For the fourth time in nine years, the UK has proven it is a force to be reckoned in the drinks world as Mathias Camilleri from Medlar, London was crowned the 2015 Chaîne des Rôtisseurs International Young Sommelier of the Year.
Pitting his skills against 13 peers from around the world in Adelaide, Australia, Camilleri, aged 24, took the top spot for his ‘sophisticated understanding of food and wine matching’ and ‘exceptional service skills.’
Judges were headed by the CEO of the Court of Master Sommeliers, Brian Julyan, and Philip Evins Bailli Délégué for the Chaîne des Rôtisseurs said of Camilleri’s win:
“This is an exceptionally talented young man who consistently shone through. He certainly didn’t have an easy ride, the standard of the competition was one of the highest ever and we applaud his skill and that of his mentor at Medlar, which is one of the outstanding restaurants that London – renowned as the foodie capital of the world – has to offer.”
All young people entering the Chaîne Competitions are carefully tutored by top experts in the field to ensure they have the skills, and confidence, to complete on an International stage throughout the gruelling challenges.
Each competitor is tested on theory, service and blind tasting, which requires the contestants to demonstrate extreme composure and confidence as they competed under pressure. The standard for this year was said to be so high that the judges found it ‘near impossible’ to pick a winner.
The Chaîne des Rôtisseurs has established a reputation for supporting and promoting young professionals within the hospitality sector.
The celebrated Young Sommelier of the Year competition has been running for nine years in the UK, with an aim to help enhance and maintain the exceptionally high standard within the hospitality sector.
It is part of the wider ‘Young Professionals’ Initiative, which includes a chef competition for rising kitchen stars. In 2016 the UK will host the International Final of the Young Chef of the Year Competition, in recognition of the contribution the country makes to global culinary innovation.
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