GCC Chef Ambassadors in the UK

“Induction is a no-brainer. It’s cleaner, safer, and far more precise than gas, so for Michelin quality dishes, for me, it has to be electric for the unparalleled control it offers with temperature. It’s better for the environment and it’s more cost effective when prices are rising like they have been. I love induction so much I have it at home and wouldn’t want to cook on anything else.”

Tom Shepherd, the award winning and celebrated chef, brings a taste of culinary magic to his Staffordshire Michelin-starred restaurant, Upstairs by Tom Shepherd.

“My team is the heartbeat of the restaurant and induction gives them a far more comfortable environment – working in a kitchen that’s not boiling hot, not full of constant heat, not wasting heat. The younger generation are learning on induction to start with – and that in itself shows it’s the future.”

Chantelle Nicholson is a multi-award winning chef, restaurateur, author and advocate from New Zealand. She is the founder of Michelin Green Star winning Apricity restaurant, in London’s Mayfair.

“Not only that, but [induction stoves] are also a joy to clean. I recently renovated my home kitchen and made the decision to move my entire appliance setup from gas to electric – I believe that electric is the more sustainable option for the good of the planet’s health and I want to be seen as a supporter of this change.” 

John Chantarasak is the co-founder and chef of AngloThai – the critically acclaimed restaurant concept that opens in central London this summer. John draws influences from both sides of his Thai and British heritage to create dishes inspired by the eclectic cuisine of Thailand, while utilising the abundance of world class ingredients found within the British Isles.

Simon Rogan is an award-winning British chef and restaurateur known as one of the pioneers of the farm-to-fork movement in the UK. He is also the founder of three Michelin star restaurant, L’Enclume, where he utilises their 12-acre farm for fresh produce and champions local suppliers.

Rob Roy Cameron is Gordon Ramsey’s development chef, overseeing new restaurant developments. He spent many years working closely with Albert Adria at globally celebrated El Bulli and Hoja Santo, then opened his own project Gazelle, billed as one of London’s most innovative restaurants.

William Gleave is the owner and chef of Bright Restaurant in Hackney, London. Bright is known for elegant and understated new British cuisine. William co-founded P. Franco, a first of its kind food-and-wine bar with a cult-like following. Previously head chef at Garagistes in Tasmania, Will is known for food that champions local well grown produce.

James Lowe is the head chef at Michelin-starred Lyles, London. Lyles is a regular on the World’s 50 Best list, and has two Rosettes. James has also worked as a chef at institutions including Heston Blumenthal’s, Fat Duck, St John, The River Café and his own project, Flor.

Cynthia Shanmugalingam opened the highly praised Rambutan in London’s Borough market in 2023, and has authored a much lauded book of the same name. Both pay homage to the innovations of diaspora cooking as much as Sri Lankan traditional cuisine.

Originally from Australia, Skye Gyngell is now one of Britain’s most respected and acclaimed chefs. She is an acclaimed author and food writer at the Independant on Sunday, and now heads up acclaimed Spring, and Heckfield place.

Pamela Yung is a renowned chef known for her expertise in both sweet and savory cuisines, focusing on high-quality ingredients and sustainable practices. She co-founded Michelin starred Semilla, and Flor in London. In 2021, she served as Chef-in-Residence at Blue Hill at Stone Barns and has been consulting on various projects across Europe and Asia since.

Stuart Ralston is a top Scottish chef known for his Michelin-starred restaurant, Aizle, in Edinburgh, along with sister venues Noto, Tipo and Lyla. He loves using local ingredients to create amazing dishes that honor Scotland’s food traditions, earning him praise worldwide.