The key goal of our culinary competition is to support and to promote the hospitality industry by providing an exceptional platform for young culinary talents to thrive.
At the heart of our competition is a spotlight on young chefs, waiters, and mixologists, showcasing their extraordinary skills, creativity, and unwavering passion for hospitality. This prestigious culinary competition serves as a vibrant celebration of gastronomy and hospitality, highlighting diverse culinary traditions and exemplary service. Through our commitment to honouring each country’s unique culture and traditions, we pay homage to global diversity with the vibrant spectacle of the ‘Hospitality Olympics,’ a stirring flag-waving ceremony that symbolises the unity and spirit of the industry.
The 2024 World Young Chef Young Waiter and Young Mixologists (YYY) World Finals were held in Singapore from 22nd to 24th November 2024. The Champions of the prestigious competition were announced at The Exchange by Tadcaster Hospitality in Singapore. The announcements were made by Robert Walton MBE and Nikesh Mehta, the British High Commissioner to Singapore, during a special awards ceremony on the 24th November. Each of the three winners received a share of the $15,000 USD grand prize.
The YYY World Final 2024 has been a spectacular showcase of global talent in the hospitality industry. The competition kicked off with an exciting welcome and educational day, which was later followed by an Opening Ceremony on November 22nd at the Oculus, the newly renovated event space at the Pullman Singapore Hill Street.
The main competition day on Sunday, November 24th, was a thrilling culmination of skill, creativity, and collaboration. Hosted at At-Sunrice GlobalChef Academy, where the finalists undertook different challenges.
“I had a great experience, and definitely was challenged on the main day of the competition.
read moreIn all honesty, we weren’t sure if we were going to win, but we were proud of what we accomplished nonetheless!” – Thomas Mendel from Hamel.
“Being a part of World YYY has given me the opportunity to truly understand myself as a service professional on a deeper level. It has been an enlightening experience, revealing my ability to navigate new and unfamiliar territories within the hospitality industry. This competition fosters a space that is supportive, imaginative, and educational, where a culture of encouragement thrives from the very start. The synergy created by everyone involved is a true testament to the collective strength we share. Bringing home the gold to the USA alongside Thomas and Marco was an incredibly invigorating moment, but even more so, it was humbling. Given the exceptional talent that World YYY continues to nurture, I am confident that the years ahead will be filled with extraordinary success and unparalleled achievements.” – Jaclyn Bisantz from The Harbor House Inn.
“The experience was interesting. Felt lots of pressure coming in but once competition day came, I felt calm and confident in the abilities needed to perform. I feel extremely lucky to have shared the stage with other talented individuals and, although we won through the scorecards, I see lots of talent rising that I hope to see again next year or the near future.” – Marco Guillen from Four Seasons Napa Valley.
All 27 World Finalists will take part in a range of tasks devised by an expert judging panel which was whittled down to three winning teams consisting of chefs, waiters, and mixologist.
Our four global Mixologist finalists will participate in a special cocktail challenge ran elevated NEFT Vodka. As part of their tasks for the competition day, the four waiters must create a NEFT Vodka-based cocktail that expresses their personality, culture and/or an memorable experiences in their hospitality career. They have to be imaginative, creative, and innovative, showing their personal flare within a cocktail.
“YYY is such an important competition, encouraging the next generation of enthusiastic young talent in hospitality roles and pushing them to be the best that they can be. The restaurant world is changing and YYY is here to help them evolve and adapt, nurturing the exciting and fresh talent they already bring.
What sets YYY apart is its unwavering commitment to nurturing talent and embracing innovation in an ever-evolving industry. As someone who has witnessed first hand the power of mentorship, I am really impressed by YYY’s dedication to empowering the next generation of culinary leaders.”
Adam Handling MBE
Our Mission is to recognise, celebrate, and support the best young chefs, waiters, & mixologists in the hospitality industry, motivating and inspiring them to build successful careers while addressing the industry’s staff shortage and skills shortfall.
Chef-Owner at Burnt Ends Hospitality Group
Born in Perth, Western Australia, Pynt studied commercial cooking at the TAFE West Coast Institute of Training before travelling the world to learn from some of the planet's best cooks.
