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BaxterStorey chef takes top culinary title

BaxterStorey chef takes top culinary title

Oliver Dovey, chef de partie at BaxterStorey has been crowned winner of culinary competition, the Chef Stagiaire Award.

Following a three-week competitive process which saw some of the country’s finest young chefs battle it out across three stages, the competition culminated with an exciting final at the prestigious Restaurant Sat Bains with Rooms in Nottingham. Dovey spent four days working alongside Head Chef, John Freeman, testing his ability working in one of the UK’s finest restaurants.

He said: “The experience I have working as Chef de Partie at BaxterStorey has prepared me to compete against chefs from some of the UK’s best restaurants and hotels. The competition was very intense, but I thoroughly enjoyed the experience and am thrilled to have taken first place.”

Chris Ribaudo, regional executive chef at BaxterStorey, said: “We are extremely proud of Oliver and his achievement. He has showcased the skill level, knowledge and determination required to compete at this exceptionally high level and is a fantastic example of the talent we have within our business.”
Dovey will now embark upon a four week culinary adventure across the world as part of his prize. He will begin his trip at the world renowned two Michelin Star Les Sources de Caudalie in Bordeaux, working with Head Chef, Nicolas Masse, experiencing the very best of French cuisine. He will then spend four weeks at the luxurious Six Senses Zil Pasyon in the Seychelles, working with the creative team whilst enjoying the stunning accommodation and resort itself.

Dovey continued: “I can’t wait to experience working in some of the world’s best kitchens, expanding my knowledge no-end and will definitely be bringing back a new repertoire of skills to the BaxterStorey kitchen!

“Chef Stagiaire has been a truly invaluable learning experience and essential to my continued development.”

More than 300 submissions were originally received from candidates across the UK. These were whittled down by a team of experienced judges to the very best 20 applicants, who were then further evaluated to produce 10 semi-finalists.