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Asia Michelis named Oxford's best junior chef in city-wide competition

Published

Oxford Saïd's Commis Chef Asia Michelis has won the overall award in the city's Junior Chef of the Year Awards for her exceptional cooking skills.

Asia, 27, works for BaxterStorey catering team at Oxford Saïd's Park End Street campus where she cooks for students, faculty and professional service colleagues.

Organised by The City of Oxford Guild of Chefs, the competition saw professional judges mark chefs in kitchen performance and taste across meat, fish, vegetables, and plant-based canapes catagories. All dishes had to be designed and created from scratch while observing sustainable and environmental impacts. 

Commenting on how it felt to win, Asia said: 'I couldn't believe it, I worked so hard for this competition, and I felt so proud of myself for what I achieved, all the hard work has paid off. The competition was not easy and it was a very special moment for me.'

'This showed me how great our Team is at Oxford Saïd. We have an amazing reputation in Oxford amongst chefs, and I am very lucky to work within a company that gives me opportunities.'

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Asia paid tribute to her Manager, Steve Wren, and the Oxford Saïd team for their role in her achievement: 'I had massive support from Steve. He prepared me for the competition, and he has been teaching me everything since I started the Chef Academy, for which I am very grateful. I would like to add I have an amazing team at work, work is fun, and I can be myself in what I do, which is important. I couldn't be where I am now without these people and most of all Steve. I am very lucky to work within a company that gives me opportunities.'

The winners were re-presented their awards at the Oxinabox Food Awards and served their winning dishes for 200 guests at the City of Oxford Guild of Chef's Gala dinner at Kebble College.

Steve, Executive Chef at BaxterStorey working at Oxford Saïd, and a City of Oxford Guild of Chefs ambassador, explained how the event influences the quality and creativity of food served by chefs at the School: 'The Guild gives us a network and allows us to talk regularly about food trends, suppliers, and staffing. There are also occasional events and dinners. The Competition that Asia won was the first they have done, but will now be an annual one.'

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Mark Pearce, an Operations Manager and Head of Catering at Oxford Saïd commented on how the event impacts the careers of chefs and their futures: 'I think this gives all the young talent we have in the city a chance to shine and show what skills they have, which will put them in good stead amongst their peers within the industry and beyond. It's also a great accolade to have on your CV when it comes to looking for the next move up the ladder.'