Worldchefs Congress & Expo 2026 is coming to Wales from May 16-19
The biggest global event for chefs, the 41st biennial Worldchefs Congress & Expo 2026, lands in the UK for the first time in its 98-year history this weekend.
The World Association of Chefs’ Societies (Worldchefs), the largest international membership organisation in the food and beverage industry, is set to host its biennial Congress & Expo networking and learning event at ICC Wales, Newport, from May 16-19. The event is hosted in partnership with the Culinary Association of Wales (CAW).
Recognised as the most influential culinary profession development organisation in 2025, Worldchefs is a global authority and opinion leader on food. The 41st Worldchefs Congress & Expo this month, themed ‘Pasture, Passion, Plate’, is expected to attract up to 800 attendees to Wales.
Delegates will have a chance to network with the world’s top chefs, hear a stellar line-up of speakers including world-renowned chef Marco Pierre White, watch talented competitors in the Global Chefs Challenge Finals, and visit a wide range of exhibits in the Expo village.
“This is a golden opportunity to engage face to face with some of the most influential chefs from around the globe,” said CAW president Arwyn Watkins, OBE. “Nearly 800 attendees from around the globe will be in attendance, with 60% identified as buyers and influencers within their own country.
“Delegates will hear insights from experts, have a chance to take part in immersive workshops to spark new ideas for their business or career, and expand their network at official events with the largest culinary body worldwide.”
Programme highlights
Worldchefs Congress & Expo is designed to bring together chefs, educators and hospitality professionals from nearly 100 countries for three days of learning, networking, and global culinary exchange.
This year’s theme celebrates the food journey from its origins to the final dish and how it connects us all - from farm to fork, across borders and cultures.
The programme, a collaborative effort between Worldchefs, CAW and event partners, delivers on this theme through keynote speakers, including Michelin-starred Marco Pierre White, Welsh executive chefs Tom Phillips, from Restaurant Story and Sian Wyn Owen, from The River Caf鬠both in London, networking events, four Global Chefs Challenge Finals and an international trade exhibition.
In addition to a lineup of engaging speaker presentations, the programme also features culinary demos from guests including Welsh, one Michelin-starred Hywel Jones, executive chef at Lucknam Park, Colerne, Dilmah Tea, pastry chef Pierre Abi Hayla and sustainability expert Colin Wheeler-James.
Sustainability is a central theme throughout the programme, with dedicated sessions focused on protecting the planet and supporting the people behind the industry.
Attendees will discover the latest about sustainability-driven Worldchefs programs, including Feed the Planet initiatives and the EU co-funded project FoodChoices4LIFE, with opportunities to learn more and get involved.
The programme will also offer exclusive, tailor-made programming for young chefs and educators.
For chefs at every career stage
As part of Worldchefs’ mission to empower the next generation of industry leaders, the 2026 Congress programme was thoughtfully created to provide transformative experiences for chefs at all stages of their careers, with special opportunities for young chefs.
During the event, the Worldchefs Global Development of Young Chefs Committee will unveil a new Young Chef mentorship toolkit, developed to provide structured guidance to culinary associations so that they can better resource young chefs globally.
The Bill Gallagher Young Chefs Forum, powered by Nestl預rofessional for the sixth consecutive edition, provides exclusive sessions for young chefs.
Youth delegates will have full access to the Congress & Expo programming, as well as tailored sessions and excursions, including a trip to Newport Market, a foraging outing and an exclusive dinner at Tiny Rebel brewery.
Face-to-face sessions with some of the event’s key headliners will be available only for youth delegates, providing young chefs with remarkable access to leading voices to help shape their careers.
Michelin-starred chefs are part of the unique Young Chefs Forum programme.
Global Chefs Challenge Finals
The Congress & Expo event also incorporates the 2026 Global Chefs Challenge Finals, where the world’s top chefs convene. Selected through regional competitions, qualifying teams go head-to-head in the finals to show mastery in the culinary arts.
Competitors representing qualifying teams from across continents are met with a renowned panel of judges and four days of intense competition.
Following an extraordinary season of Worldchefs regional semi-finals in the lead-up to the Congress & Expo, the finals bring together top chefs from around the globe to compete across four categories: Global Chefs, Global Pastry Chefs, Global Vegan Chefs and Global Young Chefs.
