Toque d’Or 2026: Inspiring Culinary Career Opportunities

Nestlé Professional’s Commitment to Culinary Workshops and Talent Development 

At Nestlé Professional, we believe in supporting young chefs every step of the way. Our involvement in Toque d’Or reflects a deeper passion for fostering culinary education programs that prepare the next generation for successful, fulfilling careers in hospitality. 

Lorenzo Viganò, Managing Director of Nestlé Professional UK & Ireland, shared: “Toque d’Or is about far more than competition. It’s about giving young people the confidence, experience and industry insight to thrive in hospitality careers. We’re proud to help nurture the next generation of hospitality talent.” 

Benefits for Emerging Chefs 

• Gain exposure to current foodservice trends and innovative techniques. 

• Build professional networks with leading chefs and operators. 

• Develop practical skills through culinary demonstrations and live challenges. 

• Explore international culinary traditions and sustainable practices. 

• Receive mentorship that accelerates culinary career opportunities. 

Honoring Sustainability Leaders with the Nestlé Professional Green Spatula Award 

A standout moment of Toque d’Or 2026 was the return of the Nestlé Professional Green Spatula Award, launched in partnership with the World Association of Chefs’ Societies (Worldchefs). This accolade celebrates finalists who go beyond great cooking to embed meaningful sustainable practices in their daily work. 

Green Spatula Award Winners: 

• Back-of-House: Lewis Mclemen from Loughborough College 

• Front-of-House: Joshua Trott from Loughborough College 

What the Nestlé Professional Green Spatula Award recognises 

Judges evaluated contestants on several key sustainability criteria, including: 

• Responsible ingredient selection and sustainable sourcing 

• Creative approaches to reducing food waste 

• Efficient cooking methods and water conservation 

• Balancing outstanding taste, nutrition, and environmental impact 

• Clear communication of sustainability credentials to guests and teams 

These winners impressed the panel with their thoughtful integration of planet-friendly practices while delivering high-quality culinary experiences, a powerful example for young chefs worldwide. 

Insights from a diverse and esteemed Panel of Judges 

The competition was guided by a distinguished and diverse panel of industry leaders who brought a wealth of expertise, perspectives, and real-world experience. Spearheaded by renowned chef Sally Abé (chef and owner of Teal by Sally Abé) and hospitality expert Andy Downton (founder of Burnt Chocolate Consultancy), the judges included: 

• Chef Kate Austen 

• 2025 Toque d’Or winners Tom Brassington and Katie Blundell 

• Steve Munkley, Vice President of the Craft Guild of Chefs 

• Jupiter Humphrey-Bishop, 2023 Gold Service Scholarship winner and footman at The Royal Household 

• Gary Schofield, Industry Manager for Hospitality & Catering at City & Guilds 

• Graeme Colley, Associate Director of Catering & Events at King’s College London 

This inclusive mix of established professionals, recent champions, and specialists created a rich mentoring environment. They evaluated not only technical skills and creativity but also teamwork, sustainability awareness, and the ability to deliver exceptional guest experiences. 

Why Events like Toque d’Or  matter for Young Chefs and Culinary Innovation 

Programs like Toque d’Or go far beyond competition. They offer culinary demonstrations, mentorship, and practical experiences that build confidence and open doors to meaningful culinary career opportunities. 

Finalists tackled challenges designed to mirror the realities of modern hospitality: 

• Exploring regenerative agriculture and sustainable sourcing at Lyndon Estate. 

• Delivering live events hospitality at The O2 with innovative dishes and drinks using Nestlé Professional products. 

• Demonstrating creativity and commercial thinking at Electric Shuffle. 

• Executing a sophisticated fine dining service at Jamie Oliver’s Cookery School. 

These experiences reflect key foodservice trends - sustainability, provenance, innovation, and exceptional guest experience - while giving emerging chefs the chance to learn from industry leaders. 

Toque d’Or  2026 Winners embark on Scandinavian Culinary Adventure 

This summer, the 2026 Toque d’Or champions will embark on a culinary trip across Scandinavia, visiting Denmark, Sweden and Norway. The winners will immerse themselves in some of the world’s most forward-thinking food destinations, exploring innovative hospitality concepts, sustainable gastronomy, and regional culinary traditions.