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The winner of the Trainee Chef Award was described by judges as a “star of the future” who has taken every opportunity to build his skillset while passing on what he has learned by mentoring apprentices.

John Rushton-Jones joined Amadeus as a Level 2 apprentice at Dudley Zoo and completed his qualification in September 2019. He has since undertaken his Level 3 qualification and become a full-time commis chef at the NEC’s Vox Conference Venue.

His early promise saw him given the responsibility of leading the kitchen’s cold larder team, who create cold starters for up to 950 guests and cold savoury items for conferences and events. The mentoring of Michael Jeyes, head chef at Vox, has seen him progress to lead the dessert and cook area of the kitchen, overseeing a team of four, while also monitoring food and labour costs in his area and working to minimise food waste.

The 25-year-old’s desire to have an impact across different kitchen teams has seen him contribute ideas towards menu packs, offer suggestions for adaptations to dishes as well as taking responsibility for writing preparation instructions. He is also skilled at identifying where support is needed across his wider team and has stepped in personally to provide it. This has extended outside of the kitchen, and he has learned to work front of house, managing dietary requirements to safeguard customers and even hosting a live cooking station.

Rushton-Jones has also achieved his Level 4 Food Safety certificate and made great progress in developing his culinary skills, including ingredient preparation and cooking techniques, which has seen him given additional responsibilities such as food preparation and expert plating.

As a result of his impressive progress, Rushton-Jones has been enlisted to deliver key components of events for Amadeus, including the Elmhurst Ballet Centenary Summer Ball dinner, which featured a menu designed by chef Glynn Purnell, and premier golf tournament International Series England 2023.

The young chef’s drive to support the wider team has already seen him take on an informal mentoring role for a colleague who has recently started as a Level 3 apprentice. He also provides guidance for casual and agency chefs on Vox’s standards and methods and has supported more experienced team members working with some of the more technologically advanced pieces of kitchen equipment.

It’s no wonder our judges said Rushton-Jones is “clearly set for great things”.

What the judges said

“Great to see strong teamwork and dedication to the art. John is clearly set for great things in the industry.” David Bentley

“Clearly a star of the future, very well thought of by his colleagues, with strong values, ambition and a wise head. We need more chefs like John.” Chris Gamm

“At a time when chef recruitment is as challenging as it is, it is inspiring to see the talent and passion of our winner and the excellent work he is doing for his team and the business.” Robert Richardson

The shortlist

Jack Georgiou Westminster Kingsway College

George Oakes Westminster Kingsway College

John Rushton-Jones Amadeus

Marta Sagan Westminster Kingsway College

Past winners

2021 Agnieszka Bernaciak

2019 Nathan Racey, Levy UK