official teams participated to the Gelato Europe Cup 2025. Each team consisting of 2 (two) competitors with skills in Gelato and Pastry-Chocolate, and a Team Manager: Italy lead by Alessandro Racca, with Gabriele Fiumara and Angelo Cardella, Germany lead by Stefano Lucchini, with Federico Sacchet and Tiziano Santin, Albania lead by Rosilda Collaku replaced by Irdi Cuka, with Dejvi Hajderaj Kevin Boseta Poland lead by Aleksander Pitura, with Michal Molenda Anna and Siwiec Kaczmarczyk, UK lead by Taseer Ahmad, with Massimiliano Porta and Daniel Schevenels, France lead by Dartois Herve, Allan Cartignies and Enzo Babtista, Romania lead by Oana Gabriela Nita with Vladimir Andrei Dascalu and Morar Cornel Constantin and Belgium lead by Fabio Marasti with Maryne Poppe and Jose Romero.
Each team has been judged from 2 juries: The ‘Artistic’ jury with all the Team Managers to assess the decorative and aesthetic aspect of the tests, The ‘Technical’jury, made up of 3 international WORLDCHEFS professional judges, to evaluatè all taste-related aspects of all entries, Carlo Sauber, Sebastian Petterson and Ljubika Komlenic. The ‘Press’ jury, made up of food and wine journalists, judging only the new important test that will be included also next year in the Gelato World Cup: “Upcycled Gelato” tab test, a challenge designed to transform waste ingredients into authentic creations of excellence. Federica Serva PuntoIT, Alexie Valois La Toque Magazin, Bernard Badarida TF1, Martina Kirchner Kabel Eins, Chiara Mancusi Pasticceria Internazionale, Mara Cella Forbes and Luxury files magazine, Lorenzo Cresci Il Gusto, Carlo Antonio Gentile RAI, Led by the director of the newspaper “Il Gusto” Eleonora Cozzella, awarded in order Italy, France and Belgium.
Supervising the project is the CONTROL COMMITTEE in which each member has a vote in the event of disputes, and the GUARANTORS, who have supervisory functions in relation to the competitors during the competition and also coordinate the teams in their dealings with the jury. 3 Italian: Marco Venturino – Cinzia Otri – Antonio Morgese and 2 international: Marco Miquel Sirvent – Emanule Ryon, led by Sergio Dondoli known guarantor from the organisational committee.
The Gelato Europe Cupis an event that celebrates artisanal excellence, preparing the ground for the biennial appointment of the Gelato World Cup, a historic and culminating event where 12 teams from around the world will compete for the world title in January 2026 at Sigep in Rimini. Only four teams from the Gelato Europe Cup semi-final will enter the prestigious international competition next January.
The Gelato Europe Cup is supported by the sponsors: Anselmi, Babbi, Electrolux e Valrhona platinum sponsor.
Adamance e Carpigiani golden sponsor.
Silver sponsor sono Frascheri, Medac e Team System; sponsor tecnici Ico Cialde, IFI, Karel, Paperlynen, Reire, Sara Creazioni, Selmi, Sosa, Caffé Toraldo, Aia, Lauretana, Naonix.
Mistery sponsor, featured in the mistery box test, will be Anselmi, Frascheri, Babbi e Norohy.
Media Partners: PuntoIT di Editrade and Pasticceria Internazionale.
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.
Singapore 19 November 2024 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce that World Chefs Without Borders (WCWB), the humanitarian initiative of Worldchefs, proudly partnered with the National Kidney Foundation Singapore (NKF) and the Singapore Chefs Association to host the NKF55 Charity Gala Dinner on October 21, 2024. Held at W Singapore – Sentosa Cove, this extraordinary event raised an impressive 1.8 million SGD to support kidney failure patients in Singapore.
The gala, an event coinciding with Worldchefs’ presence in Singapore for the 40th Worldchefs Congress & Expo 2024, brought together Michelin-starred chefs Julien Royer, Emmanuel Stroobant, and Jason Tan, alongside celebrated chefs Tony Khoo, KK Kong, Lee Lay, and Rene Oskam, to deliver a remarkable culinary experience to over 300 guests. Dr. Amy Khor, Senior Minister of State for Sustainability and the Environment and Ministry of Transport, graced the occasion as the Guest-of-Honour, underscoring the event’s significance.
World Chefs Without Borders: A Legacy of Giving Back
World Chefs Without Borders played a pivotal role in making this event a success by providing resources, amplifying awareness, and showcasing how the culinary community can unite for impactful causes. The funds raised will go directly toward providing life-saving dialysis treatments and holistic care for over 5,700 patients in Singapore, ensuring ongoing support for individuals in need.
Commenting on the event’s success, World Chefs Without Borders Chairman Willment Leong stated:
“This event represents the heart of what World Chefs Without Borders stands for—using the power of the culinary community to inspire change and improve lives. Together with our partners, we’ve demonstrated how chefs can go beyond the kitchen to create a profound and lasting impact.”
