2018 Finalists ANNOUNCED


2 entrants have beaten off some very stiff competition to go through to the 2018 Chef Stagiaire Final at The Hand & Flowers 2 Michelin restaurant in Marlow, Bucks with Chef Patron Tom Kerridge and Head Chef Aaron Mulliss.

In no particular order, our 2018 Chef Stagiaire Finalists are…:


Christopher Davis completed his Semi Final stage at Angler, London

currently working at Restaurant Story, London


Enrique Javier Diez completed his Semi Final stage at Elystan Street, London

currently working at The Frog, London


Congratulations to both of them, fantastic work. We wish them all the best for the Final!


The Final will be held between 27th September and 1st October 2018, after which Tom Kerridge, Aaron Mulliss, as well as our team of Judges, will score and mark the final results and we will announce the overall Winner!


The Winner of Chef Stagiaire Award 2018 will win an all expenses paid international working holiday which includes 4 weeks at renowned 3 Michelin star restaurant Benu in San Francisco, under the guidance of pioneering Chef Patron, Corey Lee, then onto a further 2 incredible weeks at the opulent 6 star Six Senses Zil Pasyon resort in the Seychelles, for a period of cooking and relaxation in one of their breath-taking luxury Villas.

Catch up with all the latest here www.chefstagiaire.com


A massive thank you to everyone below, everyone who entered the competition, every Head Chef who mentored an entrant through the application process, every kitchen, all of the Judges, every Head Chef, Sous Chef, Chef de Partie, Commis Chef and team member front and back of house, that supported Chef Stagiaire 2018. Its been an absolute pleasure so far…


Completed Semi Finals:


Jamacia Ellaway completed her stage at Adam’s Restaurant, Birmingham

currently working at Park Regis, Birmingham


Simona Macugova completed her stage at Alyn Williams at The Westbury, London

currently working at Baxter Storey, London


Oscar Dimaline completed his stage at Casamia, Bristol

currently at The Muddy Duck


Leon Carter completed his stage at Purnell’s, Birmingham

currently working at Adare Manor, Ireland


Steven Stewart completed his stage at Hampton Manor, Hampton in Arden

currently working at Ballathie House Hotel, Scotland


Emily Orton completed her stage at Restaurant Story, London

currently working at Lexington Food, London


Ladislav Florean completed his stage at The Clove Club, London

currently working as a Freelance Chef


Daniel Delaney completed his stage at Ynyshir Restaurant with Rooms, Powys, Wales

currently working at Adare Manor, Ireland


The Chef Stagiaire 2018 team of Judges:

James Mackenzie, Head Chef and Proprietor of The Pipe & Glass [1 Michelin Star]

Luke Tipping, Chef Director at Simpsons, Birmingham (1 Michelin Star)

Tim Blake, Regional Executive Chef working for Restaurant Associates at Google, London





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Oliver Dovey

Six Senses Zil Payson, Seychelles – Diary 2017

Part 2

Day 13

Today is my first official day of holiday. Woop Woop!! I spent the time enjoying my swimming pool,six-senses eating in a lot of the restaurants. I was given a guided tour of the whole island including the private residences and the mountain experience where clientele can have a meal on the top of the mountain enjoying the beautiful sunset.

It was so relaxing and a break from normal day to day life as a chef, and without a doubt the most luxurious moments of my life to date.


Day 14

On my second day off I went to one of the private beaches, and enjoyed my time swimming in the sea. The whole cove was covered with baby sharks, so I spent the time swimming with these tiny sharks. It was a hidden cove which you can swim to around a large rock to get to, but it was secluded and very private. It was nice to enjoy the privacy.

I went and enjoyed the Thai night in the restaurant, with some of my friends serving and cooking for me.

Day 15

ratatouilleOn my final day off I went island hopping, going between the closest islands to Felicitie and just enjoying my time as a tourist. I went to some of the best beaches in the world with the clearest blue water and ash white sand. It was very surreal, something you would see on a postcard and an incredible thing to experience first hand.

I spent the entire day going between all the islands and when I got back to Felicitie I was exhausted. it was one of the best days I have ever had.


Day 16 Leaving

Today is a sad day; I started packing my whole room away, saying goodbye to all my friends and the people who have become very special to me whilst I was here.

It is an experience that I can never, and will never forget. I learned so much from Bordeaux to Seychelles, I worked in some amazing places with people who I know I will be in contact with for many years to come. I was invited back, and I have every intention to take them up on the offer, if not for a job but to see my friends and have such an amazing experience again.

When I got to the first airport I was delighted to see the Restaurant Manager there as he was leaving to go on holiday!! We enjoyed a plane trip together and the connecting flight for Abu Dhabi.

I will never forget the lessons, the experience or the people that Chef Stagiaire has provided me with and I hope to work closely with them during my career and when I get a restaurant of my own.

A huge THANK YOU to everyone involved.item_404_file1

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