Lee Warren, from Compass Group and working at Haileybury College, impressed the judging panel with his main course and dessert dishes featuring Tilda rice.
Mark Lyddy, head of foodservice at Tilda, said: “Congratulations to Lee, it is extremely impressive to watch a young chef compete and triumph in what was a very strong senior class. Lee really impressed the judges with his Jamaican themed menu, and the way in which he used rice to create two exquisite courses.
“After the high quality of 2014’s entries we wanted to continue with the focus on world cuisine and were very excited to see each chef’s interpretation of the theme. Lee proved a creditable winner with his Jamaican menu, delivering a fabulous entry highlighting the real versatility of Tilda’s rice range.
“Strengthening the quality of this year’s finalists was 2015’s Tilda Young Chef of Year winner, Krishan Makol from Lexington Catering. Krishan, just 18 years old, was the only other competitor in this senior class to receive a Silver – along with our winner, Lee – so a well-deserved congratulations to Krishan also.
“I would like to thank everybody who took part for their commitment, passion and creativity.”
The biennial competition, run in association with the Craft Guild of Chefs, saw nine chefs challenged to create a main course dish which celebrated the growing trend of world cuisine.
Warren scooped the title with his Jamaican influenced entry of a Jamaican Pork main with rice and peas, followed by a dessert of pineapple and coconut crumble with caramelized Tilda Fragrant Jasmine rice ice cream.
The judging panel consisted of two previous Tilda Chef of the Year winners, Danny Leung and Ian Simpson, alongside head judge Steve Munkley, Cyrus Todiwala and Graham Crump.