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Congratulations to Worldchefs President Andy Cuthbert on his recent election, celebrated at FHA-HoReCa 2024. As we anticipate FHA-Food & Beverage 2025, we recognise the vital role of leadership in shaping the industry’s future.
This FHA Insider features President Cuthbert’s vision for Worldchefs, including his priorities for 2025 and beyond. We’ll cover his initiatives for strengthening the culinary community, particularly his focus on young chefs, education, and sustainability, as demonstrated by his role at the FHA Culinary Challenge Chef’s Table. He’ll also offer insights on navigating industry changes and share best practices for fostering transparency and trust in business.
Q: Congratulations on your Worldchefs presidency. Looking to 2025 and beyond, what are your key priorities for the organisation? What specific initiatives are you planning to strengthen the global culinary community and support chef development?
Preparing the association for the next 100 years will be the team’s focus, emphasising strong succession planning and effective communication with member countries. Embracing technology is essential and cannot be overlooked in achieving this goal. Additionally, there is a significant need for skilled professionals in the industry, where Worldchefs Education will play a crucial role. Expanding Worldchefs’ membership requires attention, and strengthening its global brand presence in the food industry is another key challenge the team is committed to tackling.
Q: Worldchefs champions supporting young chefs, education, and sustainability. What excites you most about the FHA Culinary Challenge? How does this competition contribute to these key focus areas and what opportunities does it offer young chefs specifically?
The FHA Culinary Challenge provides a platform for chefs to showcase their skills, learn from their peers, and receive guidance and evaluation from some of the world’s top culinarians. These competitions offer chefs the opportunity to network, potentially connect with future employers, and enable senior professionals to identify and recruit emerging talent. The FHA Culinary Challenge features a wide range of disciplines, and I am especially excited about the return of National Teams in 2025, marking their first appearance since 2018.
Q: Your experience spans fine dining and large-scale hotels. What are the biggest changes you foresee in the food and hospitality industry and how can businesses navigate these changes effectively?
Our industry is on the cusp of change, and Worldchefs has a vital role to play in guiding its future. One of the key challenges is attracting young people to the industry—highlighting the opportunities in gastronomy and hospitality as a fulfilling career that can take them around the world, just as it did for me, starting from humble beginnings as a cook in Melbourne, Australia.
Skills, skills, skills—this is what the industry is crying out for, and as senior leaders, it is our responsibility to empower the next generation. Additionally, we must support our global network of 140+ schools under the Worldchefs Education and School Recognition Program. Integrating technology into kitchens to deliver extended learning will also be a major focus for our education committee.
Q: You’ve emphasised the importance of openness, honesty, and transparency. Why is this so crucial for businesses, especially when it comes to building and maintaining trust? How can food and hospitality businesses demonstrate genuine transparency in sourcing, operations, and communication? What best practices can you share for fostering a culture of openness and honesty?
Our profession as cooks and chefs is built on trust. Customers dine with the full expectation of a healthy, safe, and enjoyable experience—that is where it all begins. We must be transparent with our guests, as information is now readily available at their fingertips. The sourcing of ingredients, sustainability, health, and wellness are increasingly important aspects of our industry and daily lives.
As leaders of the global food community, we must speak with both authority and transparency. Be true to yourself and always remember who you represent—whether it is yourself, your hotel, or your restaurant. Above all, take pride in our profession.
At Worldchefs, we have by-laws and guidelines in place to guide us and keep us focused. The best practice? Uphold the highest standards of integrity in your work, making choices you would be proud to stand by. Trust in the elected leadership while holding them accountable, as accountability is the cornerstone of their role. Support your teams, just as the Worldchefs board is committed to empowering its committees to achieve shared success for the benefit of our entire community.
Join us as we explore President Cuthbert’s vision and leadership at FHA-Food & Beverage 2025, where he will also contribute his expertise as a judge in the prestigious FHA Culinary Challenge Chef’s Table. His insights and contributions are set to inspire and shape the future of the global culinary community.
