Jamie Carless manages catering operations at Cencorca – Alloga in Derby, leading day-to-day service while maintaining high standards across a busy environment. He joined Angel Hill Food Co. nearly two years ago and has since built a strong reputation for consistency, development, and performance in the kitchen.
It’s because of this meticulous, creative, and resilient approach that Jamie was recognised as the 2026 Angel Hill Chef of the Year, following a competitive process that tested technical skill, planning, and delivery under pressure.
Building Confidence Through Development
Jamie’s route into the competition was shaped by his time in the Culinary Classroom, where structured learning and practical challenges helped sharpen his approach.
Working closely with development chef Matt Vernon, Jamie took part in a series of cooking challenges that built both confidence and competitive focus. Entering Chef of the Year became a natural next step.
“The Culinary Classroom gave me the confidence I needed to take my culinary skills to the next level. Once I knew Chef of the Year was coming up, I wanted to be part of it straight away,”
Jamie explains.
The experience reflects how Angel Hill Food Co. supports colleagues to develop their skills in real environments, combining practical learning with opportunities to apply it in high-pressure situations.
A Dish Designed to Stand Out
Jamie’s winning dish, cauliflower presented three ways, brought together technique, flavour, and a clear point of difference. The plate included cauliflower arancini, cauliflower steak, Korean-style fried cauliflower, sweetcorn purée, gochujang ketchup, Asian pickles, and Thai basil oil.
The concept drew on Jamie’s experience as a head chef in Australia, where Asian influences shaped his approach to flavour and balance.
Choosing a plant-based dish created more flexibility in both cost and creativity. It also aligned with a wider focus on sustainability and ingredient use, placing vegetables at the centre of the plate.
“I wanted to do something different. Using vegetables as the focus gave me more room to be creative, and it fits with how we’re thinking about food and sustainability,” he says.
This approach reflects how teams across Angel Hill apply practical thinking to menu design, balancing quality, cost, and environmental considerations to deliver strong outcomes for customers.
Performing Under Pressure
Finalists were given one hour to prepare and present their dishes, following a submission and selection process that included strict cost controls and time for practice.
For Jamie, the challenge was as much about managing pressure as it was about cooking.
The time leading up to the competition proved the most demanding. Once service began, focus and preparation took over. Attention narrowed to the task, with the final moments of plating bringing the greatest intensity as judges and colleagues gathered to watch.
Despite strong preparation, the result remained uncertain until the final announcement. Competing against experienced chefs, including previous winners, raised the standard and reinforced the need to deliver at pace and under scrutiny.
A Result Shaped by People and Support
Jamie credits the support around him as a key factor in his performance. From colleagues in the Culinary Classroom to operational teams and peers across the business, encouragement and shared experience played an important role.
That sense of unity continued beyond the competition. Messages of support from across Angel Hill highlighted the strength of the culture and the way colleagues recognise each other’s efforts.
Extending Performance Beyond One Competition
Following his Chef of the Year win, Jamie went on to compete at Salon Cullinarie gaining further experience in a more complex and demanding environment.
Competing alongside Andre Alto, the duo adapted to new formats, unfamiliar ingredients, and tighter timeframes. The experience required quick decision-making, technical flexibility, and resilience.
It also reinforced the importance of preparation, collaboration, and continuous learning.
Creating Opportunities Through Commitment
Jamie’s progress highlights how colleagues can build capability by engaging fully with the opportunities available. Training, competitions, and day-to-day operations all contribute to long-term development.
His focus remains on continuing that journey, entering future competitions and refining his skills further.
For others considering taking part, his advice is clear:
“Go for it. You’re pushing yourself, learning, and doing something that not everyone is willing to step up and try. That’s something to be proud of.”
Delivering Outcomes That Matter
Jamie’s achievement demonstrates what happens when skill, preparation, and support come together in the right environment.
Through development programmes, strong operational teams, and a culture that encourages progression, Angel Hill continues to create the conditions for colleagues to perform at their best.
That focus supports better outcomes for customers, stronger teams, and consistent delivery across every location.
