Bidding Opens to Host the 2030 Worldchefs Congress & Expo: Be a Part of a Century-Long Legacy

Bidding Opens to Host the 2030 Worldchefs Congress & Expo: Be a Part of a Century-Long Legacy

The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs associations, has opened the bidding process for the 2030 Worldchefs Congress & Expo, inviting interested Worldchefs members and Convention Bureaus to submit their proposal to host the prestigious global event.
  • The World Association of Chefs’ Societies (Worldchefs) has opened the bidding process to host the 2030 Worldchefs Congress & Expo, the biennial gathering of the largest international membership of professional cookery associations, hospitality schools,
    and companies around the globe.
  • The major international event provides a unique opportunity for countries to showcase their cuisines and chef talent, boost tourism, and build future trade links.
  • Worldchefs invites interested members and Convention Bureaus to submit their proposal to host the Worldchefs Congress 2030 by 31 December 2026.

Paris, 12 July 2025 – The World Association of Chefs’ Societies (Worldchefs) has opened the bidding process to host the 2030 Worldchefs Congress & Expo

Since 1928, the biennial Worldchefs Congress & Expo has united a global community of chefs and cross-industry innovators to explore the past, present, and future of the culinary profession. The major international event captures the interest of the global culinary community, providing a unique opportunity for countries to showcase their cuisines and chef talent, boost tourism, and build future trade links.

The four-day event 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, and diverse activities to enhance both personal and professional networks.

“Our Congress is a launchpad for ideas, friendships, and lifelong learning,” says Mr. Charles Carroll, Congress Chairman. “I urge eligible Worldchefs members to bring their passion, their community and their vision to their bid for the 2030 Congress event. This is your moment to shine for the culinary world, tell your story and bring chefs together in a celebration of culture, education, and excellence.”

Shaping the Future with a 100-Year-Long Legacy

The 2028 Worldchefs Congress & Expo will celebrate the 100-year anniversary of Worldchefs in its founding city of Paris, France, and the announcement of the 2030 Congress host.

Over the course of this century-long history, each Worldchefs Congress has welcomed 600 to 800 delegates from across the globe, offering a premier platform to showcase national cuisine, culture, and culinary talent. Hosting this flagship event elevates a country’s international profile, fosters global culinary partnerships, and drives tourism through both delegate participation and extended travel opportunities.

In addition to its economic impact—through spending on accommodation, dining, and local services—the Congress reinforces the host destination’s position as a leader in gastronomy, sustainability, and innovation.

2030 Worldchefs Congress & Expo
  • 2028 Paris, France
  • 2026 Newport, Wales
  • 2024 Singapore
  • 2022 Abu Dhabi, UAE
  • 2020 St. Petersburg, Russia *Cancelled due to COVID-19
  • 2018 Kuala Lumpur, Malaysia
  • 2016 Thessaloniki, Greece
  • 2014 Stavanger, Norway
  • 2012 Daejeon, South Korea
  • 2010 Santiago de Chile, Chile

The most recent Worldchefs Congress & Expo was held in 2024 in Singapore, hosted by the Singapore Chefs Association. Learn more about the legacy and impact of Worldchefs Congress 2024 here.

“Hosting the Worldchefs Congress is an opportunity to put your country’s chefs and culinary identity on the international stage. It’s about leaving a legacy and making a global mark,” says Worldchefs President Andy Cuthbert. “In my experience, the best events come from teams who dream big and execute with heart. I’m looking forward to seeing bids show ambition and reflect the pride of our diverse membership and where they come from, the heartbeat of our global family.”

Submit a Proposal to Host the 2030 Worldchefs Congress

Applications to host Worldchefs Congress are accepted from active Worldchefs National Member Associations, in collaboration with their convention bureaus. A complete list of Worldchefs National Member Associations is available at www.worldchefs.org/Members.

To be eligible, bidding member associations must have actively participated in at least two previous Congresses and demonstrate strong national support, accessible event infrastructure, and a commitment to sustainability and inclusion.

The process begins with an Interest Package due by 31 December 2026, followed by the selection of up to five shortlisted destinations in January 2028. These finalists will then submit a full Bid Package and present their proposals at the Worldchefs Congress 2028 in Paris, where the 2030 host will be chosen through a member vote.

For more information eligibility requirements and the process to submit a proposal to host the Worldchef Congress & Expo in 2030, visit www.worldchefs.org/Congress-Bidding.

