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.
Wales to Host Worldchefs Congress & Expo 2026, Bringing the Global Culinary Community Togetherto Newport, Wales.
Newport, Wales, 27 March 2025 – Wales has been selected to host the prestigious Worldchefs Congress & Expo 2026, a global event expected to bring 1,000 chefs from across the globe to Newport from 16-19 May 2026. The event will be a global meeting point for industry leaders, offering world-class educational sessions, culinary competitions, and networking opportunities.
The successful bid, led by the Culinary Association of Wales (CAW) in partnership with International Convention Centre Wales (ICC Wales), the Celtic Manor Resort, and the Welsh Government, marks a major milestone for the nation’s culinary and hospitality industry. The event, held biennially, will serve as a platform to showcase Wales’ world-class produce, rich culinary heritage, and vibrant food and drink industry to an international audience.
“This is a significant landmark event for Wales. It’s the culinary equivalent of hosting the football World Cup finals,” said Arwyn Watkins, OBE, President of the Culinary Association of Wales. “The hard work starts now to ensure that we maximize this opportunity. Our goal is to create a lasting legacy by engaging culinary students and professionals across the UK, raising awareness about the rewarding career opportunities in hospitality.”
The theme for the 2026 Congress, “Pasture, Passion, Plate,” reflects the journey of food from its origins to the final dish, celebrating sustainability, craftsmanship, and the love of cooking.
Pasture represents the land, the source of our ingredients, and the commitment to sustainable agriculture. Wales’ lush landscapes and thriving farming traditions provide some of the world’s finest produce—from grass-fed lamb to artisan cheeses and fresh seafood.
Passion is the driving force behind every great chef, farmer, and food producer, fueling innovation while honoring tradition.
Plate is the final destination, where ingredients and creativity come together to tell a story of culture, history, and sustainability.
ICC Wales’ late Chief Executive Ian Edwards had expressed his excitement for the event, stating, “Hosting this prestigious congress is a brilliant opportunity to showcase Wales’ wealth of produce and growing food industry to the world. With our track record of hosting major international events, we are confident in delivering an unforgettable experience.”
Former Minister for Rural Affairs Lesley Griffiths added, “This will be a tremendous opportunity to showcase Welsh produce to the world. Congratulations to everyone involved in securing this achievement.”
“We look forward to bring this global gathering to such a vibrant culinary destination. Wales’ rich food heritage, commitment to sustainability, and passion for hospitality make it the perfect stage for this edition of our industry’s most influential event,” says Worldchefs Managing Director Ragnar Fridriksson. “The Worldchefs team looks forward to working closely with our Welsh partners to create an unforgettable experience for chefs and culinary professionals worldwide.”
In addition, internationally renowned Welsh mezzo-soprano Katherine Jenkins OBE has been announced as an Ambassador for the Culinary Association of Wales, adding further prestige and visibility to the event.
“It’s a huge coup and an honor for the Culinary Association of Wales to have Katherine as our ambassador,” said Arwyn Watkins, OBE. “Her global influence will help elevate the profile of this major international culinary event and showcase Wales on the world stage.”
The Worldchefs Congress & Expo 2026 will take place from 16–19 May 2026 at ICC Wales, with delegates accommodated at the Celtic Manor Resort and surrounding hotels.
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.
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, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
Last month, the Worldchefs Global Chefs Challenge European Semi-Finals united over 50 skilled chefs from Europe for three exciting days of competition. Teams competed across four competition categories for the chance to secure their spot at the Global Chefs Challenge Finals in Wales 2026.
Relive the Global Chefs Challenge Europe Semi-Finals
Ready to relive the action? View the photos and watch the videos by clicking on the images below.
World on a Plate: The Making of a Top Chef with Giuseppe De Vincenzo
In our newest podcast episode, meet the winner of the European Grand Prix 2025: Chef Giuseppe De Vincenzo. Learn practical advice for competitions and discover what Giuseppe prepared during the event.
Finally, we’d like to give a special thank you to the sponsors of this event, whose support was essential in making the competition a success! We are proud to work alongside these partners and look forward to continued global collaborations.
If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 96-year history. The forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality 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, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.
The 2026 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Wales, hosted by the Culinary Association of Wales.
