The PHD Chamber of Commerce and Industry (PHDCCI) organised the South Zone round of the National Young Chef Competition (NYCC) at the Faculty of Hotel Management & Culinary Arts, Dr. M.G.R. Educational & Research Institute, Chennai. The competition brought together final-year hospitality students from leading hotel management institutes across Southern India.
Held in partnership with the Ministry of Tourism, Government of India, the Indian Federation of Culinary Associations (IFCA) and the Tourism & Hospitality Skill Council (THSC), the competition focused on celebrating Indian culinary heritage by blending traditional flavours with modern techniques.
Seven institutes participated in the live cook-off, where teams prepared a three-course Indian meal within two and a half hours. After a closely contested round, teams from Culinary Academy of India, Hyderabad; Asian Christian Culinary & Agricultural Science Institute, Hosur; and Institute of Hotel Management, Hyderabad emerged as winners and will represent the South Zone at the NYCC Grand Finale. The team from IHM Shri Shakti, Hyderabad was declared runner-up.
The South Zone round followed earlier zonal competitions held in Chandigarh, Kolkata and Mumbai. The NYCC will culminate in a Grand Finale on 19 January 2026 at the Institute of Hotel Management, Pusa, New Delhi.
The jury was chaired by Chef Anil Grover, Certified WorldChefs Judge, along with senior chefs from leading hospitality groups. Celebrity Chef K. Damodharan (Chef Damu), who interacted with participants, highlighted the importance of understanding the cultural roots of Indian cuisine while innovating for global platforms.
In its inaugural edition, NYCC is open exclusively to final-year hospitality students from government, private and university-affiliated institutions. The initiative aims to provide a national platform for Indian cuisine while creating industry linkages for internships, mentorship and career opportunities.