About Worldchefs Congress & Expo

The Worldchefs Congress brings together chef delegates and professionals from across five continents, offering a premier platform to network, expand professional bonds, and showcase national cuisine, culture, and culinary talent.  

The unique program features presentations and workshops from leading industry experts, impactful educational initiatives such as the Worldchefs Educators’ Forum, and specialized events designed to uplift the next generation of chefs, including the Bill Gallagher Young Chefs Forum.

With a proud history of 98 years and having been hosted in 40 cities worldwide, the Congress not only enhances personal and professional networks but also elevates a host country’s international profile, fosters global culinary partnerships, and drives tourism through delegate participation and extended travel.

Beyond its significant economic impact through spending on accommodation, dining, and local services, the Worldchefs Congress reinforces the host destination’s standing as a leader in gastronomy, sustainability, and innovation.

To learn more about Worldchefs Congress, visit www.worldchefscongress.org/about.

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 skills in 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.

Visit www.worldchefs.org to learn more.

– END –

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Disaster Relief

Donate to Help Earthquake Victims in Myanmar

In the wake of the devastating 7.7 magnitude earthquake that recently struck Sagaing, Myanmar, hundreds have lost their lives, and countless families are now displaced. World Chefs Without Borders is rallying its Worldchefs national member countries to provide urgent assistance. This catastrophic event has left communities in dire need of food, shelter, and medical care.

We appeal to chefs and culinary professionals worldwide to join us in this humanitarian effort. Your contributions can make a significant difference in the lives of those affected. We are seeking global donations to fund relief initiatives, including emergency food supplies, cooking facilities, and essential services for displaced communities.

Every donation, no matter the size, will help us provide immediate support and long-term recovery efforts. We urge our national members to coordinate fundraising activities, spread awareness, and engage local communities in this vital mission.

Together, we can leverage our collective strength and expertise to make a meaningful impact. Join us in standing in solidarity with the people of Myanmar during this challenging time. Let’s demonstrate the power of culinary unity and compassion. For further information on how to contribute or get involved, please visit our website or contact your national representative.

Thank you for your generosity and support.

Willment Leong 
Chairman 
World Chefs without Borders 

How You Can Help

Join us in supporting relief efforts by donating to provide direct aid to those affected. Your contribution will help deliver essential supplies, food, and clean water to impacted communities.

Together, we can stand in solidarity with the victims of these earthquakes, offering hope and support in their time of need. Every contribution counts and brings us closer to helping communities rebuild and recover.

Thank you for your kindness and generosity.

How to Provide Financial Assistance

Donate to World Chefs Without Borders

Online:
Donate Now

By Check:
Make checks payable to World Chefs Without Borders
Mail to:
Worldchefs
15 Rue Tiquetonne
75002 Paris
France

Can’t pay online? No worries

Donate by bank transfer

Organization name: World Association of Chefs Societies
Bank name: BNP Paribas
Bank address: 81 Boulevard de Sébastopol, 75002 Paris, France
IBAN: FR76 3000 4024 8400 0103 3959 223
RIB: 30004 02484 00010339592 23
SWIFT/BIC: BNPAFRPP

Thank you to all of our donors!

Wales to Host Worldchefs Congress & Expo 2026, Bringing the Global Culinary Community Together

Wales to Host Worldchefs Congress & Expo 2026, Bringing the Global Culinary Community Together to 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.

For more information and to register, visit worldchefscongress.org.

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. 

For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org

– END –

Media Contact:
Olivia Ruszczyk
communications@worldchefs.org


What to expect? Here is a recap of Singapore 2024…

Categories
Global Chefs Challenge Member News Worldchefs Congress & Expo

Welsh Chefs Selected for Next Year’s Global Chefs Challenge Finals in Wales

January 31, 2025 – Three chefs were selected at last week’s Welsh International Culinary Championships (WICC) to represent Wales in the Global Chefs Challenge finals next year.

The finals will be held at the Worldchefs Congress & Expo 2026 which will take place at the International Convention Centre Wales (ICC Wales) in Newport and hosted by the Culinary Association of Wales (CAW) – the first time this prestigious global event will have been held in the UK in its 98-year history.

As host, Wales gets free passes into the finals of four competitions. Representing the country in the Global Chefs Challenge is Sam Everton, lecturer at Coleg Ceredigion, Cardigan who works weekends at the Michelin accredited Yr Hen Printworks, Cardigan.