Italy, 18th February 2025 – After three intense days of competition at the European Grand Prix 2025 / Global Chefs Challenge European Regional Semi-Final, the results are in! The event took place from February 16-18, 2025, during the Beer&Food Attraction in Rimini, Italy, bringing together some of Europe’s most talented culinary professionals.
Throughout the competition, top chefs showcased their expertise across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. Competitors battled for a prestigious opportunity to advance to the Global Chefs Challenge Finals, set to take place at the 2026 Worldchefs Congress & Expo in Wales.
Results are listed below by category: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge and Global Vegan Chefs Challenge.
Worldchefs European Grand Prix: Global Chefs Challenge Results
Winner: Giuseppe De Vincenzo, Italy
2nd Place: Hinrik Orn Larusson, Iceland
3rd Place: Tommy Jespersen, Denmark
Global Chefs Challenge Final Qualifying Teams
Europe Central:
Ruben van Zanten, Netherlands
Andreo Roth, Slovakia
Europe North:
Hinrik Orn Larusson, Iceland
Tommy Jespersen, Denmark
Europe South:
Giuseppe De Vincenzo, Italy
André Serra, Portugal
See the official rankings below:
Worldchefs European Grand Prix: Global Young Chefs Challenge Results
Winner: Trym Karlsen, Norway
2nd Place: Papaioannou Konstantina, Cyprus
3rd Place: Benjamin Hellström, Sweden
Global Young Chefs Challenge Final Qualifying Teams
Europe Central: Antohi Paul, Romania
Europe North: Trym Karlsen, Norway
Europe South: Papaioannou Konstantina, Cyprus
See the official rankingsbelow:
Worldchefs European Grand Prix: Global Pastry Chefs Challenge Results
Winner: Martine Espeland, Norway
2nd Place: Milan Lukovic, Serbia
3rd Place: Marios Karagiorgis, Cyprus
Global Pastry Chefs Challenge Final Qualifying Teams
Europe Central: Karolína Hávová, Czech Republic
Europe North: Martine Espeland, Norway
Europe South: Milan Lukovic, Serbia
See the official rankingsbelow:
Worldchefs European Grand Prix: Global Vegan Chefs Challenge Results
Winner: Luigi D’Antonio, Italy
2nd Place: Bjarke Jeppesen, Denmark
3rd Place: Valerija Cudova, Latvia
Global Vegan Chefs Challenge Final Qualifying Teams
Europe Central: Alin Vadean, Romania
Europe North: Bjarke Jeppesen, Denmark
Europe South: Luigi D’Antonio, Italy
See the official rankingsbelow:
Congratulations to each participant, and to the qualifying teams that will move on to compete in Wales at the Global Chefs Challenge Finals in 2026.
The Global Chefs Challenge – Pacific Rim Semi-Finals will be held in Nikao, Cook Islands from 21-25 April, 2025.
The Global Chefs Challenge – Africa & Middle East Semi-Finals will be held in Sharjah, United Arab Emirates from 21-23 May, 2025.
The Global Chefs Challenge – Americas Semi-Finals will be held in Las Vegas, USA from 27-31 July, 2025.
The Global Chefs Challenge – Asia Semi-Finals will be held in Kuala Lumpur, Malaysia from 23-26 September, 2025.
If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 96-year history. The forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality 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, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.
The 2026 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Wales, hosted by the Culinary Association of Wales.
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Education – Worldchefs offers support for education and professional development through the 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.
The 40th Worldchefs Congress & Expo, held in Singapore from October 20 to 25, 2024, culminated in a prestigious awards ceremony honoring outstanding contributions to the global culinary community.
During the Worldchefs Congress & Expo 2024 in Singapore, culinary professionals gathered to honor the individuals and organizations shaping the future of gastronomy. These awards celebrate innovation, sustainability, and contributions that inspire the global culinary community.
Learn more about all Worldchefs awards and their significance here.
For more information on the 2024 Worldchefs Congress & Expo in Singapore, visit this link.
Willment Leong accepts his Humanitarian Award, acknowledging chefs who use their platform for humanitarian efforts and global impact, honoring his 10 years of service as Chairman of World Chefs Withuot Borders.
Paris, 21 November 2024 – The 40th Worldchefs Congress & Expo 2024 brought together the world’s top culinary talent in Singapore for six days of connection, education, and inspiration. Marking a milestone year, the event featured high-impact programming, and culminated in an awards ceremony, celebrating outstanding contributors to the global culinary community. Each award highlights a unique facet of excellence, from humanitarian efforts to sustainability and innovation in the culinary arts.
