The City of Joy once again affirmed its place on the global cultural map as it hosted the spectacular finale of the 12th IIHM International Young Chef Olympiad (YCO) 2026, the world’s largest and most diverse competition for student chefs. As the global headquarters of the International Institute of Hotel Management (IIHM), Kolkata became the epicentre of the international culinary universe, blending tradition, talent, and global camaraderie. On the grandest stage for young chefs worldwide, Enri Cuedari of Albania emerged as the world champion, lifting the coveted Golden Trophy and donning the Golden Toque. His victory carried special resonance for Kolkata — a city that holds deep affection for Mother Teresa, whose birthplace lies in Albania. In a moment rich with symbolism, culture, and emotion, the young chef from Instituti Kulinari Neranxi stood triumphant under the Kolkata night sky.

England secured second place, with Dominic Thomas Grundy of Westminster Capital City College earning the silver trophy after a series of consistently strong performances. The bronze trophy went to Sri Lanka, represented with pride by Vidanagamage Rumira Reshan Piyasiri of the Colombo Academy of Hospitality Management, whose journey to the podium included a standout performance in the first round of the Olympiad held in Pune, one of the Indian host cities. France, one of the world’s most celebrated culinary nations, claimed the Plate Trophy through Maelyss Helene Parrot, while the Dr. Suborno Bose Challenge Trophy — a unique competition celebrating unity through food, where chefs from two different nations cook together — was jointly won by Ozodbek Odilov of Uzbekistan and Melquirudi Leki-Bere da Cunha of Timor-Leste.

The final competitive rounds took place at IIHM’s Global Campus in Kolkata, followed by a vibrant grand finale celebration at Wet-O-Wild, Nicco Park complex. Music, dance, and exuberant celebration marked the conclusion of an Olympiad that has come to be recognised as the most collaborative and culturally rich culinary contest in the world. The Top 10 finalists reflected a remarkable tapestry of global talent: Jomar T. Bernardo (Philippines), Vidanagamage Rumira Reshan Piyasiri (Sri Lanka), Aavie Ng Shi Chuan (Malaysia), Kotamsetti Satya Teja (India), Rohan Chettri (Nepal), Dominic Thomas Grundy (England), Georgios Aionnis (Sweden), Emma Gisele Biro (Canada), Enri Cuedari (Albania), and Ananya Madaan (Switzerland). Their journeys to the finals were defined not just by skill, but by integrity, storytelling, and a deep respect for culinary heritage and innovation.

As the curtains fell on YCO 2026, the Olympiad revealed itself as far more than a competition. It stood as a global knowledge and learning ecosystem, where technology, sustainability, ethics, and human creativity intersected with purpose. The theme — “Preserving the World’s Global Culinary Heritage through AI” — resonated across kitchens, conversations, and cultures, reinforcing food as a powerful bridge between tradition and the future. Reflecting on the spirit of the Olympiad, Dr. Suborno Bose, Founder-Chairman of IIHM and Chief Mentor of YCO, said:
“You have travelled from across continents, cultures, climates, and cuisines — but today, you stand together on one stage, united by a single language: food.”

With YCO 2026, Kolkata did not merely host a global event — it celebrated its timeless identity as a city of culture, compassion, and cosmopolitanism, where the world comes together, and the future of global cuisine finds its voice.