Sam won the National Chef of Wales final last week, having previously won the Junior Chef of Wales final in 2024 – the first chef to win back-to-back finals since Danny Burke’s achievement 25 years ago.

“It’s a big year ahead with a lot of planning and I’m excited to see what the future holds,” said Sam. “Hopefully, I can win a medal at the Global Chef Challenge finals on home soil next year.”

Flying the flag for Wales in the Global Young Chefs Challenge will be Calum Smith, who works for Independents by Sodexo at Shrewsbury School, Shrewsbury. Captain of the Junior Culinary Team Wales, Calum won the Junior Chef of Wales final last week.

“It’s a massive achievement to be the winner in my age bracket and in my craft,” he said after winning the Junior Chef of Wales title. “It will be a real honour to represent Wales at the Global Chefs Challenge finals.”

Wales’ representative in the Global Vegan Chefs Challenge is Ryan Jones, head chef at The Principality Stadium, Cardiff and National Chef of Wales winner in 2014. He won a closely contested Welsh Vegan Chef of the Year final at the WICC.

“It’s great to still be competing after 13 years and winning this competition is just as exciting as it was in 2014,” he said. “I love competing because it’s exciting and keeps you on your toes. I think it’s something that every chef should experience.”

Selected as the country’s Global Pastry Chef Challenge finalist is Andrew Minto, owner of Minto’s Patisserie, Cardiff who won Channel 4’s Bake Off: The Professionals in 2021.

Arwyn Watkins, OBE, CAW president, said: “We are delighted that the winners of the three showcase competitions at the WICC are enthusiastic about representing Wales at the Global Chefs Challenge finals here in Wales next year.

“They are three very talented and experienced chefs who have all competed internationally for Wales and I’m certain will represent their country with great passion and pride.

“I can’t wait to see them competing on home turf next May when the Global Chefs Challenge finals will be integral to the Worldchefs Congress & Expo 2026.”

Arwyn Watkins, OBE, Culinary Association of Wales president (second from left), with Welsh Vegan Chef of the Year winner Ryan Jones, National Chef of Wales winner Sam Everton and Junior Chef of Wales winner Calum Smith.

– END –

For more information, please contact Arwyn Watkins, OBE, on Tel: 07831 697494, Alison Collingridge, marketing manager, on Tel: 01938 555 893 or Duncan Foulkes, public relations consultant, on Tel: 01686 650818.

Categories
Member News Worldchefs Congress & Expo

Success celebrated as Welsh chefs prepare to host global event in 2026

Immediate: January 28, 2025

The successful Welsh International Culinary Championships (WICC) ended with a night of celebration and a preview of an exciting global event coming to Wales next year.

The WICC, organised by the Culinary Association of Wales (CAW), attracted around 150 talented chefs, front of house staff, apprentices and students from across Wales to showcase their skills over three days of competitions.

The International Convention Centre Wales (ICC Wales) in Newport became the hub for Welsh hospitality, butchery, food and drink as Castell Howell held a Welsh Food and Drink Show alongside the WICC for the first time.

Four coveted national titles were decided and a wide range of hospitality competitions, including Skills Competition Wales classes, were held.

CAW president Arwyn Watkins, OBE, shared videos linked to the Worldchefs Congress & Expo 2026, which is coming to ICC Wales in May next year. Around 800 delegates from around the globe are expected to attend the four-day event, which is being held in the UK for the first time in its 98-year history.

“Many of you here tonight will have no idea what is coming to Wales next year,” he told guests at the WICC Gala Dinner and Award Ceremony held at ICC Wales. “It’s important that you understand the exciting opportunities for Wales.

“This event will be critically important for Wales and its economy and will showcase our culture, heritage and food and drink products on the theme ‘Pasture, Passion, Plate’.

“Over the next 14 months, I shall be reaching out to people, businesses, organisations and governments to encourage them to engage with us to deliver this once in a generation event for Wales.”

He paid tribute to the late Ian Edwards, chief executive officer of Celtic Manor Resort and ICC Wales, Peter Fuchs, group culinary director of the Celtic Collection and ICC Wales and Danielle Bounds, ICC Wales sales director, for their wholehearted support in securing the Worldchefs Congress & Expo 2026, a journey that began in 2017.

One of the videos contained a message from CAW ambassador Katherine Jenkins, OBE, together with the congress anthem which she has gifted.

