The seven chefs and seven waiter winners from our 2022 competing countries attended a grand opening ceremony on 15th November 2022, at the Yacht Club Monaco. Paying tribute to the diversity of their cultures and nationalities being displayed throughout this competition we held our very first flag waving ceremony in which we now call the ‘Hospitality Olympics’. This will be carried through year on year as we build the global stage wider, adopting more countries to come and compete, creating a diverse and inclusive workplace culture for all that joins.
The World Young Chef Young Waiter finalists teamed up for their final competition at The Maybourne Riviera, Monaco. Our seven chefs and seven waiters designed a winning menu and served their national dishes to an array of guests from all corners of the hospitality world and internationally acclaimed judging panel including Michelin-starred Head Chef Judge Adam Handling, Simon Ganache, Chef des events au Yacht Club de Monaco, Mark Sargeant Winner of YCYW England 1996, Mario Perera, Executive Chef at The Dorchester & Michael Kwan, Executive Pastry Chef at The Dorchester.
Our waiter finalists competed for the title of ‘winning cocktail’ for the NEFT Vodka Cocktail Challenge where they had to be imaginative, creative, and innovative showcasing their personal flare within a cocktail. Judging the waiters were Head Waiter Judge Simon King, past winner of YCYW and close advocate to WYCYW. Andy Downton, Jayne Griffith Parry & Xavier Richards, alongside other hospitality experts who assisted with the overseeing of the waiter’s competition.
The winners of the World Young Chef Young Waiter Competition 2022 were announced at a special awards dinner in Monaco on the evening of the 16th of November at the spectacular Maybourne Riviera Hotel which was attended by Prince Albert II of Monaco.
Claiming First Place were Wales duo Chef Ali Halbert, Heaney’s, Cardiff and Tilly Morris, Grove of Narberth.
Followed by second place to our Singapore Duo, Aiken Low & Terry Wong and then third place to our England Duo, Miltan Masha & Elisa Doisneau.
The Winner of the Neft Vodka Challenge were announced by Paul Robinson and Jason Pleskow who gave the title of overall winner to Elisa Doisneau, England Waiter and Most Creative to Tilly Morris, Wales Waiter.
World Young Chef, Young Waiter is proud to announce we will be continuing supporting the hospitality industry with young professionals 28 years and younger in 2023.
Our 7 Global Waiter finalists participated in a special cocktail challenge ran by our title sponsor, Neft Vodka. As part of their tasks for the competition day, the seven waiters had to create a Neft Vodka-based cocktail that resonated with their personality or touched on memorable experiences in their hospitality careers thus far. They had to be imaginative, creative, and innovative, showing their personal flare within a cocktail.
Neft awarded overall winners to England duo Elisa Doisneau & Miltan Masha and most creative winners to Wales duo Tilly Morris and Ali Halbert with a prize of $1000 for each duo ($500 each)
Adam Handling is the multi award-winning Chef/Owner of the Adam Handling Restaurant Group which includes Frog by Adam Handling and Eve Bar in Covent Garden, Adam Handling Chelsea and all F & B operations at the Belmond Cadogan Hotel plus The Loch & The Tyne.
restaurants; gained Michelin stars; he has cooked for Barack Obama and Queen Elizabeth II; he’s the author of two recipe books; and he regularly makes appearances on radio and television. Notably, winning the Great British Menu three times, he has also been a regular judge on the popular BBC series. Richard runs Bentley’s Oyster Bar & Grill off Piccadilly, Corrigan’s Mayfair, Daffodil Mulligan as well as Virginia Park Lodge in Co. Cavan, Ireland.
A farmer’s son, Richard began his teenage career in the kitchens and has cooked all his life. He is a vehement supporter of Irish and British produce as well as small independent suppliers. A highly accomplished chef, Adam Handling’s beautifully presented modern British dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to enhance their inherent properties and deliver real depth of flavour and harmony whilst maintaining a firm commitment to sustainability.
THE SOCIAL COMPANY
Jason Atherton launched his flagship London restaurant, Pollen Street Social in April 2011, which was awarded a coveted Michelin star within six read more months of opening. Since then, Jason's 'The Social Company' has grown into a globally renowned restaurant group, with 16 establishments worldwide including 4 that have been awarded Michelin stars.
