Hyderabad, February 3, 2026: Ms Valluru Kranthi, IAS, Managing Director, Telangana State Tourism Development Corporation (TGTDC), graced the 12th International Young Chef Olympiad (YCO) 2026, the world’s largest cooking competition for culinary students, held at the International Institute of Hotel Management (IIHM) campus, Gachibowli.
She was accompanied by Mr. J. Earnest Immanuel, Director, IIHM Hyderabad. During her visit, Ms. Kranthi toured the campus, inspected dishes prepared by the contestants, and interacted with participants, including Ms. Ananya Madaan, a New Delhi–born student representing Switzerland. The other participants were from Botswana, France, South Africa, Scotland, Namibia and Belarus.
Speaking to the media, Ms. Valluru Kranthi emphasized that culinary tourism is an integral part of the tourism ecosystem. Telangana has great potential for Culinary Tourism. It’s Culinary Heritage can drive global Tourism. She highlighted that Telangana Tourism has launched India’s first Culinary Experiential Tourism Accelerator, aimed at empowering rural and women entrepreneurs.
“This initiative will groom rural entrepreneurs and connect them with global investors, chefs, and innovation networks. Telangana is rich in culinary heritage, but many regional cuisines have vanished over time. The accelerator will help revive these forgotten cuisines and promote Telangana’s native food culture on a larger platform,” she said.
Ms. Kranthi also noted that Hyderabad enjoys the rare distinction of being a UNESCO City of Gastronomy, and Telangana Tourism intends to leverage this status through food festivals and by identifying and encouraging home chefs across the state.
On the subject of homestays, she said the Government of Telangana has permitted homestays and invited applications from interested individuals.
“While the response has been encouraging, it is still not sufficient. We are now moving towards online registration of homestays. Our goal is to ensure that the top ten tourist destinations in Telangana have at least 50 to 100 homestays each. Creating awareness about government-permitted homestays is crucial,” she added.
Ms. Kranthi appreciated IIHM for selecting Hyderabad as one of the regional venues for the prestigious competition.
The regional round of the Young Chef Olympiad is currently underway in Hyderabad. The competition is being held across five cities—Kolkata, Goa, Bengaluru, Hyderabad, and Pune—from February 1 to February 6, 2026, with the grand finale scheduled in Kolkata on February 6. The winner will receive a cash prize of ₹15 lakh.
Now in its 12th year, the Young Chef Olympiad is the world’s largest congregation of student chefs, bringing together culinary talent from 50 countries.
Conceived in India and celebrated globally, YCO has evolved into a platform of culinary diplomacy, education, and cultural exchange, positioning food as a unifying force among nations and future hospitality leaders.
The theme for YCO 2026, “Preserving the World’s Global Culinary Heritage through AI,” underscores the Olympiad’s transformation into a global knowledge and learning ecosystem where technology, ethics, and human creativity converge.
The participating countries in the Hyderabad round of the Young Chef Olympiad included France, Scotland, Belarus, Greece, Namibia, South Africa, Botswana, Nigeria, Ireland, and Switzerland. Each participant prepared a main course and a dessert showcasing their culinary heritage. Maelyss Helene Parrot from Pierre Cointreau School, France, presented Mhekti à la Provençale as the main course along with West Indies Delicacies for dessert, while Tsimafei Krepchuk of Baranovichi Technological College, Belarus, prepared a Fish Roll with Vegetables and Risotto as the main dish accompanied by a Vegan Mango Dessert. Representing Namibia University of Science and Technology, Alimotsamai Kheteng cooked Pan-Fried Fish with Spinach and Pepper Sauce as the main course and Mango Dessert.
From Limpopo Chef Academy, South Africa, Malebo Mohlatlego Meela presented Poached Bhetki with Sweet Potato and Lime Juice as the main dish and Chocolate Lava Cake with Mango Gel for dessert. Louie Howatson Forsyth of City of Glasgow College, Scotland, prepared Pan-Fried Bhetki with Mushroom and Tarragon Sauce as the main course and Tropical Chocolate Ganache for dessert. Representing Switzerland, Ms. Ananya Madaan from BHMS Business and Hotel Management School prepared Pan-Seared Bhetki with Saffron Rice, Zucchini and Paprika as the main course and Vegan Mango Coffee Mille-Feuille for dessert, while Boemo Setso Raphokojane from Botswa Culinary Institute, Botswana, cooked Bhetki with Grape Salsa and Harissa Butter as the main course and Almond Sablé with Banana Caramel for dessert.
The dishes were evaluated by a jury of culinary experts. Following the remaining regional rounds, the finals will be held in Kolkata on February 6, 2026.
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