Executive head chef Hussey is based at Eton College, Windsor where he is responsible for a team of fifteen.
David Mulcahy, craft development director for Sodexo, presented David Hussey with his gold medal alongside the first prize, which includes a culinary trip to Norway courtesy of the Norwegian Seafood Council.
Mulcahy said: “The Sodexo Chef of the Year competition has become the most sought after accolade for chefs right across Sodexo in the UK and Ireland.
“This year’s final was no exception where the eight competitors took to the stage at NEC Birmingham for the final showdown. Each did themselves proud with a fantastic display of creativity and excellent skills producing three stunning dishes for judges.”
Hussey and his commis chef James Bourn prepared a starter of duck breast with Brussels sprout, pomegranate, garam masala and tamarind, duck heart ‘popcorn’; a main of trout, fennel, cauliflower with lentil dhal, pickled fennel salad and finger lime; and a white chocolate, ginger and cardamom tart with caramelised white chocolate ice cream, orange compote and poppy seed tuile.
The Sodexo Chef of the Year final is sponsored by Churchill China, Unilever Food Solutions and Leathams, as well as Barry Callebaut and the Craft Guild of Chefs.