His main course and dessert, prepared in competition against five fellow finalists, were judged the best at the contract caterer’s Awards for Culinary Excellence, set up to recognise the finest cooking prowess in the business.
He won £1,000 and now becomes one of the technical judges in next year’s competition.
He said: “After coming so near and yet so far last year, I’m really relieved I’ve gone one step further to win.
“Last year the judges advised me to work on my timing, which I’ve done, and I also made sure I practised my dishes thoroughly before the big day.
“I’m excited to be a judge for 2015 and proud to be chosen now as Aramark’s Chef of the Year.”
A sous chef in the Aramark team at BP’s offices in Sunbury, Middlesex, Cudmore first wowed the judges with his main course – herb crusted lamb cutlets, cauliflower puree, savoy cabbage, rissole potatoes and a garnish of mushroom, broad beans and peas. This was served with a red wine and rosemary café-au-lait sauce.
He then sealed the deal with his dessert – passion fruit bavarois with an orange tuile, served with mango coulis and fresh strawberries.
“Our congratulations go to John, our other five finalists and everyone who entered on what was a fantastic day,” said Gerard O’Sullivan, Aramark’s culinary director.
“By recognising and rewarding creativity, talent and sheer hard work through the chef of the year competition, we’re saluting some of our finest chefs and, I hope, giving them a forum to explore, innovate and be the best they can be.”
The final six came from Aramark sites from London to Scotland and, as well as Cudmore, included Daniel Lee, hospitality sous chef; Martin Suker, chef de partie; Stefano Corrias, junior sous chef; Josh Turner, demi chef de partie; and Richard Neish, head chef.
Aramark ran the competition in partnership with Unilever Food Solutions at its headquarters in Leatherhead, Surrey.