The global headquarters of the International Institute of Hotel Management (IIHM) stood at the centre of the global culinary world as the 12th IIHM International Young Chef Olympiad (YCO) 2026 reached its grand and emotional conclusion in Kolkata. Recognised as the biggest stage in the world for student chefs, the Olympiad once again brought together young culinary talent from across continents in a celebration of skill, culture, and collaboration.

In a historic moment, Albania was crowned the new World Champion of YCO 2026. Enri Cuedari, the young chef from Instituti Kulinari Neranxi, lifted the golden trophy and was awarded the golden toque, marking a proud milestone for the country of origin of one of Kolkata’s most loved and adored people, Mother Teresa. His win came in a competition that witnessed the largest congregation of young chefs in the world.

England, the winner of YCO 2025, secured the second position, with Dominic Thomas Grundy of Westminister Capital City Collage receiving the silver trophy. Sri Lanka emerged as the second runner-up, lifting the bronze trophy, proudly represented by Vidanagamage Rumira Reshan Piyasiri of the Colombo Academy of Hospitalityx Management. The podium reflected the high standards and global diversity that defined the competition.

France, one of the world’s finest culinary nations, won the Plate trophy, represented by Maelyss Helene Parrot. The Dr Suborno Bose Challenge Trophy, a special and heartwarming competition where two countries are paired to cook a dish together, was won by Ozodbek Odilov of Uzbekistan and Melquirudi Leki- Bere da Cunha of Timor Leste. This challenge embodied the belief that food has its own language of unity.

All of them rose to glory under the clear night sky of Kolkata, standing not just as winners, but as representatives of a new generation of global culinary leadership. Each participant proved worthy in what is now recognised as the world’s most collaborative and culturally rich culinary competition.

The final competitive rounds were held at IIHM’s Global Campus in the city, followed by a grand celebration and awards night at Wet-O-Wild, Nicco Park complex, which was announced as the venue for the Grand Finale celebrations. Music, dancing, and joy marked the culmination of the world’s largest competition for student chefs.

The Top 10 finalists represented an exceptional mix of global culinary talent. Jomar T. Bernardo (Philippines), Vioanagamage Rumira Reshan Piyasiri (Sri Lanka), Aavie Ng Shi Chuan (Malaysia), Kotamsetti Satya Teja (India), Rohan Chettri (Nepal), Dominic Thomas Grunoy (England), Georgios Aionnis (Sweden), Emma Gisele Biro (Canada), Enri Cuedari (Albania), and Ananya Madaan (Switzerland) earned their places through skill, integrity, and deep respect for tradition and innovation. Their presence reaffirmed the truly global soul of the Olympiad, with India proudly placing among the top ten.

As the curtains came down on YCO 2026, the Olympiad stood out as far more than a competition. It emerged as a global knowledge and learning ecosystem where technology, ethics, sustainability, and human creativity came together with purpose. The theme, “Preserving the World’s Global Culinary Heritage through AI”, came alive across kitchens, conversations, and cultures, highlighting the importance of protecting traditional cuisines while embracing innovation.

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 you stand together on one stage, united by a single language: food.”

Describing YCO as culinary diplomacy in action, he added, “At its heart, the Young Chef Olympiad is a place where borders dissolve, politics disappear, and food builds bridges.”

Speaking on the deeper intent of YCO 2026, Dr. Bose further stated, “For the first time, we consciously positioned participating countries as a living laboratory of global culinary heritage, not something you watch or download, but something alive, experienced through people, kitchens, mistakes, learning, and friendships.”

Professor David Foskett, MBE, Chairman of the Grand Jury, observed that the Olympiad reaffirmed the belief that hospitality education must go beyond textbooks and trophies. He highlighted initiatives such as the United World of Young Chefs, the Global Knowledge Sharing Declaration, and the exchange of Culinary Heritage Dossiers, noting that YCO 2026 transformed competition into collaboration, enriching every participant through shared learning and global friendships.

Throughout its journey and its concluding days in Kolkata, YCO 2026 clearly demonstrated that AI was not positioned as a replacement for craft, but as a guardian of memory, helping document and preserve culinary traditions for future generations.

As the Grand Finale concluded, Kolkata once again lived up to its legacy as a city of culture, intellect, and hospitality. The medals were awarded and champions crowned, but what endured was far greater: friendships across borders, heritage honoured through knowledge, and a shared belief that the future of food lies in high skill, strong values, and human connection guided by technology.

The Olympiad ended. The journey, unmistakably, had only just begun.