Le Cordon Bleu, renowned for shaping culinary careers globally for over a century, is delighted to reveal the shortlisted finalists for its landmark 130th Anniversary Scholarship. Following a rigorous and highly competitive application process, a group of 32 exceptional individuals have been chosen to compete for this year’s expanded scholarship prize, now worth over £90,000.
The semi-finalists for the 2025 Le Cordon Bleu London 130th Anniversary Scholarship are:
Evelyn Dilkes, London
Jigar Patel, Stanmore, Middlesex
Daniel Hogarty, London
Melissa Kuo, London
Emma Keenan, Co. Fermanagh, Northern Ireland
Vaclav Kerekanic, Aberdeen
Bethany Walker, Newcastle
Jane Hong, London
Yee Lam Hester Poon, Chesterfield, Derbyshire
Sonny Franklin, Liverpool
Adiputra Mehanda, Greater London
Katushka Trisha Da Costa, Feltham, London
Mohamed Amine Malmouze, Birmingham
Raman Dhaliwal, Coventry
Ruby Goodens, Brough, East Yorkshire
Zainab, Preston, Lancashire
Oluwaseun Akindeinde, Hitchin, North Herfordshire
Maisie Burns-Clarke, Pudsey, West Yorkshire
Ademilola Ogunnaike, City of London, London
Emily Haworth, Port Talbot, Wales
Ilke Erkin, Chingford, London
Hugh Walker, London
Maxline Awenyami Abienkong Adochim, Exeter, Devon
Hajar El-Mutasem, Oxford, Oxfordshire
Daria Boichenko, Bournemouth
Victoria Thomson, Edinburgh, Scotland
Sam Gilbert, Bristol
Clarise Mofor, London
Holly Isobel Georgia Meek, London
Luke Dorning, Cardiff, South Wales
Kiren Agravat, Congleton, Cheshire East
René Lorraine, London
These talented aspiring chefs will go head-to-head in the semi-finals at Le Cordon Bleu London on Monday 7th and Tuesday 8th July.
In celebration of Le Cordon Bleu’s 130-year legacy, the 2025 scholarship competition will offer an expanded prize package that surpasses previous years. The grand prize winner will receive the below worth over £90,000:
A full scholarship to study the prestigious Grand Diplôme®, a globally recognised qualification combining Diplôme de Cuisine and Diplôme de Pâtisserie.
A three-month internship at CORD by Le Cordon Bleu Restaurant, gaining hands-on experience in a professional kitchen environment.
Mentoring from industry leaders, including celebrated chefs Michel Roux Jr. and Chris Galvin.
12 months of accommodation in London, generously provided by Londonist.
An overnight stay at The Savoy
For the first time, two runners-up will also receive prizes, extending Le Cordon Bleu’s commitment to nurturing the next generation of culinary talent. The second runner-up will get a place on the Basic Cuisine or Basic Patisserie 3-month programme, and the third runner-up a place on the Food Photography course. Both runners-ups will also receive a 2-week stage at CORD restaurant and special prizes from The Savoy and Phaidon.
“This year’s competition marks a major milestone for Le Cordon Bleu, and the level of talent we’ve seen has been nothing short of inspiring,” said Emil Minev, Culinary Arts Director at Le Cordon Bleu London. “We are thrilled to welcome our semi-finalists to the next stage and look forward to an exciting semi-final.”
The annual Le Cordon Bleu Scholarship competition continues to serve as a launchpad for culinary careers, with past winners going on to train with world-class chefs and forge exciting paths in the industry. Last year’s winner, Caoimhe O’Neill-McGuinness from Eastbourne, described her win as “life changing,” adding: “I wake up with an excitement for life and knowing that I will be learning from the top chefs really motivates me to try my absolute hardest.”
