S.Pellegrino Young Chef UK Finalists: George Kataras and Ian Musgrave

Tomorrow, ten chefs will compete for the title of S.Pellegrino Young Chef in the UK and Ireland final held at Waitrose Cookery School and judged by Claude Bosi, Ollie Dabbous, Ross Lewis and JP McMahon. We take a closer look at the finalists and find out why they chose to to enter the competition. Today we speak to George Kataras and Ian Musgrave.

George Kataras, M Restaurants, London

Job role: Sous chef

A short round up of your background in cooking:

I’m originally from Greece so I studied there first and then I went to France to attend another culinary school and then I did inside the school where they had a one Michelin starred restaurant and then I came here to London because I found a connection from there to here.

My first job in London was at JW Hotel in Park Lane. After that I worked for Nobu, then I worked for Arnaud Bignon at the Greenhouse in Mayfair and then I did the opening at M restaurant with a friend of mine.

Who influences you most in cooking?

I’ve worked in a lot of places and I guess I can’t choose just one, I like them all equally. They all have different styles and a different way of cooking. So that’s why I go to different places because I want to keep moving and see more things. If I was absolutely happy with one person, I would stick with them and stay there forever.

How are you feeling about the competition?

It’s really exciting and I’m excited to see the rest of the people there and all the judges. It’s just a great opportunity to meet more people from the industry which I haven’t had a chance to meet yet.

>>> Read more about the S.Pellegrino Young Chef competition here

I’m pretty confident, what I’m doing for the competition is something that’s really popular right now. People are making things with too many components on the plate and I think they like more simple and well cooked food. I chose fish because I’m not wasting anything, people are buying fish and just using the fillet which is why we have all these problems in the industry and on the planet. It’s good to use every ingle part of what they give us and it’s what is going on right now, people refuse

Close Message - I might contribute in the future

I love what you do, let me contribute right now

to have too many things, they want organic produce that is tasty and minimal.

Why did you enter the competition?

The idea came from a friend of mine, I didn’t even know about it. I’m 29 so it’s my last chance to enter and I applied on the last day so it was really last minute. I wanted to meet new people through the competition.

What are your ambitions in cooking?

I don’t know, I think I will do a few pop ups but apart from that I just want to keep working of some good people who has the same taste for food as me and to keep travelling to experience more things.

Ian Musgrave, The Ritz London

Job role: Sous Chef

A short round up of his background in cooking:

Ian studied at Sheffield College, achieving a professional chef’s diploma before working in five star hotels and resorts in Ireland and Greece before joining The Ritz London in 2011 as a Demi Chef de Partie.

Who influences you most in cooking?

When I was 14, a good friend taught me how to cook a simple pasta dish. I then went home and cooked this for my parents; seeing how much they enjoyed this sparked a new passion in me. I am influenced by a lot of chefs, in particular my Executive Chef at The Ritz London, John Williams. He believes very strongly in quality and freshness of the produce and taught me so much over the last five years. I would not be in the position I am without him!

How are you feeling about the competition?

I am very much looking forward to it. I am excited to showcase my dish and skills to the judges and all involved.

Why did you enter the competition?

I entered the competition as it is a new and exciting challenge, and is only the second year for S Pellegrino chef of the year. It is a great chance to showcase myself and the UK on the world stage. I very much admire what the S. Pellegrino brand stands for.

What are your ambitions in cooking?

To keep developing my skills (classical and modern) and also my knowledge in all areas of food and wine, from where it begins to where it ends. I’d like to pass my knowledge on and eventually have something with my stamp on it.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.