Our esteemed judging panel comprises experts from diverse fields, each bringing a wealth of experience and insight to the table. Their collective expertise ensures a fair and thorough evaluation of each entry, guaranteeing that the best talent is recognized and celebrated. Get to know the brilliant minds behind the decisions!
Chef Tony Khan is a legend, known as the world's number 10 chef, and is an Australian citizen. He joined the Sheraton Ayers Rock Hotel (now known as Voyages Ayers Rock Resort) in 1982, where he served as a sous chef. Later, he moved to Miami, USA, and joined Carnival Cruise Line as an Executive Chef and Food and Beverage Developer from 1994 to 1999. He then went to Saudi Arabia to join the Hyatt Regency. From March 2003 to August 2006, Chef Tony served as the Executive Chef and Corporate Executive Chef at the Intercontinental Hotel, overseeing and serving ten five-star hotels. In September 2006, he began working at Radisson Blu Water Garden Hotel in Dhaka as the Executive Chef and Food and Beverage Manager. In 2009, he became the Executive Chef and Food and Beverage Manager at Westin Dhaka, a position he held until 2012. In 2013, he assumed the roles of General Manager, Food and Beverage Director, and Executive Chef at Grand Sultan T. In 2015, he founded the Tony Khan Institute to teach amateur chefs, where experienced chefs impart international-standard skills. He has more three branches in khulna, Habiganj and Shirazgang.Tony Khan conducts institute classes in London and Australia and also serves as an advisor to many companies around the world.
Mahmoud Yassin is a distinguished culinary professional from Jordan, renowned as both a Master Chef and an International Arbitration Judge. He earned a hotel diploma with distinction between 1989 and 1991, laying a solid foundation for his career in the culinary arts. With four years of experience as a Master Chef and three years serving as an international judge, Mahmoud has established himself as an authority in culinary competitions. Currently, he serves as the President of the Russian Federation of Restaurant Sports and holds ministerial roles in various culinary arbitration bodies. His judging credentials span numerous countries, including Turkey (three times), Tunisia (seven times), Iraq in Erbil, Morocco, and Russia, where he has also chaired the Judges Committee. Mahmoud has received several medals, honorary awards, and certificates in recognition of his contributions to the field. Looking ahead, Mahmoud is set to participate in upcoming international events in Turkey (Afyon), Iraq, Russia (St. Petersburg), Tunisia, and Germany. Additionally, he is an active member of multiple international culinary unions and associations, continually promoting excellence and innovation within the global culinary community.
Montaser Masoud is a certified trainer with the World Culinary Association (WAC) in Sustainability Education, having empowered over 10,000 culinary professionals in the Arab world in nutrition and sustainability. He is also a certified trainer from Cairo University and Ain Shams University. Beginning his culinary career in 1982, Chef Montaser has built an impressive portfolio working in luxury hotels. His roles include serving as Chef Manager at Movenpick Hotel, Executive Chef for 12 years at the InterContinental Makkah Hotel in Saudi Arabia, and Executive Pastry Chef for 13 years at the Semiramis InterContinental Hotel. While in Saudi Arabia, he also contributed as the Chapter Manager of the Saudi Chefs Association in Makkah. In 2015, he expanded his expertise as a Kitchen Training Consultant, leading the “Train the Trainers” program at Ain Shams University. Later, he advanced his career as Regional Manager for Dreams Group Hotels in Sharm El Sheikh and joined Upfield as Chef de Cuisine for the Arab Republic of Egypt. Dedicated to lifelong learning, Chef Montaser continues to share his extensive culinary knowledge and experience with clients, colleagues, and his active social media community.
Sylvester Rozario is an accomplished culinary professional and hospitality consultant with extensive international experience. Currently, he is the owner and consulting Executive Chef at The K Hotel in Manama, Juffair, Bahrain, and serves as the Executive Sous Chef at Gulf Hotel and Gulf International Convention Centre, Manama. His diverse career includes a pivotal role in Grandment Catering for Aramco, Saudi Arabia, and notable positions such as Chef de Partie at Hotel President in Mumbai (Taj Group), Head Chef at Bombay International in Mumbai, and experience as a Commis de Cuisine at Shalimar Hotel, Mumbai. He has also honed his skills at Marine Hotel in Dubai, U.A.E. Committed to continuous improvement, Sylvester has participated in specialized seminars and cross-training courses at prestigious establishments including Langham Hotel in Hong Kong and Hotel Villa d’Este Lago di Como, Italy. His academic and professional credentials are equally impressive, holding a Diploma in Food Production Principles from the Institute of American Hotel and Motel Association, certifications in Food Safety and Hygiene from the Ministry of Health Bahrain, Integrated Management System training from Germany, and internal auditor training. Recognized with gold, silver, and bronze medals along with several awards, Sylvester Rozario exemplifies excellence and innovation in the culinary arts.
