Young Chefs Grand Prix

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The Next Generation of Culinary Stars

The Young Chefs Grand Prix makes its debut at FHA 2026. Specially designed for aspiring culinary talent aged 25 and below, this competition extends beyond traditional cooking skills to challenge participants’ creativity and adaptability under authentic food service conditions.

This innovative, multi-segment format features an exciting ingredient sourcing relay race where teams gather supplies directly from the exhibition halls, followed by a dynamic live cook-off. The competition represents a prestigious collaboration between FHA, the Singapore Chefs Association, and the Singapore Junior Chefs Club. This competition is endorsed by the World Association of Chefs’ Societies (Worldchefs).

Competition Dates

The Young Chefs Grand Prix will be held from 21-24 April 2026 at Singapore Expo.

Admission & Eligibility

The Young Chefs Grand Prix welcomes participants aged 16-25 (as of 1 April 2026) from both Singapore and international locations. To ensure global representation, the first team from each country will receive registration priority, with a maximum of six teams per country.

For the Team Challenge, each team must consist of three [03] young chefs and one [01] team manager. One chef will be designated as the Team Leader. Participating chefs must be either currently employed in a food and beverage establishment, a recent culinary graduate (within one [01] year with at least six [06] months of verified industry experience), or a current culinary student enrolled in a recognised culinary education programme. Team managers can only advise during menu planning and are not permitted to cook during the competition.

Registration

Registration Fees

Competition Segment	Categories / Competition Stages	Early Bird Fee Valid till 15 January 2026 (SGD)	Standard Registration Fee (SGD)
Team Challenge	Preliminary Rounds & Finals	200	250
Skills & Innovation Challenge	The Aussie Beef & Lamb Generation Challenge	150	200
	Young Chefs Pasta Challenge	100	150
	Golden Poultry Challenge	100	150

*To ensure global representation, the first team from each country will receive registration priority, with a maximum of six teams per country.

Competition Overview

The Young Chefs Grand Prix comprises two main components: a Team Challenge and a Skills & Innovation Challenge, each designed to test different culinary competencies.

Categories / Competition Stages	Date	Format	Description
Preliminary Rounds	21-23 April 2026	Team	Team must source ingredients and execute a three-course menu (appetiser, main, dessert) within a time limit.
Finals	24 April 2026	Team	The top 8 teams from the preliminary rounds will create their three-course menu with a mystery basket.

Categories / Competition Stages	Date	Format	Description
Class YC 1: The Aussie Beef & Lamb Generation Challenge	21-23 April 2026	Mentor-Mentee Team	A senior chef and a young chef will work together to prepare a classic dish and its modern interpretation within 90 minutes.
Class YC 2: Young Chefs Pasta Challenge	21-23 April 2026	Individual	Young chefs will create stuffed pasta dishes to demonstrate their technical and creative skills within 60 minutes.
Class YC 3: Golden Poultry Challenge	21-23 April 2026	Individual	Young chefs will showcase their butchery skills by preparing a refined main course from a chicken within 80 minutes.