نخبة الطهاة السعوديين

Celebrating Excellence and Inspiring Innovation

In the heart of Riyadh, the Saudi Elite Chefs Competition is set to launch its first edition as a distinctive culinary experience during HORECA and Salon du Chocolat et de la Pâtisserie Riyadh 2024.

Organized by the Culinary Arts Commission, this competition is a great opportunity for professional chefs from all over the Kingdom to showcase their skills and creativity in their field.

The competition aims to highlight the TOP Saudi talents in the field of Pastry and Cuisine, by providing an opportunity for contestants to compete, develop their capabilities, and gain recognition at a national level, under the supervision of an elite group of culinary experts.

Committed to elevating culinary standards, Saudi Elite Chefs inspires chefs to push the boundaries of their craft.

Join us in celebrating the best of Saudi culinary arts and shaping the future of gastronomy in Saudi Arabia!

On the program:
The cuisine category - November 25, 2024
The pastry category - November 26, 2024

Philippe Bertrand
Meilleur Ouvrier de France Chocolatier et Confiseur
France

Philippe Bertrand, a Meilleur Ouvrier de France chocolatier, is a prominent figure in the chocolate and pastry world. Deeply passionate about his craft, he showcases his creations on social media, captivating nearly 300,000 followers with his innovation and dedication to perfection. As an international consultant for esteemed brands across Europe, the Middle East and Asia, chef Philippe leverages his expertise to develop concepts for cafés, pastry shops and chocolateries, as well as crafting dessert menus for luxury hotels, including the Constance group.

Jonathan Mougel
Meilleur Ouvrier de France Pâtissier et Confiseur
France

Awarded MOF in 2019, international consultant Jonathan Mougel embodies excellence and innovation in his pâtisserie. A true maestro of pastry, sugar arts and chocolate, his unwavering quest for outstanding technique and artistry has made him a globally recognized figure in the world of pastry.

Jacques Rolancy
Meilleur Ouvrier de France Cuisine
France

Originally from Lyon and part of a family of butchers, Jacques Rolancy’s parents were both honored as Meilleur Ouvriers de France in 1996. Chef Jacques was trained by renowned chefs such as Orsi, Chapel and Robuchon, spending 12 years in London before becoming the manager of Rolancy’s in 2006. A passionate and talented chef, he approaches his cooking with a deep respect for ingredients, honoring the essence of each product he uses.

Joseph Viola
Meilleur Ouvrier de France Cuisine
France

Chef Joseph Viola leads three Lyon-based bouchons, Daniel & Denise, which have become celebrated institutions promoting French culinary heritage. A member of the Bocuse d'Or International organizing committee, he is passionate about sharing his commitment to excellence through various events.