The MCA recognises and rewards ‘exceptional talent’ across three disciplines - Kitchen, Pastry, and Service - challenging candidates to demonstrate the highest standards of technical skill, creativity, precision, and professionalism.

Widely regarded as the pinnacle of achievement in the UK hospitality industry, the MCA which takes place once every four years, reflects the Academy’s ongoing commitment to excellence and the development of future leaders within the sector.

Lisa Jenkins, chief executive of The Royal Academy of Culinary Arts, said: “The Master of Culinary Arts represents the very highest standard of excellence within our industry.

“Each of these candidates has already demonstrated exceptional dedication, skill, and professionalism, and we are proud to support them as they embark on this journey. The MCA is not only a test of technical ability, but of resilience, creativity, and leadership qualities that define the future of hospitality.”

The candidates are:

Pastry:

• Michael Kwan, executive pastry chef, Onsu
• Bastien Carriou, head pastry chef/chocolatier, Harrods
• Steve James, lecturer, Capital City College Westminster
• Ben Christopherson, senior lecturer, University of West London
• Daniel Aladics, executive pastry chef, Pollen Bakery
• Sajeela Siriwardena, premier pastry sous chef, London Hilton on Park Lane

Kitchen:

• Gordon Dochard, culinary development partner, The Gleneagles Hotel
• Harry Kirkpatrick, head chef, Trinity Restaurant
• Russell Bateman, executive chef, The Taste Lab at Classic Fine Foods
• Adam Smith, executive head chef, Hever Castle
• Tom Scade, executive chef, The Vineyard, Stockcross
• Alessandro Molica, chef de partie, Hélène Darroze at The Connaught
• Allister Barsby – chef patron, Hide and Fox
• Luciano Lucioli, executive chef, Royal Bank of Canada (Restaurant Associates)
• Tom Phillips, executive chef, Restaurant Story
• Ian Musgrave, executive sous chef, The Ritz London
• Mehdi Lahmadi, premier sous chef, Coworth Park

Service:

• Valerio Badioli, food & beverage manager, Gleneagles Townhouse
• Anouar Belkhadir El Hairouri, assistant general restaurant manager, Jumeirah Carlton Tower
• Ashley Best, general manager, 64 Goodge Street
• Charles Carron Brown, restaurant manager, Aulis London
• Milena De Waele, head sommelier, Petrus by Gordon Ramsay
• Matteo Favarin, deputy hospitality manager, Houston & Hawkes (Rathbones Venue)
• Thomas Gammella, general manager, The Braywood (WSH Restaurants)
• John Hollywood, head of learning & development, Iconic Hotels & Resorts
• Rizwan Khan, general manager, Junsei Marylebone
• Karim Le Cloarec, group operations manager, Paris Society Group
• Tom Noller, restaurant manager, L’Enclume
• Andréa Nuninger, assistant restaurant manager, Àclèaf at Boringdon Hall Hotel & Spa
• Anthony Obeuf, food & beverage manager, The Peninsula London
• David Olah, restaurant general manager, Jumeirah Carlton Tower
• Antonio Palombo, senior restaurant manager, INNSiDE by Meliá
• Michel Paszto, head sommelier, The Ritz London
• Marion Pepin, restaurant director, Alain Ducasse at The Dorchester
• Peter Prusaczyk, self-employed F&B manager
• Kevin Ricou, head waiter, The Ritz London
• Stephanie Robertson, head of experience, Restaurant Associates
• Connor Shields, assistant operations manager, McConnell's Irish Whisky Distillery
• Alexander Sumerauer, general manager, The Grill at The Dorchester
• Zoltan Wagner, assistant general manager, Local & Wild

The Royal Academy of Culinary Arts extends its congratulations to all selected candidates and wishes them every success as they embark on this challenging and rewarding pursuit of the Master of Culinary Arts.