Chennai hosted the final zonal round of the National Young Chef Competition (NYCC) as the PHD Chamber of Commerce and Industry (PHDCCI) brought its nationwide culinary journey to a close in Southern India. The South Zone round was organised at the Faculty of Hotel Management & Culinary Arts, Dr. M.G.R. Educational & Research Institute, drawing participation from some of the region’s most promising hospitality students.
Organised in partnership with the Ministry of Tourism, Government of India, Indian Federation of Culinary Associations (IFCA) and Tourism & Hospitality Skill Council (THSC), the competition continued NYCC’s core mission of “Celebrating Indian Culinary Heritage: Blending Tradition with Innovation.” Young chefs were encouraged to reinterpret traditional Indian flavours using modern techniques while staying rooted in regional culinary traditions.
After successful zonal rounds in Chandigarh, Kolkata and Mumbai, the Chennai leg marked the fourth and final regional competition. Seven leading institutes competed in a high-pressure live cook-off, where each team prepared a three-course Indian menu — starter, main course and dessert — within two and a half hours.
Following an intense contest, teams from Culinary Academy of India, Hyderabad; Asian Christian Culinary & Agricultural Science Institute, Hosur; and Institute of Hotel Management (IHM), Hyderabad emerged as winners and will represent the South Zone at the Grand Finale. IHM Shri Shakti, Hyderabad was declared the runner-up.
The jury for the South Zone round was chaired by Chef Anil Grover, Certified WorldChefs Judge, and included Chef Ajeeth Janardhanan, Culinary Director, The Residency Towers; Chef Prem Kumar Mahendran, Executive Chef, Welcomhotel Chennai; Chef Natesan Kannan, Chief Coordinator, SICA Junior Forum; and Chef Nageshwaran K, Executive Sous Chef, GRT Hotels & Resorts.
Interacting with participants, renowned celebrity chef K. Damodharan (Chef Damu) highlighted the importance of understanding the soul of Indian cuisine before reinterpreting it, praising the students’ balance of tradition and creativity. Chef Grover added that the South Zone stood out for its strong technical fundamentals and confident expression of Indian flavours.
Sulagna Ghosh, Secretary, PHDCCI, said the competition reflects the depth of hospitality education in Southern India and noted that NYCC is fast evolving into a national movement connecting education, industry and young talent.
The NYCC Grand Finale will be held on January 19, 2026, at IHM Pusa, New Delhi, with Gajendra Singh Shekhawat, Minister of Tourism and Culture, attending as Chief Guest. Supported by a strong consortium of industry partners, NYCC aims to create a focused national platform for Indian cuisine while opening pathways for mentorship, internships and long-term career opportunities for aspiring chefs.