Chef Award

Everything's coming up roses for Marcus Wareing: he's chef-patron of three of the most exciting restaurants in London, has just opened Banquette, a US-style diner at the Savoy hotel, was winner of last year's Chef Award Catey, and critics and industry pundits alike are singing his praises.

Philip Howard, chef-proprietor of the Square in London and a member of last year's judging panel, said: "He's so bloody good. He's focused, he's talented, and he's got this amazing new learning curve unfolding in front of him."

And even in the assuredly hyperbolic vocabulary of the Times's less-than-laconic Giles Coren, "The day I ate I am sure there was not a better meal on this island of ours" is no mean compliment to the standard of food at Wareing's Savoy Grill.

So it comes as no surprise that 2003 was the year that Wareing finally joined such chefs as Howard, Rick Stein, Gordon Ramsay and Michael Caines as winner of the Chef Award. It was Wareing's dedication to the stove that most impressed the judges. "He doesn't hide his ambition," said the previous year's winner, Germain Schwab. "I call him Mr Motivator because he is such a great mentor. But when you look at his food he's a master, he's been very well taught and his cooking is extremely precise."

If you look beyond the accolades, you find more than just great cooking and burning ambition. The 33-year-old chef is already producing his own protégés, the best-known being Angela Hartnett at London's Connaught hotel.

That's not to mention the numerous students who pass through his kitchens via his links with his old catering college, as well as his mentoring of young chefs in the Gordon Ramsay Scholar prize he founded with his own mentor, Ramsay, in 2001. By putting something back into the industry while his own career reaches a momentum that will carry it well into the future, Wareing is creating a legacy.

The search is now on to find the 2004 Chef Award winner. To nominate someone, fill in the attached form (see below) together with a supporting statement of not more than 200 words. The deadline for submissions is Friday 6 February. Judging takes place on Friday 7 May at the Conrad London hotel.

Judges' criteria

The award is open to chefs from all sectors of the industry.

• It recognizes trendsetters and innovators.
• The recipient must have made a considerable contribution to the industry as a whole, over and above his or her responsibilities and challenges at work.
• The award recognizes an individual's input to the development of the profession.

Don't forget: All nominations in this category MUST be accompanied by a supporting statement.

NB: nominations for this award have now closed.

If you have a query about the Cateys 2004, please e-mail jane.cartwright@rbi.co.uk

Sponsored by MLC Foodservice

Sponsor's message:

The Meat and Livestock Commission's Foodservice division (MLC Foodservice) is delighted to sponsor the prestigious Chef Award for the eighth consecutive year. Skill and creativity are essential ingredients for success and the Chef Award recognises both these attributes.

The award is open to chefs from across the industry, from those up-and-coming young chefs who have demonstrated real talent at the start of their career, to those who are more established and have succeeded in making a positive and lasting contribution to the industry.

MLC Foodservice's continuing work with chefs across all sectors of the catering industry provides us with a real understanding of the changing demands facing chefs in today's climate, such as the increasing consumer pressure for caterers to label origin of meat on menus.

We look forward to presenting this year's award and welcoming the deserving winner to the prestigious Catey academy.