Nine professionals receive prestigious titles across Kitchen, Pastry, and Service at London dinner.
The Royal Academy of Culinary Arts announced the achievers of the 2026 Master of Culinary Arts (MCA) at its Gala Dinner, held at The Dorchester. The event celebrated the exceptional talent, dedication, and technical mastery of nine professionals, who attained one of the industry’s most distinguished accolades across the Kitchen, Pastry, and Service disciplines.
In the Master of Culinary Arts – Service category, the achievers were Valerio Badioli, Food & Beverage Manager, The Gleneagles Townhouse; Thomas Gammella, General Manager, The Braywood | WSH Restaurants; Tom Noller, Restaurant Manager, L’Enclume; Andrea Nuninger, Restaurant Manager, Acleaf at Borindgon Hall Hotel & Spa; and Michael Pazsto, Head Sommelier, The Ritz. Ben Christopherson, Senior Lecturer, The University of West London, was awarded the Master of Culinary Arts – Pastry title. For Master of Culinary Arts – Kitchen, the achievers included Mehdi Lahmadi, Premier Sous Chef, Coworth Park; Ian Musgrave, Executive Sous Chef, The Ritz; and Adam Smith, Executive Head Chef, Hever Castle.
The MCA recognises and rewards exceptional talent across its three disciplines — Kitchen, Pastry, and Service — challenging candidates to demonstrate the highest standards of technical skill, creativity, precision, and professionalism. Widely regarded as the pinnacle of achievement in the UK hospitality industry, the MCA takes place once every four years, reflecting the Academy’s commitment to excellence and the development of future leaders.
You Might Also Like:
Idris Caldora MCA, Chair of the MCA, commented: “Achieving an MCA marks a turning point in the career of a chef, pastry chef or restaurant manager. Building confidence and winning respect from fellow culinary professionals, the Master of Culinary Arts achievers are role models who motivate and inspire others. It takes real courage to enter the MCA and exceptional skill to reach the finals alone. This year we have seen some immensely talented and dedicated individuals who have been thoroughly put through their paces during rigorous heats, which have taken place over the last six months. Congratulations to all the candidates and achievers on this outstanding achievement.”
The dinner was overseen by The Dorchester London’s General Manager Luca Virgilio, Culinary Director Martyn Nail, and Director of Food and Beverage Richard Newell’s restaurant management team. Distinguished Master of Culinary Arts recipients Jeremy Ford MCA, George Blogg MCA, Andre Garrett MCA, Adam Smith MCA, Benoit Blin MCA, and Alistair Birt MCA prepared the meal.
Achievers of the MCA Service title were awarded an exquisite handmade silver medal engraved with the profile of chef Marie-Antoine Carême, a matching silver lapel pin, a personalised Artis wine decanter, a magnum of Champagne Bollinger Special Cuvée, and a framed MCA Certificate. Achievers of the MCA Pastry title and MCA Kitchen title similarly received the silver medal, silver lapel pin, a unique Bragard MCA chef’s jacket, a magnum of Champagne Bollinger Special Cuvée, and a framed MCA Certificate.
