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.
Shaheda Yesmin is a distinguished culinary curator and the author of Life on a Plate, a book that reflects her passion for food and storytelling. As the Coordinator for South Asia at the World Association of Master Chefs (WAMC) and a CSF Ambassador, she plays a crucial role in promoting culinary excellence across the region. With a deep commitment to gastronomy, she is an honorary member of the World Gastronomy Association and formerly served as the Vice President of the Commonwealth Women's Association. She is also the Owner and CEO of Jewel Kitchen, where she continues to innovate in the culinary world. Beyond her leadership roles, Shaheda contributes as a recipe writer for The Daily Star, one of Bangladesh’s leading English newspapers, where she shares her expertise and passion for food with a wider audience. Through her work, she continues to shape the global culinary landscape with creativity and dedication.
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.
