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We're excited to see the field of competitors who have already won their golden ticket and registered to compete at the 2022 World Food Championships. And we are always proud to announce our special guests and celebrity judges participating in our judging events across the nation - we're sure the championship food certainly helps! Best of luck to our 2022 competitors!


The Ritz Carlton Dallas

HEAD COOK: Sean Blanchette

COMPETITION: World Rice and Noodle Championship

WORK EXPERIENCE ACTING EXECUTIVE CHEF THE RITZ-CARLTON , Dallas | May 2021 -present - Managed entire hotel culinary operation with revenue of $20 Million -Achieved #1 food quality score company-wide, within the United States - Awarded Forbes 5-Star, one of two hotels in the state Texas EXECUTIVE CHEF HG SPLY CO. - Trophy Club, TX | July 2020 -May 2021 - Improved food cost, food quality, and labor month over month - Implemented new systems for efficiency and organization - Assisted with R&D with Culinary Director, as well as covered as CDC at other 80/20 hospitality locations - Well versed in all aspects of CTUIT BANQUET CHEF THE RITZ-CARLTON ORLANDO , Grande Lakes | May 2019 - Sept 2020 - Managed all kitchen operations with revenue of $32 Million, the largest Ritz-Carlton Banquet operation - Maintained banquet food quality: Top 10 overall, averaged 93.3% - Efficient with Rational Regeneration process for all F&B functions -Implemented Food Waste Program CHEF DE TOURNANT THE RITZ-CARLTON ORLANDO - Grande Lakes | Oct 2016 - May 2019 - Manage all kitchen operations for 6 outlets in 5 kitchens: combined revenue of $10 Million - Instrumental in menu development, implementation, and launch of the first Ritz Carlton 'First Drop' coffee shop opening - Increased revenue by 5%, food quality by 2%, and employee engagement by 14% - 5 Star Leader of Quarter Winner 2017 SOUS CHEF & CHEF DE CUISINE THE RITZ-CARLTON, Grand Cayman | Sept 2014 - Aug 2016 -Increased revenue and food quality in Andiamo Restaurant - Managed kitchen operations as Sous Chef for 3 restaurants and in-room dining for 8 months in absence of a Chef de Cuisine - combined revenue of $18 Million -Increased Gallup scores: 1.1% for quality of food; 3.7% for timeliness of service - 5 Star Leader of the Quarter winner 2015 EDUCATION LE CORDON BLEU CULINARY ARTS Associate of Applied Science (year) TEXAS CULINARY ACADEMY (2004)