Five Londoners among finalists announced for 2025 Le Cordon Bleu London Scholarship
16 aspiring chefs from across the United Kingdom have been named as finalists in the 2025 Le Cordon Bleu London Scholarship competition, following two days of assessments held on 7th and 8th July at the culinary institute’s Bloomsbury campus. The finalists, selected from an initial pool of 32 semi-finalists, will now advance to the Grand Final on 8th September, where they will compete in a live challenge judged by prominent industry figures.
The finalists were chosen after undergoing sensory evaluations and interviews conducted by a panel of experts. The Grand Final will see each participant complete a culinary task set by Le Cordon Bleu Master Chefs, with judging led by chefs including Emily Roux (Caractère), Chris Galvin (Galvin Restaurants), Nicolas Houchet (The Savoy), and Emil Minev, the institute’s culinary arts director.
Finalists hail from various regions and professional backgrounds. Among the selected are NHS doctors, scientists, social media creators and young chefs, reflecting a diverse range of paths into the culinary field. Five of the finalists are based in London, including Daniel Hogarty, founder of a cancer screening non-profit; Jane Hong, a management consultant and Korean food content creator; Melissa Kuo, a former doctor now working as a bakery assistant; Adiputra Mehanda, a self-taught Indonesian cook and business architect; and Hugh Walker.
Other notable finalists include Raman Dhaliwal from Coventry, a scientist with experience in Korea; Ruby Goodens from Hull, an apprentice chef with prior competition success; and Emma Keenan from Enniskillen, a food product developer currently on sabbatical.
The winner of the competition will receive a scholarship package valued at over £90,000. This includes full tuition for the Grand Diplôme, 12 months’ accommodation in London, a three-month internship at CORD by Le Cordon Bleu, mentorship from chefs such as Michel Roux Jr and Chris Galvin, and an overnight stay at The Savoy. Runners-up will also receive prizes including culinary training, internships and industry experiences.
The annual Le Cordon Bleu London Scholarship competition is considered one of the UK’s most prestigious culinary contests, offering opportunities for career changers and emerging chefs to gain professional training and industry exposure. Last year’s winner, Caoimhe O’Neill-McGuinness, described the experience as “life-changing.” Minev commented on the calibre of this year’s participants, who compete in institute’s 130th anniversary year: “This year’s competition has already showcased an inspiring level of talent. The semi-finalists performed incredibly well, and narrowing down to just 16 finalists was no easy task. We look forward to welcoming them back for the grand final in September and seeing them rise to the next challenge.”
Food Desk
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