Réunion des Gastronomes reveals Presidents Award finalists

The Réunion des Gastronomes has announced its three finalists for this year's President's Award. The judges met this week in London to interview all the shortlisted candidates, after which they announced the three selected as finalists.

The finalists are: Guy Freedman, Hotel Director, The Pig at Bridge Place, Canterbury; Alexandros Kaloudas Restaurant Manager, Hilton Bankside, London and Garbor Nagyvaradi, Assistant Conference & Banqueting Manager, RAF Club, London.

Wallace Vincent, President of the Réunion des Gastronomes, said, 'The standard of all the candidates was extremely high and the judging panel was impressed at the high level of enthusiasm and commitment shown by the candidates - not only for their career progression, but also for the opportunities offered by the competition and with the Réunion itself. '

The next stage of the judging process is the attendance by the Finalists at Brooks's Club in St James's on Monday 23 September, where they will meet members of the Réunion and guests at the Gastronome's annual Grouse Supper.

Final interviews will take place at on Friday 18 October, and the winner of the Award will be announced the following month at the Réunion's Annual Banquet at the Kimpton Fitzroy Hotel, London on Friday 1 November, to which each finalist, plus guest, is invited.

As well as the trophy and certificate, the winner will receive a priceless opportunity for mentoring by senior members of the hospitality industry; the chance to attend five Réunion des Gastronome events in the year; a range of bespoke industry-based development experiences and he will also be given two year's complimentary Associate membership of the organisation.

The other two finalists will receive a certificate and an invitation to become an Associate member of The Réunion des Gastronomes.

The judging panel comprises: John Cousins, the chair of the judges, director of The Food & Beverage Training Company; Alison Frith, Vice President of the Réunion des Gastronomes and managing director of Artizian Catering Services; hospitality consultant Theresa Maw; Serge Pradier, director of food & beverage at the Royal Air Force Club and immediate past president of the Réunion.