2024 Worldchefs Award Recipients
Worldchefs awards celebrate innovation, sustainability, and contributions that inspire the past, present, and future of the hospitality industry.
Below are the 2024 honorees. For a full list of award recipients, visit this link.
Worldchefs Honorary Life Members Awarded to individuals who have shown unparalleled commitment to the advancement of Worldchefs and the culinary arts.
Alan Orreal
Charles Carroll
Chris Koetke
Djordje Kostic
Martin Kobald
Uffe Nielsen
Uwe Micheel
Worldchefs newly inducted Honorary Life Members receive their honorary award
Worldchefs Honorary Judge Recognition Recognizing exceptional expertise and contributions in culinary judging.
Eric Roos
Kenny Kong
Michael Strautmanis
Lifetime Honorary Judge Recognition Honoring a lifetime of distinguished service in culinary judging.
Alex Darvishi
Humanitarian Award Acknowledging chefs who use their platform for humanitarian efforts and global impact.
Tony Khoo
Willment Leong
Education Award Celebrating efforts to advance culinary education and professional development.
Cornelia Volino
Communication Award Recognizing excellence in culinary communication and storytelling.
Federation of Chefs Scotland’s Infusion Magazine
Lifetime Achievement Award Honoring a career of outstanding leadership and contributions to the culinary profession.
Soon Pau Voon
Escoffier Award Presented to those who embody the values of Auguste Escoffier, dedicating themselves to the craft and hospitality.
Ferdinand Metz
Reinhold Metz
Tony Khoo (left) receives the Humanitarian AwardRick Stephen (left) and Thomas Gugler (right) present the Lifetime Honorary Judge Recognition AwardSoon Pau Voon (middle) receives the Lifetime Achievement Award
2024 Partnership and Collaboration Awards
Sustainability Partnership Award Honoring efforts in promoting sustainable practices in the culinary world.
Electrolux Food Foundation
Custom Culinary
Nestlé Professional accepts the Young Chefs Development Award
Young Chefs Development Award
Recognizing commitment to empowering the next generation of culinary professionals.
Nestlé Professional
Partnership Award Celebrating collaboration that drives culinary innovation and excellence.
Electrolux Professional
Special Recognitions
Worldchefs Recognition of Honor Award Honoring significant contributions to Worldchefs and the culinary community.
CATRION
President Trophy Awarded for exemplary service to Worldchefs and the global culinary industry.
Cornelia Volino
President Medal
Recognizing those who advance Worldchefs’ mission in their countries and beyond. 2024 recipients include:
President’s Award Honoring significant contributions to the global culinary profession.
Domenico Maggi
A 100-Year Legacy of Culinary Excellence
These awards underscore Worldchefs’ commitment to acknowledging those who elevate the culinary profession through dedication, innovation, and leadership.
For a comprehensive list of award categories and recipients, please visit Worldchefs medals webpage.
Worldchefs extends its gratitude to all partners and participants who contributed to the success of the 40th Worldchefs Congress & Expo, making it a memorable celebration of culinary excellence. Celebrate these remarkable achievements and learn more about Worldchefs awards and the 2024 Worldchefs Congress & Expo here.
See the full photo album of award winners above.
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.
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, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
The 40th Worldchefs Congress & Expo brought together culinary professionals from across the globe for six days of connection to expand our culinary horizons.
The 40th Worldchefs Congress & Expo 2024 was held in Singapore from October 20 to 25, uniting the world’s top culinary talent and food service professionals for a highly anticipated six-day event.
Marking a milestone year in Worldchefs history, the event welcomed more than 900 professionals from 76 countries, including chef delegates, competitors, judges, organisers, volunteers, and supporters, to celebrate culinary excellence, innovation, and future leaders.
Paris, 18 November 2024 – During the Worldchefs Congress & Expo 2024, hundreds of chefs and industry experts from around the world came together in Singapore for six days of connection and conversations from October 20 to 25.
The Worldchefs Congress & Expo 2024 marked 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.
