Last week the Worldchefs team headed to Wales for a site visit, with just three months before the anticipated 41st Worldchefs Congress & Expo event comes to Newport from 16-19 May.
With the Culinary Association of Wales (CAW), led by its President Arwyn Watkins OBE, and local collaborators preparing to welcome the global chef community to Newport in May 2026, the countdown to the 41st Worldchefs Congress & Expo is well underway.
And what’s better than one trip to Wales in 2026? Two. Last week, Worldchefs’ Ragnar Fridriksson, Connie Lau and Linh To visited Newport, Wales for a preview of Welsh hospitality ahead of the event.
After a full agenda of meetings with partners, delicious meals, and a glimpse of the destinations for delegates to explore around South Wales, we caught up with the Congress planning team for their highlights from the road to Wales.
Planning for ‘Pasture, Passion, Plate’
The 41st Worldchefs Congress & Expo, taking place from 16 to 19 May 2026 in Newport, Wales, is 98 years in the making and designed to address the opportunities and challenges of today. This edition’s theme, ‘Pasture, Passion, Plate,’ celebrates the journey of food from its origins to the final dish and highlights how food connects us all–from farm to fork, across borders and cultures, and a shared future.
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.
Coming together to bring this theme to life, Worldchefs met with collaborators on the ground in Newport, including the Culinary Association of Wales (CAW), the International Convention Centre Wales (ICC Wales), Food&Drink Wales, the Celtics Collection, Visit Wales, the Newport City Council and MICEConcierge.
The site visit highlighted Newport’s world-class infrastructure, vibrant food culture, and shared commitment to delivering a memorable international congress for Worldchefs’ 41st Congress & Expo event.
“The site visit to Wales confirmed why it will be a great host destination for Worldchefs Congress 2026,” said Ragnar Fridriksson, Managing Director at Worldchefs. “We appreciated the enthusiasm of the local partners and the quality of the facilities at ICC Wales.” Over the course of two days, meetings and site tours brought the collaborative energy between Worldchefs and its Welsh partners from the virtual to the real world, with a first-hand chance to preview the destination’s readiness to host a global culinary event of this scale.
“It was a productive and inspiring two days of meetings. We were warmly welcomed by CAW, ICC Wales, and the local government,” said Linh To, Program and Event Manager at Worldchefs. “The visit reinforced our confidence in the success of Worldchefs 2026 in Newport, Wales, with consistent support from all partners.”
With this momentum and spirited partner support leading up to the May event, anticipation is building in Newport, with an exciting Congress program and rich destination experiences on offer to delegates from around the world. “The level of support is very strong, and we’re looking forward to welcoming our global network to Wales this May,” shared Connie Lau, Director of Operations and Projects at Worldchefs. “We explored the venues and met with key partners, including local government bodies like Visit Wales and Food & Drink Wales, and local suppliers like ICC Wales and The Celtic Collection, to align on how to maximize the collaboration of this flagship event.”
Visiting Wales, we were able to truly envision how Worldchefs Congress & Expo 2026 will come to life.
Connie Lau, Director of Operations and Projects at Worldchefs
Seeing Stars: A Michelin-Led Line Up
The planning team for Worldchefs Congress & Expo 2026 has created a renowned lineup of speakers, ensuring that delegates learn from cross-industry leaders about emerging trends set to shape the world of hospitality. With six Michelin stars between them, here are just three of the trailblazers sharing their ideas at Congress 2026.
Marco Pierre White
Marco Pierre White is a renowned chef, restaurateur and TV personality. A leading figure in the UK restaurant scene for over 25 years, he has been influential in the culinary careers of many including Gordon Ramsay and Heston Blumenthal.
At Worldchefs Congress & Expo 2026, hear Marco Pierre White reflect on the importance of provenance, traceability, and respect for ingredients from their origins to the final dish, speaking to our Congress theme of ‘Pasture, Passion, Plate.’
Tom Phillips
Originally from Newport, Wales, Tom Phillips is Executive Chef of the Michelin-starred Restaurant Story.
In 2019, he joined Team UK at the prestigious Bocuse d’Or competition, becoming the youngest-ever competitor. Tom returned to the Bocuse d’Or arena in 2025.
At Worldchefs Congress & Expo 2026, Tom will share his personal journey from growing up in Wales to competing on the international stage, explaining the impact of competitions in his session “From Newport to the Bocuse d’Or Stage.”
Sian Wyn Owen
Sian Wyn Owen is the Executive Head Chef of The River Cafe, one of London’s most iconic Michelin-starred Italian restaurants.
