Young Chef Young Waiter and Young Mixologist India took place for the first time in 2024.
Promoting Hospitality as a career of choice, a profession and a vocation, Young Chef Young Waiter and Young Mixologist India is a national competition open to all young professional chefs, waiters, and mixologists from any background working in India’s Hospitality sector.
The YYY India competition took place for the first time in 2024 for chefs, waiters and mixologists aged 28 and under, from any background working in the hospitality industry.
The Young Chef Young Waiter competition was established in 1979, in the UK in partnership with UKHospitality and the Restaurant Association to promote hospitality as a career of choice, a profession, and a vocation. Today, with is new revitalised format Young Chef Young Waiter continue to honour the next culinary and service stars globally.
Chefs, Waiters, and Mixologists battled it out for the title of YYY India Winners 2024.
The winning Chef, Waiter, and Mixologist trio from each country joined for the World YYY Final competition, on Friday 22nd – Sunday 24th November 2024 in Singapore.
World Young Chef Young Waiter and Young Mixologist India Competition:
CLICK HERE TO ENTER YYY INDIA – NOW CLOSED
Ajeenkya DY Patil University (ADYPU) is India’s premier destination for higher education. Established under the Maharashtra Government Act of 2015, the university aims to shape an innovation-oriented Indian society. It is nestled in Pune, often called the ‘Oxford of the East’ for its educational eminence, within a vast 100-acre campus.
The university’s benchmarked curriculum offers an impressive range of 28 courses and 76 specializations, with solid connections to 17 international partner universities, providing students with opportunities for academic brilliance and a competitive edge in the global arena. These include undergraduate, postgraduate, and doctorate programs in the most relevant industry-focused areas, offering undergraduate and postgraduate programs in Architecture, Business, Engineering, Technology, Design, Film and Media, Law, and Liberal Arts.
ADYPU is ranked among the top 50 Universities in the Times Higher Education impact ranking. It is now an ISO-Certified University with ISO-9001-2015 and 21001-2018 and has also achieved notable success in obtaining the ISO 14001:2015 and ISO 50001:2018 certificates for Environment and Energy Management, further enhancing its credentials.
Our students champion the synthesis of theory and practice while emphasizing creativity and hands-on application. Our courses empower graduates to think critically, act strategically, and tackle real-world challenges with innovative solutions. Whether managing projects, teams, or businesses, our students emerge as dynamic, work-ready professionals.
Underpinned by the distinctive ‘ADYPU Student Experience,’ our undergraduate and postgraduate programs excel in unique domains. This exceptional journey is guided by a dedicated faculty and reinforced by top-notch facilities and world-class infrastructure.
Innovation is not just a buzzword for us—it’s woven into the fabric of our institution. We continuously enhance our capabilities to adapt easily to change, employing innovative strategies in both our internal operations and external offerings.
We are a purpose-driven institution committed to nurturing assortments of knowledge domains and inquiries. Our ambition is to mould individuals into the visionaries, thinkers, and trailblazers of the future. ADYPU is not just a university; it is a catalyst for transformation.
Executive Chef at The Dorchester
Mario Perera moved from Sri Lanka to London in 1995 to take up the role of commis chef at The Dorchester and progressing through the ranks, before moving on after 15 years to be part of the reopening team for Four Seasons Park Lane. read more He returned to The Dorchester in 2017 as executive sous chef. Before coming to London, Mario was part of the culinary team at the five-star Hotel Taj Samudra Colombo Sri Lanka where he developed his skill in banqueting, overseeing the menu planning and organization of events hosting up to 2,000 guests. In his new role as executive chef, Mario oversees the brigade of more than 100 chefs within The Dorchester’s six kitchens serving: The Grill, The Promenade, The Bar, Private Dining & Events, in-room dining and The Spatisserie at The Dorchester Spa. Mario has used his culinary expertise and influence on cooking for HM Queen Elizabeth II at several state banquets at Buckingham Palace, Windsor Castle and at The Dorchester.
Chef and Restaurateur
Atul Kochhar has been at the forefront of Indian fine dining in the UK for the past thirty years, becoming the recognisable and popular face of modern Indian cuisine as a celebrated restaurateur and chef, television personality and cookery book author.