The CAW will be represented by chefs in each of the finals: Global Chefs, Sam Everton, a lecturer at Coleg Ceredigion, Cardigan; Global Pastry Chefs, William Richards, an ILS catering tutor at Bridgend College; Global Vegan Chef, Ryan Jones, executive chef at the Principality Stadium, Cardiff and Global Young Chef, Calum Smith, head chef for Independents by Sodexo at Shrewsbury School.
“The Congress programme is packed with information on a wide variety of topics,” said Andy Cuthbert, Worldchefs president. “Some of the most prominent chefs to have graced the stoves of Wales and England will be there to share their journeys and insights.
“We also have our sustainability programming and inputs about the pressures and concerns we all have for our people, which will also be explored through our collaborative partner, the UK-based Burnt Chef Project.
“The Bill Gallagher Young Chefs Forum will be running once again, and this is a fantastic opportunity for our member associations’ young chefs to meet and collaborate with their peers and to meet senior members, leadership and potential future employers.”
Programme highlights
Day 1
• Opening Ceremony featuring Worldchefs representatives, Arwyn Watkins, OBE, CAW president, the First Minister of Wales, UN representative Kazuki Kitaoka and the Azerbaijan Tourism Board.
• Culinary demonstration by Hywel Jones, executive chef/director of food and beverage of One Michelin-starred Lucknam Park, Colerne.
• A Pastry Journey Built on Discipline, Passion & People by Eric Lanlard, Chef Owner of Cake-Boy Ltd
• Running A World-Famous Restaurant With A Menu That Changes Twice A Day by Sian Wyn Owen, executive head chef of One Michelin-starred The River Caf鬠London.
Day 2
• From Newport to the Bocuse d’Or Stage by Tom Phillips, executive chef of two Michelin-starred Story Restaurant.
• Worldchefs Educators’ Forum – Redesigning the Culinary Curriculum: What Must Change by 2030? – A panel on what must change in culinary curriculum and how top educators are rethinking training for the next generation of chefs
• The Making of a Culinary Icon by Marco Pierre White, chef, restaurateur and television personality and the first British chef – youngest ever – to achieve three Michelin stars.
DAY 3
• Menu 2050 – A panel on the menus of the future and how industry can adapt in the wake of climate change.
• Burnout Isn’t a Badge of Honour: Rewriting Hospitality’s Culture by Kris Hall, founder and CEO of The Burnt Chef Project.
• Cooking Up the Future: What’s in Store for the Next Gen – A panel discussion to explore what lies ahead for young chefs, with insights from talent experts and global voices on how to support the next generation.
• FoodChoices4Life: A new opportunity to connect, act and inspire – A panel discussion about the FoodChoices4LIFE initiative and how you can get involved to inspire healthier, more sustainable food choices.
Day 4
• Worldchefs Committee Updates and membership voting.
• Introduction of Worldchefs’ collaboration with World Central Kitchen.
• Worldchefs Congress Paris 2028 – Handing over the Bell – Wales will be handing over the Congress bell to France, who will host the 2028 centenary event in Paris, where Worldchefs was formed in 1928 by Auguste Escoffier and other European chefs.
• Gala Dinner and announcement of Global Chefs Challenge Finals results.
Sessions to unite global movements
The Bill Gallagher Young Chefs Forum is one of the ways in which Worldchefs Congress & Expo 2026 builds upon the organisation’s ongoing efforts to empower the next generation.
This includes its collaboration on the World Food Forum’s Young Chefs Programme, launched in 2025, which engages young culinary professionals worldwide to inspire and guide other chefs to advocate for more sustainable and healthier consumption habits.
Through projects like this, Worldchefs has strengthened its collaboration with key international bodies including the Food and Agriculture Organisation of the United Nations (FAO) and other global coalitions.
Reflecting these growing partnerships, Worldchefs Congress & Expo 2026 will mark the first time that United Nations leadership will be present, with Kazuki Kitaoka, director for youth and women at FAO, addressing delegates and participating in the session Cooking Up the Future: What’s in Store for the Next Gen.
Further highlighting international collaboration, the session FoodChoices4Life: A new opportunity to connect, act and inspire will also provide delegates with insights and ways to get involved.
FoodChoices4LIFE is a new initiative co-funded by the European Commission that empowers citizens to accelerate climate action and behavioural change in food systems.
On the final day of the programme, Worldchefs will also introduce its collaboration with World Central Kitchen, building upon the current efforts of World Chefs Without Borders to proactively position chefs to play a powerful role in disaster response across the globe.
