Bengaluru, Feb 10: Kolkata, the global headquarters of International Institute of Hotel Management stood at the centre of the global culinary world as the 12th IIHM International Young Chef Olympiad 2026 reached its spectacular conclusion.
On the biggest stage in the world for student chefs, an Albanian chef , from the country of origin of one of Kolkata’s most loved and adored people, Mother Teresa, became the world. Enri Cuedari, the young chef from Instituti Kulinari Neranxi, lifted and golden trophy and was crowned with the golden toque in a competition that witnessed the largest congregation of young chefs in the world
England, the winner of YCO 2025, emerged second with Dominic Thomas Grundy of Westminister Capital City Collage receiving the silver trophy.
The second runner up was the island nation of Sri Lanka lifting the bronze trophy, proudly represented by Vidanagamage Rumira Reshan Piyasiri of the Colombo Academy of Hospitalityx Management, completing a podium that reflected the high standards and global diversity of the competition
The Plate trophy was one by Maelyss Helene Parrot of France, one of the world’s finest culinary nations.
The Dr Suborno Bose Challenge Trophy, a heartwarming competition where two countries are paired and they cook a dish, embodies how food has its own language of unity. This was won by Ozodbek Odilov of Uzbekistan and Melquirudi Leki- Bere da Cunha of Timor Leste
All of then rose to glory and became a world champion under the clear night sky of Kolkata. In a moment charged with emotion, discipline, and dreams realised. They stood not just as winners—but as the embodiment of a new generation of global culinary leadership.
Each of them were worthy winners in what has come to be recognised as the world’s most collaborative and culturally rich culinary competition.
The final competitive rounds were held at IIHM’s Global Campus in the city, followed by a grand celebration and awards night at Wet-O-Wild, Nicco Park complex, announced as the venue for the Grand Finale celebrations. Music, dancing, and celebration marked the culmination of the world’s largest competition for student chefs.
The Top 10 finalists represented a remarkable cross-section of global culinary talent and storytelling. Jomar T. Bernardo (Philippines), Vioanagamage Rumira Reshan Piyasiri (Sri Lanka), Aavie Ng Shi Chuan (Malaysia), Kotamsetti Satya Teja (India), Rohan Chettri (Nepal), Dominic Thomas Grunoy (England), Georgios Aionnis (Sweden), Emma Gisele Biro (Canada), Enri Cuedari (Albania), and Ananya Madaan (Switzerland) earned their places through skill, integrity, and an unmistakable respect for both tradition and innovation. Their presence in the final round reaffirmed the truly global soul of the Olympiad.
As the curtains came down on YCO 2026, the competition emerged as far more than a contest. It unfolded as a global knowledge and learning ecosystem, where technology, ethics, sustainability, and human creativity converged with purpose. The theme—“Preserving the World’s Global Culinary Heritage through AI”—came alive across kitchens, conversations, and cultures, underlining the urgent need to protect traditional cuisines while embracing innovation and forward-looking culinary practices.
Reflecting on the vision of the Olympiad, Dr. Suborno Bose, Founder-Chairman of IIHM and Chief Mentor of YCO, said during the journey,
“You have travelled from across continents, cultures, climates, and cuisines—but you stand together on one stage, united by a single language: food.”
He described the Olympiad as culinary diplomacy in action, stating,
“At its heart, the Young Chef Olympiad is a place where borders dissolve, politics disappear, and food builds bridges.”
Speaking about the deeper intent of YCO 2026, Dr. Bose emphasised,
“For the first time, we consciously positioned participating countries as a living laboratory of global culinary heritage—not something you watch or download, but something alive, experienced through people, kitchens, mistakes, learning, and friendships.”
Professor David Foskett, MBE, Chairman of the Grand Jury, observed that the Olympiad reaffirmed the belief that hospitality education must move beyond textbooks and trophies. He highlighted initiatives such as the United World of Young Chefs, the Global Knowledge Sharing Declaration, and the exchange of Culinary Heritage Dossiers, noting that YCO 2026 transformed competition into collaboration, with every participant returning home enriched by global friendships and shared learning.
Throughout its multi-city journey and its culminating days in Kolkata, YCO 2026 demonstrated that AI was not positioned as a replacement for craft, but as a guardian of memory—a tool to document, preserve, and respectfully carry culinary traditions forward for future generations.
As the Grand Finale concluded in celebration, it was clear that Kolkata had once again lived up to its legacy as a city of culture, intellect, and hospitality—hosting the world not merely as a venue, but as a custodian of values. The medals were awarded, the champions crowned—but what endured was far greater: friendships forged across borders, heritage honoured through knowledge, and a shared belief that the future of food lies in high skill, higher values, and human connection guided by technology.