New Delhi, February 3, 2026: Round 1 of the 12th IIHM International Young Chef Olympiad (YCO), the world’s largest and most inclusive competition for student chefs, was held at the International Institute of Hotel Management (IIHM) Delhi Campus, turning the capital into a vibrant hub of global culinary talent.
The Delhi leg of Round 1 of YCO 2026, held under the aegis of IIHM in partnership with the International Hospitality Council (IHC) London, was one of five simultaneous city rounds for Round 1, alongside Bengaluru, Pune, Goa and Hyderabad, marking the start of a multi-city culinary journey across India. Following the Grand Opening Ceremony in Bengaluru, contestants were divided into groups and travelled to different host cities. The Delhi cohort featured student chefs from USA, UAE, Zimbabwe, Bulgaria, Albania, Uzbekistan and Lesotho, who competed under stringent international standards.
Conceived in India and celebrated worldwide, YCO 2026 has brought together aspiring young chefs from 50 countries, competing for the prestigious YCO 2026 Champion Trophy and international recognition. The winners will also receive cash awards, with the Gold winner receiving US$5,000, Silver US$3,000 and Bronze US$2,000.
Speaking on the significance of the Olympiad and its multi-city format, Dr Suborno Bose, Chairman and Founder, International Institute of Hotel Management, said, “The Young Chef Olympiad is not just a competition; it is a global movement that brings young culinary minds together to learn, compete and build lifelong bonds. By hosting Round 1 across five cities simultaneously, we are giving the world’s young chefs a true experience of India while reinforcing our belief that food has the power to unite cultures, foster peace and inspire the future of global hospitality.”
Round 1 was divided into two rigorous components. The first was a skill test requiring contestants to professionally debone a fish, assessing precision, knife skills and kitchen discipline. In the second component, the student chefs were required to use the same fish to create a plated dish, while also preparing a vegan dessert, testing creativity, flavour balance and time management. Contestants were evaluated on hygiene, technical execution, adherence to recipes, creativity, presentation and taste. All dishes were anonymised before judging to ensure fairness and transparency.
Speaking on the preparedness of the participants for Round 1, Dr Suborno Bose said, “These young chefs are on top of their game. They received detailed briefing documents in July and have been practising consistently since then. They trained every day, refining every detail. When they come to the Young Chef Olympiad, they don’t come just to participate, they come here to win.”
The Delhi round was conducted under the direction of Mr Diwan Gautam Anand, Honorary President of the IIHM College of Distinguished Fellows and former Executive Vice President of ITC Hotels. Judging was led by Chef Gary Maclean, Scotland’s first National Chef and winner of MasterChef: The Professionals, along with an international panel of technical and tasting judges.
Sharing her motivation for competing, Sabrina Alice Justin from the UAE said, “YCO gives me the opportunity to travel, experience new cultures and gain deeper knowledge of global cuisines. I am especially excited to meet Chef Sanjeev Kapoor as he is someone I have admired since childhood. I grew up eating Indian food and watching him cook on TV, so this is a dream opportunity.”
Veronika Georgieva from Bulgaria highlighted the learning experience, saying, “Meeting people from so many countries helps me grow as a chef. I prepared for nearly three months, practising several times a week to ensure everything was perfect. For Round 1, I combined elements from five different cuisines on one plate.”
On the sidelines of YCO 2026, the United World of Young Chefs was hosted at The Pride New Delhi, where participating student chefs and their mentors showcased signature dishes from their home countries. The evening also saw the announcement of the Hospitality Leadership Awards, honouring industry professionals who quietly lead change and make sustained contributions to the hospitality sector.
After the marks are tabulated of all round 1 competitions, the teams will move to Kolkata to participate in the competitions based on their rankings. The Top 10 ranked contestants will feature in the Grand Finale round. Other lower ranked contestants will vie for the Plate Trophy and Dr Bose Culinary Challenge. Submitted by Sweta Singh
