Belfry’s culinary protégé in final of renowned industry competition

A culinary protégé at The Belfry Hotel & Resort is in the running for a prestigious industry award.

Methus Sawangseang (Max), the award-winning resort’s Chef De Partie, is competing to be Chaîne des Rôtisseurs’ Young Chef of the Year 2024. 

The national competition, which took place at Unilever Kitchens in London on 10 April, 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.

Max said: “I loved taking part in this competition alongside so many exceptional industry peers. It’s been an incredible learning curve and a true testament to how much time, effort and support The Belfry invests in its staff. To be able to represent the resort on this stage and be recognised by the Chaîne des Rôtisseurs for my potential, is humbling. 

“I wish everyone taking part the best of luck. I can’t wait to continue building my career in the years ahead alongside such inspiring and impressive industry colleagues.”

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.

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 to all of us here that he has a long and distinguished culinary career ahead of him.

“We’re all rooting for Max to win. He is a rising star in the industry and we can’t wait to see where his talent takes him.”

The winner, who will be announced at an awards dinner at The Savoy Hotel London on 10 May, will receive training at various establishments within the Chaîne des Rôtisseurs network, as well as qualifying to compete in the world finals in Budapest, Hungary, in October.

The 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.

Pictured: Methus (sixth from left) with fellow contestants)