Split into three categories - apprentice, junior and senior chefs – the annual contest took place during The Restaurant Show last week (1-3 October, Olympia) with judges including: chefs Brian Turner and Chris Tanner; Le Salon Culinaire director, Peter Griffiths; and Aaron Latham, last year’s senior winner.
With two hours to cook a four-course meal, the ten senior finalists were put through their paces but in the end, Daniel Lines from Restaurant Associates took home the gold award.
Jamie Gibbs from ESS and 14forty followed with silver and David Bryant, also from ESS and 14forty, with bronze.
Meanwhile the junior chefs had to prepare three courses in 1.5 hours and all awards were won by Restaurant Associates’ chefs. Maximilian Judges-Briggs took home gold, Terry Baldwison the silver medal, and Rebecca Allen bronze.
Restaurant Associates culinary director, David Simms, commented: “Our Restaurant Associates chefs worked hard to win these awards and we’re really proud of the commitment and talent they have shown.
“It’s been a long process but all our work has clearly paid off. It’s grown our chefs’ confidence and we’re now looking to other opportunities to showcase our talent.”
As for the apprentices, they had 40 minutes to cook one dish each. Sophie White from Chartwells impressed judges for the winning title, followed by Maria Teodora-Mazilu from Levy UK and Silviya Karaivanova from Chartwells in third place.
White said: “I’ve been preparing for this competition for months and I’m over the moon to have won.
“My colleagues have been really supportive throughout this process and it’s been a great experience.”
Nick Vadis, Compass Group culinary director, added: “This competition showcases our people and the young talent in the junior and apprentice categories that we’ve got coming up through the ranks.
“This year we’ve seen some exceptional dishes created.
“Congratulations to everyone who competed and to those who took home medals.”
As well as the reigning titles, both the 2018 senior and junior Chef of the Year won a culinary trip to America, where they will visit several of Compass' US sites and learn more about food trends over there.