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.
Every two years, Worldchefs’ member associations gather in cities around the globe to chart the future of food and drink at Worldchefs Congress. Together, leadership from culinary associations representing 110 countries come together to vote on key industry issues, including the location of upcoming Congresses.
Tastemakers from every continent decide on a location to host the leading event for the world’s culinary community, choosing from top destinations. And for 2026, they chose South Wales.
Why? With its rich culinary heritage and warm hospitality, a landscape of rugged coastlines and castles, and ancient traditions coupled with innovative solutions inspiring the future of food, let’s discover everything Wales has to offer.
Hwyl: Only in Wales
The Welsh word hwyl (pronounced ‘hoo-eel’) has no direct English, but it means a deep state of joy from being present in the moment.
Hywl is deeply rooted in Welsh culture. It can come from the adrenaline rush of a cold plunge or from a quiet retreat to rest, in a busy pub with friends or looking out at Roman ruins.
When you come for Worldchefs Congress 2026, experience hywl for yourself. Here are a few of our favorite ways to make the most of your time in Wales.
Ziplining in South Wales
City Standouts
With the 2026 Congress hosted in Newport, South Wales, you’ve got a strong starting point for your Welsh adventure. A small city that packs a big punch, Newport offers a lively cultural scene, rich history, and easy access to natural and cultural wonders across South Wales.
Start at the heartbeat of the city center, Newport Market, a traditional covered market where you’ll meet food & drink traders, sample Welsh classics under one roof, and find shopping stalls with something for everyone.
Wander through the walkable city center to admire public art installations, or for more art, head to the Newport Museum and Art Gallery, home to an incredible collection of classic and contemporary art, or the Riverfront Arts Centre on the River Usk for concerts and exhibitions.
For a spot of tea, make a trip to Tredegar House, one of the British Isle’s most significant late 17th-century houses, situated on 90 acres of beautiful gardens.
A quick coastal ride and you can explore Cardiff, too. Wales’ capital city is a place where old meets young, full of culture and heritage, from museums, places to catch a show or a gig, boutique shopping in Victorian arcades, and even Cardiff Castle, right in the center of the city.
Newport Market
Castle Craft
South Wales is spotted with castles, all just a short drive, tour, or bike ride away. Whether you’re in it for thousands of years of history, a look at elaborate artistry, or just an epic photoshoot, choose from over 30 castles to add to your itinerary.
Caerphilly Castle, the largest castle in Wales, has just reopened after two years of extensive conservation and refurbishment, featuring state-of-the-art digital exhibits to bring history to life. Caldicot Castle is rumored to be haunted, but it’s also one of the best places to view the Severn estuary, with 55 acres of gardens and country park.
Or if you’re looking for something to sweeten the deal, enjoy a history lesson and a tipple at the craft spirit distillery in Hensol Castle, where you can enjoy a G&T on arrival.
Caerphilly Castle
Nature NEXT DOOR
In South Wales, nature is never far away. Wander hiking trails for all levels, from forest to coast.
You can even find beachside saunas, and finish your walk with a wood-fired sauna after a cold dip.
If you want to combine the outing with history, check out the Celtic Trails – Three Castles Walk. If you like more structured gardens, there’s plenty to discover in South Wales, too. And for those looking for nature on the manicured grass of a luxury golf course, Celtic Manor Resort, is just a few minutes’ drive from Newport.
Newport Wetlands Nature Reserve
A FOODIE HAVEN
From Michelin stars to hidden gems, Wales’ food scene gives you a taste of the Welsh landscape and waters. There is so much to dig into, starting with local traditions of Welsh cheese, ales, cakes, and cawl, a traditional Welsh stew.
With so much to try, stay tuned for recommendations from Wales’ top chefs.
Culinary Association of Wales
Pasture, Passion, Plate: Coming Together in Wales
When is the best time to visit Wales? May is one of the best months to visit, with warmer spring temperatures and more dry days, and without hordes of tourists. The countryside is blanketed in wildflowers, and the sea is welcoming enough for surfing, kayaking, and cold plunges.
