This year's Roux Scholarship 2016 final takes place on Monday, at Westminster Kingsway College, London and there are six chefs hoping to win the prestigious title - Scott Dineen.

The Staff Canteen spoke to each finalist to find out more about them, their cooking style and why they entered the competition.

Name: Scott Dineen

Age: 27 Works: BaxterStorey

Job role: Senior sous

Region: London

Cooking background: I studied at Brooklands College in Weybridge gaining a level 3 in professional cookery and patisserie. I then went to work at The Ritz in London and Pennyhill Park, Surrey then BaxterStorey where I have been for 8 years.

How are you feeling about the Roux Scholarship? I feel very proud and honoured to have made it to the finals for a third time, I feel confident in my ability and I am working hard to hopefully make it ‘third time lucky’! It would be an absolute dream come true to win.

Why did you enter the competition? I entered the competition to profile myself as a professional and get my name out there within the industry. The prize of doing a stage at any 3 Michelin-starred restaurant in world is something that no money can buy, this experience would be like non other and another massive reason for entering. To win the scholarship and be among the countries best chefs and be part of the most inspirational and influential ‘family’ within our industry would be special.

What are your ambitions in cooking? To continue growing and developing as a chef and never stand still always pushing forward. My ultimate ambition would be to own an intimate country pub with my partner cooking delicious but exciting food using local produce and local farmers. I love the idea of a tranquil setting that’s picturesque in the summer but cosy in the winter. A destination to come and enjoy great food and service.

Read more about The Roux Scholarship 2016 final six here