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Event Overview
With its rich 98-year history spanning 39 cities globally, the Worldchefs Congress & Expo is a biennial culinary event that continues to advance culinary arts, sustainable food practices, and professional development.
A Historic Return to Singapore
Thirty-five years ago, Singapore made history as the first country in Asia to host the Worldchefs Congress & Expo in 1990. “We look forward to making history again,” said Eric Neo, President of Singapore’s Chefs’ Association, as the prestigious event returned to the country from 20 to 25 October 2024.
Organised by the World Association of Chefs Societies (Worldchefs) and Singapore Chefs Association (SCA), the 40th edition drew more than 900 attendees from five continents, including culinary professionals, industry leaders, and emerging talents. The event also featured 30 international speakers and industry experts, offering valuable insights through presentations, workshops, and educational programmes. The exchange of ideas and expertise fostered international collaborations, positioning Singapore as a hub for culinary education, innovation, and investments.
The landmark event unfolded across two prestigious venues: the Congress programme at the Sands Expo & Convention Centre from 20 to 22 October, followed by the Global Chefs Challenge Finals at Singapore Expo from 22 to 25 October as part of FHA-HoReCa.
Congress Programme: Shaping Culinary Futures
Under the theme “Culinary Horizons – Designing Our Future”, the congress programme kicked off with an opening address by Senior Minister of State for Ministry of Trade & Industry, and Ministry of Culture, Community and Youth Low Yen Ling. “Our city is known as a food paradise and home to excellent culinary skills,” she said. “As a global food capital, we continue to scale new culinary heights and are inspired by the incredible talents gathered here.”
The main congress programme provided a rich lineup of presentations, workshops, and educational sessions that addressed the pressing challenges and opportunities in today’s culinary world. Topics ranged from sustainability and plant-based gastronomy to the preservation of cultural heritage and the integration of technology in kitchens. Leading voices included Emile van der Staak, Head Chef of the award-winning vegetable restaurant De Nieuwe Winkel and Frank Fol Founder & Chairman of We’re Smart® World. Together, the plant-based food advocates delivered the groundbreaking session “Eat More Plants!”, exploring how botanical gastronomy can contribute to global sustainability efforts. Singapore’s celebrity chefs Emmanuel Stroobant and Eric Teo offered insights into modern Asian cuisine and innovation, while local food critic KF Seetoh and Chef Shi Long celebrated the city’s hawker culture in a compelling session on its evolution and preservation.
Bill Gallagher Young Chefs Forum: Nurturing Future Leaders
At the Worldchefs Congress, The Bill Gallagher Young Chefs Forum continued its legacy as a cornerstone of culinary development, fostering the growth of the next-generation talent. Named in honour of the late chef Billy Gallagher and his dedication to training and mentorship, the forum brought together 50 young chefs and mentors from around the globe, including Canada, Norway, Finland, the United Arab Emirates, India, Australia, Malaysia, and more.
This year’s edition offered participants a comprehensive experience, combining the main programme with tailored elements designed to maximise learning and networking opportunities. With tickets at an accessible price point, the forum enabled more young chefs to gain invaluable insights from industry leaders like Michelin-starred British chef Martin Blunos and Singapore’s award-winning pastry chef Janice Wong. Attendees also explored Singapore’s vibrant culinary scene through curated city tours, immersing themselves in its rich heritage.
The forum’s holistic approach left a lasting impression on the participants. As one young chef reflected, “Worldchefs Congress taught me a lot of different ideas that I will share with the other young chefs in my country. It made me realise that [being a chef is] more than just cooking and serving to guests, it’s about empowering and giving opportunities to others.”
Food for Good: Nourishing Local Communities
The Worldchefs Congress 2024 also demonstrated a deep commitment to social responsibility and community engagement through a series of impactful activities. In celebration of the 20th International Chefs Day, Worldchefs partnered with Nestlé Professional to host a special event for children at the Nestlé Professional Customer Engagement Centre.
Under the guidance of esteemed chefs from the SCA, the young participants learned to prepare nutritious dishes gaining memorable hands-on cooking experiences and knowledge about healthier eating.
“Together with the Singapore Chefs’ Association, we are committed to excite the next generation of potential chefs. We believe that empowering children with the knowledge and skills when making food choices will lead to healthier lifestyles and hopefully trigger them to join the wonderful global family of chefs,” said Paul Nagelkerken, Country Business Manager at Nestlé Professional Singapore.
The Congress’s dedication to community service reached new heights with the National Kidney Foundation 55 Charity Gala Dinner, organised by the Worldchefs and SCA in collaboration with World Chefs Without Borders and the National Kidney Foundation Singapore. The dinner successfully surpassed its fundraising goals to raise S$1.8 million, which will go directly towards providing life-saving dialysis treatments and holistic care for over 5,700 kidney failure patients in Singapore.
Held at W Singapore – Sentosa Cove, the evening featured exquisite culinary creations by Michelin-starred chefs including Julien Royer, Emmanuel Stroobant, and Jason Tan, who delivered a remarkable dining experience to over 300 guests. Dr. Amy Khor, Singapore’s Senior Minister of State for Sustainability and the Environment and Ministry of Transport, graced the occasion as Guest-of-Honour, highlighting the event’s significance in bringing together the culinary community for this vital cause.
Global Excellence at the Expo
The event culminated at Singapore Expo with the Global Chefs Challenge Finals where 72 chefs from 25 countries showcased their extraordinary talent. Claiming the top spot was the Swiss national team comprising Ale Mordasini and Laura Loosli, a former junior national team star.
Together they created a four-course meal for 2 guests in just five hours. Reflecting on their win, Mordasini emphasised the significance of mental preparation in such a high-stakes environment: “It brings you security and a good base you can stand on.”
Making history, this year’s competition introduced its first-ever Global Vegan Chefs Challenge. Steve Lentz from Luxembourg earned top place with a culinary performance rooted in sustainability. “We made it a point of honour not to waste anything, which is very important in this kind of competition,” Lentz shared. These victories not only celebrated exceptional skill but also highlighted the growing movement toward sustainability and mindfulness in the culinary arts.
Singapore: A Global Culinary Capital
The Worldchefs Congress & Expo 2024 showcased Singapore not only as the ideal host destination for large-scale culinary events, but also a food paradise that blends rich heritage with modern innovation. From celebrating local hawker culture to championing sustainability and cutting-edge gastronomy, the event highlighted the city’s unique ability to bridge tradition and progress.
As a melting pot of diverse culinary traditions and a hub for innovation, Singapore provides the perfect backdrop for global culinary leaders to exchange ideas, showcase expertise, and shape the future of the industry. With a steadfast commitment to fostering future leaders in the culinary arts, Singapore continues to strengthen its reputation as a global food capital. As the global culinary landscape continues to evolve, Singapore stands ready to play a pivotal role in advancing sustainable food practices and nurturing the next generation of culinary talent.
Key Event Facts
900+
attendees from 5 continents
30
international speakers and industry experts
72
competing chefs from 25 countries