As a long-standing industry tradition since 1928, Worldchefs Congress & Expo once again provided a global stage for industry networking, knowledge exchange, and international culinary competition. Held at the Marina Bay Sands Convention Center and FHA HoReCa Singapore Expo, 900 professionals from 76 countries came together to explore industry trends, participate in expert-led sessions, grow their network, and take part in expanding culinary horizons for the future.
Welcoming New Leadership: Worldchefs’ Newly Elected President and Board
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.
Worldchefs Congress 2024 also marked the introduction of the organization’s new leadership, with Andy Cuthbert announced as the new Worldchefs President. The new board, committed to guiding Worldchefs into a bright and sustainable future, brings fresh energy to the association’s ongoing mission to unite and uplift culinary professionals around the world. Learn more about Worldchefs’ new leadership team here.
A Focus on the Future: Billy Gallagher Young Chefs Forum
The Billy Gallagher Young Chefs Forum continued to play a crucial role in fostering the next generation of culinary talent, providing young chefs with the opportunity to learn, network, and develop their skills with guidance from renowned mentors. This year’s forum brought together 50 young chefs and mentors from around the world, including Canada, Norway, Finland, Sweden, UAE, India, Australia, Hong Kong, the Philippines, Malaysia, Indonesia, and South Africa. The program emphasized three key objectives: cultivating tomorrow’s industry leaders, promoting shared learning and growth, and providing participants with an immersive “slice” of Singapore’s rich culinary culture.
Young chefs had their own dedicated lounge space where they could connect and learn together, with unique Face-to-Face Sessions allowing them to interact closely with prominent figures like Iron Chef Thailand’s Martin Blunos, Bocuse d’Or winner Davy Tissot, and local pastry icon Janice Wong. These sessions allowed young chefs a space for open conversations, fostering mentorship and providing invaluable insights in a supportive setting.
In addition to knowledge sharing, the forum offered engaging team-building activities that celebrated Singapore’s cultural heritage. Participants bonded over an Ondeh-Ondeh making session, collaborated on a Chinatown walkabout to explore kitchen hardware shops, and enjoyed a satay dinner at Lau Pa Sat. Post-congress, young chefs explored Singapore’s culinary and agricultural landscape with visits to Green Harvest farm and the 133-year-old Kwong Cheong Thye Soy Sauce Brewery. They also experienced Tekka Market and traditional hawker center breakfast, learned to make Singaporean Popiah, and toured the Peranakan Katong neighborhood, tasting the iconic Katong Laksa and sampling traditional kuehs under the guidance of Way of the Kueh author Christopher Tan.
The Billy Gallagher Young Chefs Forum received enthusiastic feedback, with participants praising the forum’s unique opportunities for hands-on learning, cultural immersion, and networking. Many expressed excitement to bring their newfound knowledge and inspiration back to their own countries, making the forum a transformative experience for young chefs and reaffirming its impact in shaping the future of the culinary profession.
Celebrating Key Moments
International Chefs Day’s 20th Anniversary
The Congress also marked a special milestone with the 20th anniversary of International Chefs Day, celebrated on October 20, which coincided with the event’s first official day. In addition, an activation event on October 19 welcomed twenty local children in Singapore, who participated in a workshop led by chefs from the Singapore Chefs Association, focusing on healthy eating and sustainable food choices.
Discover Hawker Heritage
Shi Long, Co-Founder of Style Palate presented a cooking demo on Singapore’s iconic hawker cuisine alongside KF Seetoh, Singapore’s street food guru.
Cooking for a Happy Gut: the Gut-Brain Connection through Food
Jeremy Lim, CEO and Co-Founder of AMILI, explored the gut-brain connection and how what we eat impacts all aspects of our well-being.
Elevating Ingredients: Smoked Eel, Beetroot, and Caviar in Harmony
Davy Tissot, Président International des Bocuse d’Or and Winner of Bocuse d’Or 2021, brought a bit of the Bocuse d’Or to the Congress stage with a culinary demonstration on elevating ingredients.
The Digital Revolution in the Kitchen
Belinda Moore, Strategic Planning Expert and Director of Strategic Membership Solutions, gave expert insights on technology and AI innovations for associations.
Breakout session UFS
Unilever Food Solutions (UFS) hosted a vibrant “Culinary Infinity” activation, inspired by insights from its recent Future Menus Report 2024. Through an infinity-shaped setup, UFS chefs guided guests through four emerging food trends, such as Local Abundance and Low-Waste Menus, forecasting key insights set to shape the next chapter of the culinary industry.