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In his career, Pynt has worked with culinary heavyweights including Rene Redzepi (Noma, Denmark; a three-time San Pellegrino World's Best Restaurant winner), Victor Arguinzoniz (Asador Etxebarri, Spain), Nuno Mendes (Viajante and The Loft Project London) and Fergus Henderson (St John and St John Bread and Wine London).
Pynt was the winner of the Asia's 50 Best Restaurants Chef's Choice Award 2017, a peer-voted accolated voted by all the chefs on the influential list.
Executive Chef Kirk Westaway
Drawing from both his English heritage and a strong culinary training under world-renowned chefs, Chef Kirk Westaway is recognised for his mastery in reinventing gastronomic classics that that are well-received, comforting yet refined.
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Born in South West of the United Kingdom, Chef Kirk successfully redefined JAAN by channelling his rooted passion for natural flavours into honest and exquisite culinary interpretations that speak to the heart, filled with reminiscences of his childhood in England.
“The first is to always uphold the integrity of the produce and translate the best of each ingredient onto the plate. The second is that food should be comforting and form emotional connections. It is my mission to present our guests with an unforgettable meal that evokes nostalgia through familiar yet elegant flavours of the finest seasonal produce the world has to offer”, shares Chef Kirk.
His constantly evolving menu embodies a seasonal sensibility to showcase British dining in a modern, refreshing light. Using the harmonious interplay of quality ingredients, each one is kept true to nature’s perfection within every dish.
From conceptualising his culinary direction and selecting the world’s best gourmet suppliers, to personalising bespoke tableware and curating specially designed furniture, subtle shifts in JAAN’s dining experience over the years have seen Chef Kirk and his team move towards a stronger emphasis on ‘Reinventing British’ - culminating in the eponymous rebranding of JAAN to JAAN by Kirk Westaway in June 2019.
“Through my personal journey with food, from harvesting organic fruits and vegetables in my family’s backyard as a child to becoming Executive Chef at JAAN in 2015, I am now led by two culinary philosophies,” says Chef Kirk. “The first is to always uphold the integrity of the produce and translate the best of each ingredient onto the plate. The second is that food should be comforting and form emotional connections. It is my mission to present our guests with an unforgettable meal that evokes nostalgia through familiar yet elegant flavours of the finest seasonal produce the world has to offer.”
Prior to JAAN, Kirk had the privilege of working and honing his skills in some of the best kitchens in the world, under culinary masterminds such as Chef Alex Atala of D.O.M., Chef Raymond Patterson of Patterson’s London, as well as Chef Antonin Bonnet who formerly helmed the two MICHELIN-starred Greenhouse in London. Westaway credits his friend and mentor, Chef Julien Royer of Odette, who was previously Executive Chef at JAAN, for opening his culinary chapter here in Singapore where he has lived since 2011.
JAAN by Kirk Westaway will continue to enthral and educate diners on the myriads of intricate nuances that Modern British dining has to offer.
Culinary Director of Déliciae Hospitality Management and Founding Partner of Foodfluence Founding Partner of Quick Greens
Chef Angela May brings joy and passion to the art of healthy eating and living. Her lust for life shows through her love of sharing recipes with the world through television shows and live presentations for her health-conscious clients. She is not only an accomplished chef and culinary designer, but also an accredited sport performance nutritionist and acclaimed TV presenter and host of food and lifestyle shows. She has been the English voice of the world’s most prestigious Culinary event, Bocuse d’Or, as well as the World Pastry Cup, for twelve years running.
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Angela also has a Le Diplôme de Cuisine from famed French Culinary Academy ‘Le Cordon Bleu’.
Chef Angela opened her first vegetable forwardrestaurant ‘Angela May Food Chapters’ in the heart of Orchard Road in 2015 to share her love and passion of healthy living and clean eating with the world. In order to reach a wider audience she launched Déliciae Catering Co., the bespoke catering arm of DHM to meet the growing needs in Singapore to have elegantly curated menus and parties for elite clients.
In early 2020, Chef Angela founded Foodfluence, a technology-based F&B company that will work towards securing the future of food during challenging times, as we race towards finding healthy sustainable options for our ever-changing climate and growing population needs in a food-scarce world.
