Christopher “Beavois” Beavis has been with CSCAT since 2014. Competing as part of the starting squad for 5 International competitions including the double Gold medal table at the Culinary Olympics 2016 and the Gold Medal 3rd placing at the Culinary World Cup for the regional cold table 2018.

Having competed with the team at the London Excel Hotelympia Salon Culinaire, Culinary Olympics in both Erfurt and Stuttgart, Culinary World Cup in Luxembourg he has also won the PAPA European Short Cut Pasta Chef of the Year title 2018, was a Semi Finalist in the National Chef of the Year 2023 competition, he was also awarded the CSCAT International Medal and presented with the outstanding Achievement trophy for 2023.

Beavois has also recently been selected as a “Junior” under the mentee program for the United Kingdom Bocuse D’Or team who will be competing in Norway, March 24 in the European heats prior to the Finals in Lyon late 2024.

Matthew Strickland was first selected to the CSCAT team in 2020 and undertook the platter garnish section at Luxembourg Culinary World Cup in 2022. Moving on to Finger Foods for the IKA Culinary Olympics has allowed him to develop his attention to detail and hone his culinary flair from concept to completion.

Competing in culinary competitions and his role in VIP catering, he showcases his range of experiences and gastronomy knowledge on a daily basis. Always working to keep on trend and up to date with emerging techniques, he is looking forward to both competing and attending the IKA Culinary Olympics, as a highlight in the world culinary calendar.

Rosetta Norbert's professional culinary life started after competing at military events and Salon Culinaire (Hotel Olympia). 

An Accolade of medals followed ranging from best in class to female competitor of the year, in 2018 which green lighted a spot for her on CSCAT.

Her highlight so far has been at the Culinary World Cup 2022 in Luxembourg, resulting in 2 silver medals as part of the CSCAT starting 6. 

Leading the finger food section was a great experience for her and she looks forward to the delights of the Culinary Olympics- Stuttgart 2024.

Woody first joined the team in 2018, after competing and being noticed in the Blue-Ribbon event Parade De Chef’s competition.  He was quickly selected and was directly put to work side by side with the team captain on restaurant plates, preparing himself for the upcoming 2018 Culinary World Cup in Luxembourg, where we gained a podium finish of 3rd place.

With this, Woody pushed on to compete with the team at the Culinary Olympics in 2020 achieving a silver medal, with fresh ideas and a whole new menu concept. He was then reselected to compete at the 2022 Culinary World Cup, gaining a silver medal overall, and now being within the team at the 2024 Olympics, hoping they can go one better and claim that Gold medal. 

His passion and desire are immensely noticeable. Woody is a hard working and dedicated chef taking on new roles and loves to be challenged.  Having lots of new younger chefs within the team now, Woody wants to pass his culinary knowledge and keep the team thriving for that success that we deserve. 

Connor Mackie was first selected for the CSCAT team in 2020 and joined the Pastry Section. After two years helping to create and develop Petit Fours which he and the team took forward the Culinary World Cup in 2022 Luxembourg. 

He has continued developing his skills by competing at various competitions and completing culinary courses throughout 2023. The main highlight was having the chance to complete a chocolate sculpture course which has enhanced his chocolate skills. 

This will be Mackie’s first time competing at the IKA Culinary Olympics which he is looking forward to, which will be a real highlight of his Culinary Career. 

Anuj started his culinary journey in December 2020 at the age of 24 with no prior experience in a professional kitchen environment. He was keen on learning new cuisines and taking on challenges which led him to join competitions. 

He achieved a Silver at International Salon Culinaire 2021 for my first ever competition followed by a Gold best in class at Ex Army Sustainer 2021. Results paired together with his rapid progress in the industry led to being noticed by the captain of CSCAT. Since then, with a newfound passion he has constantly pushed himself to gain as much knowledge and divulge in the culinary world as much as possible.

It was always an objective to at least experience CSCAT and understand what they do. However, he would have never expected to be nominated to be a part of the team at such an early stage of my career. He takes great pride in being selected and feels extremely honoured.  He is highly motivated to push forward and achieve greater things as part of the team.

Lewis enrolled into the British Army in 2010. During his time within the HM Forces he has been assigned to several locations,where he was able to display his technical ability and prowess. This also led to other high-profile jobs including working for the Chief of General Staff (CGS) and Chief of the Defence Staff (CDS). During his career he has won Parade des Chefs in 2017, winning gold best in class and deployed to an American Army Joint Culinary Training in Fort Lee where he was awarded a silver. He was part of the team that won two slivers at the culinary World Cup in Luxembourg 22.