This award seeks to recognise a chef who continuously research and explore the wonders of plant-based products to bring food items of a natural sustainability to the table and has been doing so for the past 6 months in the respective establishment.

Evaluation Criteria:

• Professionalism: The Nominee is dedicated to upholding the highest standards in the working environment. 
• Creativity: The Nominee possesses a wide range of culinary skills and constantly strives to create innovative and unique recipes. Also pays close attention to detail to harmonise every ingredient used.
  Consistency: The Nominee strives to perfect his or her technique and displays a desire to constantly improve and learn.
• Leadership: The Nominee is a leader who works well with the kitchen and service staff in order to ensure that the quality of the food is upheld and produced in a timely manner. The Nominee is also a keen mentor who is willing to share their knowledge and develop the skills of their subordinates.
• Commitment to Dining Flexibility: The Nominee is always committed to seeking out the freshest ingredients available and using the best techniques, so as to provide quality dishes.