Buxton Student Wins International Cooking Crown
Date posted: 25 January 2011
A Culinary Arts student at the University of Derby Buxton has been crowned World Junior Chef of the Year.
Savvas Savva, 24, fought off stiff competition from budding chefs from 35 countries to win the prestigious title at the 8th International Istanbul Gastronomy Festival 2010.
Savvas, who is originally from Cyprus, is in his final year of a BA (Hons) in Professional Culinary Arts at the University of Buxton. Although still continuing his studies, Savvas is already seen as a rising star in the industry, and this award recognises his culinary talents. He said: "When I learned that I'd won I really couldn't believe it because it was an international competition and many countries and great young chefs participated."
In 2005 Savvas began working as a chef at the Heniba Hotel in Larnaca and worked his way up to head of the kitchen at Hobos Café. He also worked at the Hotel Le Meridien in Limassol and the Palm Beach Hotel in Larnaca, before travelling to the UK to study at the University of Derby Buxton.
Leonard Cseh, University's Programme Leader for Hospitality and Culinary Arts, said: "We are delighted for Savvas. He has been an excellent student and is a passionate chef. He has brought his experience and knowledge of Mediterranean cuisine to the course - and to the kitchens of the Dome Fine Dining Restaurant - which has also benefitted and inspired his fellow students.
"We wish him all the best and we're sure that he will go on to have the success that this award predicts."
On completing his course at the University of Derby Buxton, Savvas will become head chef at the Archontiko Papadopoulou restaurant in Kornos, Cyprus, which opens in May 2011 offering a modern version of traditional Cypriot food.
Savvas added: "I chose to study at the University of Derby Buxton because the programme is well known around the world and well respected. I am sure that by the end of my studies I will be able to say that I have all the relevant knowledge of the culinary arts."