THE COMPETITION

YOUNG RISOTTO CHEF OF THE YEAR
COMPETITION

DO YOU HAVE WHAT IT TAKES?

We understand that our young chefs will be at different stages in the culinary career – some still at Catering College, others already working as Sous chefs or similar in a professional and commercial environment. Some of you will have already cooked risotto and others may never even have tasted it.

We’ll be having regional heats this year – more details here – and after this we will be inviting 8 finalists to cook their chosen dish in front of our judges on 20th January 2020 where the winner will be named the Riso Gallo Young Risotto Chef of the Year.

Our judging panel will be led as always by renowned Consultant Chef Paul Gayler MBE, ably assisted by Danilo Cortellini, Head Chef at the Italian Embassy, Adriano Cavagnini, Executive Chef at the Bulgari Hotel, Jason Morrison Managing Director of Riso Gallo UK, Frances Atkins from the Yorke Arms, one of very few female Michelin Starred Chefs in the UK, and former Professional MasterChef Finalist Davide Degiovanni, Head Chef at Gordon Ramsay’s Union Street Café.

FIRST PRIZE

A 3 day Stage with Jeff & Chris Galvin at La Chapelle in London

 

SECOND PRIZE

A 3 day Stage at the Italian Embassy in London working with renowned Executive Chef Danilo Cortellini.

 

 

Both prize winners will also visit the Riso Gallo rice mill in Italy, to understand more about how we grow and produce our wonderful rice and will have the opportunity to cook for the family whilst there.

THE FINALIST JUDGES

PAUL GAYLER MBE

Consultant Chef

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PAUL GAYLER MBE

DAVIDE DEGIOVANNI

Head Chef, Union Street Café

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DANILO CORTELLINI

Executive Chef, Italian Embassy

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ADRIANO CAVAGNINI

Executive Chef, Bulgari Hotel London

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FRANCES ATKINS

Head Chef, The Yorke Arms Restaurant

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Frances Atkins

THE REGIONAL JUDGES

JON APPLEBY

Head Chef, Blue Lion Restaurant

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Jon Appleby

GARY MACLEAN

National Chef of Scotland

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Gary Maclean

JAMES PECK

Director / Head Chef & Founder of Burnt Lemon Catering

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James Peck

CLAIRE GALLAGHER

Director and Founder of Concept Confections

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CLAIRE GALLAGHER

ANDREW BEATTIE

Head of New Product Development, Braehead Foods Ltd

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ANDREW BEATTIE

ADAM LESTRELLE

Head Chef at Roehampton Club

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ADAM LESTRELLE

ALAN PATON

Executive Chef

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ALAN PATON

ANDREW WILLIAMS

Current Young Risotto Chef of the Year

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Andrew Williams

JOE HURD

Celebrity Chef and TV Presenter

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DARREN CREED

Senior Chef Lecturer, Loughborough College

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MATTHEW WHITE

Chair of TUCO

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Matthew White

MOLLY SHAHER

Executive of PACE

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MOLLY SHAHER

SUE KENYON

Director of PACE

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SUE KENYON

TERRY LAYBOURNE MBE

Chef / Restaurateur of Café 21

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TERRY LAYBOURNE

ENTER NOW

Your chance to win the 2020 Risotto Chef of the Year…

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