L to R: Michel Roux Jr, Raj Holuss, Vitalie Taittinger
Raj Holuss, sous chef at the Waterside Inn, Bray, has been announced as winner of the UK final of the Taittinger Prix Culinaire International competition 2016, for the second year in a row.
The 50th anniversary of the competition took place on 10 September at Roux at Parliament Square. Holuss was declared winner by UK presidential judge, Michel Roux Jr, and Champagne Taittinger's marketing director, Vitalie Taittinger.
Holuss competed against Quentin Plateaux, sous chef at Roux at Landau and Samuel Fisk, head chef at Freshfields Restaurant Associates. He will now compete in the international final in Paris on 16 November against winners from Japan, France, Holland, Belgium and Switzerland.
Vitalie Taittinger said: "There is always an outstandingly high level of competition at Taittinger Prix Culinaire, and this year was no exception. Raj took the title after fighting off incredibly talented opposition and it is a remarkable achievement to do this for the second year running. We hope this stands him in good stead as he goes forward to represent the UK in the international final later this year."
The judging panel included Michel Roux Jr of Le Gavroche, Claude Bosi from Hibiscus, Arnaud Bignon from the Greenhouse, Rachel Humphrey from Le Gavroche, Michael Wignall from Gidleigh Park, Romauld Feger from the Four Seasons Hotel London at Park Lane, Steve Groves from Roux at Parliament Square, Emily Roux of Restaurant Associates and Mark Flanagan, royal chef.
The competition showcases the talent of young, upcoming chefs between the ages of 24 and 39, with over five years' experience.