Outside of the kitchen, Sian is a proud and passionate advocate for sustainability, ethical sourcing, and food education.
At Worldchefs Congress & Expo 2026, join Sian and learn more about The River Cafe in her session, “Running a World-Famous Restaurant with a Menu That Changes Twice a Day.”
This year’s host city, Newport, is a city and county borough in Wales, situated on the River Usk close to its confluence with the Severn Estuary, 12 miles northeast of Cardiff. With its rich culinary heritage and warm hospitality, it’s a place to explore timeless traditions and innovative cuisine.
Top chefs in Newport and around Wales shared some of their favorite restaurants with us. Here’s a shortlist of where to go for a taste of Wale’s culinary culture.
We enjoyed getting a small taste of the culinary culture that delegates will soon experience during the event.
Ragnar Fridriksson, Managing Director at Worldchefs
Hwyl: Fully Experiencing Wales
Besides rubbing shoulders with Michelin-starred chefs and eating at world class restaurants, Wales offers countless ways to live each moment there to the fullest. So much so that they’ve got their own word for it.
The word hwyl, pronounced ‘hoo-eel’, is uniquely Welsh. It means a deep state of joy from being present in the moment. Achieving hwyl can come from the adrenaline rush of a cold plunge, in a busy pub with friends or looking out at Roman ruins.
When you come for Worldchefs Congress 2026, you’ll experience hywl for yourself. Whether you’re looking for Michelin-stars or stargazing, Wales has you covered. Check out some ideas to add to your itinerary to make the most of your moment in Wales.
We look forward to returning to fully experience the natural beauty and gastronomic scene of Wales.
Linh To, Program and Event Manager at Worldchefs
A Warm Welsh Welcome Awaits
The Welsh are ready for you. “I want to invite you all to join us and be here with us to experience our fantastic Welsh hospitality,” said Peter Fuchs, Group Culinary Director at The Celtic Collection and ICC Wales.
We’re looking forward to meeting all of you in May 2026!
Peter Fuchs, Group Culinary Director at The Celtic Collection and ICC Wales
“We want to showcase what Wales has to offer; we want to give you a warm Welsh welcome,” said Arwyn Watkins OBE, President of the Culinary Association of Wales (CAW). “We’re very critical on ourselves about making sure that we create this real sense of place, so that you know that you’re in Wales and not just another conference venue in any part of the world.”
“We’ve got a hugely successful Welsh food and drink sector, and we want to make sure we tap into that. We want you all to leave knowing that you’ve experienced Wales.” You can hear more from Arwyn Watkins OBE on Episode 134 of World on a Plate, A Welsh Welcome: Bringing Worldchefs Congress 2026 to Wales.
As the excitement continues to build, our teams in Paris and Wales are working tirelessly to ensure the Worldchefs Congress & Expo 2026 is an incredible and unforgettable event. Register now at the button below and secure your spot today.
Cover image: The Worldchefs team meets on site with the ICC Wales and the Newport City Council to discuss the delegate and event experience for Worldchefs Congress & Expo in May 2026.
First image, left: Connie Lau and Ragnar Fridriksson meet with the Welsh government’s Jason Thomas, the Director of Visit Wales, Event Wales and Creative Wales, to discuss the legacy of Worldchefs Congress 2026 in Newport and long-term collaboration with Worldchefs.
First image, right: The Worldchefs team meets with the Newport City Council.
Businesses connected to the hospitality industry are being urged to support a global culinary event being hosted in Wales next spring which has been described as “a once in a generation opportunity.”
The 41st Worldchefs Congress & Expo2026, themed ‘Pasture, Passion, Plate’, is being hosted by the Culinary Association of Wales (CAW) at ICC Wales, Newport from May 16-19, 2026.
CAW President Arwyn Watkins, OBE, says the global event provides an opportunity for businesses to place their products in front of the culinary world. There will be opportunities to engage face to face with some of the most influential chefs from around the globe.
“If a business is interested in exporting and finding new markets within Great Britian in the food service sector, then this is the event to attend in 2026,” he stressed. “It’s an opportunity for Wales to take centre stage across Worldchefs’ 110 member countries. More than 800 delegates from around the globe will be in attendance with 60% of the delegates identified as buyers and influencers within their own country.”
More than 200 early bird tickets to the full congress programme were purchased by the end of October for the four-day event. Delegates for the Young Chef programme have until December 31 to purchase their early bird tickets.
A highlight will be CAW ambassador Katherine Jenkins, OBE, founder of Cygnet Gin, performing her specially written anthem, ‘When you return to Wales’, at the opening ceremony.
