Congratulations to Commis Chef Max Fijak who made it to the final of the Junior Chef of the Year competition organised by Oxford Guild of Chefs.

Max joined the team at Worcester just over a year ago after travelling and working throughout Europe, including Belgium, France, Spain and Portugal as well as his native Poland. He’s naturally drawn to kitchens and is always learning how to push boundaries and deliver the best in fine dining cuisine. In the inaugural Oxford Junior Chef of the Year contest, Max had to impress a panel of eight judges (including six college head chefs) on taste, presentation and working methods. His meat canapé triumphed, earning him a place amongst the final four competitors who went on to serve their canapés at the Guild of Chefs Gala Dinner, hosted this year at Keble College. As part of the event, Max was awarded his prize by internationally-renowned chef Pierre Koffmann.