International Culinary Challenge Overview
ALAN PALMER
Project Director since 2002
As we celebrate the 20th Anniversary of the Hotel Asia Exhibition & International Culinary Challenge, I am proud to reflect on the remarkable journey of this prestigious event. From just 40 competitors in 2002 to over 700 entries from more than 70 resorts in 2026, this milestone is a testament to the continued trust and support of our partners, sponsors, exhibitors, judges, and competitors.
The success of this event is built on strong collaboration, professional organization, and our shared commitment to raising the standards of the hospitality and culinary industry in the Maldives.
I extend my sincere appreciation to everyone who has contributed to making this 20th edition our biggest and most successful event to date. I wish all competitors the very best and look forward to another outstanding celebration of culinary excellence.
Project Director
Hotel Asia Exhibition & International Culinary Challenge
Competition Categories...

Culinary Application

Rules & Regulation Download
Competition Catergories
ARTISTIC CLASSES (LIVE)
- Decorated Cake
- Fruit & Vegetable Carving
- Pastry Chef Challenge
DISPLAY CLASSES
- Artistic Showpiece
- Bread & Pastry Display
- 3 Desserts (Display)
HOT COOKING CLASSES (LIVE)
- Hot Cooking – Fish fillet
- Hot Cooking – Beef
- Hot Cooking – Seafood
- Hot Cooking – Poultry
- Hot Cooking – Lamb
- Desserts
- Team Challenge
- Maldivian Dish
- Perfect Omelette / Egg Benedict Style
- Asian Fusion Cuisine Challenge
- Burger-Low Waste Challenge
- Signature Prawns Challenge
- Halal Truffles
- Singapore Style Dish
HOT COOKING (APPRENTICE)
-
Young Chef
BEVERAGE CLASSES (LIVE)
- Iced Mocktail
- Tea Challenge
- Cocktail Challenge
