David Brett-Lavelle (sous chef at EE Hatfield), Stefania De Luca (commis chef), and Tommy Yulhanson (sous chef at London South Bank University) finished with the highest overall scores and secured passage to the final round.
The three will oversee one course- based on their highest scoring individual dishes from the competition- at the Elior Awards for Excellence in March with the highest scoring chef crowned Elior's Chef of the Year.
Chris Sprague, Elior client relationship director, who was one of the judges on the panel, said: “What struck me most is the passion and pride our site chefs have in what they do.
“Not just in this competition, but every day. The standard of food produced was very high indeed, across the board. It’s fantastic to see such commitment and talent in the business. It bodes very well for Elior’s future.”
Their winning dishes:
- Starter – David Brett-Lavelle
- Confit salmon with lemon gel, basil and seaweed caviar
- Main Course – Tommy Yulhanson
- Trio of lamb, Romanesco puree, Chantenay carrots, potato and onion crumb and a red wine jus
- Dessert – Stefania De Luca
- Dark Chocolate and chilli delice, Passion fruit sorbet and mango coulis