Platform for Learning
Knowledge-sharing and skill building are essential functions of Worldchefs Congress & Expo, with educational sessions allowing all delegates to engage with leading experts at presentations and masterclasses.
Specialised programming is also offered to culinary educators, including Worldchefs extensive global network of Education Partners.
“Worldchefs Congress is, at its core, an educational event,” said Charles M. Carroll, Worldchefs Congress Committee chairman. “Every session is a chance to learn, either from some of the most respected leaders in our industry or from new and diverse voices bringing fresh perspectives in.
“It’s an opportunity for exchange between chefs from around the world, sharing ideas, experiences and cultures. With our education partners also playing a key role, Congress becomes a truly global classroom and inspires, challenges and helps move our profession forward.
“Nothing like breaking bread with all your friends from around the world! Don’t get left behind.”
Educators’ Forum
The Worldchefs Educators’ Forum is built for culinary educators and academic leaders to explore how culinary education must evolve to meet the realities of today’s and tomorrow’s industry.
The forum’s 2026 theme, Redesigning the Culinary Curriculum: What Must Change by 2030?, brings together voices from across the association’s global network to ask the question: If we designed culinary schools’ curriculum from scratch today, what would it look like?
Attendees are invited to participate and contribute their diverse perspectives for a global dialogue on how educators, training institutions and industry leaders can proactively shape curricula for the next generation of chefs.
The forum, along with extensive programming geared towards education and future-proofing skills, is a key venue for conversation around the future of culinary education and career pathways during Worldchefs Congress & Expo.
Conversation and connection
Worldchefs Congress & Expo is a platform for chefs to expand their professional bonds with the most influential culinary body worldwide.
Networking events run throughout the event, providing delegates with the chance to be a part of a global gathering of colleagues in a variety of settings.
With attendees joining from nearly 100 countries, networking opportunities from receptions, breakout sessions and side events offer different ways for attendees to connect and exchange.
Opportunities include:
• Arrival and pre-session networking sessions
• Curated coffee breaks and daily lunches
• One-on-one meetings with Worldchefs Presidium (by RSVP)
• Ice Breaker Reception on May 15
• Welcome Reception on May 16
• Worldchefs Gala Dinner on May 19, where the Global Chefs Challenge Finals results will be announced
Held every two years, the Worldchefs Congress provides for an unforgettable moment where cultures unite and industry professionals and enthusiasts exchange on what’s ahead, fostering a shared vision for the future of the industry.
In partnership with the Celtic Manor Resort, CAW is kicking off the Congress with the launch of the first ever Worldchefs Golf Tournament, which will take place ahead of the event on Thursday, May 14.
The Home Nations will also host a charity dinner on Sunday, May 17 at ICC Wales, with each country cooking a course on the four-course menu. The dinner will raise funds for The Burnt Chef Project and Hospitality Action, as well as highlight the profile of the four Worldchefs member organisations from the Home Nations.
Trading industry insights
Alongside the congress networking and education programming, the Expo spotlights the latest trends in catering industry innovation.
Delegates can network with leading providers of professional industry solutions, sample products and learn about up-and-coming ingredients, innovative products, and industry trends and gain a first-hand look at the future tools of the trade.
Ticket options
People wishing to attend the Worldchefs Congress & Expo 2026 have a wide range of ticket options available. View all ticket types at worldchefscongress.org/register .
The Full Delegate Package offers comprehensive immersion and access to all Congress & Expo events, including lunches and a ticket to the Worldchefs Gala Dinner, as well as discounts on Eurostar fares.
The Limited Access Delegate tickets offer flexible access to selected days or key networking events for professionals unable to attend the full program. Day and social event passes are also available, offering customisable access. Groups of 10 or more can also benefit from a 10% discount.
Biggest chef event of the year
The 2026 Worldchefs Congress & Expo will be a global meeting point for industry leaders, offering world-class educational sessions, culinary competitions and networking opportunities. The full program is available at www.worldchefscongress.org .
Ahead of the event, attendees can discover recommendations for restaurants, tourism activities, and more, from our Welsh chef members, as well as read why Wales is a world-class destination to host the Congress & Expo.
Delegates can use this link to announce their attendance via social media and make the most of a key opportunity to network.
Don’t miss this opportunity to be part of a global gathering that shapes the future of food, plus all that Welsh hospitality has to offer. Tickets are still available at www.worldchefscongress.org/register.
Picture caption:
ICC Wales, Newport will host the Worldchefs Congress & Expo from May 16-19.
