VANILLA VISIONARY VICTORIOUS AT CHEF’S OSCARS

A NIGERIAN born chef with an inspirational sense of theatre was hailed Restaurant Chef of the Year at last night’s industry revered Craft Guild of Chefs Awards.

Izu Ani, head chef at Vanilla in Great Titchfield Street, London - loved for its quirky decor, standout food and cocktails – was the winner of the Essential Cuisine-sponsored accolade in front of peers and stars of the industry at the Hilton, Park Lane, event.

Described by his peers as an inspirational, passionate and underrated chef, he impressed judges with his ability to evoke the diner’s senses with his inimitable way of creating inventive cuisine, using skills and ideas picked up from a varied, exciting career.

Starting out at The Square as a chef de partie more than 10 years ago, Izu moved to France to learn traditional and new cooking techniques, spending the next five years at numerous Michelin starred restaurants before returning to The Square in 2003 as senior sous chef.

Izu, who staved off competition from shortlisted hopefuls Herbert Berger from 1 Lombard Street and Kieran Stienborn from Swan at the Globe at last night’s ceremony, also travelled to Spain to train at some of the most world renowned establishments, helping develop his role at Vanilla and his own distinct interpretation of good food.

Nigel Crane, managing director of Essential Cuisine, said: “Izu is a true credit to the UK restaurant industry, not content with sitting back and going with the flow but hell bent on bringing new ideas constantly to the fore. A big congratulations to him.”

Hundreds of key players from across the industry and beyond, including the Craft Guild of Chefs’ royal patron, HRH The Countess of Wessex, flocked to see 13 finalists pick up a ‘Chef’s Oscar’, as they are known in the industry, from Apprentice Chef to Ethnic Chef of the Year. Acclaimed celebrity chef Heston Blumenthal also received a special award as this year’s industry high flyer.

All nominees were judged on merit and did not have to be members of the Craft Guild of Chefs.

03/06/2009|