Symbiosis School of Culinary Arts and Nutritional Sciences, Pune emerged as the winner of the maiden PHDCCI National Young Chef Competition (NYCC) 2025–26 at the Grand Finale held at IHM Pusa, New Delhi. Maharashtra State IHMCT, Pune and IHM Pusa secured the first and second runner-up positions, while the Best Bhaja Dish award went to Chef’s Kitchen Institute of Culinary Arts and Hotel Management, Kolhapur.
Gracing the occasion, Union Minister for Tourism and Culture Shri Gajendra Singh Shekhawat described young chefs as torchbearers of India’s rich culinary legacy. He highlighted Indian cuisine as a powerful cultural and tourism asset, noting that young professionals have a unique opportunity to innovate value-added, nutritious food rooted in traditional knowledge while being globally competitive.
The finale featured 10 leading hospitality institutions from across the country, underscoring the pan-India character of the competition. Finalists were evaluated by an eminent jury of culinary experts under the chairmanship of Chef Anil Grover.
Organised by PHDCCI in partnership with the Ministry of Tourism, IFCA and THSC, NYCC marked the culmination of a six-month nationwide initiative celebrating Indian cuisine. The live cook-off challenged participants to prepare a traditional Bhojan, assessed on authenticity, technique, innovation, sustainability and presentation.
With participation from over 100 institutions nationwide, NYCC has emerged as a significant national platform to nurture culinary talent and restore pride in India’s gastronomic heritage.
