A BRADFORD chef will be cooking up a storm when he takes part in a national showcase.

Jonathan Hawthorne, 25, of Queensbury, is looking to make a name for himself by taking part in Chefs of Tomorrow.

This is a showcase for chefs aged 25 and under who are in the early stages of their culinary career.

Each month, starting on February 16, 2015, the Chefs of Tomorrow nights will be hosted in a different restaurant in and around London.

Mr Hawthorne has been selected for the first event at Pizarro, South East London.

At each event, the four participating chefs will each have to make four courses.

Chefs of Tomorrow has been set up by Dan Doherty, executive chef at London's Duck & Waffle restaurant, and is a series of dinners that will showcase some of the rising young talent in the British culinary world today.

Mr Hawthorne is currently working as a chef de partie at Quay, a restaurant based on Sydney Harbour, Australia, where he has been posted for the last six months.

He previously worked as a sous chef at The Box Tree Restaurant, Church Street, Ilkley and at Saltaire restaurant Beetees.

The ambitious former Queensbury High School and Shipley College student says taking part in Chefs of Tomorrow is the latest step as he looks to further his career around the globe.

He said: "I'm involved in this project because I'm a very talented chef and wanting to make a name for myself.

"I think that would be an amazing opportunity to help push my career further forward.

"Chefs of Tomorrow is a project set up because Dan Doherty thinks it's hard for the up-and-coming talent of young chefs to get exposure and to break through, so hopefully this project will showcase this.

"I'm hoping by competing in Chefs of Tomorrow it gives me some exposure to show people there are talented chefs from Bradford that are trying to reach for the top.

"I have been working in Sydney for the last six months. It's an amazing city.

"My ultimate ambition is to have a successful restaurant that everyone loves to come and eat at.

"But for now my ambition is to just keep working hard.

"I think it's amazing that I'm trying to put Bradford on the culinary map.

"I would love to break through and be the face of Bradford for fine dining.

"My future ambitions are to just keep working hard. I wouldn't mind trying to work at Noma, the world's best restaurant, which is in Copenhagen."

For more information on the scheme, go to chefsoftomorrow.co.uk.

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