About Worldchefs Congress & Expo

Since 1928, Worldchefs Congress & Expo has united a global community of chefs and cross-industry innovators to explore the past, present, and future of the culinary trade.

Connect with thought-leaders and key influencers from progressive, relevant industries for an immersive program designed to promote collaboration, build relationships, and set light to a shared vision for the future of hospitality.

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Congress History

Worldchefs Congress & Expo brings together chef delegates and professionals from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.

Over the course of 92 years of history, Worldchefs Congress & Expo has been organized in 38 cities around the globe.

For insight into the events of Congresses past, see the highlights from recent years below.

The 38th Worldchefs Congress was held in Kuala Lumpur, Malaysia in 2018. Celebrating Worldchef’s 90-year anniversary, the 2018 Congress brought together more than 4,000 chefs from 105 countries, 6,000 delegates, 200 exhibitors, 20 speakers, and 70 participants of the Global Chefs Challenge. The cast of speakers included Andre Chiang, chef-founder of two-Michelin starred Restaurant Andre, Chef Alvin Leung, executive chef of three-Michelin starred eatery Bo Innovation in Hong Kong, Australian celebrity chef, TV personality Peter Kuruvita, and more. Delegates had the opportunity to explore the latest trends in hospitality, witness another thrilling Global Chefs Challenge Final, and engage on global topics such as sustainability, social responsibility, and professional development for the next generation of chefs.

The 37th Worldchefs Congress was held in Thessaloniki, Greece in 2016. The Congress program featured master classes and presentations, with keynote presentations from renowned experts such as molecular gastronomy founder Hervé This, Director of the Institut National de la Recherche Agronomique. Issues pertaining to sustainable development were also addressed through the prism of culinary standards and principles and their future prospects. During the 2016 Global Chefs Challenge final, talented chefs surprised the panel of judges and the audience modern takes on Greek cuisine characterized by an emphasis on traditional Mediterranean ingredients.

The 35th Worldchefs Congress was held in Daejeon, South Korea in 2012. The slogan “How to Feed the Planet in the Future” rang true, with attendees gaining insight into the growing role of chefs in the context of globalization. Guided by the principles of social responsibility and conscious consuming, top representatives of the culinary arts were able to demonstrate their skills and apply the concept of environmentally sustainable future, a better and more livable world, in their creations. The Congress theme correlated with the announced topic of EXPO-2015 in Milano, and was dedicated to showing the importance of chefs as professionals essential for the promotion of positive social change. The city of Daejeon, a super-modern technological and innovative cluster in Northeast Asia, was selected to host the event, whereas the Congress allowed for an extensive exposure of the Korean national cuisine and putting it on the map. Korea Cooks Association (KCA) served as event organizer.

The Organizers


The global voice of culinary professionals

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

An Overview of the Emirates Culinary Guild

Co-organizer of Worldchefs Congress 2022

The Emirates Culinary Guild (ECG)

The Emirates Culinary Guild (ECG) is the association of professional chefs of the UAE. It is a non-profit-making organisation, organised by volunteers dedicated solely to the advancement of culinary art in the UAE.

The World Association of Chefs Societies (Worldchefs) (www.worldchefs.org) is the 105-nation fellowship of the world's various professional chefs' organisations.

The ECG received its charter into Worldchefs at a ceremony in Stavanger, Norway on June 28, 1994, during the Worldchefs 26th World Congress. Worldchefs endorses the ECG as the authorized professional culinary association for the UAE. The ECG, thereby, has an international culinary focus and multi-national support for the staging of its various competitions, seminars and events.

The aims of the ECG, broadly, are:

  • To encourage and inspire young chefs through training and competition.
  • To enhance internationally the culinary prestige of the UAE.
  • To encourage UAE nationals to consider a career within the hospitality industry.

The ECG has a busy competition calendar. Each year the guild will take on the creation, realization and management of at least three major competitions: the Emirates Salon Culinaire hosted in Sharjah , the East Coast Culinary competition hosted in Fujairah;, and La Cuisine Du SIAL hosted in Abu Dhabi.

In addition to the professional competitions and events, the Guild also liaises with government departments and various commercial entities in the organisation of culinary expositions and amateur cookery competitions held during the myriad festivals and food promotions.

The highlights of the ECG's competition calendar are without doubt: La Cuisine Du SIAL hosted by Abu Dhabi National Exhibition Centre each December, and the International Emirates Salon Culinaire held in conjunction with the Expo Culinaire Expo Centre Sharjah exhibition complex in March.

Both culinary extravaganzas comprise cookery demonstrations, live-cooking competitions, live ice carving, buffet and banqueting showpieces, pastry showpieces and bakery and confectionery creations. The whole ethos of these events is dedicated to the celebration of food and its accoutrements displayed in all their pleasing forms.

During 12th to 15th May 2008, the ECG hosted the 33rd World Congress of the World Association of Chefs’ Societies. The congress persuaded 850 of the world’s leading chefs, educators and journalists to converge on the UAE to participate in seminars, workshops, expositions and cultural and educational exchanges. The main focus of the 2008 Dubai congress were: learning about the food culture of differing nationalities; looking at food production; cooking food; eating food; sharing food and enjoying food. The congress ended with a grand gala dinner deep in the desert featuring Arabian cuisine, culture and entertainment. The festivities were concluded with a breathtaking firework display set against the backdrop of the desert night sky.

Social media plays a large part in the Guilds self-promotion and the Gulf Gourmet magazine drive awareness around the globe. www.emiratesculinaryguild.net/, www.facebook.com/Emirates-Culinary-Guild-763644223697376/timeline/, follow these links for more information on the Emirates Culinary Guild.

Membership of the ECG is open to all of those professionally and solely involved in the preparation of food. Anyone interested in the ECG please contact us below.

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