Kitchen Judge
Vice-Conseiller Culinaire
Bailliage of Great Britain
WACS Level B Certified Judge
Biography: Daniel Ayton
Daniel Ayton is Senior World Vice President, of the World Master Chefs Society; as well as being the President for the Disciples Escoffier UK and the Conseil Culinaire Francais. It gives him great pleasure to be returning once again to the young chefs Competition once again after enjoying the culinary experiences of the competition each year since Budapest in 2015 and has been involved in the national selection since 2010, and is looking forward to some new dishes I am sure all will enjoy.
Daniel is an experienced chef with over 30 year's extensive experience in fine dining as well as banqueting operations working alongside such chefs as Pierre Larapidie of the George V, Paris; The Grosvenor House Park Lane; Hotel Des Burgues Geneva, & the three Michelin starred Paul Bocuse Lyon; he setup Chefbytes, in 1993 which specialises in the design, strategic management, menu sampling, and ingredient organoleptic sampling, judging and media work.
Daniel is widely considered to be the most knowledgeable chef on the psychological effects of Coeliac Disease in the UKs hospitality industry. Educating others with his expert knowledge of Coeliac Disease as well as other allergies that trigger abnormal responses to food has meant that Daniel has changed the landscape of catering guidance rules, introducing critical regulations. Daniel has installed this philosophy into the everyday work practices and procedures for those working alongside him as well as influential figures in the UKs catering industry. He has been privileged to cook for The Queen, Prince Phillip, Prince Charles and the Duchess of Cornwall and many Heads of State during the 2012 London Olympic Games.
Background
Born in Devon, Daniel started in the industry washing up in his parents restaurant, progressing from salad hand to pastry chef. The intense experience secured from an array of international cuisines which includes South Africa, Turkey and a hotel opening in Marrakech resulted in huge leaps up the career ladder. In 2009 Daniel qualified as a World Association of Chefs Society (WACS) B Grade Culinary Judge, Founded in 1928, it is a global network of 93 official chefs associations that represent over 10 million professional chefs worldwide. And has had the privilege to be invited to judge internationally all over the world. And is also a qualified end point assessor for the industries trainees.
in his last two roles he was the cluster chef over seeing two hotels in each role the first was London the Saint James Court and 51 Buckingham gate; (423 rooms) both situated between Buckingham Palace and the houses of Parliament. And the second cluster roll as Executive chef for Starwood Luxury collection, (532 rooms) and heads the culinary offerings in two London hotels; both the five star Le Meridien Piccadilly and four star Aloft hotel in Docklands.
Daniel is at present the Executive chef for the Tower Hotel; an 801 room four star hotel Nestled along the River Thames, The Tower Hotel, London, brings you into the midst of some of Londons most iconic landmarks and famous locations, including world heritage site of the Tower of London, the Shard and Tower Bridge