Oli khan MBE is a prominent figure in the British-Bangladeshi catering and business community. Since October 15, 2023, he has been serving as the President of the Bangladesh Caterers Association UK (BCA), having previously held the role of Secretary General. A passionate advocate for the industry, he has played a pivotal role in promoting Bangladeshi cuisine and business interests in the UK. His achievements include setting a Guinness World Record on February 4, 2020, for the largest Onion Bhaji, showcasing his dedication to culinary excellence. He was also honored as a Paul Harris Fellow in March 2022, recognizing his contributions to society. Beyond the food industry, oli khan is the Founder and Vice President of the British Bangladesh Business Forum and a Director at UK BD Catalyst of Commerce and Industry, fostering trade and economic ties between the UK and Bangladesh. Additionally, he has served as a Brand Ambassador for Agro Europa – Super Pollo, further demonstrating his influence in the global food sector. With a strong leadership background and commitment to business, culture, and community, he continues to drive innovation and representation for British-Bangladeshi entrepreneurs.
Rossahm Bin Rusli is a highly accomplished Malaysian culinary expert with over 32 years of experience in the hospitality industry. He has held numerous prestigious roles, including 17 years as an Executive Chef in corporate, hotel, and convention settings. His dedication to culinary education is evident through his tenure as Head Chef Lecturer at BERJAYA UCH, where he contributed to the development of a Diploma in Heritage Cuisine. Currently, he leads the culinary team at Berjaya Times Square Hotel in Kuala Lumpur. Beyond his professional roles, Rossahm has made significant contributions to international culinary competitions. He has served as a jury member in the IKA Culinary Olympic Germany and international cooking contests, heading juries in Malaysia, Indonesia, and Turkey. His achievements include a Gold Medal at the International Cooking Competition in Bangkok (2007) and multiple recognitions for his expertise in halal cuisine. Additionally, he has been honored by Princess Mahachakri Sirindhorn of Thailand for his culinary excellence. As the President of the Gastronomy Association of Malaysia and Secretary General of the World Platform of Islamic Culinary Countries Society (WICS), Rossahm continues to influence the global culinary landscape, advocating for heritage and halal gastronomy.
Celebrity chef dr. Izzat Hussain is a culinary expert and an active member of the Indian Culinary Forum. Renowned for his contribution to The culinary world, he has extensive ex perties in judging culinary events conducting staff training and participating promotional shows with a focus on combining tradition with innovation,hef Husain work bridges culturalculinary practices to modern techniques In addition to his professional accomplishments,chef Hussain actively engages in social activities and has traveled to several countries reflecting his Global culinary exposure.His life embodies a passion for the art of cooking along with a commitment to sharing his knowledge and inspiring other in the field.
Celebrated Culinary Maestro: Mohammad Yahya Al-Haijani Mohammad Yahya Al-Haijani, a Syrian-born culinary visionary, stands as a pillar of excellence in the international hospitality industry. With over 35 years of experience across prestigious kitchens in the Middle East, Turkey, and Asia, Chef Al-Haijani has led renowned restaurants like Al Meydan, Ibn Al-Sham in Egypt, and Reem Al Bawadi in Jordan. His mastery of Levantine cuisine, combined with innovative menu development and kitchen leadership, has earned him global recognition. Appointed as a UN Ambassador to the Middle East in 2024, Chef Al-Haijani uses his platform to promote culinary diplomacy. His contributions were also recognized by the Guinness World Records in 2022, where he served as the lead judge in the World Cup of Chefs in Malaysia. A Certified International Judge by the World Association of Chefs Societies since 2019, he brings authenticity and excellence to the judging panel. From his early days as a commis chef to leading elite culinary teams, Chef Al-Haijani exemplifies passion, discipline, and cultural richness. His legacy continues to inspire the global culinary community
Rahima Sultana Reeta, born on September 5, 1959, is a distinguished professional in the fields of tourism, hospitality, and Ayurvedic medicine. She holds an M.S.S and B.S.S (Honours) from Chittagong University and a Doctor of Ayurvedic Medicine from Bangladesh Ayurvedic & Unani Systems of Medicine. Her extensive qualifications include diplomas in Tourism & Hospitality Management, Leadership, Counseling, Ayurveda & Panchakarma Therapy, Chinese Herbal Medicine, and various culinary arts from prestigious institutions worldwide. Reeta is the founder and CEO of Harmony Spa & Kleopatra Beauty Salon and the principal of Epique Institute. She has served as a guest lecturer at Dhaka University and Bangabandhu Sheikh Mujibur Rahman Science & Technology University. Her professional experience spans multinational companies like Unilever, Nestle, GSK, and Singer, as well as national groups such as Pran RFL, Squire, and ACI, where she worked as a culinary expert. Reeta has been a brand ambassador for Nestle Bangladesh and Moulinex France and an Ayurvedic consultant for Kumarika. She has appeared on various television channels, including Channel i, Masranga, BTV, ATN Bangla, NTV, and Nexue TV, showcasing her culinary expertise. Additionally, she has authored several publications on cooking and healthy eating. Reeta is committed to social work, particularly in empowering women entrepreneurs.
