Seven Samurai Chefs: An Exclusive Look at the Finalists

In October 2015, the BHA together with ANA, launched The Seven Samurai Chefs Tour of Japan competition. Five months and a seven day tour of Japan later, we are just a few weeks away from announcing our winner.

The chosen Samurai Chef will collaborate with ANA’s own award-winning catering team to create a light meal for its Winter 2016 Business Class menu on ANA’s London to Tokyo route.


Lets take a look at our finalists:




Hamza Aidouni, London

Experienced pastry chef Hamza Aidouni owned a boulangerie and patisserie in France before working in the pastry sections at Harrods, The Sanderson and St. Martins Lane and Belgraves Hotel. He is now Head Pastry Chef at 1 Lombard Street. 







Craig Floate, Nottingham

Previously cheffing for the British sailing team, supporting the team throughout the London 2012 Olympic and Paralympic Games, he now works at Utoxetter Race Course and runs a private dining business.







Piero Leone, London

Piero is Head Chef for Sauterelle at Royal Exchange. He has cheffed for high-profile events, such as Pavarotti & Friends Charity Concert, where quests included Luciano Pavarotti and the Dalai Lama, to name name a few.








Spencer Metzger, London

Sous Chef at the celebrated Ritz Hotel in London, Spencer also hosts his own season pop-up restaurant, 'A Summer Inspired Menu', which has to date sold out. He won The Royal Academy of Culinary Arts award for Young Chef of The Year 2014.







Cheung-On Shum 'Jason', London

Jason holds previous experience with Marriott Hotels, winning their Europe-wide 'Rising Star' award. He's now Chef de Partie at the OXO Tower in London where he has designed a number of popular dishes available on their menu.







Lizzy (Elizabeth) Stables, London

Lizzy is Head Chef at the award-winning Modern Pantry restaurant in Clerkenwell where she specialises in vegan experiences. Lizzy has worked in a variety of restaurants including The Square, Allistair Little and Mishkin at Covent Garden.







Kelvin Tan, Dublin Ireland

Kelvin's career is inspired by his time spend in his parents' restaurant. He has worked at The Savoy and now holds a position at Dysart Petersham in Richmond, where dishes have an oriental theme.





As the countdown begins to the final judgement round, continue to visit our blog as we will be showcasing exclusive posts written by our finalists! Read all about how they spent their time during their tour of Japan. Click here to view each finalists Japanese dish!

To keep up with the competition, be sure to follow #7SamuraiChefs on Facebook and Twitter.

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