"Ching He Huang, known as ‘Ching’, is an Emmy-nominated, Award winning TV Chef and Cookery Book Author, who has been championing, popularising and de-mystifying Chinese cuisine
in the media, since 2003. Ching’s approach to cookery stems from the traditional farming community of her grandparents in Southern Taiwan. Ching’s ethos is to use fresh organic produce, making cooking fun, accessible and nutritious to all, appealing to both the East and West.
Ching has fronted 11 TV shows, authored 9 cookery books and is published in several languages around the world. Her recent books “STIR CRAZY” and ‘WOK ON’ consistently reach bestseller status in the Amazon charts for Chinese Cookery. Ching has consulted on many levels, from family owned restaurants to international corporations in hospitality, often working with brands to execute successful media campaigns. Despite Ching’s achievements, her message remains humble. She believes that cooking can be an empowering opportunity to transform and self-realise - “to cook for others is to share joy, to cook for yourself is self-love, to consume consciously is to be compassionate”.
Ching supports numerous charities - Buddhist Charity TZU CHI whose aims are to show Compassion in Action, and the charity Centrepoint, whose goal is to end youth homelessness – both causes close to Ching’s heart. Ching is a food entrepreneur and founding creator of the “Lotus Wok” whose aim is to transform impoverished lives through food.
Her food journey will lead her to publish her 10th book, ‘Asian Green’ – a plant based recipe book, in Jan 2021, published by Kyle Books. Ching enjoys Films, QiGong, Yoga, Swimming, Painting and Gardening."
Born in the picturesque Kentish countryside, chef and restaurateur, Mark Sargeant, is a former protege of Gordon Ramsay and was his right-hand man for 13 years.
read more Sargeant first joined Ramsay at Aubergine in 1997 before spending three years as Sous Chef at Restaurant Gordon Ramsay in Chelsea which was awarded three Michelin stars in 2001. He then opened Gordon Ramsay at Claridge's and was head chef when the restaurant was awarded its Michelin star in 2002, the same year Sargeant won the prestigious National Chef of the Year award. Sargent was instrumental in overseeing the opening of Ramsay’s three London pubs, including The Narrow, The Warrington, The Devonshire and The Foxtrot Oscar as well as co-writing Ramsay's 12 cook books and assisting with the production of his TV work.
Departing Ramsay’s restaurant empire in 2009, Sargeant joined the Swan Collection as Creative Director; released his own cookery book, ‘My Kind of Cooking’ and then in 2011 he decided to return to his Kentish roots, beginning an exciting solo career as chef and restaurateur with the energy, enthusiasm and ambition to transform Folkestone into the next Padstow.
Opening two restaurants, Rocksalt and Smokehouse, Sargeant’s respect and love for the best seasonal produce from local suppliers, farms and producers, combined
with his Michelin background, soon turned them into foodie destinations for locals and tourist alike, followed by Wife of Bath in Wye and The Duke William in Ickham in 2015.
Always believing in serving classic dishes that diners love, Rocksalt was soon winning awards and was listed in Restaurant Magazine’s Top 100 UK Restaurants 2013; Best Restaurant in Kent 2014, Top 5 Best Rest Restaurants By The Sea in The Times, two AA Rosettes and four AA stars.
ANTONIO SALVATORE’s earliest memories take place in the beautiful medieval hamlet of Guardia Perticara. More specifically his family kitchen and garden. ‘Everyone in Southern Italy knows about cooking; it’s a way of life!’ Each meal was handmade with fresh ingredients, herbs and tomatoes from the garden.
‘You came back from school, you helped in the kitchen and garden; whether you liked it or not!’ He grew up with not just an appreciation for cooking but for the cultivation of fresh produce. It is this holistic approach to cooking that he brings to Rampoldi and La Table d’Antonio Salvatore’s kitchen today. With its emphasis on the very best regional produce and beautiful ingredients, Salvatore stays true to his Southern Italian roots.
At 34, this San Pellegrino Young Chef finalist has already chalked up adventures enough for several lifetimes. From private cheffing for a jet setting Sheikh, to working at Juan Pablo Felipe’s Michelin starred El Chaflán in Madrid, to being head hunted by Italy’s famous Nino Graziano to open and run Semifreddo-Mulinazzo in Moscow. Not to mention his training in Rome, Florence, Milan, early work in London and the Canary Islands or the life changing call from a Vatican ambassador which led him to Russia!
