Then and Now, 2014 Young Chef Winner Ricki Weston.

Then: Rising Star and Young Chef of the Year (2014)

In 2014, Ricki Weston, Maître Rôtisseur, emerged as a standout talent in the UK culinary scene by winning the prestigious Chaîne des Rôtisseurs Young Chef of the Year award. At the time, he was a Chef de Partie at the Michelin-starred restaurant The Pass at South Lodge Hotel in West Sussex.

The competition challenged finalists to create a three-course meal from a mystery box of ingredients in just three hours, judged on presentation, originality, and taste. Ricki Weston’s menu was praised for its complexity, creativity, and exceptional execution, earning him the top honour and the opportunity to represent Great Britain at the world finals in Durban, South Africa.

His early career was marked by a deep respect for seasonality, ethical sourcing, and sustainability—values that would continue to shape his culinary philosophy. Mentored by acclaimed chefs like Matt Gillan and Steven Edwards, Ricki Weston quickly gained a reputation for blending precision with purpose and for his commitment to the craft of fine dining.

Now: Executive Chef and Michelin Star Leader

Fast forward to today, and Ricki Weston has firmly established himself as one of the UK’s most exciting culinary leaders. After his early success, he continued to hone his skills at some of the country’s top restaurants, including a formative period at the two Michelin-starred Restaurant Sat Bains in Nottingham. In 2018, he joined Whatley Manor in Wiltshire as Sous Chef, quickly rising to Head Chef and, by 2022, Executive Chef.

As Executive Chef at Whatley Manor, Ricki Weston oversees all food and beverage offerings, including the Michelin-starred Dining Room and the more relaxed Grey’s Brasserie. Under his leadership, The Dining Room has retained its coveted Michelin star. Ricki has also maintained his commitment to sustainable gastronomy—a testament to his ongoing dedication to ethical sourcing and environmental responsibility.

His cooking style is described as modern British with global influences, often inspired by nostalgic memories and a passion for British produce. Ricki Weston is known for his innovative use of traditional techniques, his focus on seasonality, and his ability to evoke emotion and memory through food. He has also become a mentor and leader, nurturing talent and fostering a sustainable, positive kitchen culture

Recent achievements include:

Retaining the Michelin star for The Dining Room through 2025
Participating as a guest chef in international culinary events, such as the Michelin Star Guest Chef Series in the Maldives
Evolving Whatley Manor’s food story with a focus on British ingredients and thoughtful, traditional cooking methods.
Maintaining his commitment to sustainable gastronomy

"Ricki Weston has firmly established himself as one of the UK’s most exciting culinary leaders"

From Young Talent to Culinary Innovator

The journey of Ricki Weston from the 2014 Chaîne des Rôtisseurs Young Chef of the Year to Executive Chef at a Michelin-starred restaurant is a story of passion, perseverance, and continuous growth.

His early promise has blossomed into a career defined by innovation, leadership, and a steadfast commitment to sustainability. Today, Ricki Weston stands as a role model for young chefs and a driving force in modern British cuisine.

Written by
Darryl Thomson

Date posted
23rd March 2026

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Then and Now, 2014 Young Chef Winner Ricki Weston.

Then: Rising Star and Young Chef of the Year (2014)

Now: Executive Chef and Michelin Star Leader

"Ricki Weston has firmly established himself as one of the UK’s most exciting culinary leaders"

From Young Talent to Culinary Innovator

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