The Worldchefs Congress has landed in the UK for the first time in 98 years, hosting its biannual Congress & Expo in Wales.
This month, the biggest global event for chefs landed in the UK for the first time in its 98-year history. The World Association of Chefs’ Societies (Worldchefs), the largest international membership organisation in the food and beverage industry, brought its biennial Congress & Expo networking and learning event in Newport, Wales, from 16-19 May.
Recognised as the Most Influential Culinary Profession Development Organisation in 2025, Worldchefs is a global authority and opinion leader on food. The 41st Worldchefs Congress & Expo this May, themed ‘Pasture, Passion, Plate’, is expected to attract up to 800 attendees to Wales. Delegates will have a chance to network with the world’s top chefs, hear a stellar line-up of speakers, including world-renowned chef Marco Pierre White, watch talented competitors in the Global Chefs Challenge Finals, and visit a wide range of exhibits in the Expo village.
The 2026 Worldchefs Congress & Expo is the first in the event’s 98-year history to be held in any part of the United Kingdom, hosted in partnership with the Culinary Association of Wales (CAW).
“This is a golden opportunity to engage face to face with some of the most influential chefs from around the globe,” said Culinary Association of Wales (CAW) President Arwyn Watkins, OBE.
“Nearly 800 attendees from around the globe will be in attendance, with 60% identified as buyers and influencers within their own country. Delegates will hear insights from experts, have a chance to take part in immersive workshops to spark new ideas for their business or career, and expand their network at official events with the largest culinary body worldwide.”
Worldchefs Congress & Expo is designed to bring together chefs, educators, and hospitality professionals from nearly 100 countries for three days of learning, networking, and global culinary exchange. This year’s theme, ‘Pasture, Passion, Plate,’ celebrates the journey of food from its origins to the final dish and how it connects us all, from farm to fork, across borders and cultures.
The program, a collaborative effort between Worldchefs, CAW and event partners, delivers on this theme through keynote speakers, including Michelin-starred Marco Pierre White, Tom Phillips and Sian Wyn Owen, networking events, the Global Chefs Challenge Finals, and an international trade exhibition.
In addition to a lineup of engaging speaker presentations, the program also features culinary demos from guests, including One Michelin-starred Hywel Jones, Dilmah Tea, pastry chef Pierre Abi Hayla, and sustainability expert Colin Wheeler-James.
Sustainability is a central theme throughout the program, with dedicated sessions focused on protecting the planet and supporting the people behind the industry. Attendees will discover the latest about sustainability-driven Worldchefs programs, including Feed the Planet initiatives and the EU co-funded project FoodChoices4LIFE, with opportunities to learn more and get involved.
“The programming of the Congress is packed with information on a wide variety of topics. Some of the most prominent chefs to have graced the stoves of Wales and England will be there to share their journeys and insights,” said Andy Cuthbert, President of Worldchefs.
“We also have our sustainability programming, and inputs about the pressures and concerns we all have for our people, which will also be explored through our collaborative partner, the UK-based Burnt Chef Project. The Bill Gallagher Young Chefs Forum will be running once again, and this is a fantastic opportunity for our member association’s young chefs to meet and collaborate with their peers, and to meet senior members, leadership, and potential future employers.”
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