In the middle of the month, combine work and play at with Worldchefs Congress 2026 in Newport. From 16 to 19 May 2026, celebrate ‘Pasture, Passion, Plate,’ with the beautiful backdrop of Welsh culture and country.
For a £200 discount, register by October 31 and enjoy early bird rates.
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.
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.
– 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.
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.
PB008-2025
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.
The 40th Worldchefs Congress & Expo, held in Singapore from October 20 to 25, 2024, culminated in a prestigious awards ceremony honoring outstanding contributions to the global culinary community.
During the Worldchefs Congress & Expo 2024 in Singapore, culinary professionals gathered to honor the individuals and organizations shaping the future of gastronomy. These awards celebrate innovation, sustainability, and contributions that inspire the global culinary community.
Learn more about all Worldchefs awards and their significance here.
For more information on the 2024 Worldchefs Congress & Expo in Singapore, visit this link.
Willment Leong accepts his Humanitarian Award, acknowledging chefs who use their platform for humanitarian efforts and global impact, honoring his 10 years of service as Chairman of World Chefs Withuot Borders.
Paris, 21 November 2024 – The 40th Worldchefs Congress & Expo 2024 brought together the world’s top culinary talent in Singapore for six days of connection, education, and inspiration. Marking a milestone year, the event featured high-impact programming, and culminated in an awards ceremony, celebrating outstanding contributors to the global culinary community. Each award highlights a unique facet of excellence, from humanitarian efforts to sustainability and innovation in the culinary arts.
2024 Worldchefs Award Recipients
Worldchefs awards celebrate innovation, sustainability, and contributions that inspire the past, present, and future of the hospitality industry.
Below are the 2024 honorees. For a full list of award recipients, visit this link.
Worldchefs Honorary Life Members Awarded to individuals who have shown unparalleled commitment to the advancement of Worldchefs and the culinary arts.
Alan Orreal
Charles Carroll
Chris Koetke
Djordje Kostic
Martin Kobald
Uffe Nielsen
Uwe Micheel
Worldchefs newly inducted Honorary Life Members receive their honorary award
Worldchefs Honorary Judge Recognition Recognizing exceptional expertise and contributions in culinary judging.
Eric Roos
Kenny Kong
Michael Strautmanis
Lifetime Honorary Judge Recognition Honoring a lifetime of distinguished service in culinary judging.
Alex Darvishi
Humanitarian Award Acknowledging chefs who use their platform for humanitarian efforts and global impact.
Tony Khoo
Willment Leong
Education Award Celebrating efforts to advance culinary education and professional development.
Cornelia Volino
Communication Award Recognizing excellence in culinary communication and storytelling.
Federation of Chefs Scotland’s Infusion Magazine
Lifetime Achievement Award Honoring a career of outstanding leadership and contributions to the culinary profession.
Soon Pau Voon
Escoffier Award Presented to those who embody the values of Auguste Escoffier, dedicating themselves to the craft and hospitality.
Ferdinand Metz
Reinhold Metz
Tony Khoo (left) receives the Humanitarian AwardRick Stephen (left) and Thomas Gugler (right) present the Lifetime Honorary Judge Recognition AwardSoon Pau Voon (middle) receives the Lifetime Achievement Award
2024 Partnership and Collaboration Awards
Sustainability Partnership Award Honoring efforts in promoting sustainable practices in the culinary world.
Electrolux Food Foundation
Custom Culinary
Nestlé Professional accepts the Young Chefs Development Award
Young Chefs Development Award
Recognizing commitment to empowering the next generation of culinary professionals.
Nestlé Professional
Partnership Award Celebrating collaboration that drives culinary innovation and excellence.
Electrolux Professional
Special Recognitions
Worldchefs Recognition of Honor Award Honoring significant contributions to Worldchefs and the culinary community.
