Along with the title, Hall (24) has won a trip to Hong Kong where he will gain insight into the hospitality industry at Michelin star quality restaurants.
Asked what inspired him to enter, Hall said: “The House of Commons continues to support talent from within and part of this involves encouraging and driving young chefs to enter competitions and compete on a national scale.
“This was the first competition I have ever entered, I am overwhelmed to have won and I’m thoroughly looking forward to the trip to Hong Kong.”
Chairman of the judges and president of the British Culinary Federation, Peter Griffiths said: “Now in its second year, this competition has attracted a great deal of promising professionals from across the UK. We were highly impressed by the diversity of the menus and the chefs’ choice of Oriental ingredients.
“Robert’s dishes demonstrated a clever use of modern cooking techniques combined with traditional Asian flair. The Thai/Japanese fusion in the main dish was brave and demonstrated a confident use of flavours.
“Robert showed an excellent work ethic and process in the kitchen and his final dishes were spot on.”
Princia Fernandes from University College Birmingham was placed second with her menu of bang-bang Monkfish and aromatic duck, with Joshua Anderson from the Amadeus catering group, part of the NEC and ICC, came third with his innovative vegetable garden and steamed halibut.
The national competition offers aspiring young chefs and catering students between the ages of 18-25 the chance to boost their culinary careers.
Judging the competition were celebrity TV chef Ching He Huang, Michelin-starred Birmingham chef Glynn Purnell, and President of the British Culinary Federation, Peter Griffiths.