UK Competitors 2025

Meet the 12 Chefs Competing in the UK Heats

Welcome to the 12 exceptional chefs who will compete in the UK Heats of the World Tapas Competition. Each chef will showcase their creativity, skill, and passion as they battle for the chance to represent the UK at the prestigious finals in Valladolid.

Mike Carter

Executive Chef, BT Braham

With 30 years of culinary experience, Mike has honed his craft under renowned Michelin-starred chefs, including Pierre Koffmann, Eric Chavot, and Michael Wignall. His journey has taken him from London to Japan and Stockholm, absorbing diverse techniques and flavours. Mike has led kitchens at prestigious venues such as The Hempel, One Aldwych, The Boundary and Salt Yard. He currently serves as Executive Chef at Lexington Catering, overseeing culinary operations at BT’s London headquarters. Mike’s passion for excellence and refined cooking continues to inspire every dish he creates.

Simon Coulter

Group Exec Chef - ESS,
Compass UK & Ireland

Simon Coulter is a chef with over 20 years of experience, known for creating seasonal, flavour-packed dishes that celebrate both Britain’s landscape and its multicultural communities. From fine dining and stadiums to weddings and royal events, his culinary journey has been diverse and dynamic. Simon thrives in kitchens filled with passion and shared creativity. He has been mentored by Marcus Wareing, cooked for soldiers and celebrities, and proudly competed for both company and country. Driven by challenge, Simon sees the World Tapas UK heats as a chance to showcase his craft and love of food.

Adam Feldman 

Sous Chef of Match Day and Retail, Tottenham Hotspur

Adam is the Retail Sous Chef for Match Day and Retail at Tottenham Hotspur Stadium, where precision, passion and performance all come into play. On event days, he leads from the kitchen floor - ensuring every every plate meets the highest standards, and every bite reflects the energy of the crowd. While he doesn’t claim a signature style, Adam has a true love for experimenting with fish, constantly exploring new flavours and techniques. Driven by quality and teamwork, he thrives in high-pressure environments where excellence isn’t just expected - it’s essential.

Corporal Chris Finch 

Chef - Production Supervisor, British Army in the Royal Logistic Corps

Corporal Chris Finch has seamlessly combined military service with a passion for culinary excellence. He discovered cake decorating early on, earning silver at the Joint Caterer competition. His skills grew, winning bronze best in class in the junior chicken category (2009) and first place in the open chicken category in 2023, while balancing full-time boxing. Chris later claimed gold in senior cook and serve and triumphed in the open game category. As BACAT team captain in 2024, he led his team to bronze in nutrition and earned gold in the MKT challenge, excelling on an international stage.

Ben Richardson-Hughes

Food Development Manager,
Greene King

Ben has a passion for food which was born out of working in restaurant kitchens in his late teens, and which flourished during his time at University College Birmingham where he studied and worked in the US. Upon graduating with a Bachelor’s Degree in Culinary Arts, Ben has been working in the food development sector for over 12 years for the likes of Bakkavor, Senoble, Marston’s, and Holland & Barrett, and is now Food Development Manager for Farmhouse Inns at Greene King.

Adrian Morawski

Head Chef, Giraffe, Boparan Restaurant Group

Chef with 15 years of experience working across diverse kitchens—from fast-paced restaurants to refined rosette-level dining. I’ve carved out a path that includes not only team-based kitchen environments but also the freedom and precision of private chef work. Creativity is my driving force in the kitchen; it’s what keeps every dish fresh, every challenge exciting. After all these years, I’m still completely in love with the craft of cooking 

Alan Paton 

Executive Chef, The Leys School

Alan joined Chartwells in 2023, bringing over 30 years of experience from luxury hotels, as well as time with Seabourn cruises and as a personal chef. A former pork development chef with AHDB and BPEX, Alan is passionate, some say obsessive, about all things pork. He’s also cooked for major international sporting events and now shares his expertise by working with college students to design and deliver live dining experiences. A proud supporter of The Craft Guild of Chefs and Passion to Inspire, Alan is deeply committed to mentoring future chefs.

Rohan Wadke

Culinary Head Support Chef, Cameron House Hotel

Chef Rohan Wadke brings over 20 years of experience to the UK hospitality scene, with a career spanning top names like the Cinnamon Club, Taj Mahal Hotel, Hyatt, and Hilton. At the Michelin-starred Gilpin Hotel, he launched Gilpin Spice, earning 2 AA Rosettes. A National Chef of the Year 2024 and EDM Award recipient, his accolades include gold medals at ScotHot and Salon Culinaire. A MasterChef: The Professionals 2016 contestant, he’s cooked at 10 Downing Street and champions sustainability as a Scottish gastronomy ambassador and Slow Food advocate.

David Webb 

Chef De Partie, 
University of Warwick

An award-winning chef,David brings a wealth of experience and creativity. Known for crafting high-quality Table d’Hôte and banqueting cuisine, he thrives on developing innovative dishes that elevate the guest experience. Career highlights include Gold for Best Main Course and Overall Winner at the 2006 IACC competition, Silver at Salon Culinaire (2006), and Silver at the TUCO Campus Speed Cook Challenge (2017). Most proudly, he was named Senior Winner of the IACC UK Copper Skillet competition, earning the honour of representing the UK at the 2022 IACC Americas Global Connect event.

Simon Xavier 

Group Executive Chef, 
Big Table Group

For over 21 years, Simon has been shaping the culinary landscape behind the scenes of some of the UK’s most recognisable brands. A true craftsman of flavour, he’s built a career on designing menus that not only nourish but inspire. From concept to kitchen, his approach blends creativity with commercial insight—always with the guest experience at heart. Simon’s passion lies in the details: the perfect balance, the unexpected twist, the joy of a dish done right.

In his words, “It’s good to be a chef”.