In another video message, Deputy First Minister for Wales, Huw Irranca-Davies congratulated all WICC participants and said Welsh food and drink products were among the world’s best.

He stressed that a strong food and drink industry was important to the Welsh economy and he thanked chefs for their enthusiasm and commitment to the hospitality sector. “We are a small country but with big ambitions,” he added.

Mr Watkins praised the contribution made to the WICC by judges. “These men are pillars of our industry and give their time for nothing to benefit the next generation,” he said.

He presented Worldchefs international and regional judges badges to Colin Gray, CAW vice president and WICC judging chairman and Gareth Johns, head chef at the Wynnstay Hotel, Machynlleth, respectively.

He also thanked staff from Cambrian Training Company for their work on the Skills Competition Wales classes and the WICC support team.

WICC award winners included Coleg y Cymoedd, college of the year. Mr Watkins praised the college for closing its hospitality department for three days during the event to bring 165 students to either compete in competitions or to tour Celtic Collection departments.

The hygiene award from Ecolab went to Jordan Howorth from Shrewsbury School, a National Chef of Wales bronze medallist.

Main award winners were: National Chef of Wales, Sam Everton, Coleg Ceredigion, Cardigan; Junior Chef of Wales, Calum Smith, Shrewsbury School; Welsh Vegan Chef of the Year, Ryan Jones, head chef at the Principality Stadium, Cardiff; Welsh Apprentice Butcher of the Year, Ollie Holden-Davies, Neil Powell Butchers, Hay-on-Wye; Riso Gallo UK and Ireland Young Risotto Chef of the Year Wales national heat, Harry Howell, Coleg Sir Gar, Carmarthen; Outstanding Achievement, Tiana West, Coleg y Cymoedd.

Sponsors of the WICC are Castell Howell, Cambrian Training Company, Roller Grill UK, MCS Technical Products, Capital Cuisine, Churchill, Cygnet Gin, Henley Bridge, Food and Drink Wales, Kentaur, City & Guilds UK, Essential Cuisine, Ecolab, Hybu Cig Cymru / Meat Promotion Wales, Terry’s Patisserie Ltd, Willo Game, Fresh & Tasty Microgreens, Radnor Hills, Robot Coupe and Friedr Dick GmbH & Co. 

Judges who supported the Welsh International Culinary Championship with Culinary Association of Wales president Arwyn Watkins, OBE.

Jordan Howorth receives the Ecolab hygiene award from Edward Wilkins, Ecolab’s district manager.

Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales.
Picture by Phil Blagg Photography.
PB008-2025

Ends

For more information, please contact Arwyn Watkins, OBE, on Tel: 07831 697494, Alison Collingridge, marketing manager, on Tel: 01938 555 893 or Duncan Foulkes, public relations consultant, on Tel: 01686 650818.

Categories
Disaster Relief

Donate to Help California Wildfire Victims

Support those affected by the devastating Los Angeles wildfires by donating to the American Culinary Federation’s Disaster Relief Fund (ACFEF).

The recent California wildfires have caused devastating destruction, leaving families displaced, homes destroyed, and communities in turmoil.

Worldchefs and World Chefs Without Borders are calling on our global culinary family to join us in aiding relief efforts. We encourage donations’s to the Disaster Relief Fund of the American Culinary Federation (ACF). This fund provides direct assistance to individuals and communities impacted by natural disasters, ensuring vital resources reach those who need them most.

How You Can Help
Your contribution can make a significant difference. Join us in supporting relief efforts by donating via the ACF Disaster Relief page:

Together, we can stand in solidarity with the victims of the LA wildfires, offering hope and support in their time of need. Every contribution counts and brings us closer to helping affected communities rebuild and recover.

Thank you for your kindness and generosity.


How to Provide Financial Assistance

Donate to ACFEF Disaster Relief Fund

Online:
Donate Now

By Check:
Make checks payable to ACFEF Disaster Relief Fund.
Mail to: American Culinary Federation
6816 Southpoint Pkwy Ste 400
Jacksonville, FL 32216

By Credit Card:
Call the ACF national office to make a credit card donation at (904) 484-0220.

Thank you to all of our donors!

Other Ways to Help

Many organizations are mobilized to enter disaster areas and provide on site support. We encourage you to donate to your charity of choice. Two possibilities to consider are: American Red Cross and Mercy Chefs.

Categories
Congress

Celebrating Global Culinary Excellence: 2024 Worldchefs Award Winners

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.