Mereena Khandkar is a renowned figure in the culinary industry of Bangladesh, widely recognized for her pioneering contributions to the nation’s hospitality and culinary education. She completed her M.A. from the University of Dhaka in 1981 and began her professional journey with Bangladesh Parjatan Corporation (BPC), serving for 29 years and eventually becoming Manager and Head of the Food & Beverage Production Department at NHTTI. Over her 37-year-long career, Ms. Khandkar has received extensive local and international training, including an ILO fellowship on ‘Food & Beverage Production’ in Singapore and courses in Scotland, Nepal, and Bangladesh. A respected mentor, she accompanied Bangladesh’s first participant to the prestigious ‘Young Chef Olympiad’ in 2015. Post-retirement, she continued shaping the culinary sector through guest lectures at institutions such as Dhaka University and by serving as a CBT Trainer and Assessor for BTEB and NSDA. She is currently the Honorary Principal of the International Culinary Institute and Director at the Tourism & Hospitality Industry Skills Council. Her legacy is marked by tireless dedication to chef training and elevating Bangladesh’s global culinary profile.
Lobbi Rahman is a celebrated culinary expert, television personality, and educator based in Dhaka, Bangladesh. With degrees in Arts and Education, she has honed her skills through professional training in Bosnia & Herzegovina, New York, Kuala Lumpur, and Bangkok. Her career spans decades in media, hosting and producing cookery shows on ATN Bangla, BTV, Channel 9, SA TV, and Bangla Vision. She is widely recognized for her contribution to Bangladesh's culinary scene through her work with Anannya Magazine, where she serves as a Culinary Advisor and initiated the country's first international online cooking competition. Beyond television, Lobbi Rahman has represented Bangladesh on Zee Bangla’s "Kuchina Rannaghor" and won first place on "Didi No. 1." She has judged numerous culinary competitions and serves as the General Secretary of the Women’s Culinary Association of Bangladesh. As the founder and president of Lobbi Rahman’s Cooking Foundation, she has dedicated 15 years to empowering women through cooking. Her contributions extend into education, having served 19 years as a senior teacher at Playpen. Currently, she works as a Brand Ambassador for IFAD Foods, continuing to inspire and elevate Bangladeshi cuisine on national and international platforms.
Having over 18 years of experience integrating hands-on culinary instruction and academic brilliance, Md Golam Mostofa is a world-renowned culinary and hospitality educator. Mostofa is well-known for his innovative approach to combining tradition, technique, and entrepreneurship in culinary education. Currently, he holds the position of assistant professor at Washington University of Science and Technology (USA), having previously served as the head of the Department of Tourism & Hospitality Management at Daffodil International University (Bangladesh). Having earned a master's in global hospitality management in hotel development from Georgia State University and an MBA in business management from Cyprus, he has been instrumental in creating competency-based culinary curricula for companies including NSDA, Industry Skills Council (ISC) for Hospitality & Tourism, and Bangladesh Technical Education Board (BTEB). His efforts have established national guidelines for menu planning, food production, sanitation, and culinary entrepreneurship. Mostofa has conducted numerous hands-on culinary training programs, fostering a new generation of chefs and foodpreneurs. Rooted in experiential learning and cultural storytelling—elevating local tastes with global techniques—his teaching philosophy He has also advised on several hospitality projects, assisting hotels and resorts to simplify kitchen operations and include culinary creativity into visitor experiences.
Born in Bangladesh in 1957, Shaheen Afroz's early academic pursuit in Botany unexpectedly blossomed into a distinguished career in culinary arts and hospitality. Beginning with the Bangladesh Parjatan Corporation in 1984, she ascended through various leadership roles, becoming a pivotal figure in developing national competency-based learning standards for the sector. Her expertise, honed through international training and fellowships, led to consultancy work with the British Council and collaborations with organizations like the ILO, shaping training and certification systems in Bangladesh. A certified Master Trainer and Assessor, and a recognized World Skills Expert in Patisserie & Confectionery, Shaheen's leadership and dedication have earned her national and international acclaim, solidifying her legacy as a transformative force in Bangladesh's culinary and hospitality landscape.