Chris Tull, 22-year-old junior sous chef at the Castle Hotel, Conwy, edged out three other young chefs to land the title and an all expenses paid trip to represent Wales at the Junior Forum at the World Association of Chefs Societies Congress in Stavanger, Norway in 2014.

He also received the coveted Welsh Dragon trophy after being judged the best junior chef in Wales.
 
“Wow, I’m made up,” was Tull’s immediate reaction on hearing the result. “It’s just a brilliant accolade to have. Everything went well due to all the practice that I did beforehand and the dishes were all tried and tested.”

Organised every two years by the Welsh Culinary Association, the Junior Chef of Wales showpiece final is held at Coleg Llandrillo, Rhos on Sea. The competition is sponsored jointly by the Welsh Assembly Government to promote the food and drink industry brand 'Wales the True Taste’, Hybu Cig Cymru/ Meat Promotion Wales and Unilever Food Solutions.

Just a couple of points behind the winner in runner up position with a gold medal was Toby Hobby, 21, demi chef de partie at the Bear Hotel, Crickhowell, with silver medallists Jonathan Pring, 18, from the Celtic Manor Resort, Newport in third place and Ben Jones, 20, demi chef de partie at St Tudno Hotel, Llandudno, fourth.
 
They were given three hours to cook a creative three course meal for four from a list of Wales the True Taste award winning ingredients.

The final judges were Graham Tinsley, manager of the Welsh National Culinary Team and executive chef at De Vere Carden Park near Chester, Colin Gray, managing director of Capital Cuisine, Cardiff, Nick Parnell of Unilever Food Solutions and John Williams, a respected chef from Shrewsbury.