Meet the National Chef of the Year 2018 finalists: Karl O’Dell

The  Staff Canteen

The Staff Canteen

Editor 29th September 2017

National Chef of the Year 2018 finalist, Karl O’Dell is senior sous chef at Petrus.

Karl's first taste for cooking came after securing work experience in the kitchen at his local football club whilst he was still at school. At the age of 19 the young chef decided to leave his hometown of Peterborough and travel to London to further his training in becoming a chef. His first job in the big city was as a commis chef for Colette's at The Grove Hotel. Karl spent 6 years perfecting his skills eventually working his way up to become junior sous chef working alongside National Chef of the Year 2014, Russell Bateman. He later moved to The Artichoke in Amersham where he spent two years as sous chef before joining Gordon Ramsay's Petrus as senior sous chef working alongside another National Chef of the Year champ, Larry Jayasekara where he remains today.

How did it feel to get through to the final?

It was such a great feeling I was in shock for a little while but now I'm looking forward to the final.

Why did you enter national chef of the year?

I entered the competition because it's such a great title to win and can give your career a real kick start. I enjoy being up against such strong competitors as well and it's a pleasure to be in the competition.

On Tuesday, October 3 a new National Chef of the Year will be crowned. We take a closer look at this year's finalists hoping to produce winning dishes at the final at The Restaurant Show, which will impress the judging panel.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 29th September 2017

Meet the National Chef of the Year 2018 finalists: Karl O’Dell