Sion Hughes Heads to Global Chefs Challenge Singapore Finals 2024

Carden Park is proud to announce that our very own Spa Head Chef, Sion, will be representing the UK and the Culinary Welsh team at the prestigious Global Chefs Challenge. Competing in the Senior Chef category, Sion will demonstrate his exceptional culinary skills on the world stage, having secured his place in the finals by excelling at the European regional heats in Rimini, Italy, last year.

A Road to Singapore Representing The Culinary Arts

The final round of the competition will take place at the Expo Centre in Singapore between the 22nd and 25th of October. Over these intense days, Sion and his team will be guided by the experienced hand of Executive Chef Graham Tinsley MBE. Graham, a seasoned competitor with experience in five Culinary Olympics and five Culinary World Cups, will manage the logistics of competing on the other side of the world, ensuring that Sion and his team are well-prepared for this prestigious challenge.

Sion’s achievement is a remarkable one – not only is he representing the Culinary Welsh team, but he’s also the only chef from the UK to make it to the semi-finals. This accomplishment is a testament to his dedication, creativity, and mastery in the kitchen. Sion’s Sous Chef, Callum Smith (Independent for Sodexo at Shrewsbury Private School), will be accompanying him on this culinary journey, providing crucial support as they prepare to take on 16 other talented chefs from around the globe.

The Global Chefs Culinary Challenge

In this high-stakes competition, Sion will be tasked with creating a well-balanced four-course menu, each dish showcasing his culinary prowess and creativity.

• Course One: A vegan starter where Koppert Cress must be a key component, setting the tone with fresh, vibrant flavours.
• Course Two: A fish course featuring Sterling White Halibut, where Sion’s skill in handling delicate seafood will be on display.
• Course Three: A veal dish, complemented by carefully selected starches that will highlight his ability to balance flavours and textures.
• Course Four: A decadent dessert featuring Grand Cru Guanaja 70% chocolate, Dilmah Tea, and two Les vergers Boiron products.

The judges will not only be looking for exceptional taste but also evaluating Sion’s professional preparation, hygiene, waste management, service, and presentation. Each aspect of his performance will be scrutinized, making this competition as much about technical skill as it is about culinary creativity.

This is a momentous opportunity for Sion, Carden Park, and the entire Culinary Welsh team. Competing on such a grand stage is a testament to the hard work and dedication of everyone involved. We are incredibly proud of Sion and wish him the very best as he embarks on this exciting journey to Singapore.

Sion said: “We have worked tirelessly to try and present the best menu possible, and with Singapore just around the corner, the excitement is really starting to build! Of course, all of this would not have been possible without the support of everyone here at Carden Park and especially within the kitchen team. I would especially like to thank our Executive Chef Graham, who has given us unending support throughout the process, and also my Sous Chef Callum, who has shown exceptional commitment to the competition. I’m truly honoured to be able to represent my country on the world stage and hope to bring home a great result.”

Keep an eye out for updates on Sion’s progress and join us in cheering for him as he represents not just Carden Park, but the entire UK culinary scene on the global stage.