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Atul was the first Indian chef to receive a Michelin star for innovative fine dining cuisine in 2001, being awarded with a second star in 2007. Atul today is Chef/Patron of a portfolio of restaurants and AMOD events specialising in innovative Indian cuisine which invites diners on a gastronomic journey. Kanishka in London’s Mayfair for example demonstrates Pan-Indian cuisine of the highest calibre showcasing each regional variety from India’s very different and distinct regions, served with Atul’s inimitable contemporary touch.
Continually expanding on his repertoire of regional Indian cuisine with regular trips back home, Atul continues to promote the best of Indian gastronomic fare combining modern techniques to traditional recipes and ingredients.
While continuing as a restaurateur and balancing other commitments, it’s important to Atul that his time outside of the kitchen is dedicated to a further range of positive endeavours and for The Prince’s Trust, The British Asian Trust and in May 23 Atul became Patron for Hospitality Action.
Chef Owner of Café Spice Namaste
Cyrus Todiwala is a chef, restaurateur, educationist, author, and entrepreneur. Genuine and down-to-earth, his accessible persona masks an encyclopedic knowledge of food history and cuisine, and many sophisticated turns in the kitchen.
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Together with his wife Pervin, Cyrus over sees the running of four restaurants. Café Spice Namaste at the edge of the City of London is a 25-year old institution, and the world’s longest running Michelin BIB Gourmand restaurant (‘good food, good value’). Two hotel restaurants bear his name: Mr Todiwala’s Kitchen at the deluxe Hilton London Heathrow Airport Terminal 5, and Mr Todiwala’s Kitchen at the Lincoln Plaza London, part of the Hilton Curio Collection. Mr Todiwala’s Petiscos in Buckhurst Hill is a small neighbourhood restaurant located in the London-Essex border specialising on Heritage Portuguese influenced Goan cuisine.
Following a traditional boarding school education in Maharashtra, India, Cyrus decided on a road less travelled, completing four years of classical chef training in Bombay. He began his career as a hotel chef with the Taj Group, rising to Executive Chef of the sprawling Fort Aguada Beach Resort & Taj Holiday Village in Goa.
In the early 1990’s, he immigrated to London taking with him his young family. Almost immediately, his culinary gifts and boundless energy impressed the food cognoscenti and, helped to reshape Britain’s then limited expectations of Indian cuisine. He has since inspired a generation of Asian chefs, many of whom have gone on to open their own restaurants.
Cyrus is a staunch advocate of education and training; Café Spice Namaste was the first ever restaurant in the UK to win a National Training Award & an Investors in People Gold Champion. Today, he personally mentors, chef apprentices and provides work experience training for a number of student chefs. Other issues close to his heart include social responsibility, sustainability, buying British, food, waste minimisation, and healthy eating. As an environmental pioneer, he has won several awards including the Sustainability Champion award from the London Chamber of Commerce and Corporation of London.
Cyrus has written seven cookbooks, including the best-selling ‘Simple Spice Vegetarian’ published in March 2020. His line of hand-crafted, limited-edition condiments, oils, spice blends and sauces under the Mr Todiwala’s brand are increasingly coveted by professional and home cooks alike.
He appears regularly on Talk FM, BBC Radio London, BBC Saturday Kitchen and the BBC 4 Food Programme, which awarded him the Food Personality of the Year at its 2014 Food & Farming Awards. In 2015, he formed one half of the ‘Incredible Spicemen’, appearing on a BBC TV series of the same name alongside Tony Singh MBE.
Together with his wife Pervin, Cyrus oversees the running of four restaurants. Café Spice Namaste in London is a 25-year-old institution, and the world’s longest-running Michelin BIB Gourmand restaurant ('good food, good value'). Two hotel restaurants bear his name: Mr Todiwala’s Kitchen at the deluxe Hilton London Heathrow Airport Terminal 5, and Mr Todiwala’s Kitchen at the Lincoln Plaza London, part of the Hilton Curio Collection. Mr Todiwala’s Petiscos in Buckhurst Hill is a small neighbourhood restaurant located on the London-Essex border specializing in Heritage Portuguese-influenced Goan cuisine.
Following a traditional boarding school education in Maharashtra, India, Cyrus decided on a road less travelled, completing four years of classical chef training in Bombay. He began his career as a hotel chef with the Taj Group, rising to Executive Chef of the sprawling Fort Aguada Beach Resort & Taj Holiday Village in Goa.
