Globetrotting Welsh chef Graham Tinsley has been invited to judge at the Global Chef Challenge final in Stavanger, Norway next Thursday (July 3).
Mr Tinsley, who manages the globetrotting Welsh National Culinary Team, is executive chef at De Vere Carden Park near Chester and a director of the Castle Hotel, Conwy.
The Global Chef Challenge final, which brings together regional winners from around the world, coincides with the World Association of Chefs’ Societies (WACS) Congress in Stavanger from July 2-5, which he is also attending as part of a delegation from the Culinary Association of Wales.
Joining him at the congress, which brings together representatives of chefs’ organisations from all the globe, will be president Colin Gray, owner of Capital Cuisine and Colin Gray Event Catering, Bedwas, vice president Michael Evans, a lecturer at Coleg Llandrillo, Rhos-on-Sea and coach to the junior Welsh team, and Chris Tull, of Signatures Restaurant, Aberconwy, winner of the Junior Chef of Wales competition last year.
“I am really looking forward to being a kitchen judge at the competition, which should be a great experience,” said Mr Tinsley. “I will get to meet all the other judges, which will be important to get an understanding what they will be looking for at the Culinary World Cup in Luxembourg in November.”
Mr Tinsley will be judging at the Culinary World Cup, from November 22-26, for the first time, whilst also managing the Welsh National Culinary Teams that will be competing.
He will be attending the Culinary World Cup for the sixth time in his career. Although he will be helping the Welsh senior and junior teams prepare for the competition, this time he has to take somewhat of a back seat, as is one of 40 chefs from around the globe that have been asked to judge at the prestigious competition.
“The Culinary World Cup is my favourite because it’s an evening competition and there’s always a good, friendly atmosphere there,” he said. “Wales has won two gold medals at the competition in the past and both teams will be looking for more success.”
He has also been invited to cook for members of the Chaîne des Rôtisseurs, an international association of gastronomy, at the Crown Plaza Hotel Muscat in Oman early next year, where he will link up with Carl Ainscough, executive assistant manager. Both men were apprentices together earlier in their careers.
Earlier this year, he was invited to be the celebrity speaker at the Canadian Restaurant Association’s annual meeting in Toronto, where he spoke to the Canadian chefs about his experience of cooking for royalty with the Welsh team.
During his visit with his wife, Sharron, he also gave cooking demonstrations, attended gourmet dinners at restaurants run by famous chefs, including Michael Banacini, with whom he worked at The Dorchester, London early in his career and cooked a birthday cake for Canadian superstar Celine Dion.