PHDCCI concludes the West Zone round of National Young Chef Competition in Mumbai

New Delhi, December 2, 2025: PHD Chamber of Commerce and Industry (PHDCCI) organized the West Zone round of National Young Chef Competition (NYCC) at the Institute of Hotel Management Catering Technology and Applied Nutrition, Mumbai, bringing together high-potential culinary students from leading hotel management institutes across Western India.
 
Organised in partnership with the Ministry of Tourism, Government of India; Indian Federation of Culinary Associations (IFCA); and the Tourism & Hospitality Skill Council (THSC), the West Zone round carried forward NYCC’s mission of ‘Celebrating Indian Culinary Heritage: Blending Tradition with Innovation’ by encouraging participants to reinterpret traditional flavours using contemporary techniques and sustainable practices.
 
Spread over six months, the contest is travelling across the country through zonal rounds before culminating in a Grand Finale in New Delhi in January 2026. After the successful North and East Zone rounds held in Chandigarh and Kolkata respectively, the spotlight shifted to Mumbai where 10 institutes competed in a live cook-off showcasing innovation rooted in Indian traditions.
 
Following an intense contest, Chef's Kitchen Institute of Culinary Arts and Hotel Management, Kolhapur, Maharashtra State IHMCT, Pune and Symbiosis School of Culinary Arts and Nutritional Sciences, Pune emerged victorious and will represent the West Zone at the Grand Finale. IHM, Mumbai was declared runner-up.
 
In its maiden edition, NYCC is open exclusively to final-year hospitality students across government, private, stand-alone institutions and university departments specializing in hospitality and hotel management. The initiative is designed to create a focused platform on Indian cuisine, highlighting its depth, diversity and techniques while connecting aspiring chefs with the industry for internships and career opportunities.
 
The participating institutes in the West Zone round included Chef's Kitchen Institute of Culinary Arts and Hotel Management, Kolhapur; IHM, Aurangabad; IHM, Bhopal; IHM, Goa; IHM, Gwalior; IHM, Mumbai; Maharashtra State IHMCT, Pune; MGV´s SPH College of Management and Technology, Nashik; State IHM, Jabalpur; and Symbiosis School of Culinary Arts and Nutritional Sciences, Pune. Each participating team prepared a three-course Indian meal comprising starter, main course and dessert within two and a half hours.
 
The jury for the West Zone round was chaired by Chef Anil Grover, Certified WorldChefs Judge and included Chef Nitin Shende, Professor – Food Production, GIHMCT Nagpur; Chef Altamsh Patel, Director of Culinary, Hilton Mumbai International Airport; Chef Tushar Malkani, Executive Chef & Culinary Director, The Yellow House – IHCL SeleQtion; and Chef Vivek Kadam, Executive Pastry Chef, ITC Maratha.
 
Sharing his thoughts on the competition, Chef Manjit Gill, President, IFCA, remarked, “The young chefs showcased remarkable respect for Indian culinary traditions while bringing thoughtful innovation to their plates. Competitions like NYCC strengthen our national culinary identity by inspiring the next generation to understand the science, philosophy and cultural depth of Indian cuisine. Their passion today will shape the future of our gastronomic landscape.”
 
Commenting on the competition, Chef Grover, said, “The West Zone round demonstrated exceptional promise. The competitors showed strong fundamentals and an encouraging sense of innovation. The future of India’s culinary landscape is undoubtedly in capable hands.”
 
Sulagna Ghosh, Secretary, PHDCCI, added, “NYCC continues to serve as a national platform for young culinary talent to connect with industry leaders and gain meaningful exposure. We are proud of the remarkable talent displayed in Mumbai and look forward to an exciting South Zone round in Chennai.”
 
NYCC continues to be supported by a strong consortium of industry partners including TATA Consumer Products, Lee Kum Kee, Nestle Professional, Cremica Food Industries, Venus Industries, Hospitality & Kitchen Solutions (HAKS), Wagh Bakri Tea Group, Welbilt India (Merrychef & Convotherm), McCain Foods, Chefs Unlimited, Western India Culinary Association (WICA) and Purchasing Professional Forum – India (PPFI).