Voice 'impressed' the panel of judges with his menu of savoury carrot cake to start, loin and neck of lamb with celeriac and crosnes as the main course followed by a blood orange soufflé for dessert.
Voice said: “Sodexo and the guys I work with have put a lot of effort into supporting and mentoring me. They have been there from the beginning when the ideas were on paper, the first dishes, adding things, changing how things look on the plate - their feedback is what’s most important to me because I know they will be honest.
“I have worked with Sodexo for nearly nine years and started working at Dorney Lake two years ago. I like working for Sodexo - they do invest in their employees. I am lucky to work with people that give me encouragement and these opportunities. As a chef, I always feel like I can improve, even if I prepare a perfect dish, I look at it and think how I could change it - we’re always looking for perfection.”
Voice has previously won gold, ‘best in class’ and ‘best in show’ at competitions including La Parade des Chefs at last year’s Hotelympia and Sodexo’s own salon culinaire competition.
He was presented with a winner’s plate from Churchill China and will participate in a gastronomic UK study trip including farm visits and a culinary experience featuring the 'best' of British fine dining experiences courtesy of sponsor of the competition, Leathams.
David Humphreys, development technologist for Tillery Valley Foods, was awarded runner up by the judges with an additional gold award.
David Mulcahy, food development and innovation director at Sodexo UK & Ireland, commented: “A massive congratulations to Andy on winning and of course well done to all the finalists who competed. Andy is a dedicated chef and has worked extremely hard to triumph this year. They all presented excellent menus to the judges and the outcome is a testament to their determination, training and the supportive Sodexo teams around them.
“As a leading employer, it is important for Sodexo to encourage the participation in events like Chef of the Year and to continuiously inspire, recognise and develop our chefs and culinary teams. We are committed to attracting, developing and nurturing talent chefs and front of house teams.”