The sustainable chef superstars fuelling your day

Food Cook for Change!
Dec. 04, 2025

Meet the finalists and contestants from the semi-finals of the Cook for Change! Sustainable chef challenge. The finalists will all be participating in the grand finale taking place in March 2026 in London. One finalist has been selected from each of the seven regions in which we operate plus two additional chefs selected based on the next highest overall scores across all regions.

Gordon Carberry

UK&I Finalist - Gordon normally cooks for our Corporate Services clients and consumers in the Ireland, working in a Modern Recipe and Kitchen Works restaurant. His winning dish was "Miso roasted parsnip with textures of parsnip, wild rice, crispy chickpeas and aquafaba mayonnaise".

Denisse Galvez

LATAM Finalist - Denisse normally cooks for our Corporate Services clients and consumers in Chile, working in a Kitchen Works restaurant. Her winning dish was "Slow cooked cochayuyo (seaweed) confit vegetables, potato mille-feuille and young sprouting shoots".

Faustine Germain

France Finalist - Faustine normally cooks for our Corporate Services clients and consumers in France, working in a Modern Recipe restaurant. Her winning dish was "Perfect poached egg, creamed polenta, tomme de savoie, glazed asparagus with a crispy quinoa and sauce vierge".

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Robert Janse

COEU Finalist - Robert normally cooks for our Corporate Services clients and consumers in the Netherlands, working in a Kitchen Works restaurant. His winning dish was "Smoked kohlrabi with miso, white bean cream and kombucha beurre blanc".

Ricardo Machado

Brazil Finalist - Ricardo normally cooks for our Corporate Services clients and consumers in Brazil, working in a Modern Recipe restaurant. His winning dish was "Tian of root to stem beets, mushrooms and squash, beetroot reduction and root granola".

Pravin Nanaware

APMEA Finalist - Pravin is part of our Food Platform team in India, planning Modern Recipe dishes for multiple Corporate Services client locations. His winning dish was "Sustainable Sea & Root" grilled watermelon sweet potato crisps and candid watermelon marmalade'.

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Randall Prudden

NorAm Finalist - Randall normally cooks for Good Eating Company clients and consumers in the USA. His winning dish was "The whole pumpkin with roasted maitake mushroom & mole negro".

Peter Brass

Top Tied Runner Up - Peter normally cooks for Energy and Resources clients and consumers in Australia. His winning dish was "Curried sweet potato & lentil croquette with herbal tea-infused cauliflower leaves and cauliflower purée, finished with sweet potato chips".

Joel Ryan

Top Tied Runner Up - Joel normally cooks for Good Eating Company clients and consumers in the USA. His winning dish was "Vegan panisse "Poutine" with maitake mushroom hemp gravy and cashew curds".