A team of two chefs from the Hilton Reading did the 210-bedroom hotel proud by carrying off the bronze medal in the inaugural Hilton Culinary Cup, held in Venice.
Sous chef Selvaraj Seenuvasan (centre) and Clinton Theys (second left) fought off competition from more established hotels in Amsterdam, Paris and Prague to achieve their place behind the winners, the Hilton Istanbul, and the second placed Hilton Barcelona.
"For Hilton Reading to be named as the third place team was a great achievement considering there were over 55 entries from Hilton hotels across Europe," said Seenuvasan. "The event was a great experience, very motivational and a fantastic forum to showcase our talent within the company."
The 10 teams in the competition, held at the Hilton Molino Stucky Venice, had to prepare and serve a cold starter of Atlantic salmon and main course incorporating cod, chorizo and artichoke for eight guests. Atlantic salmon and citrus terrine, followed by steamed cod and artichoke roulade, were the dishes from the Reading team.
The Hilton Culinary Cup was introduced as part of a wider reinvigoration of Hilton Worldwide's food and beverage offer in Europe, headed by James Glover, the company's vice president food and beverage Europe.
"The Culinary Cup enhances our objective of creating an exciting and rewarding food and beverage culture within our European hotels that is based on our six values of quality simplicity, authenticity, connectivity, profit and pleasure," said Glover.
Seenuvasan and Theys are seen here with Glover (left), Robert Giudici, area chef Europe, Hilton Worldwide (second right) and Noel De Munck, director food and beverage, Hilton Worldwide (right).
By Janet Harmer
E-mail your comments to Janet Harmer here.
If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk
Looking for a new job? Find your next job here with Caterersearch.com jobs