Three chefs working across Elior’s portfolio will compete for the contract caterer’s Chef of the Year title at the final next month.
Making it through to the final, which will see each chef oversee one course at the Elior Awards for Excellence are David Brett-Lavelle (Elior sous chef at EE Hatfield), Stefania De Luca (Elior commis chef), and Tommy Yulhanson (Elior sous chef at London South Bank University). They had the three highest overall scores in the competition, which is open to any chef working in the company, including school chefs.
“What struck me most is the passion and pride our site chefs have in what they do. Not just in this competition, but every day,” said Chris Sprague, Elior client relationship director. “The standard of food produced was very high indeed, across the board. It’s fantastic to see such commitment and talent in the business. It bodes very well for Elior’s future.”