Quick Greens is the latest brand that Chef Angela lending her expertise to - another project that is future-forward, as a full plant-based concept with an environmentally-friendly health-focused menu.
Chef Angela, being born of American-Thai heritage, creates many of her dishes using locally-farmed herbs and vegetables; ensuring that her dishes are always fresh and celebrate natural ingredients. Chef Angela has travelled around the world filming culinary shows, broadening her knowledge from other chefs who gave her great insight into other cultures and cuisines. She brings this lust for cooking and ingredients back with her into her kitchen in Singapore.
Paul started his career after being enrolled at the Butler’s Wharf Chef School in London. As it was an inititive set up by Conran Restaurants, after completion he was was offered a job & mentorship at the Blue Print Café under head chef Jeremy Lee. It was here that Paul started to learn about ingredients, farm to fork produce and a cuisine style that was very modern European.
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After a few years Paul had the opportunity to go and work in Australia and earned some experience in the very seasoned kitchen of Lindoni’s, Noosa.
Following his return to the UK, Paul then went up to Glasgow to be part of the opening team of Blue Bar Glasgow under former Sous Chef (BPC) Michael Smith. During his time there, Paul had the time to focus on deserts, breads and pastries.
Once back in London and a few stints back at BPC & Sally Clarkes, Paul Joined the new team at Racine, Knightsbridge, a classic French bourgeois restaurant serving hi quality brasserie cuisine. Working under leadership of Henry Harris, Paul stayed a total of 5 years and moved through the ranks to Senior Sous Chef. Although not competing directly with the Michelin starred restaurants in London, Racine had been able to hold its own by winning multiple awards including “Best new Restaurant”, “Best French Restaurant” and “Restauraneur’s Restaurant of the year”
Having now acquired a deep background in classic French Cuisine, Paul decided to push himself and took the position of Sous Chef at Michelin starred Club Gascon. Working with Pascal Aussignac, Paul was able to see food from another perspective, one that still had strong French roots but from a contempary view point. From that point, it is fair that his time at Club Gascon was one of the most defining.
Singapore.
Paul arrived in 2009 to set up a Swiss wine bar/restaurant in Millenia walk called Oenotheque by Wine Universe. As his first Head Chef position, it was the perfect opportunity to cut his teeth & start developing his own style. The restaurant prospered and had generated a strong crowd from the surrounding offices. During his time, Oenotheque was included in Tatler’s Best in Singapore list 2011.
After nearly 2 ½ years, Paul made the big move to Au Petit Salut, an institution of French cuisine. With such a huge history and massive following, Paul knew it was a big task to make an impression.
As Executive Chef of the re-branded Salut Group, Paul oversaw the opening of Chez Petit Salut (MBFC) and renovation of Chez Petit Salut (Holland Village)
During his time at Au Petit Salut, Paul developed very close relationships with both Alice Low-Ang (owner) & Jerome Desfonds (restaurant manager). Late in 2013, the three of them sat down and discussed the possibility of setting up a new, small & personal concept. A restaurant that could cater to individual costumer’s needs, working with a small, fine & seasonal menu and a well thought out wine list…..
Rhubarb opened August 2014 and has seen considerable success including holding 1* star in the inaugural Michelin Guide launched in 2016.
BYGB Hospitality Consulting Founder of That's Proper Restaurant Group
Gibran Baydoun is an established hospitality guru in the region who began his career with Hillstone Restaurant Group before major stints at Ralph Lauren and Momofuku where he worked as the Chief of Staff and Director of Restaurant Operations.
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Gibran created a splash in Singapore first at Adrift by David Myers at the iconic Marina Bay Sands before founding BYGB Hospitality Consulting where he was instrumental in the growth and soul of 1880, a private member's club.
Throughout his career, Gibran has been involved with major hotel operators, restaurant groups and independent operations and has been instrumental in many restaurant openings and significant revamps in the hospitality space, before taking the leap to found his own restaurant group: That’s Proper. Lucali BYGB launched in Singapore in the middle of a pandemic in July 2020 to tremendous success and lead to Corduroy Palace: Wine Hall and Dining Room and Proper Slice BYGB to open the following year.
