Methus Sawangseang (Max), The Belfry Hotel & Resort’s Chef De Partie, has beaten fierce competition to win the prestigious Chaîne des Rôtisseurs’ Young Chef of the Year 2024.
Max will now go on to compete in the world finals of the competition in Budapest, Hungary, in October, as well as receiving expert training at various establishments within the Chaîne des Rôtisseurs network.
Max said: “I loved taking part in this competition alongside so many exceptional industry peers. It’s been an incredible learning curve so far and a true testament to how much time, effort and support The Belfry invests in its staff. To be recognised by the Chaîne des Rôtisseurs for my potential is humbling, and being given the opportunity to now represent The Belfry on the world stage is an unbelievable honour.
“I can’t wait for the finals in Budapest and the chance to compete with such inspiring industry colleagues.”
The national competition, which announced its winner at an awards dinner at The Savoy Hotel London on May 10, saw each contestant given an identical ‘mystery box’ of ingredients from which they had to make a three-course menu for four people within four hours. This year’s spread included seabass, beef brisket, striploin, asparagus, cauliflower, rhubarb, and dark chocolate.
Dishes were judged on taste, texture, presentation, balance and originality, with the contestants’ organisation and cleanliness in the kitchen also taken into consideration
Robert Bates, Executive Chef at The Belfry, said: “Max has been a real asset to our team since he joined The Belfry. We’re incredibly proud of the determination, ambition and hard work he has shown, not just throughout this competition, but from the day he began working at the resort. It is clear that he has a long and distinguished culinary career ahead of him. He is a rising star in the industry and we can’t wait to see where his talent takes him.”
Max began working at The Belfry in July 2023. In less than a year, he has become renowned amongst his colleagues for his methodical approach, organised nature and team spirit. The 21-year-old, who is currently responsible for cooking all main course sauces on the a la carte menu, recently took part in the HRC culinary skills challenge where he was awarded a silver medal for Junior Restaurant Fish Course and a bronze medal for Junior Lamb.
The Young Chef of the Year competition was first organized by the Chaîne des Rôtisseurs, a leading international gastronomic society, in Switzerland in 1977. It is designed to support and promote future young chefs by giving them the opportunity to develop and demonstrate their skills.
Max’s competition dishes:
Starter: Pan seared sea bass, cauliflower puree, charred cauliflower, shaved radish, and lemon & dill butter sauce.
Main: Roast sirloin of beef, ginger & soy braised brisket, fondant potato, asparagus & heritage carrots and light pepper jus.
Dessert: Valrhona 70% dark chocolate delice, lemon & rhubarb, and cinnamon soil & vanilla tuile.