The event incorporates the Global Chefs Challenge Finals in four categories – pastry, senior chef, vegan chef and young chef.
In partnership with the Celtic Manor Resort, CAW is launching the first ever Worldchefs Golf Tournament which will take place on Thursday, May 14.
The CAW has received great support from chefs in all the Home Nations – The British Culinary Federation, Federation of Chefs Scotland and The Panel of Chefs Ireland – to host the event.
The CAW is one of the founding members of the Home Nations who will be hosting a charity dinner on Sunday, May 17 at ICC Wales with each country cooking a course on the four-course menu.
The dinner will raise funds for The Burnt Chef Project and Hospitality Action, as well as raising the profile of the four Worldchefs member organisations from the Home Nations.
It’s the first time in its 98-year history that this biannual congress has been held in any part of the United Kingdom. Wales will be handing over the congress bell to France who will host the centenary congress in Paris where Worldchefs was formed in 1928 by Auguste Escoffier and other European chefs.
“This is a once in a lifetime opportunity for chefs, businesses and governments to get involved in what I believe is the only global event being held in Wales next year,” added Mr Watkins. “A global event of this magnitude provides a fantastic platform for Wales to showcase its food, drink, hospitality and tourism industries. We are bringing together the best businesses in Wales to partner with us. We must ensure that this is an event that showcases all that Wales has to offer to the world and give all delegates a real sense of place when they arrive in May 2026. We aim to deliver a legacy that supports the ambition of Wales on the world stage, not only making memories but also business partnerships that will support the Welsh economy.”
Team Wales – the CAW, ICC Wales and Welsh Government – has worked tirelessly since 1999 to secure the Worldchefs Congress & Expo. Relationships have been built with Worldchefs presidents, resulting in Wales winning a closely contested vote against Italy in December 2022.
As the countdown begins to the Worldchefs Congress & Expo 2026, we reached out to the chefs of the Culinary Association of Wales to get their insider recommendations. From where to eat and what to see, to the must-try dishes that define Welsh hospitality, keep reading to discover what makes Wales a world-class culinary destination.
A full list of recommendations is provided at the end.
Explore the Best of Wales
James Ward, Chef Lecturer, recommends making the most of the local attractions while you’re here.
“Take a walk through Beechwood Park, explore the historic Cardiff Castle, or even visit the Medieval Ship exhibition. And if you’re a golfer, you’re in the right country.”
For dining, James suggests The Whitebrook, The Walnut Tree, and Gem42, and says you can’t leave without trying traditional Welsh cakes.
Where Tradition Meets Passion
Iain Sampson, Chef at The Bear, Crickhowell, former Welsh Chef of the Year, and Global Vegan Chefs Challenge 2026 Finalist, brings his deep roots in Welsh cuisine — and love of golf — to his recommendations.
“You can’t beat a round in the Brecon Beacons, then stop at The Bear for a classic meal or visit The Vine Tree in Llangattock for something special.”
His must-try Welsh dishes? Undoubtedly, you must try Welsh Lamb, and of course, a taste of tradition at The Bear.
Pastry chef and Bake Off: The Professionals 2021 winner Andrew Minto, owner of a Cardiff café-patisserie and Global Pastry Chefs Challenge 2026 Finalist, highlights the charm of the region:
“Start your day at Buds Café, just 20 minutes from Celtic Manor. If you love nature, take a walk at Symonds Yat for the fantastic views and river canoeing.”
For dining, Andrew recommends Gorse, Cardiff’s first Michelin-starred restaurant, and Ynyshir, a globally acclaimed fine-dining experience.
“Try our Welsh Lamb and local cheeses, both are exceptional.”
Welsh Lamb’s unique heritage has been recognized with the coveted status of Protected Geographical Indication.
Cardiff’s Culinary Icons
Ryan Jones, Head Chef at Principality Stadium and former National Chef of Wales, proudly invites visitors to his city.
“You have to visit the Principality Stadium, it’s the best stadium in the world!”
When it comes to dining, Ryan points to Home by James Sommerin and Heaneys in Cardiff, and recommends tasting Welsh cakes from Fabulous Welsh Cakes and Welsh beef from Castell Howell.
From Whisky to Welsh Rarebit
For Peter Fuchs, Group Culinary Director at ICC Wales & The Celtic Collection, the key is variety:
“Visit the Penderyn Whisky Distillery, stop by Tiny Rebel Brewery, explore Cardiff and Newport’s indoor food hall, and definitely fit in a round of golf at the resort.”
When it comes to dining, Peter also suggests exploring any of the seven restaurants across the Celtic Collection, or enjoying Gem42, Thomas by Tom, Gorse, or Home by James Sommerin.