In the early 1990s, he immigrated to London, taking with him his young family. Almost immediately, his culinary gifts and boundless energy impressed the food cognoscenti and helped reshape Britain’s then-limited expectations of Indian cuisine. He has since inspired a generation of Asian chefs, many of whom have gone on to open their restaurants.
Cyrus is a staunch advocate of education and training; Café Spice Namaste was the first-ever restaurant in the UK to win a National Training Award & an Investors in People Gold Champion. Today, he personally mentors chef apprentices and provides work experience training for a number of student chefs. Other issues close to his heart include social responsibility, sustainability, buying British, food waste minimization, and healthy eating. As an environmental pioneer, he has won several awards, including the Sustainability Champion award from the London Chamber of Commerce and Corporation of London.
Cyrus has written seven cookbooks, including the best-selling ‘Simple Spice Vegetarian’ published in March 2020. His line of hand-crafted, limited-edition condiments, oils, spice blends, and sauces under the Mr Todiwala’s brand are increasingly coveted by professionals and home cooks alike.
He appears regularly on Talk FM, BBC Radio London, BBC Saturday Kitchen, and the BBC 4 Food Programme, which awarded him the Food Personality of the Year at its 2014 Food & Farming Awards. In 2015, he formed one-half of the ‘Incredible Spicemen’, appearing on a BBC TV series of the same name alongside Tony Singh MBE.
Cyrus is an Ambassador of The Clink Charity, Patron of the British Lop Society, Ambassador of the Rare Breeds Survival Trust, Chef Ambassador of The Shellfish Association of Great Britain, Ambassador for The British Asian Trust, and Oceans Ambassador of the Marine Conservation Society. He is also a Founding Member of the Company of Entrepreneurs, a Fellow of the Royal Academy of Culinary Arts, A Fellow of the Master Chefs of Great Britain, a Fellow of the Institute of Hospitality, An Honorary Professor of The University of West London, An Honorary Doctor of the London Metropolitan University, and a Freeman of the Worshipful Company of Cooks.
In line with the Parsee ethos of philanthropy (‘Good fortune is for him who makes others happy’), Cyrus has devoted much of his time and energy to missions he believes in. One of these is Zest Quest Asia, the student chef competition he founded with Pervin in collaboration with the Master Chefs of Great Britain. Now in its twelfth year, Zest Quest Asia aims to develop students’ skills, knowledge, and understanding of classical Asian cuisine and raise its profile as a future career. It is widely considered the most prestigious culinary competition of its kind in the UK.
Cyrus has an MBE for his services to education and training and an OBE for services to the catering and hospitality industry. As a Deputy Lieutenant of Greater London, he assists the Lord Lieutenant in the fulfilment of social and civic duties carried out on behalf of HM The King.
EXECUTIVE CHEF & PARTNER, DAMATI FOODS (MUMBAI)
A competent professional with Nine years of qualitative experience in Food & beverage Operations, Client Servicing and Team Management in the Hospitality Industry. read more Extensive exposure in setting up of standard operating procedures, food trials, developing of new concepts as well as training & implementation. Proficient in designing and implementing training programmes for bringing keen customer focus, high energy level and team spirit in the employees.
F&B consultant, food influencer & writer
Ayushi Gupta-Mehra is an interdisciplinary consultant specialising in development economics and F&B advisory services. She is also the persona behind The Foodie Diaries, a thriving content platform curating recipes and travel guides, with a strong presence across Instagram as well as a website.
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Ayushi’s ongoing work as an Economic Consultant has been focused on supporting development of agricultural value chains in emerging markets. She has worked with a number of private and public sector clients from The World Bank and International Finance Corporation, to the World Health Organisation and Department for International Development UK.
Leveraging her strong pulse on global F&B trends, Ayushi also works with leading food retailers & hospitality brands to design and execute innovative concepts and immersive experiences, as well as facilitate synergistic brand partnerships. Her portfolio of projects include consultancies with Reliance Brands and Darshan Foods.
As a writer, Ayushi has also had a byline for several publications including Mint Lounge and Indian Express. Ayushi holds a Masters in Economics (with Distinction) from the London School of Economics; and a BA (Hons) in Economics and Management from the University of Oxford.