An architecture, art, fashion and music enthusiast, his eye for design and obsession into ambiance has made him a unique force in intentional hospitality.
Founder Burnt Chocolate Consultancy
Andy Downton is the Owner & Founder of Burnt Chocolate Consultancy. In 2003 Andy moved to London, progressing to Head Waiter for Marcus Waring at the Savoy Grill. In November 2006, read more he became assistant restaurant manager for the launch of Theo Randall at the Intercontinental before moving to Gordon Ramsay at Claridges where Andy spent 5 years, 2 as General Manager. In 2012, Andy joined D&D London as General Manager at The Old Bengal Warehouse. He then spent 3 years at the Social Company with Jason Atherton managing City Social. Andy returned to D&D in 2017 as Senior General Manager for 3 venues before becoming Operations Manager at Park Chinois. In 2022 he launched his own restaurant consultancy business using his expertise & knowledge to help restaurants grow & develop to their full potential.
Co-Founder of Wine&Earth and CFO of WorldYCYW
Rob started work at 16 in the finance industry and spent 10 years working in various finance and banking roles in London, and a short stint in Malaysia working for a ‘Big 4’ consultancy firm. After becoming a Chartered Accountant, read more he began to support SME’s on a consultancy basis from a business operations and finance perspective. During this time Robfell in love with the hospitality industry while working in a senior finance role for Goedhuis & Co, a fine wine specialist and duly decided to start his own wine project, and began importing wines from independent family estates across the world with a focus on sustainable wine making and Wine & Earth was born in 2018. Alongside Wine & Earth, he also operates a pub/restaurant in London, is Global Wine Ambassador and CFO for World Young Chef Young Waiter and is Chairman of a professional football club. Having joined the hospitality industry later in his career, he loves being a part of this programme and seeing the passion from the contestants to go to the highest levels.
Co-Founder of C.O.T.U, Co-Founder & Managing Director of SJS Group
Sarissa Rodriguez-Schwartz is the creative mind behind some of Singapore’s most iconic dining and nightlife venues. As co-founder of C.O.T.U. (Center Of The Universe), she brings her signature vision to what is arguably her most ambitious project yet. At C.O.T.U.,
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Sarissa has curated a unique experience that unfolds like a journey through fine dining, crafted cocktails, and layered social spaces—each inviting guests to savor something new, unexpected, and unforgettable.
Sarissa’s journey in hospitality began as a teenager in the United States, but it was in 2011, with the launch of Pangaea Singapore, that she truly found her passion and identity in the industry. Soon after, Forbes recognized Pangaea as the world’s highest-grossing nightclub per square foot. Sarissa’s ability to create magnetic social destinations continued with the electric allure of Bang Bang, the retro soul of LuLu’s Lounge, the exclusive speakeasy charm of Employees Only, the artisanal appeal of Pasta Bar, and the iconic taqueria, Papi’s Tacos. Each of these concepts showcases her exceptional talent for infusing spaces with character and mood—an art that has earned her recognition from The Peak, The Straits Times, The Business Times, Tatler, L’Officiel, and Lifestyle Asia.
Chef-Owner Tippling Club
Tippling Club’s Chef-Owner Ryan Clift first began his culinary journey at just 14 years old, leaving school and starting from the ground up. Initially washing dishes at a local restaurant in Wiltshire where he grew up, it was only three months later when he was inducted to the kitchen and got his first taste of what the rest of his life would encompass.
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Throughout the first half of his career, Clift worked with the crème de le crème of professional chefs, starting out in London working under Chef Emmanuel Renaut at Claridge’s before working in France under Chef Marco Pierre White. When Renaut called with an opportunity to work in his hometown of Megéve in the French
Alps, Clift joined him for two years before heading down to Australia where he grew to Sous Chef and worked under Chef Raymond Capote and Chef Gary Mehigan. He later landed the Head Chef role at Shannon Bennett’s Vue De Monde, one of Australia’s most acclaimed restaurants, recognised with three hats by The Age Good Food Guide.
