The 2020 Heat Competition will take place from the 9th to the 12th of March

Introducing

The Judges

To be the best competition you need to have the best judges, and at Heat we are blessed to have some of the world’s best.  All of our judges are passionate about training, education, skills and the importance of entering competitions.

Introducing

Paul Gayler MBE

Paul Gayler MBE is a towering figure in the British food industry, revered as much for his extraordinary culinary talents as for his generous dedication to charitable causes.

He is an accomplished food writer with twenty-five titles to his name and is a regular contributor on popular food television programmes. Paul has received a number of illustrious accolades including the prestigious ‘outstanding contribution to the hotel industry award’. He also won the Mouton Cadet competition twice and was a two-time finalist of the Prix Culinaire International Pierre Taittinger. Paul was awarded an MBE for his services to the hospitality industry and charities. He is currently the Director and Owner of Feedback Consultancy.

Introducing

Andrew Bennett MBE

Andrew Bennett’s career has spanned across 40 years which included Michelin starred restaurants and 5 Star Hotels predominantly in central London, culminating in becoming Executive Chef and ultimately Food and Beverage Director at the Sheraton Grand for 23 Years.

Andrew was awarded an MBE in 2009 for his services to the industry, highlighting his focus on the development of young chefs, amongst many other awards for commitment within Hospitality.

Andrew decided to focus his time on continuing the development of the next generation of chefs by extending his passion for judging across the world along with the Chairmanship of the Craft Guild of Chefs, where he intends to again focus on the encouragement of including young chefs in having significant contributions in the future of the Guild along with industry maintaining their outstanding support. He also has a consulting company called Touque & Blanche.

Introducing

Stephen Scuffell

Stephen Scuffell works as the Chef Ambassador for Gourmet Classic, Chef Lecturer at Farnborough College and Freelance Chef to private households across the UK and Europe.  Prior to this he was the Executive Chef of London Hotels for Clayton Hotels. He has represented the UK in competitions around the world and heads up the World Skills UK Competition for all hospitality skills. He is Chairman of the Vice Presidents Craft Guild of Chefs and Chairman of the judges for ‘Live Salon’ at London’s Hotelympia. Stephen started his career serving an apprenticeship at the Four Seasons Hotel in London whilst training at Westminster College, before moving to work in Jersey in the late seventies. He studied at Highlands College for his C&G 706/3. Stephen’s first Head Chef position was at Sir Christopher Wren House Hotel in Windsor. He has worked at the 3 star restaurants Micheal Guerard and Paul Bacouse and owned a successful chain of restaurants called Tutto.

Introducing

Henry Brosi

Appointed Executive Chef to run The Dorchester’s kitchens in December 1999, Henry Brosi was winner of the Craft Guild of Chefs award for Banqueting and Event Chef in 2003 and awarded the prestigious Hotel Chef of the Year at Caterer and Hotelkeeper’s annual awards ceremony in 2007.

Brosi has overseen a brigade of over 100 chefs and was in charge of the hotel’s six kitchens which serve outlets including The Promenade at The Dorchester, The Bar at The Dorchester, the Banqueting kitchens, in-room dining, Parcafé at The Dorchester and The Spatisserie. Throughout the year, Henry Brosi hosts special Masterclasses for up to 12 people on The Chef’s Table using the best seasonal ingredients available around the British Isles and works with small artisan producers. The Chef’s Table at The Dorchester is London’s original chef’s table that first opened in the 1940s by Jean Baptiste Virlogeux. As from February 2019, Brosi will continue his work as Chef consultant, specialising in menu development, concept and kitchen design work.