CATRION
President Trophy Awarded for exemplary service to Worldchefs and the global culinary industry.
Cornelia Volino
President Medal
Recognizing those who advance Worldchefs’ mission in their countries and beyond. 2024 recipients include:
President’s Award Honoring significant contributions to the global culinary profession.
Domenico Maggi
A 100-Year Legacy of Culinary Excellence
These awards underscore Worldchefs’ commitment to acknowledging those who elevate the culinary profession through dedication, innovation, and leadership.
For a comprehensive list of award categories and recipients, please visit Worldchefs medals webpage.
Worldchefs extends its gratitude to all partners and participants who contributed to the success of the 40th Worldchefs Congress & Expo, making it a memorable celebration of culinary excellence. Celebrate these remarkable achievements and learn more about Worldchefs awards and the 2024 Worldchefs Congress & Expo here.
See the full photo album of award winners above.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
About Worldchefs Congress & Expo
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
The 40th Worldchefs Congress & Expo brought together culinary professionals from across the globe for six days of connection to expand our culinary horizons.
The 40th Worldchefs Congress & Expo 2024 was held in Singapore from October 20 to 25, uniting the world’s top culinary talent and food service professionals for a highly anticipated six-day event.
Marking a milestone year in Worldchefs history, the event welcomed more than 900 professionals from 76 countries, including chef delegates, competitors, judges, organisers, volunteers, and supporters, to celebrate culinary excellence, innovation, and future leaders.
Paris, 18 November 2024 – During the Worldchefs Congress & Expo 2024, hundreds of chefs and industry experts from around the world came together in Singapore for six days of connection and conversations from October 20 to 25.
The Worldchefs Congress & Expo 2024 marked the much-anticipated return of the global culinary community to Singapore, with a stellar line-up of educational speakers, intense competition with the world final of the Global Chefs Challenge, and a vibrant expo taking place at FHA-HoReCa, a global marketplace for leading foodservice & hospitality suppliers in Asia.
As a long-standing industry tradition since 1928, Worldchefs Congress & Expo once again provided a global stage for industry networking, knowledge exchange, and international culinary competition. Held at the Marina Bay Sands Convention Center and FHA HoReCa Singapore Expo, 900 professionals from 76 countries came together to explore industry trends, participate in expert-led sessions, grow their network, and take part in expanding culinary horizons for the future.
Welcoming New Leadership: Worldchefs’ Newly Elected President and Board
Alongside Chef Cuthbert, a newly appointed Executive Committee and Board of Directors brings together a dynamic group of industry leaders dedicated to serving the international chef community.
Worldchefs Congress 2024 also marked the introduction of the organization’s new leadership, with Andy Cuthbert announced as the new Worldchefs President. The new board, committed to guiding Worldchefs into a bright and sustainable future, brings fresh energy to the association’s ongoing mission to unite and uplift culinary professionals around the world. Learn more about Worldchefs’ new leadership team here.
A Focus on the Future: Billy Gallagher Young Chefs Forum
The Billy Gallagher Young Chefs Forum continued to play a crucial role in fostering the next generation of culinary talent, providing young chefs with the opportunity to learn, network, and develop their skills with guidance from renowned mentors. This year’s forum brought together 50 young chefs and mentors from around the world, including Canada, Norway, Finland, Sweden, UAE, India, Australia, Hong Kong, the Philippines, Malaysia, Indonesia, and South Africa. The program emphasized three key objectives: cultivating tomorrow’s industry leaders, promoting shared learning and growth, and providing participants with an immersive “slice” of Singapore’s rich culinary culture.
Young chefs had their own dedicated lounge space where they could connect and learn together, with unique Face-to-Face Sessions allowing them to interact closely with prominent figures like Iron Chef Thailand’s Martin Blunos, Bocuse d’Or winner Davy Tissot, and local pastry icon Janice Wong. These sessions allowed young chefs a space for open conversations, fostering mentorship and providing invaluable insights in a supportive setting.