So where did it all begin? Well actually with a trumpet. Antonio studied the instrument for several years when he was young. His discipline and dedication to an art form can be seen in his cooking artistry today. From the age of 12, Antonio was already working in restaurants in his home province of Potenza, in the Southern Italian region of Basilicata. A region famed for its food. He learned his trade from the ground up. At 14 he went to hotelier school, spending every holiday working in kitchens across Italy, honing his craft. From there he rose through the ranks until he was working at internationally renowned Michelin starred restaurants. But he comes back to this: His culinary education is derived not just from his studies, but from the intimate knowledge of the natural process from vine to table acquired in the family garden.
Antonio reached success at a young age, but it has been won by hard graft, fuelled by passion. He has been a teacher himself. His advice for young chefs? “Live your dreams, live with heart, love what you have and love what you do. Use all your experiences to shape your craft. Being a chef is like being an athlete. Discipline is key.” Antonio cites Catalan’s Ferran Adrià, the molecular cooking innovator as a personal culinary hero. But it is Antonio’s own brand of ambitious innovation that he is now bringing to Monaco by the bucketful.
“The competition is high. Monaco has the best the world has to offer. We want only the best in both our restaurants.” This attitude is seen throughout the entire culinary process. From his selection of the finest farm-fresh regional products to his artistry of presentation. “White and black truffles, foie gras, pigeon, fresh fish…simple flavors on the plate but always the best produce”.
Antonio is a chef concerned not just with the kitchen but with the restaurants business as a whole. He has the attention of the culinary world and if his track record is anything to go by, great things lie ahead.
Chef Des Events au Yacht Club Monaco
Simon Ganache is the Head of Events at the Yacht Club De Monaco, since the spring of 2019. Prior to this Simon served his time at the Fairmont Monte Carlo, Monaco, with Executive Chef Philippe Joannes.
His duties during this period included responsibility for banqueting and private dining, menu implementation, scheduling management and food safety system management.
To these positions Simon has brought a wealth of experience from other establishments including Maison LENOTRE - Côte d’Azur, 1* Le Fer Rouge, La Cuisine Bourgeoise in Versailles and at Brasserie de ‘Est Paul Bocuse in Lyon, to name but a few.
Simon understands the importance of culinary and hospitality competitions and specifically the Young Chef Young Waiter competition, for ongoing development.
He has many accolades himself including, in the early years, Finalist at the best apprentices of France, Winner of the 2008 Jean Delaveyne Trophy by achieving 1st prize for starter and dessert and best working method and organisation.
This year Simon was a semi-finalist in the competition ‘One of the best workers in France 2022, in Thonon les Bains.
Palais Princier de Monaco
It has been 35 years since Christian GARCIA entered the service of SAS Le Prince RAINIER III and the GRIMALDI Family.
Born in Bourges on May 23, 1963, this Frenchman by birth feels Monegasque at heart for his love of the Principality and the Princely Family. read more His training at the Lycée Hôtelier de Monaco opened the doors to the most Grand Palaces in the Principality, such as the Monte-Carlo Beach and the Hôtel Hermitage.
In 1987, after five years spent at the Hôtel de Paris, he was asked to replace him by the Prince's Palace for a period of seven months. He never left it.
Christian GARCIA became in 2004, the Head of Kitchens of HSH Prince Albert II of Monaco.
Then in 2007, he was elected President of the Prestigious Club of Heads of Heads of State, founded by Gilles Bragard in 1977, in Collonges au Mont d'Or, at Paul Bocuse.
This association brings together all the Chefs de Cuisine of Heads of State from all over the world such as the Elysée in Paris, Buckingham Palace in London, the White House in Washington.
Christian GARCIA is Knight of the Order of Grimaldi, Knight of Arts and Letters, member of the Culinary Academy, of the Disciples of Escoffier and of the Grand Cordon d'Or de la Cuisine Française.
He is present and participates in many charity events throughout the year all over the planet supported by HSH Prince Albert II of Monaco.
