Chaîne des Rôtisseurs – Bailliage National de Macau held the inaugural “Macau National Jeunes Chefs Rôtisseurs Competition 2025” recently and its Award Ceremony took place at the Macau University of Science and Technology (MUST) on 30 August, attended by Macao Government Tourism Office (MGTO) Acting Director Jennifer Si Tou and Bailli Délégué of Chaîne des Rôtisseurs – Bailliage National de Macau Ada Chio de la Cruz, among others.
The event was supported by MGTO, Business France and the Macao Productivity and Technology Transfer Center (CPTTM), with venue sponsorship provided by MUST’s Faculty of Hospitality and Tourism and Management.
The event’s sponsors included Atlantic Chef, Chef Works, Classic Fine Foods, Evian Water, MGM, Artyzen Grand Lapa Macau and Grand Coloane Resort.
Chio said at the award ceremony: “Chaîne des Rôtisseurs is devoted to the global elevation of culinary excellence, uniting professionals and enthusiasts in a shared pursuit of artistry, tradition, and innovation.”
She added, “In Macau, our Bailliage stands as a proud steward of this legacy—committed to cultivating the next generation of gastronomic talent, enriching the city’s culinary heritage, and amplifying its voice on the world stage. Through the prestige of our international network, we honour Macau’s unique culinary identity and ensure its rightful place in the global conversation of taste and refinement.”
Meanwhile, the competition was held earlier on the same day at the university’s O Building where 10 young chefs aged 26 and under were each required to design and craft a three-course Western or International menu, comprising appetizer, main course, and dessert, using surprise ingredients revealed on-site.
The four-hour so-called “Mystery Basket Challenge”, divided into morning and afternoon sessions, tested each of the contestants’ creativity, technical skill and ability to perform under pressure.
The competition was judged by a panel of esteemed culinary professionals, including
Worldchefs-certified international judge Perry Yuen, pastry master Kuok I Hoi and renowned
chef Eddy Leung, with each dish evaluated on the basis of technique, presentation, flavor, hygiene, time management, and overall performance.
In the end, Lo Lei Pak was awarded the championship title for demonstrating exceptional artistry and culinary finesse across all three dishes. The winner will then represent Macau at the “International Jeunes Chefs Rôtisseurs Competition” in Istanbul, Turkey in April next year.
The second and third place recipients in the local competition were Damon, ZhenXi Jiang and QiuFu Wang, respectively. All participants received personalized Chef Works jacket, a kitchen knife set, a participation medal, and a certificate from Chaîne des Rôtisseurs Macau.
Chaîne des Rôtisseurs – Bailliage National de Macau has played a pivotal role in elevating the SAR’s reputation as a global gastronomic destination. Through its international network and diverse programming, the association actively cultivates young chefs and sommeliers, promoting culinary standards aligned with global benchmarks. Its members regularly participate in professional events across China, Asia and Europe, showcasing Macau’s unique culinary identity and expanding its international reach.
Macau National Jeunes Chefs Rôtisseurs Competition exemplifies the association’s enduring commitment to culinary heritage and talent development. By investing in education, hosting high-caliber competitions, and facilitating cross-cultural collaboration, Chaîne des Rôtisseurs continues to advance Macau’s culinary culture on the world stage, empowering the next generation to carry its flavors forward with pride and professionalism, the association has pointed out in a press release. – GNM
Source and Photo: Chaîne des Rôtisseurs – Bailliage National de Macau
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