World Chefs Without Borders Charity Dinner
Alongside the Congress events, Worldchefs’ humanitarian initiative World Chefs Without Borders played a key role in a charity dinner, working in close collaboration with the National Kidney Foundation Singapore (NKF) and the Singapore Chefs Association. The NKF55 Charity Gala Dinner raised 1.8 million SGD to support kidney failure patients in Singapore. With contributions from Michelin-starred chefs Julien Royer, Emmanuel Stroobant, and Jason Tan, the event showcased the power of the culinary community to create a meaningful impact for those in need.
A Line Up of Industry Leaders
In addition to these key moments, each session at the 40th Worldchefs Congress & Expo offered something exceptional. The lineup featured industry experts sharing insights and skills—including Chef Emmanuel Stroobant’s talk on mental wellness, “From Burnout to Balance,” and Chef Eric Teo’s inspiring “It’s Not How You Start But How You Finish.” From hawker heritage to AI, every session and speaker elevated the Congress experience, ensuring attendees returned to their kitchens inspired and connected, ready to bring new knowledge and passion to their culinary careers and communities.
All Worldchefs Congress 2024 speaker sessions are available to watch online: Day 1, Day 2 and Day 3.
New Titleholder of World’s Best Chef
A centerpiece of Worldchefs Congress, the Global Chefs Challenge showcased the skills and creativity of the world’s top chefs. National culinary teams competed across categories, including the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Young Chefs Challenge, and, for the first time, the Global Vegan Chefs Challenge.
After four days of top-level competition and showcasing some of the world’s most talented culinary professionals, Chef Ale Mordasini of Switzerland, took home the coveted title of World’s Best Chef.
The Global Chefs Challenge has become a leading international competition for chefs to test their skills and bring their best work to the table, while setting the standard for excellence within the industry. This year’s competition was notably marked by the addition of the first-ever Global Vegan Chefs Challenge category and the inaugural Nestlé Green Spatula Award. The introduction of this new competition category and sustainability award underscores the commitment of culinary professionals and Worldchefs’ members to sustainable gastronomy and culinary innovation, reflecting the evolving demands of consumers and chefs worldwide.
Read more about the Global Chefs Challenge 2024 competition here.
Taking Congress Forward: New Vision, New Momentum
Reflecting on the event’s resounding success, Worldchefs President Andy Cuthbert extended his thanks to all attendees, sponsors, and organizers who contributed to the Congress’s success. “We are immensely grateful to our community for joining us here in Singapore, and we look forward to seeing how the relationships, insights, and skills developed during this Congress will impact the industry in years to come. We can’t wait for 2026 in Wales!”
Worldchefs Congress & Expo 2024 brought to the fore the commitment of the global chef community to advancing culinary standards, supporting sustainable practices, and strengthening the bonds within the global chef community.
As the industry looks ahead, the Congress served as an inspiring reminder of the power of unity, creativity, and innovation in shaping the future of food.
See the full collection of Worldchefs Congress 2024 photos here.
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.
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, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
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!
– END –
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.
It is with profound sadness that we share the details of the service to honour the life of our beloved husband, father, grandfather, and friend to many, Patrick O’Brien OAM.
Family, friends, and all those whose lives Patrick touched are warmly invited to join us as we come together to celebrate his extraordinary life and legacy.
We have set up a tribute page for Patrick https://tinyurl.com/2e879xa2. The live stream link will go live on Wed 6th, & the webcast will commence at the beginning of the Ceremony.
Rosary: 7:15 PM, 6th November Our Lady of the Mission Church 270 Camberwarra Drive, Craigie
Funeral Mass: 11:00 AM, 7th November Our Lady of the Mission Church 270 Camberwarra Drive, Craigie Dress Code for Chefs: Optional Chef Jacket – Gentlemen, can you please wear shirt & tie under jacket
Burial: 1:00 PM, 7th November Pinnaroo Valley Memorial Park Whitfords Avenue, Padbury
We are deeply grateful for the love, messages, and support we have received during this time. Your kindness has been a great comfort, and we look forward to gathering with you, whether in person or virtually, to honour Patrick’s memory.
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.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
Cookie
Duration
Description
cookielawinfo-checkbox-analytics
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional
11 months
The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy
11 months
The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Skip to the content 