“And don’t miss Welsh rarebitorcawl, they truly showcase the heart of Welsh cooking.”
Why Wales?
Wales is not just the next host of the Worldchefs Congress & Expo, it’s a destination that blends natural beauty, deep-rooted culinary heritage, and modern innovation. From Michelin-starred dining and craft distilleries to ancient castles and mountain views, it’s a place where chefs can come to be inspired.
Join chefs from around the world in Newport, Wales in 2026, to celebrate culinary excellence, discover Welsh flavors, and connect with the global culinary community!
For a £200 discount, register by October 31 and enjoy early bird rates.
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.
Recommendations
Food/Dining
The Whitebrook: A Michelin-starred restaurant with rooms in the Wye Valley, offering modern British cuisine with locally sourced ingredients. Website: thewhitebrook.co.uk
The Walnut Tree: A Michelin-starred inn near Abergavenny, serving contemporary British dishes in a relaxed setting. Website: thewalnuttreeinn.com
Gem42: An Italian restaurant in Newport, known for its seasonal tasting menus and commitment to sustainability. Website: Gem42
The Bear Hotel, Crickhowell: A historic coaching inn dating back to 1432, offering traditional Welsh hospitality and cuisine. Website: The Bear Hotel Crickhowell
The Vine Tree, Llangattock: A 19th-century coaching inn on the River Usk, providing a farm-to-table dining experience with locally sourced produce. Website: thevinetreellangattock.co.uk
Buds Café, Radyr: A café and patisserie in Cardiff, serving brunch, small plates, and a variety of sweet treats in a relaxed atmosphere. Website: Buds Cafe
Gorse: A Michelin-starred modern Welsh restaurant in Cardiff, offering seasonal tasting menus that celebrate local produce. Website: Gorse
Ynyshir: A two Michelin-starred restaurant in Machynlleth, known for its 30-course tasting menu with Japanese influences. Website: ynyshir.co.uk
Home by James Sommerin: A fine dining restaurant in Penarth, offering modern Welsh cuisine with a focus on seasonal ingredients. Website: homebyjamessommerin.co.uk
Heaneys: A contemporary restaurant in Cardiff, known for its innovative dishes and commitment to sustainability. Website: heaneys.co.uk
Fabulous Welsh Cakes: A bakery in Cardiff specializing in traditional Welsh cakes made with locally sourced ingredients. Website: fabulouswelshcakes.co.uk
Castell Howell Foods: A food wholesaler in Wales, supplying quality Welsh produce to restaurants and retailers. Website: castellhowellfoods.co.uk
Cardiff Indoor Food Hall: A food hall in Cardiff, offering a variety of street food vendors and local produce. Website: cardiffindoorfoodhall.co.uk
Newport Indoor Food Hall: A food hall in Newport, featuring diverse food stalls and a community-focused atmosphere. Website: newportindoorfoodhall.co.uk
Alcohol /Beverage
Penderyn Whisky Distillery: A distillery in the Brecon Beacons, producing award-winning single malt whiskies. Website: penderyn.wales
Tiny Rebel Brewery: A craft brewery in Newport, known for its innovative beers and vibrant taproom. Website: tinyrebel.co.uk
Places to visit
Cardiff Castle: A historic castle in the heart of Cardiff, offering a glimpse into 2,000 years of history, including Roman walls, medieval keep, and Victorian Gothic interiors. Website: cardiffcastle.com
Symonds Yat: A picturesque village in the Wye Valley, renowned for its stunning natural beauty and outdoor recreational opportunities. Website: symonds-yat.co.uk
Principality Stadium: An iconic stadium in Cardiff, hosting major sporting events and concerts. Website: visitcrickhowell.wales
Thank you to Peter Fuchs, Ryan Jones, Andrew Minto, Iain Sampson and James Ward for sharing their Welsh recommendations.
More Resources
A Welsh Welcome: Bringing Worldchefs Congress to Wales with Arwyn Watkins OBE | World on a Plate Ep 134
On this episode, Ragnar speaks with Arwyn Watkins OBE, President of the Culinary Association of Wales and the driving force behind bringing the Worldchefs Congress & Expo 2026 to the UK for the first time in its 98-year history.
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 andConvention 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.
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.
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.
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.
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
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.
Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales.
Picture by Phil Blagg Photography.
PB008-2025
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.
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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.
Welsh Culinary Association National Chef of Wales.
Picture by Phil Blagg Photography.
PB006-2025
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.
Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales.
Picture by Phil Blagg Photography.
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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
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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.
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.
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.
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.
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