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

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

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:

  • Afzal Muhammad
  • Anita Cheng
  • Anil Grover
  • Billy Sy
  • Bruno Marti
  • Charles Calleja
  • Christos Gkotsis
  • Christian Schmit
  • Iulia Dragut
  • Isukhi Ambartsumyan
  • Iztok Legat
  • K.K. Yau
  • Nikolay Baratov
  • Patrick O’Brien (in memoriam)
  • Reinhold Metz
  • Rene Marquis
  • Rico Difronzo
  • Sanjay Thakur
  • Silje Merethe Fossnes
  • Simon Smotkowicz
  • Tarek Ibrahim
  • Willment Leong

Photos can be found here.

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.

Worldchefs Congress 22 Oct-600
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. 

For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org

Thank you to Nestlé Professional and Electrolux Professional, along with all of our sponsors, for making the Worldchefs Congress & Expo 2024 possible.

– END –

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Congress

40th Worldchefs Congress & Expo 2024: Expanding Culinary Horizons in Singapore

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
40th worldchefs congress
worldchefs executive committee
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 1Day 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.

For a complete list of results, competitor profiles, and more, visit www.globalchefschallenge.org.

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See the full collection of Worldchefs Congress 2024 photos here.
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.

Worldchefs Congress 20 Oct-751
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. 

For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org

Thank you to Nestlé Professional and Electrolux Professional, along with all of our sponsors, for making the Worldchefs Congress & Expo 2024 possible.

– END –

Media contact: 

Olivia Ruszczyk communications@worldchefs.org
Categories
Partnership

Trends and Predictions: The Evolution of Fine Dining and the Art of Tableware

As diners increasingly seek experiences that transcend the ordinary, chefs are embracing more original and less conventional approaches to the mise en place, like using unconventional plating techniques, edible art or creating multi-sensory, personalized, dishes. This shift towards innovation in tableware is not merely a superficial change but rather an integral part of the dining experience, where the vessel becomes as important as the food it holds.

Minimalist and Organic Designs

The aesthetic trends for the tableware leans towards minimalist and organic designs. These styles reflect a desire for more relaxed, casual dining experiences, even in fine dining and luxury settings. The traditional plates that have long dominated dining tables are gradually being replaced by more avant-garde shapes, offering a canvas for creativity that allows each dish to be showcased as a unique work of art. Brands like Le Coq Porcelaine, whose collections are not only renowned for their quality but also for their ability to complement the chef’s vision, offer an array of distinctive shapes and designs, providing unique pieces that stand out in both casual and high-end environments, ensuring that the dining experience is not only a celebration of taste but also a feast for the eyes and the senses.

Functionality and Versatility

With the ongoing demand for multifunctional items, tableware that serves multiple purposes—such as pieces that can be used for different dishes than the ones they are originally made for—will see increased popularity. The finest establishments are turning to brands that understand the nuances of this new direction, seeking out pieces that blend form and function with aesthetic appeal. 

Sustainability and Nature

As sustainability becomes an ever-more pressing concern and more people, especially younger generations, are pushing for change through activism and sustainable living, the future of fine dining is also likely to see a greater focus on eco-conscious practices within the Ho.re.ca sector. This extends from sourcing local ingredients to selecting sustainable tableware. 

Conclusions

The convergence of these trends—innovative mise en place, the use of avant-garde tableware, and a commitment to sustainability—signals a new era in fine dining. Chefs and hospitality professionals are being called upon to rethink every element of the dining experience. As such, the partnership between culinary innovators and brands like Le Coq Porcelaine is set to become even more vital, ensuring that the future of fine dining is as much about visual delight as it is about gastronomic excellence.

As the Global Chefs Challenge unfolds, we invite you to see how the designs inspire and enhance the culinary artistry that will define the generation of great chefs. This year, thanks to the partnership with Q Industries, we will see these culinary visions come to life on none other than Le Coq Porcelaine’s collections. The plates used for the competitions blend the features discussed so far, from the versatility of the double faced texture of the gourmet trays, to the minimalist and organic design of the gourmet plates.

About Le Coq Porcelaine

Le Coq Porcelaine, Frames for Chefs, stands out as the canvas of choice for chefs who desire to align the tableware to their culinary philosophies.

