The prestigious title of Young National Chef of the Year was awarded to Mae Dionio from Le Manoir aux Quat’Saisons after serving up three impressive plates of food to the judges.

Speaking about winning the competition, Mae said: “Winning YNCOTY means everything to me. It feels incredible, [it] boosted up my confidence and hopefully I've inspired other young chefs. Gary Jones had this saying ' What you put in is what you get out.' I've worked incredibly hard and it paid off.”

Since winning the competition Mae has been promoted to junior sous chef at Le Manoir aux Quat’Saisons, been invited to numerous industry events and has been asked to judge competitions.

Talking about her future plans and advice for young chefs competing this year, Mae added: "[My plan is] to keep working with some fantastic chefs and inspire the future generation. Do it! It’s such an amazing experience, you're pushing yourself.”

During the YNCOTY final Mae created a starter of Mayfield Hen’s egg with mushroom, lemongrass and ginger tea. Her main course was Confit salted Norwegian Cod with piquillo pepper, garden courgette, crispy salted cod and chorizo brandade, shellfish sauce. Apple tarte tatin with miso ice cream was her dessert.

Mae alongside previous YNOCTY winners Daniel Cornish, Edwin Kuk and WiIlliam Keeble went on their winning prize trip to Norway with the Norwegian Seafood Council. 

Mae explained the best part about entering the competition was “cooking with other great chefs in the country, challenging yourself and get to meet the idols in the industry.”

When asked about her favourite dish to cook, Mae replied garlic rice and chicken adobo because its close to her heart and country as well as reminding Mae of her family. French chef and three Michelin star holder Anne-Sophie Pic was named as a chef Mae would like to work with in the future.