The PHD Chamber of Commerce and Industry (PHDCCI) has concluded the North Zone round of ??? – National Young Chef Competition 2.0 at the Institute of Hotel Management (IHM), Shimla, with 11 teams from nine hospitality institutes showcasing their culinary skills and interpretations of India’s regional cuisine. The competition was held under the theme ‘India on a Plate: Rediscovering Regional Cuisine’, with the aim of promoting India’s diverse culinary heritage and encouraging young chefs to preserve traditional food practices through creativity, innovation and technical excellence.

The top-performing teams secured their places in the Grand Finale, scheduled to take place in New Delhi in January 2027. IICA, New Delhi Team 1 emerged as the first runner-up, followed by IHM Pusa as the second runner-up, IICA, New Delhi Team 2 as the third runner-up and AIHM, Chandigarh, as the fourth runner-up. IHM-Ashok was declared the bronze medallist.

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 provides a platform for aspiring chefs to demonstrate their culinary expertise and gain exposure to hospitality industry professionals.

The Shimla event marked the culmination of the competition’s four-zone journey, following the West Zone round in Pune, East Zone round in Bhubaneswar and South Zone round in Bengaluru.

The North Zone witnessed participation from Dr Ambedkar Institute of Hotel Management, Catering & Nutrition, Chandigarh; Indian Culinary Institute, Noida; IHM-Ashok; IHM Hamirpur; IHM Gurdaspur; IHM Pusa, New Delhi; IHM Shimla; IHM Jaipur; and the International Institute of Culinary Arts, New Delhi.

As part of the competition, each team was required to prepare a traditional Indian meal within two and a half hours. The menu included bhaja, a main dish, a vegetable preparation, pulses or lentils, a curd preparation, rice or bread, and a sweet dish, highlighting the breadth of regional Indian culinary traditions.

The jury was chaired by Chef Anil Grover, Certified WorldChefs Judge, and included Chef Surinder Kumar, director, SMV Hotels and Resorts, and Chef Sanjiv Verma, chef-cum-partner, Pashtun Restaurant. Chef Sudhir Sibal, founding and executive board member of IFCA, served as the observer.

Commenting on the competition, Chef Anil Grover said the initiative had provided a platform to celebrate regional cuisines and discover emerging culinary talent. He added that the enthusiasm and creativity demonstrated during the zonal rounds reflected the promising future of India’s culinary landscape.

Chef Sudhir Sibal said the competition enabled young chefs to explore regional cuisines and gain valuable industry exposure. He highlighted the importance of initiatives that support culinary education, professional development and the growth of emerging talent.

Dr Mukul Dimri, principal, IHM Shimla, said the North Zone round allowed young chefs to demonstrate their creativity, discipline and understanding of India’s culinary traditions. He noted that such initiatives help nurture future culinary professionals and strengthen the connection between hospitality education and industry.

Open exclusively to final-year students pursuing hospitality and hotel management courses at government and private institutions, standalone institutes and university departments, ??? aims to establish a dedicated platform for Indian cuisine. In addition to the competition, the initiative seeks to connect emerging chefs with industry professionals and create opportunities for internships, professional development and career growth.

The North Zone round received support from industry partners Tata Consumer Products, Tata Sampann, Veeba, Catch, Chefs Unlimited and Purchasing Professional Forum – India (PPFI). With all four zonal rounds completed, the competition will culminate in the Grand Finale in New Delhi in January 2027, bringing together qualifying teams from across the country to compete for the national title and celebrate India’s culinary diversity.