The brand was born in Florence, the artistic epicenter of Italy, and was acquired by ILSA s.r.l. in 2019. From here Le Coq Porcelaine embarked on a new journey to redefine the dining experience through modern tableware for the Ho.Re.Ca. and banqueting industry, by designing the perfect backdrop for each culinary artistic presentation.

https://lecoqporcelaine.it/it

https://www.instagram.com/lecoqporcelaine

About Q Industries

One-Stop Destination for Integrated Hospitality Solutions With nearly 40 years of experience, Q Industries is dedicated to fulfilling all procurement needs with innovative and cost-effective solutions tailored to clients’ business.

Quantum Pro is the flagship product line of Q Industries, crafted with a passion for culinary excellence and designed for long-lasting use. Understanding the challenges that most chefs face in their kitchen endeavors, Quantum Pro was created to make food preparation easier, offering products in five main categories: Pots & Pans, Knives, Kitchen Utensils, Cutting Boards, Food Storage Containers. Developed for Chefs by Chefs.

https://qindustries.com

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Categories
Competition World News

Finland wins the 26th IKA/Culinary Olympics

Finland wins the 26th IKA/Culinary Olympics

Four days of culinary spectacle in Stuttgart: Since the opening of the IKA/Culinary Olympics last Friday, more than 1,200 international chefs have provided moments of pleasure at the Stuttgart trade fair grounds. The Olympic champions have now been crowned: finally, it was Finland that came out on top of the superlative culinary competition.

The link to the original article can be found below.

“Four days, more than 1,200 participants from 55 nations and over 7,000 menus: The IKA/Culinary Olympics is a culinary competition of superlatives and the 26th edition of this event with a long tradition was a great success,” says VKD President Daniel Schade. “The atmosphere was captivating and special from start to finish. We received great feedback from the chefs, fans and guests – we are proud of that.” As the organizer of the IKA, the German Chefs’ Association (VKD) congratulates the winners of the Culinary Olympics. “All of the participants put fantastic performances on the plates and showed what true culinary artistry looks like,” says Daniel Schade. “We would like to thank all the chefs for being here in Stuttgart and are already looking forward to returning in 2028 for the 27th IKA/Culinary Olympics – again in Stuttgart and again alongside Intergastra.”

At the IKA/Culinary Olympics, international culinary talents are given a stage to showcase their skills. All participants are passionate about the cooking profession and once again provided great taste experiences and visual highlights that will be remembered. In the National Team category, Finland ultimately won the competition and took home “Olympic” gold. The team impressed the jury with its precision and artistic craftsmanship. The team from Switzerland followed close behind in second place, winning the silver medal for their outstanding performance. Bronze went to Iceland in the National Team category. The German National Team achieved ninth place in the overall ranking.

As in 2020, Sweden won gold in the Junior National Team category, defending its Olympic title. Norway took second place and silver. Denmark took bronze. The German Junior National Team came fifth.

There were special results this time in the Community Catering and Live Carver categories: The Compass Group Culinary Team Finland and the Swiss Armed Forces Culinary Team/SACT were rated equal on points by the jury to three decimal places. They therefore shared first place in the Community Catering Teams category and both received gold. The Norway Community Catering Team follows in third place with the bronze medal. In the Live Carvers category, An Xuan Li (Taiwan) and Tereza Buchtova (Czech Republic) shared first place. Kuan Ju Li (Taiwan) took the bronze medal.

The Winners in the Different Categories

National Teams

  • Gold for Finland
  • Silver for Switzerland
  • Bronze for Iceland

Junior National Teams

  • Gold for Sweden
  • Silver for Norway
  • Bronze for Denmark

Community Catering Teams

  • Gold for Compass Group Culinary Team Finland, Finland
  • Gold for Swiss Armed Forces Culinary Team / SACT, Switzerland
  • Bronze for Norway Community Catering Team, Norway

Regional Teams

  • Gold for PaisWorld Culinary Team Korea, South Korea
  • Silver for Skåne Kulinar, Sweden
  • Bronze for Cercle des Chefs de Cuisine Lucerne, Switzerland

Live Carvers

  • Gold for An Xuan Li, Taiwan
  • Gold for Tereza Buchtova, Czech Republic
  • Bronze für Kuan Ju Li, Taiwan

The medals of the individual exhibitors and live carvers as well as the ranking of all teams can be found at: www.culinary-olympics.com/ika-2024/medal-table.

The original article can be found here.


APPLY FOR A WORLDCHEFS ENDORSEMENT

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. 

Learn more and apply to endorse your competition: https://worldchefs.org/Endorsement/

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