Simon’s career started at Amberley Castle, a Small Luxury House hotel. After completing his HND in Hospitality Management, he moved to London. read more While working at The Ritz he won 'Young Waiter of the Year’ 2000'. In 2001 Simon joined Gordon Ramsay, managing his flagship restaurant at Royal Hospital Road and opened the Savoy Grill with Marcus Wareing. He worked with Heston Blumenthal as Operations Manager for the Fat Duck Group on projects including the launch of Dinner at the Mandarin Oriental. In October 2014 moved to New York, working for Danny Meyer’s Union Square Hospitality Group, managing the Modern. March 2018 saw Simon return to London as Operations Director for JKS, overseeing their 16 sites. Simon now runs his own business Igniting Hospitality where he shares his knowledge and experiences advising, inspiring and helping other businesses fulfil their potential.
Burnt Chocolate Consultancy
Andy Downton is the owner and founder of Burnt Chocolate Consultancy, Burnt Chocolate Consultancy was set up for Andy to pass on his expertise, experience & knowledge to restaurants, hotels and F&B venues that need help & direction. In 2003 Andy moved to London as Head Waiter for Marcus Waring at the Savoy Grill, in November 2006, 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, 3 as Restaurant Manager & 2 as General Manager.
In 2012 Andy joined D&D London as General Manager of the Old Bengal Warehouse. He then spent 3 years at City Social for Jason Atherton as the opening General Manager. Andy returned to D&D in 2017 as Senior General Manager for 3 venues before becoming Operations Director at Park Chinois.
Andy has been part of the senior judging team for YCYW for 4 years, where he has been a judge for the UK, Wales & China / Asia finals, along with the world finals in Monaco.
Andy continues to help restaurants, hotels & F&B venues via his consultancy business Burnt Chocolate.
PALM HEIGHTS GENERAL MANAGER
Leonardo is a 30+ year veteran in the hospitality industry. Prior becoming the GM at Palm Heights Leonardo worked with some of the best chefs in the world, Alain Ducasse, Bobby Flay, Nobu, Todd English to mention a few.
Leonardo gained international experience working in LA, New York, Chicago, Miami, Las Vegas, Mexico City, Santo Domingo, and Bahamas where he was the director of fine dining restaurant at Atlantis.
Leonardo has a BA in Economics from DePaul University, attended the GM program at Cornell University and he holds a Sommelier certification from the Court of Master Sommeliers.
EXECUTIVE DIRECTOR OF FOOD AND BEVERAGE ACADEMY AT WYNN - CHIEF ARCHITECT MACAU
David Wong is the Executive Director of the Food and Beverage Academy at Wynn where he is responsible for both properties Wynn Palace and Wynn Macau for training and development in Food & Beverage for 4 restaurants with 7 Michelin Stars.
David is also the founder of the Macau Culinary Association and after completing his City & Guilds for the Hospitality industry in the UK has worked in France with Jean Bordier, London with Anton Mosimann, in Padstow with Rick Stein, the Mandarin Oriental in Macau, the Banyan Tree Bangkok and now with Wynn Resorts, Macau.
Before he joined Wynn, David was at the Institute for Tourism Studies Macao (IFTM), a hotel and culinary school where he achieves his MA Hospitality Management from Birmingham University, UK and was the EAM – Food & Beverage, he taught culinary studies and wines, he is a certified Wines of Portugal Educator and also an approved tutor for the Wine and Institution Trust, UK (WSET).
Xavier Richard is the Director of Operations for MC CONSEILS, Mauro Colagreco's consulting entity,
Originally from France, he has trained and developed in the world of gastronomy starting his early career in Michelin starred addresses on the French Riviera acting as a Maître d'H or a Sommelier.
His encounter with chef Colagreco and his unique culinary vision led him to join and eventually lead the Mirazur restaurant team in 2015.
Since then, he has grown in the Colagreco group and opened over 14 restaurants around the world in Asia, Middle-East and North-America building strong restaurant concepts and developing international teams as well as valuable partnerships within luxury Hotel Brands round the world,
Born in Italy, Giuliano Ungaro started young to have the desire to travel the world. Combining this willingness with his love for gastronomy,
he began his career in the Middle East. Then, he fell in love with Asia, and spent more than 13 years, exploring the area. Hong Kong, Manila, Taipei… a lot of sources of inspirations and learnings. From Italian Chef, he grew to F&B director, Resort director, and Hotel manager.
One year ago, Giuliano came back to Europe, more specially to the South of France, to embrace a new challenge, the opening of The Maybourne Riviera hotel, the new French Riviera jewel. He is now leading a passionate team, who aims to showcase the elegant South of France art de vivre.