Young Risotto Chef 2025: The Rice Is the Star

It all started with a handful of rice and a bold idea. From quiet kitchen practice to the national stage, this journey has been one of the most meaningful experiences of my life. Out of 324 young chefs across the UK and Ireland, I was honoured to be one of the 13 finalists in the Young Risotto Chef of the Year 2025 and I am proud to have taken second place.

Behind that final plate were more than ten rounds of risotto, hours of refining every detail and lessons that shaped not just my dish but me as a chef. This was never just a competition. It was about confidence, discipline and finding my voice.

To Paulo Oliveira, thank you for your mentorship and belief in me. To Michael Coaker, Ashley marsh and the whole University of West London team, your support was incredible.

To my godmother, cousin, aunty, friends, family and colleagues, your support meant the world. Every message, hug and word gave me strength.

To Nicole Theofylaktidou, someone I truly admire, your message before the final lifted me. I was on Station 6, the same number you had during The Roux Scholarship regional heats. That quiet parallel reminded me how far I have come.

To Jason Morrison, Jacky Moss and carlo preve, thank you for building this amazing platform. To the judges Paul Gayler MBE, Danilo Cortellini, Fabio Pisani, Adriano Cavagnini, Francesco Dibenedetto, Davide Degiovanni and Barney Desmazery, thank you for your feedback and encouragement.

Thank you to His Excellency Ambassador Inigo Lambertini for attending. It was an honour.

To Mark Reynolds, Executive Chef at Tottenham Hotspur Football Club, thank you for setting up such a brilliant venue. Your support behind the scenes made everything possible.

Francesco Dibenedetto, thank you for helping with my toasted almonds and for the tap on the shoulder just before the winner announcement. It helped me breathe and made me feel calm. I am excited to join you at Brooklands by Claude Bosi at The Peninsula Hotels and continue learning.

To Anthony Gascoigne CGC and Rees Smith, your regional feedback helped shape my final plate. Thank you for pushing me.

To the sponsors Riso Gallo UK, Essential Cuisine, Filippo Berio UK , Koppert Cress and all the amazing partners behind this competition, thank you for supporting young chefs like me.

To Craig Martin, thank you for capturing everything so beautifully. We all know which dish was your camera’s favourite.

One of my favourite moments was a quiet chat at the pot wash. I asked another finalist how many times they had practised their risotto. They said thirty. That kind of quiet dedication is what this competition is all about.

To Mia, who competed alongside me in the regional heats and now stands as YRC of the Year, huge congratulations. You were calm, focused and positive. I am proud of you.

We ended the day with a beautiful cake that tasted just as good as it looked. What a way to close the final.

This is only the beginning.