Partner, Gourmet Kitchen & Studio
Jay Kantawala holding a Masters Degree in Financial Management is an experienced Entrepreneur who embarked on his entrepreneurial journey in 2006 after gaining over 12 years of valuable experience working with renowned travel firms. In February 2006, Jay founded WIYO Travel,
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which he has successfully operated for more than 18 years. Throughout his extensive travels, Jay, a passionate food enthusiast, has indulged his culinary curiosity by sampling various cuisines across India and around the world. In addition to his love for exploring new flavors, Jay also enjoys cooking for his family and friends, a hobby he has cultivated over several years.
While harboring a strong desire to venture into the Food & Beverage (F&B) industry since 2016, Jay had struggled to find the right opportunity. The onset of the Covid-19 pandemic brought global travel to a halt, giving Jay the opportunity to dedicate his time to exploring potential business prospects. It was during this period that Jay reconnected with Chef Harsh Shodhan, the proprietor of Gourmet Kitchen & Studio(Founded in 2013), whom he had known for over five years. Forming a solid partnership, Jay and Harsh decided to join forces, leveraging their shared passion for exceptional cuisine. Together, they are committed to elevating the Gourmet Kitchen and Studio brand and expanding their culinary offerings to new heights.
Corporate Executive Chef at Mahindra Holidays & Resorts India Limited
FOUNDER - LIQUID A' LA CARTE
Jacob Alexander is the founder of Liquid A’ La Carte. With ahospitality background spanning twenty-five years, coupled withten years as a ‘Brand Ambassador’ with premier ‘wines & spirits’companies, enables him to share his passion with industryprofessionals, consumers and corporates.
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In his last assignment, Jacob was a Brand Ambassador with DiageoIndia. For the ‘Diageo Bar Academy’ program, he would trainbartenders & wait-staff across different cities to support Diageo’sambition in developing skills & careers; improve outlet’s businessperformance; building a global bartending community andultimately consumers experiencing a great drink each time,everywhere. Another aspect of his engagement was to build the On-Trade Channel Capability and deliver mixology experiences atIndia’s key On-Trade venues & brand events.
As a consummate beverage educator, Jacob conducts sessions thattake novices from tameness to confidence and enthusiasts fromconfidence to sophistication. His engaging personality, relaxedpresentation style and extensive knowledge is further enhanced bya sense of humor that delights and entertains his audience.
Jacob’s impeccable credentials, keen knowledge & passion for fine-wines, Champagnes, Cognacs & Single Malts led him to pursue acareer with luxury label Moët Hennessy as a Brand Ambassador. Heis a certified sommelier and has successfully completed threelevels with WSET UK in Wines and WSET UK Level-2 in Spirits. Hehas widely traveled around the globe and his mentoring skills arecomplemented by an intuitive palate, which he hones at everyopportunity.
Spirited, a hardcore gastronome and true ‘Bon Vivant’, Jacob lovesto travel, collect antiques. In his spare moments he indulges withbooks or bond with family over short trips around Mumbai.
Experience Manager at Sula Vineyards and Sommelier
Vikas Pardhi is a Level 2 certified sommelier with 7 years of experience in the luxury hotel industry. Over the past 2 years, he has been associated with Sula Vineyards, read more where he oversees wine experiences across Maharashtra. Renowned for his expertise and passion, Vikas brings a refined palate and extensive knowledge to his role, enhancing the wine journey for guests. His commitment to excellence and deep understanding of wine pairings make him a distinguished professional in the hospitality sector."
Training and Business development manager
Omkar Watwe is a distinguished professional in the beverage industry with over 18 years of extensive experience. Holding a Masters in Hotel Management and a Bachelors of Science in Chemistry, Omkar leads BARJOCKEY Bartending Institute & Events, overseeing training and business development across India.
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His impressive career includes serving as an Assistant Professor at AISSMS College of Hotel Management and working as a Bar Manager in a prominent standalone cocktail bar in Pune.
In 2009, Omkar founded Boozers N Shakers, Pune's first bartending institute and liquor brand activation event company. His passion for innovation led to the development of the taste profile for Lounge Myx, a non-alcoholic cocktail mixer, in 2011. Since 2019, he has honed his craft as a brewer at Panacea Brewery. In 2023, he established the Beverage Lab Drinks by Design at AISSMS CHMCT Pune, cementing his influence in the industry.
Omkar's contributions include developing beverage taste profiles, consulting on bar and beverage concepts, and mentoring future industry leaders. His accomplishments continue to inspire and shape the next generation of mixologists.
