British events caterer, Searcys has announced the winners of its inaugural Chef of the Year competition.
The culinary contest, designed to spotlight exceptional talent within Searcys’ kitchens, culminated in a live cook-off at One Moorgate Place on 22 July 2025.
The competition challenged 19 chef teams across Searcys’ venues to create innovative three-course dinner menus.
From initial submissions to semi-finals and the grand finale, the contest showcased the creativity and craftsmanship.
Gold medal winners Piotr Ciszak from The Royal Institution and Catia da Silva Bartolo from The HAC impressed judges with their exceptional canapés selection, featuring summer truffle and Pitchfork cheddar arancini, Cornish crab and Granny Smith cigar, and duck liver parfait and hazelnut éclair. Their winning starter of cured Chalk Farm Stream trout with Exmoor caviar also earned particular praise.
“Great combinations – they absolutely nailed it,” commented renowned chef Richard Corrigan, who formed part of the judging panel alongside Paul Jackson, managing director of Searcys, and Adam Guy, MD of Laurent-Perrier UK.
Paul Jackson, managing director of Searcys, said: “Searcys Chef Competition has been a celebration of the incredible talent within our kitchens. The standard was exceptionally high, and our chefs have created dishes that perfectly embody our commitment to culinary excellence and innovation.”