In addition to knowledge sharing, the forum offered engaging team-building activities that celebrated Singapore’s cultural heritage. Participants bonded over an Ondeh-Ondeh making session, collaborated on a Chinatown walkabout to explore kitchen hardware shops, and enjoyed a satay dinner at Lau Pa Sat. Post-congress, young chefs explored Singapore’s culinary and agricultural landscape with visits to Green Harvest farm and the 133-year-old Kwong Cheong Thye Soy Sauce Brewery. They also experienced Tekka Market and traditional hawker center breakfast, learned to make Singaporean Popiah, and toured the Peranakan Katong neighborhood, tasting the iconic Katong Laksa and sampling traditional kuehs under the guidance of Way of the Kueh author Christopher Tan.
The Billy Gallagher Young Chefs Forum received enthusiastic feedback, with participants praising the forum’s unique opportunities for hands-on learning, cultural immersion, and networking. Many expressed excitement to bring their newfound knowledge and inspiration back to their own countries, making the forum a transformative experience for young chefs and reaffirming its impact in shaping the future of the culinary profession.
Celebrating Key Moments
International Chefs Day’s 20th Anniversary
The Congress also marked a special milestone with the 20th anniversary of International Chefs Day, celebrated on October 20, which coincided with the event’s first official day. In addition, an activation event on October 19 welcomed twenty local children in Singapore, who participated in a workshop led by chefs from the Singapore Chefs Association, focusing on healthy eating and sustainable food choices.
Discover Hawker Heritage
Shi Long, Co-Founder of Style Palate presented a cooking demo on Singapore’s iconic hawker cuisine alongside KF Seetoh, Singapore’s street food guru.
Cooking for a Happy Gut: the Gut-Brain Connection through Food
Jeremy Lim, CEO and Co-Founder of AMILI, explored the gut-brain connection and how what we eat impacts all aspects of our well-being.
Elevating Ingredients: Smoked Eel, Beetroot, and Caviar in Harmony
Davy Tissot, Président International des Bocuse d’Or and Winner of Bocuse d’Or 2021, brought a bit of the Bocuse d’Or to the Congress stage with a culinary demonstration on elevating ingredients.
The Digital Revolution in the Kitchen
Belinda Moore, Strategic Planning Expert and Director of Strategic Membership Solutions, gave expert insights on technology and AI innovations for associations.
Breakout session UFS
Unilever Food Solutions (UFS) hosted a vibrant “Culinary Infinity” activation, inspired by insights from its recent Future Menus Report 2024. Through an infinity-shaped setup, UFS chefs guided guests through four emerging food trends, such as Local Abundance and Low-Waste Menus, forecasting key insights set to shape the next chapter of the culinary industry.
World Chefs Without Borders Charity Dinner
Alongside the Congress events, Worldchefs’ humanitarian initiative World Chefs Without Borders played a key role in a charity dinner, working in close collaboration with the National Kidney Foundation Singapore (NKF) and the Singapore Chefs Association. The NKF55 Charity Gala Dinner raised 1.8 million SGD to support kidney failure patients in Singapore. With contributions from Michelin-starred chefs Julien Royer, Emmanuel Stroobant, and Jason Tan, the event showcased the power of the culinary community to create a meaningful impact for those in need.
A Line Up of Industry Leaders
In addition to these key moments, each session at the 40th Worldchefs Congress & Expo offered something exceptional. The lineup featured industry experts sharing insights and skills—including Chef Emmanuel Stroobant’s talk on mental wellness, “From Burnout to Balance,” and Chef Eric Teo’s inspiring “It’s Not How You Start But How You Finish.” From hawker heritage to AI, every session and speaker elevated the Congress experience, ensuring attendees returned to their kitchens inspired and connected, ready to bring new knowledge and passion to their culinary careers and communities.