Clift had a concept for his own restaurant down on paper before he made the move to Singapore. Soon after he met with Cynthia Chua, local entrepreneur and CEO of the Spa Esprit Group, and Tippling Club was born. Ever since its doors opened in 2008, the progressive modern gastronomy restaurant has been nothing short of consistent innovation and creativity. Tippling Club’s recognition grew significantly when it made Asia’s Top 20 Restaurant s in The Miele Guide and it did not end there. The restaurant has been constantly sweeping multiple awards, most notably, Asia’s 50 Best Restaurants, World’s Best Bars, World Gourmet Summit and more.
What Clift has created is one-of-a-kind: fine dining without the snobbery, where the atmosphere is casual and light-hearted but what is on the plate is very
serious. Each dish is carefully curated and has been through several rounds of tastings before reaching perfection for service.
Clift is heavily involved in the entire process, from research and development to creative and finally execution.
Clift is wholeheartedly dedicated to Tippling Club, with hardly any days off as each day is strategically planned out between being in the kitchen, working on upcoming recipes, perfecting new dishes and techniques. Clift has had an illustrious career thus far and yet refuses to settle for less, always constantly pushing himself to aim higher than higher through his dedication and creativity.
Executive Beverage Director for TR Restaurant Group
Luke Barr is a master mixologist and long-time entertainment host. His early work in restaurants and nightclubs helped him discover a passion for bartending and a talent for crafting unique cocktails. Luke’s skills led to a role as Executive Beverage Director for TR Restaurant Group. read more Since then, he has worked and consulted for a variety of renown establishments to develop cocktails and improve beverage service, including Four Seasons and Ritz Carlton resorts around the country. Throughout his career, Luke has also been actively involved in the entertainment industry; he was the youngest Specialty Host in Disney Cruise Line history, and has hosted shows on a variety of TV and streaming networks. Luke’s easy charisma, creative cocktail development, and dedication to elevating guest experiences make him the perfect master mixologist for NEFT Vodka.
Josef Cocktail Bar
Everything started about three years ago when I completed the EBS Bartender School. My first experience behind the bar was at Joma, a restaurant, brasserie, and bar, where I worked for about a year and a half. After that, I began my journey at Josef Bar on April 17, 2023, and I’ve now been there for about a year and a half as well. This is where I really started to grow and take on new challenges.
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In 2024, I participated in my first cocktail competition—the IWCC, one of the largest competitions in Austria and Europe. There, I had the chance to meet over 100 talented bartenders, including World Class winners, head bartenders, and others from all over Europe. The competition’s final round brought together the top 50 bartenders, divided into five groups. I won the Neft Vodka Group, earning a spot in the Top 5. In the grand final, I finished in 3rd place. Following that, I entered the Fever Tree Rookie Challenge, where I took 1st place.
I have big plans for the future as a bartender!
Tanglin Gin’s Head of Business Services
As Tanglin Gin’s Head of Business Services, Mark manages the brand’s marketing and strategic needs as well as oversees key client management. read more The food & beverage aficionado brings with him years of experience managing local and international markets in the F&B, Tourism and Ag-Tech industries.
Director of Operations Tadcaster Hospitality
Kacey’s culinary journey began in New Zealand, Hawkes Bay, where his passion for food took root at the acclaimed Mission Estate Winery in 1997. Inspired by strong mentorship, he trained professionally and soon moved to Australia, refining his craft at the Manly Pacific Park Royal and Jenolan Caves Lodge. Returning to New Zealand, he joined Boulcott Street Bistro, earning national accolades with his team in the Montana Food and Wine Challenge, including Restaurant of the Year and Chef of the Region.
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In 2003, Kacey caught the eye of Gordon Ramsay and joined the Michelin-starred team at Claridge’s in London. His culinary exploration continued in Copenhagen, where he deepened his skills in Nordic cuisine. By 2007, he became senior sous chef at Singapore’s San Marco with chef Emmanuel Stroobant, and later, Chef de Cuisine at Picotin, which was a 400 seat French brasserie.
In 2011, Kacey joined Tadcaster Hospitality as Group Executive Chef, reimagining menus and operations across the company’s venues. By 2018, he became Director of Operations, bringing a focus on quality and fresh innovation to Tadcaster’s food and beverage ventures.