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Aramark UK has named Stuart Fildes, Executive Chef within its Education & Healthcare sector, as its 2025 Chef of the Year. This annual competition challenges chefs from across the business, spanning various sectors and companies, to showcase their culinary skills and compete for the winning title.
A key event in Aramark’s annual calendar, the competition aims to inspire and nurture chef talent while promoting creativity and originality. Following a rigorous application process, nine finalists earned their place in the final held at New College Durham. They were tasked with creating a three-course menu for four people, including a vegan starter, using mystery ingredients provided the day before the event. The chefs were evaluated not only on the imagination and modernity of their menus but also on their demonstration of seasonality, sustainability, and minimal waste.
The finalists were: Luke Staton from Merlin Attractions, Rian Devaney from Workplace sector, Edward Fagan from Global Offshore business, Laim Davidson from Workplace sector, David Ellams from Education & Healthcare sector, Liam Zagrovic from Government Services, Andrew Greasley from Graysons, David Pigram from Graysons, Stuart Fildes from Education and Healthcare sector.
All the finalists impressed the judges with their remarkable dishes. However, it was Stuart Fildes’ inventive menu that secured the victory, earning him the title of Chef of the Year.
Stuart’s menu included ‘Fishing For Gold’, an immersive starter inspired by Japanese koi ponds with a Shanghai-style crystal dumpling accompanied by a QR code activating sound effects and ‘fish food’ enhancing the theatre of the dish. Following this was a ‘No Smoke Without Fire’ venison main and an ‘Autumn Terrarium’ dessert.
Winning Aramark UK Chef of the Year qualifies Stuart to compete in Aramark’s prestigious global competition, the International Chefs’ Cup, to be held in Shanghai, China, later this year.
On his win, Stuart said: “I’m in shock. Getting to participate in the final and flex my fine dining skills has been a true test, and I’m so pleased with how it’s gone. The level of skill amongst the finalists was super high, and to have been named Chef of the Year is both unexpected and such an honour. I can’t wait to get to Shanghai and hopefully bring it home for the UK.”
Michelle Trusselle, Head of Culinary for Craft and Chef Development, added: “The calibre of cooking on display was truly outstanding. Stuart showed remarkable composure under pressure and delivered dishes that were not only visually spectacular but also burst with incredible flavours. The attention to detail and technical skill demonstrated throughout the competition was a masterclass in culinary excellence.”
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