All Worldchefs Congress 2024 speaker sessions are available to watch online: Day 1, Day 2 and Day 3.
New Titleholder of World’s Best Chef
A centerpiece of Worldchefs Congress, the Global Chefs Challenge showcased the skills and creativity of the world’s top chefs. National culinary teams competed across categories, including the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Young Chefs Challenge, and, for the first time, the Global Vegan Chefs Challenge.
After four days of top-level competition and showcasing some of the world’s most talented culinary professionals, Chef Ale Mordasini of Switzerland, took home the coveted title of World’s Best Chef.
The Global Chefs Challenge has become a leading international competition for chefs to test their skills and bring their best work to the table, while setting the standard for excellence within the industry. This year’s competition was notably marked by the addition of the first-ever Global Vegan Chefs Challenge category and the inaugural Nestlé Green Spatula Award. The introduction of this new competition category and sustainability award underscores the commitment of culinary professionals and Worldchefs’ members to sustainable gastronomy and culinary innovation, reflecting the evolving demands of consumers and chefs worldwide.
Read more about the Global Chefs Challenge 2024 competition here.
Taking Congress Forward: New Vision, New Momentum
Reflecting on the event’s resounding success, Worldchefs President Andy Cuthbert extended his thanks to all attendees, sponsors, and organizers who contributed to the Congress’s success. “We are immensely grateful to our community for joining us here in Singapore, and we look forward to seeing how the relationships, insights, and skills developed during this Congress will impact the industry in years to come. We can’t wait for 2026 in Wales!”
Worldchefs Congress & Expo 2024 brought to the fore the commitment of the global chef community to advancing culinary standards, supporting sustainable practices, and strengthening the bonds within the global chef community.
As the industry looks ahead, the Congress served as an inspiring reminder of the power of unity, creativity, and innovation in shaping the future of food.
See the full collection of Worldchefs Congress 2024 photos here.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
About Worldchefs Congress & Expo
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
Nestlé Professional is delighted to announce the three visionary chefs who have been awarded the inaugural ‘Green Spatula’ at the Global Chefs Challenge Finals in Singapore.
Created in collaboration with the World Association of Chefs’ Societies (Worldchefs), this prestigious new award celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in both creating world-class dishes and adopting environmentally responsible practices in their kitchens.
The ‘Green Spatula’ Award was presented to chefs competing across three categories: the Global Chefs Challenge, Global Young Chefs Challenge, and Global Vegan Chefs Challenge. Each winner demonstrated outstanding leadership in waste management, and energy and water optimization, setting a new benchmark for sustainability in the culinary industry.
The 2024 ‘Green Spatula’ Award winners are:
Tom Lamers, Global Chefs Challenge – Hailing from the Netherlands, Tom impressed the judges with his innovative culinary skill as well as his approach to sustainability in the kitchen.
Andreas Enger Fjellheim, Global Young Chefs Challenge – Competing with other chefs who are 25 years or younger, Andreas, from Norway, not only won the Global Young Chefs Challenge he also won the Green Spatula Award.
Dinars Zvidrinš, Global Vegan Chefs Challenge – Competing in the first edition of the Global Vegan Chefs Challenge, Dinars, from Latvia, captured the jury’s attention with his inventive plant-based dishes and sustainable kitchen management.
Cornel Krummenacher, Global Head of Food at Nestlé Professional, highlighted the importance of the award, stating, “The Green Spatula Award is more than just recognition—it’s a symbol of the industry’s shift towards sustainability. These chefs are leading the way, showing us how responsible cooking can inspire future generations.”
Rick Stephen, Chairman of the Worldchefs Culinary Competition Committee, added, “The new Nestlé Professional ‘Green Spatula’ Award is a critical step in recognizing chefs who lead by example in sustainable cooking. Through competitions like the Global Chefs Challenge, we’re encouraging chefs to push the boundaries of sustainability, not only in the dishes they create but in how they approach resource management in their kitchens.”
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