New Disciples of Escoffier Inducted During a Spectacular Inauguration Ceremony at the University of West London

The University of West London’s renowned Pillars Restaurant hosted last night a distinguished gathering of chefs, hospitality leaders, and culinary ambassadors for the 2025 Disciples of Escoffier UK Inauguration Ceremony. This special evening celebrated excellence in gastronomy, mentorship, and the ongoing legacy of the great Auguste Escoffier.

Guests were greeted by hostesses Cassandra Leduc, UK & IRL Director, Revol Porcelaine and Florence Rebatett, Founder, En Cuisine Cooking School, before the evening officially began with a welcome speech from Michael Coaker, Culinary Ambassador for the University of West London. Coaker expressed warm thanks to Professor Peter John CBE, Vice-Chancellor and President of The University of West London, for supporting the event, and acknowledged the industry-leading sponsors who contributed to the evening’s hospitality, including Champagne Charles Heidsieck, Boutinot Wines, Oranka Juice, Direct Daily Produce, Seafood from Scotland, Petrossian Caviar, and Wild Idol.

One of the evening’s highlights was celebrating emerging culinary talent. Young chefs Ellie Read and Alberto Santullo officially joined as Young Talent Escoffier (YTE), signifying the start of their journey towards competing in the upcoming YTE contest at Capital City College Group. Their participation was partly supported by a charity raffle, enthusiastically organised throughout the evening by Jenny Williams, giving guests the chance to win a Chef’s Table tasting experience for six with wine at Pillars.

The ceremony shifted its focus to recognising culinary excellence, when Paul Askew, President of Disciples of Escoffier UK, and Lionel Strub presided over the formal induction of this year’s new members. Each honouree stepped forward to receive their distinctive sash, alongside a certificate presented by Jenny Williams and Michael Coaker. The new inductees reflect the diversity and depth of the modern culinary profession.

Walpole concluded the intronisation with a reading of the Escoffier ethos, reminding the room of the society’s dedication to education, excellence and respect for culinary heritage.

A special moment followed as Deepack Mallya of The Ritz London was officially named Vice President of the UK chapter, an honour personally overseen by President Askew.

Culinary artistry lay at the heart of the evening’s social atmosphere. Guests enjoyed a refined menu celebrating both British and French gastronomic traditions.

As the evening drew to a close, Askew returned to the stage to deliver reflective remarks, draw the eagerly anticipated raffle, and lead the ceremonial cake cutting accompanied by the traditional salute, “Santé du chefs et service.”

The event marked yet another milestone in the continuing legacy of the Disciples of Escoffier in the UK: a celebration of mentorship, innovation and the enduring joy of great food shared among peers.

“Good food is the foundation of genuine happiness,” Coaker had said in his welcome speech. On this night, those words felt entirely true.

Photography & film by Carlos Farinha