Willment Leong (featured center-left), Chairman of World Chefs Without Borders
A Lifeline for Kidney Failure Patients
Each day in Singapore, six individuals are diagnosed with kidney failure, many requiring lifelong dialysis to sustain their lives. Dialysis is not only physically and emotionally demanding but also financially burdensome, costing patients over $2,500 per month. The NKF55 Charity Gala Dinner provided an avenue for the global culinary community to unite and address this urgent need, exceeding its initial fundraising goal through the generosity of donors and supporters.
A Collective Commitment to Change
Worldchefs is proud to have been part of this meaningful initiative, continuing its legacy of giving back through World Chefs Without Borders. This event exemplifies the organization’s ongoing mission to harness the talents and generosity of chefs worldwide to support those in need.
Discover more of the event in the recap video below:
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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.
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.”
Paris, France, 4 November 2024 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce the election of Chef Andy Cuthbert as its new President. Chef Andy was elected by the Presidents of Worldchefs’ 100+ Member National Associations, a testament to his dedication, leadership, and commitment to culinary professionals worldwide. Taking the helm from outgoing President Thomas Gugler, Chef Andy’s leadership marks a new chapter for Worldchefs as it continues its mission of uniting chefs globally and advancing culinary excellence.
Alongside Chef Cuthbert, a newly appointed Executive Committee and Board of Directors brings together a dynamic group of industry leaders dedicated to serving the international chef community.
President Andy Cuthbert: Open, Honest, Transparent
As President, I aim to be open, honest, and transparent, ensuring that we address the real challenges facing our industry. From supporting young chefs to enhancing educational outreach and championing sustainable practices, I am committed to elevating Worldchefs as the global voice of chefs. We have an incredible foundation built over 96 years, and together, with our diverse network, we’ll work to advance our industry for a brighter future.
Chef Andy Cuthbert, Worldchefs President
With over three decades in the industry, Chef Andy Cuthbert brings a wealth of experience, having shaped culinary standards in both fine dining and large-scale hotel operations worldwide. His career, which started humbly in Melbourne, Australia, saw him rise through the ranks at prestigious establishments, including Dubai’s Emirates Towers Hotel, where he managed 19 restaurants, helping establish the city as an international culinary destination. A central figure in the Emirates Culinary Guild and Worldchefs, including President of the Emirates Culinary Guild, Worldchefs Continental Director for the Africa Middle East region, and Chairman of the Worldchefs Congress Committee, Chef Andy has long been known for his commitment to the professional development of young chefs, culinary competitions, and the values of unity and excellence within the organization.
His vision for Worldchefs is rooted in a commitment to inclusivity, knowledge-sharing, and sustainable practices, which have earned him respect and admiration throughout the culinary world.
Reflecting on his new role, Chef Andy expressed his dedication to Worldchefs’ values and future growth: “I am honored to lead Worldchefs and build on the foundation of excellence, inclusivity, and camaraderie that defines our organization. Collaborating with member associations across countries presents an incredible opportunity to shape meaningful programs that serve our industry and the chefs who define it. I look forward to inspiring the next generation of culinary leaders through innovation, sustainability, and community.”
New Board of Directors: Leaders for a Borderless Vision
The newly elected Worldchefs Board is composed of accomplished culinary professionals representing regions of the globe. Each member brings invaluable expertise and a shared commitment to advancing the culinary arts.
WORLDCHEFS executive committee & BOARD OF DIRECTORS
Andy Cuthbert – President
Rick Stephen – Vice President
Alain Hostert – Secretary General
Kristine Hartviksen – Assistant Vice President
Uwe Michael – Assistant Vice President
Thomas Gugler – Past President
Martin Kobald – Continental Director, Africa & Middle East
Harry Linzmayer – Continental Director, Americas
Willment Leong – Continental Director, Asia
Neil Thomson – Continental Director, Europe North
Mike Pansi – Continental Director, Europe Central
George Damianou – Continental Director, Europe South
Peter Wright – Continental Director, Pacific Rim
Expressing his enthusiasm, Mike Pansi, Continental Director for Central Europe, shared:
“I’m excited to take on my new role and join the newly formed Worldchefs Board. During our first meeting, President Andy and his team demonstrated the potential of fresh perspectives and innovative ideas. I’m eager to work alongside my fantastic colleagues to serve as an advocate for our industry and the national associations in Europe.”
Mike Pansi, Continental Director for Central Europe
With this leadership team, Worldchefs remains committed to fostering professional growth, culinary development, and education across its global network. The new board, alongside Chef Cuthbert, will champion initiatives that will continue its legacy of promoting international standards and creating opportunities for chefs of all levels to thrive.
The newly elected meet for the first time in Singapore, 23 October 2024. We are grateful for these dedicated volunteers, who remain committed to helping Worldchefs in its mission of elevating the industry and improving culinary standards around the world. We are excited to see what this board achieves throughout its term!
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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.
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