The Royal Academy of Culinary Arts proudly announced the achievers of the 2026 Master of Culinary Arts (MCA) at its prestigious Gala Dinner, held at The Dorchester. Bringing together leading figures from across the hospitality industry, the highly anticipated evening celebrated the exceptional talent, dedication and technical mastery of the professionals who have attained one of the industry’s most distinguished accolades.
The 2026 achievers in each category were:
Master of Culinary Arts - Service
• Valerio Badioli, Food & Beverage Manager, The Gleneagles Townhouse
• Thomas Gammella, General Manager, The Braywood | WSH Restaurants
• Tom Noller, Restaurant Manager, L’Enclume
• Andrea Nuninger, Restaurant Manager, Acleaf at Borindgon Hall Hotel & Spa
• Michael Pazsto, Head Sommelier, The Ritz
Master of Culinary Arts - Pastry
• Ben Christopherson, Senior Lecturer, The University of West London
Master of Culinary Arts - Kitchen
• Mehdi Lahmadi, Premier Sous Chef, Coworth Park
• Ian Musgrave, Executive Sous Chef, The Ritz
• Adam Smith, Executive Head Chef, Hever Castle
The MCA recognises and rewards exceptional talent across three disciplines — Kitchen, Pastry, and Service — challenging candidates to demonstrate the very highest standards of technical skill, creativity, precision, and professionalism. Widely regarded as the pinnacle of achievement in the UK hospitality industry, the MCA, which takes place once every four years, reflects the Academy’s ongoing commitment to excellence and the development of future leaders within the sector.
Idris Caldora MCA, Chair of the MCA, comments:
“Achieving an MCA marks a turning point in the career of a chef, pastry chef or restaurant manager. Building confidence and winning respect from fellow culinary professionals, the Master of Culinary Arts achievers are role models who motivate and inspire others. It takes real courage to enter the MCA and exceptional skill to reach the finals alone. This year we have seen some immensely talented and dedicated individuals who have been thoroughly put through their paces during rigorous heats, which have taken place over the last six months. Congratulations to all the candidates and achievers on this outstanding achievement.”
John Williams MBE, President of the Royal Academy of Culinary Arts, adds:
“The Royal Academy of Culinary Arts has always been committed not only to recognising excellence, hard work and passion, but also to nurturing, educating and developing the next generation of talent. As an Academy, we have continued to evolve with the times, ensuring that we remain relevant, inclusive and representative of our industry, while upholding the highest standards across our three core disciplines: Cuisine, Pâtisserie and Service. In doing so, we remain true to the values and traditions entrusted to us as custodians of the culinary arts, while continuing to champion excellence and nurture the next generation of talent across all three disciplines.
Congratulations to all the achievers of the 2026 Master of Culinary Arts. This outstanding achievement is a testament to their exceptional skill, dedication and commitment to their craft. We look forward to seeing how they continue to shape, influence and inspire the future of our industry, setting the benchmark for excellence and encouraging others to follow in their footsteps.”
Adam Byatt, Chair of the Royal Academy of Culinary Arts adds:
“At the Royal Academy of Culinary Arts, we believe that excellence must be shared. Education, mentoring and professional development are how today’s highest standards become tomorrow’s everyday practice. The MCA therefore recognises not only extraordinary individual achievement, but the responsibility each Master accepts to inspire, encourage and develop the next generation.
Congratulations to all our 2026 Achievers. We are immensely proud to welcome them to the distinguished community of Masters of Culinary Arts and look forward to seeing the contribution they will make to the future of our industry. Their achievements serve as an inspiration to colleagues across the industry and reinforce the importance of nurturing talent, sharing knowledge and preserving the exceptional standards that define our profession. It is our hope that other culinary professionals will be encouraged by this year’s Master of Culinary Arts achievers.”
Lisa Jenkins, CEO of The Royal Academy of Culinary Arts adds:
“The Master of Culinary Arts represents the very highest level of excellence within our industry. This Gala Dinner is not only a celebration of extraordinary talent and dedication, but also an opportunity to recognise the passion, discipline, and career-established culinary skills that define the MCA. We are proud to honour both our past achievers and the next generation of culinary and hospitality leaders.
Congratulations to this year’s Achievers on reaching this exceptional milestone. Their success reflects not only their remarkable technical ability, but also their commitment to upholding the highest standards of their respective disciplines. We look forward to seeing how they continue to inspire their peers, nurture emerging talent and contribute to the future of our industry.”
Overseen by The Dorchester London’s General Manager Luca Virgilio, Culinary Director Martyn Nail and Director of Food and Beverage Richard Newell’s outstanding restaurant management team, the dinner was prepared by distinguished Master of Culinary Arts recipients Jeremy Ford MCA, George Blogg MCA, Andre Garrett MCA, Adam Smith MCA, Benoit Blin MCA, and Alistair Birt MCA.
Achievers of the MCA Service title were awarded with an exquisite handmade silver medal engraved with the profile of chef Marie-Antoine Carême, a matching silver lapel pin, a personalised Artis wine decanter, a magnum of Champagne Bollinger Special Cuvée and a framed MCA Certificate.
Achievers of the MCA Pastry title were awarded with an exquisite handmade silver medal engraved with the profile of chef Marie-Antoine Carême, a matching silver lapel pin, a unique Bragard MCA chef’s jacket, a magnum of Champagne Bollinger Special Cuvée and a framed certificate.
Achievers of the MCA Kitchen title were awarded with an exquisite handmade silver medal engraved with the profile of chef Marie-Antoine Carême, a matching silver lapel pin, a unique Bragard MCA chef’s jacket, a magnum of Champagne Bollinger Special Cuvée and a framed MCA Certificate.
