Rising stars
With Fernando Carmeluti, Compass’s Young Chef of the Year Gold winner.
Fernando Carmeluti is currently undertaking a commis chef apprenticeship (level 6 certification in culinary arts), which is fully funded by Compass Ireland and delivered in partnership with the City of Dublin ETB. The course includes structured workshops and on-the-job mentoring.
He recently took part in Compass’s Chef of the Year competition, which was held in Dublin, alongside some of the company’s leading chefs. He took home the Gold award in the Young Chef category.
What’s your current role?
I am a commis chef for Compass Ireland.
What made you want to work in hospitality?
Becoming a chef wasn’t my original career path. I studied accounting in Brazil and spent almost 10 years working in auditing, controlling and cost management. Even though I was successful, I was missing something important – the feeling of making a direct, human impact.
When I stepped into a kitchen for the first time, I felt that connection. Food carries emotion, memories, comfort… it brings people together. Cooking allows me to turn my work into something people can feel. That personal fulfilment is what truly motivates me.
How was competing at Chef of the Year?
Winning was honestly a huge surprise – the standard was incredibly high – but receiving that recognition gave me clarity and confidence. It confirmed that leaving my previous career and embracing gastronomy was the right decision.
How did participating – and winning – feel?
This was my very first competition as a chef, so I was definitely nervous at the beginning. I just reminded myself to focus on what I’ve been learning every day at work and throughout my studies.
Once I approached the competition as a learning opportunity rather than something to fear, I started to enjoy it. Winning has given me even more confidence and reinforced that all the effort and dedication have truly been worth it.
What have the main benefits been?
I’ve gained increased confidence in myself, a better understanding of my abilities and the motivation to keep improving. The competition pushed me to raise my standards and displayed how far I’ve already come — and how far I can still go.
Finally, what do you have planned next?
To keep learning, keep practicing and continue growing, within my career and with Compass. I fully believe there are great opportunities ahead. I know what I’m capable of as a chef and I’m excited — and ready — for the challenges that are coming.
You may also be interested in…
