Annual Awards of Excellence 2025 Achievers presented at Claridge’s London
The brightest rising stars in hospitality were honoured last night at the 2025 Annual Awards of Excellence (AAE) Gala Dinner, held at the iconic Claridge’s hotel. Hosted by John Williams MBE, President of the Royal Academy of Culinary Arts (RACA), alongside Adam Byatt, Chair of RACA, and Lisa Jenkins, Chief Executive of RACA; the prestigious event announced the achievers of the 2025 AAE alongside the highest achievers in each AAE discipline, who were named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef, and Young Waiter of the Year.
Annual Awards of Excellence 2025 Young Chef of the Year:
Ollie Stonefrost, Demi Chef de Partie, Lucknam Park Hotel, Restaurant Hywel Jones
Annual Awards of Excellence 2025 Young Pastry Chef of the Year:
Sarah Williams, Chef De Partie, The Dorchester
Annual Awards of Excellence 2025 Young Waiter of the Year:
Caitlin Findlay, Chef de Rang, The Gleneagles Hotel, The Strathearn
The highest achieving candidates – the Young Chef, Young Pastry Chef and Young Waiter of the year were presented with prizes including an educational bursary from the Savoy Educational Trust, an exclusive Champagne Bollinger trip to the family-owned Maison, in Ay, Champagne, to visit the Grand Marque House, which has held the prestigious Royal Warrant continuously since 1884. A William Edwards VIP Factory Tour and lunch and a two-day, overnight stay at Longstock House, as part of an educational trip to the Waitrose farm on the Leckford Estate in Hampshire.
All three will also receive a stage at The Fat Duck courtesy of Heston Blumenthal. In addition, the highest achieving young chef of the year will receive a Wusthof knife block with knives, a stage at Elystan street and the opportunity to compete in the final of the Craft Guild of Chefs Young National Chef of the Year.
The Young Pastry Chef of the Year will receive two Matfer copper sugar pans, from G&G Goodfellows and the Young Waiter of the Year, a five-course taster menu with a glass of Champagne and fine wine pairing for two people at The Ritz.
The Gala Dinner also celebrated a further 27 talented young chefs, pastry chefs and waiters, who successfully achieved the 2025 Royal Academy of Culinary Arts’ AAE. To achieve the award candidates are required to meet an industry standard benchmark score of 70%. All finalists received a Magnum of Bollinger Special Cuvee from Champagne Bollinger. Kitchen and Pastry finalists received a Bragard chef’s jacket and service finalists an engraved, named corkscrew.
Lisa Jenkins, Chief Executive of the Royal Academy of Culinary Arts said:
“The Annual Awards of Excellence continue to represent the very highest standards in our industry, and we are incredibly proud of this year’s achievers. These young professionals have demonstrated outstanding skill, commitment, and passion. They are not only the future of hospitality, they are leading by example.”
Phil Howard, Honorary President of the AAE 2025 adds:
“It’s so inspiring to see the level of talent coming through the Annual Awards of Excellence. The commitment, precision and creativity shown by this year’s achievers - and particularly our highest achievers - is a clear sign that the future of our industry is in exceptionally capable hands.”
AAE 2025 Achievers
Kitchen:
• Jack Bunting, Chef de Partie, Claridge's
• Jakub Pedzik, Chef de Partie, The Vineyard at Stockcross
• Joe Shamash, Demi Chef de Partie, ABC Kitchens
• Johan De Sousa, Demi Chef de Partie, The Savoy Hotel
• Stella Harris, Commis Chef, The Savoy Grill by Gordon Ramsay
• Kai-le Tran, Chef De Partie, Royal Air Force Club
• Thomas Baker, Chef de Partie, The Vineyard at Stockcross
• Thomas Setchell, Demi Chef de Partie, The Ritz Hotel
Pastry:
• Eddy Diagne, Chef De Partie, Harrods
• Holly Pearce, Commis Pastry Chef, Coutts Bank
• Samantha Schneider, Demi Chef de Partie, Pennyhill Park Hotel and Spa
• Timothé Drouet, Head Pastry Chef, The Waterside Inn
Service:
• Giacomo Arcadu, Chef de Rang, The Lanesborough
• Fin Barnes, Commis Waiter, L’Enclume
• Ellena Coglan, Chef De Rang, Northcote Hotel
• Katie Forrest, Senior Fine Dining Waiter, Le Manoir aux Quat'Saisons
• Caoimhe Houston, Senior Fine Dining Waiter, Le Manoir aux Quat'Saisons
• Jasmine Iley, Breakfast Manager, Grantley Hall
• Rachel McGuckin, Full-Time Waitperson, Trump Turnberry 1906 Restaurant
• Zuzanna Olszewska, Senior Waiter, The Greyhound Beaconsfield
• Alex Sinanan, Chef De Rang, The Waterside Inn
• Alexander Smith, Chef De Rang, Lucknam Park
• Katie Swift, Server Commons Club Restaurant at Virgin Hotels, Edinburgh
• Brendan Tierney, Chef de Rang, Number One at the Balmoral Hotel
• Louie Trott, Private Dining and Events Supervisor, The Gleneagles Hotel
• Filippo Villa, Chef De Rang, Core by Clare Smyth
• Ben Watson, Bar Supervisor, Grantley Hall
As part of the 2025 Annual Awards of Excellence, we are delighted to see a 40% increase in entries, with the addition of a video entry required. We are proud to have welcomed a new Service committee, alongside two new Service venues, the Four Seasons London Park Lane and Woodcote Park Country Club in Surrey. Candidates were also provided with new bespoke tutorials and access to masterclass videos from industry greats to support them throughout the process.
With thanks to the AAE 2025 Committee Members:
Honorary President of the AAE 2025: Phil Howard, chef and restaurateur, Elystan Street and Notto restaurants, Chair of the RACA.
Chair of RACA, Adam Byatt, Head Chef and proprietor at Trinity, Upstairs and Bistro Union, Chef Director of Food and Beverage at Brown's Hotel.
Joint Chairs of Kitchen: Martyn Nail, Culinary Director, The Dorchester and Hywel Jones, Executive Chef, Lucknam Park.
Chair of Pastry: Alistair Birt MCA, Senior Head Chef, Harrods. Vice Chair of Pastry: Will Torrent, Partner & Senior Brand Development Chef, Waitrose & Partners.
Chair of Service: Simon Girling, Director of Food & Beverage, The Ritz London. Vice Chair: Didier Garnier, Proprietor, Le Colombier. Director of Service: John Cousins, Director, The Food and Beverage Training Company. Sergio Rebecchi, Serenata Hospitality, Ambassador and Silvano Giraldin, Silvano Giraldin Consultancy, Chair LAT.
Joël Claustre MCA, Regional Director, Bills. Daniel Crump MCA, Proprietor/Director
The Greyhound, Beaconsfield. Stephane Davaine, Head of Client Services & Hospitality Operations, EMEA, RBC Brewin Dolphin. Melissa Fergus, General Manager, Mauro Colagreco at Raffles. Rémy Lysé, Ambassador, The Arts Club. Rob Rose MCA, Restaurant Director, Core by Clare Smyth. Ian Whitaker, Managing Director, Been 2 Work.
The Royal Academy of Culinary Arts is immensely grateful to the sponsors of the AAE 2025. Champagne Bolinger, Berkmann Wine Cellars (product); The Evolve Group; Maldon Salt Company; Maple From Canada; L’Unico Caffe Musetti; Savoy Educational Trust (Scholarship); William Edwards; Woods Foodservice.
