Three Welsh chefs have spoken of their pride of representing Wales and the Home Nations in the Global Chefs Challenge Finals this week.
The finals were held at the Worldchefs Congress & Expo 2026 hosted by International Convention Centre Wales (ICC Wales), Newport which ended on Tuesday.
Although they did not clinch places in the top three in the finals, the trio said it had been a huge privilege to represent Wales and they had all learned so much from competing against the world’s best chefs.
They all thanked the Culinary Association of Wales (CAW) for giving them the opportunity to compete in the finals.
Will Richards, 33, from Llanharry, an ILS catering tutor at Bridgend College, competed in the Global Pastry Chefs Challenge final on Saturday, supported by commis chef Mali Leese from Llechwen Hall near Nelson. They were fourth and received bronze medals.
Sam Everton, 26, from Llangeler, Llandysul, supported by commis chef, Tyler Richardson from Y Seler, Aberaeron, competed in the Global Chefs Challenge final yesterday against 15 rivals from around the globe. They finished seventh with silver medals.
Ryan Jones, 42, executive chef at the Principality Stadium in Cardiff, competed in the Global Vegan Chefs Challenge final, supported by commis chef and workmate, Emilie Cote-Lebofsky. They were seventh with silver medals.
Will and Mali had only a month to prepare for the final when the original chef selected by Wales withdrew due to work commitments. They competed over a gruelling nine hours in a final that tested their pastry skills and endurance to the limit.
They made sugar and chocolate showpieces on a castles and dragons theme, a layered chocolate cake and six portions of plated restaurant style dessert, presented at the end in a buffet display.
“Considering the time we had to prepare, I was reasonably happy and we got everything out on time,” said Will. “Competing for nine hours was brutal but it has given me inspiration for going forward and building skills, new ideas and trying things out.
“I loved being involved in the final, even with the sleepless nights and stress. I guess it’s a type of addiction. The Global Chefs Challenge Finals were a fantastic showcase for the hospitality industry.”
Sam, 26, a catering lecturer at Coleg Ceredigion who works part-time at Yr Hen Printworks, Cardigan and recently launched his own private dining business, was “really happy” with the dishes he cooked.
“All my dishes went to plan and everything was served on time,” he said. “Overall, I am very pleased with what I put up and I literally could not have done any more.
“The standard was amazing and, having watched finalists from other countries in the second heat on Monday, I knew it was going to be difficult to finish in the top five.
“It was an absolute privilege to represent my country and the Culinary Association of Wales on home soil against some of the world’s best chefs.
“Maybe not quite the dream finish, but the goal was always to break into the top 10, so to come away recognised as the seventh best chef in the world at this year’s competition, alongside achieving a silver award, is something I’m incredibly proud of. Not bad for a first senior international competition!
“It was an incredible experience and a massive learning curve to watch the chefs from other countries and to see their cuisines. Hopefully, next time we’ll find ourselves even closer to the podium.”
Sam’s first course was an extra large scallop, Hen Gymro grains, Welsh seaweed, Welsh leek and shiso and sanbaizu followed by Sterling halibut with Norwegian king prawns, faux mussel, potato sfogliette, crispy shrimp and prawn head bisque.
His third dish was Van Drie veal loin with pistachio, Welsh truffle and mushroom, sweetbread and Welsh leek pithivier, Roscoff onion stuffed with veal cheek, pea salad, potato with mustard, glazed broccoli with wild garlic and truffled veal sauce.
His dessert was Valrhona chocolate, Dilmah tea and date pudding with tea caramel, strawberry and white chocolate biscuit, Welsh strawberry and shiso sorbet and crystalised chocolate.
Ryan, from Maesteg, works for Aramark, while Carys was named Springboard Chef of the Year last year. They had three hours to prepare, cook and serve up their dishes.
“Living in a competitive bubble is the most surreal but rewarding feeling ever,” he said. “I was very happy with what we did in the final.
“I could not have done it without the super talented Emilie who, at two weeks’ notice, competed in a world final for her first competition which is nothing but remarkable.”
Hosted by World Association of Chefs’ Societies (Worldchefs) in partnership with the CAW, the Worldchefs Congress & Expo 2026 was held in the UK for the first time in its 98-year history.
