The panel of expert Judges are made up of 3 Chefs who we believe hold the welfare of home grown culinary talent in as high regard as we do here at Chef Stagiaire. The Chefs below have supported Chef Stagiaire in previous competitions with their judging expertise.
Judge 1
Luke Tipping
Chef Director
Simpsons – Birmingham
1 Michelin Star/3AA Rosette
Luke enrolled at Halesowen catering college. He formed a secure partnership with restaurateur Andreas Antona with working together at The Plough and Harrow in Birmingham, and the pair established and created Simpsons restaurant.
Luke moved on to set up Simpsons in Kenilworth with Andreas, the restaurant achieved a Michelin star in 1994. Ten years later, the team set up a second, larger restaurant in a grade II listed building in Edgbaston, Birmingham.
Within just one year, Simpsons Birmingham had achieved a Michelin star which it maintains today. In 1999, Luke was awarded the first ever Midlands Chef of the Year Award. He received a Professorship of Culinary Arts by University College Birmingham in October 2010, in recognition of his efforts in promoting the next generation of kitchen stars. Luke is always looking for fresh inspiration and only ever uses the very best seasonal produce.
Luke will be one of our judges for the Chef Stagiaire 2018
Judge 2
James Mackenzie
Head Chef and Owner
The Pipe & Glass Inn – Yorkshire
1 Michelin Star/2AA Rosette
James Mackenzie, who grew up in Filey on the North Yorkshire coast, started his career in the kitchen at just 13 years old, before going on to train at Scarborough Technical College (now Yorkshire Coast College) and various top kitchens around the country.
The Pipe and Glass Inn is a family affair, with James running the kitchen and his wife, Kate, in charge of front of house. In addition to earning the first – and currently only – Michelin star held in East Yorkshire in 2010, they were also awarded the 2013 Pub and Bar Award in the Cateys (industry insider ‘Oscars’) and were the Good Food Guide’s County Dining Pub of the Year for 2014.
James Mackenzie’s hearty food is designed for customers with appetites and showcases traditional British ingredients, flavours and dishes, particularly those from the surrounding environs of Yorkshire. Scarborough Woof and Seaweed Fritters with Brown Crab Mayonnaise display the best the local Yorkshire coast has to offer, while Partridge, Cranberry and Juniper Sausage Rolls are an interesting twist on this British staple.
Judge 3
Tim Blake
Regional Executive Chef working for Restaurant Associates at Google, London
We are delighted to welcome Tim Blake to Chef Stagiaire Award as one of our Judges for the 2018 initiative. Tim began his career at the famous Le Manoir aux Quat’Saisons in Oxfordshire, and diligently worked his way through a series of high profile roles including Selfridges, Alimentum and Edmunds culminating in Executive Head Chef at Lexington Catering and finally Regional Executive Chef for Restaurant Associates @ Google, London.
Tim held a key senior role for the 2012 London Olympics during which time he was the Managing Director of a premium bespoke events company. His excellent planning and organisational skills and his experienced palate make him the perfect addition to the expert judging panel for the 2018 Chef Stagiaire Award.
