For three young hospitality professionals in Monaco, it is the beginning of a serious international adventure. Rambod Amini, Louis Martin and Thanh-Danh Morter have earned the right to represent the Principality at the Young Chef, Young Waiter and Young Mixologist World Final in London in March 2027. Each has won in a different discipline. Their next challenge will be to make those individual talents work together.
Between them, they cover the journey from kitchen to table to cocktail glass. Amini, of L’Abysse Monte-Carlo, took the chef’s title; Martin, of Pavyllon Monte-Carlo by Yannick Alléno, won the waiter category; and Morter, of the Casino de Monte-Carlo, claimed the mixology award. Three workplaces, three specialities. And as Monte-Carlo Société des Bains de Mer has proudly confirmed, three winners from within its own group. Their selection followed the competition’s third Monaco edition, held at Lycée Rainier III on Thursday 8 October. Open to hospitality professionals aged 28 and under working in the Principality, the event gave emerging talent a demanding opportunity to step into the spotlight. In hospitality, the most skilful work often makes an evening appear effortless. This competition put the effort under examination. Chefs had two and a half hours to prepare a three-course menu. Waiters faced scrutiny over table presentation, preparation, organisation and professionalism. Mixologists had to turn mystery ingredients into original cocktails, with technique, storytelling and sustainability among the judging criteria.
There was also an inventive connection between kitchen and bar: mixologists were tasked with using scraps left from the chefs’ preparations in their drinks. An ingredient’s contribution did not necessarily end when the dish was plated. For Martin, victory carried the additional satisfaction of a successful return; the waiter had competed previously without taking the title. He came back, accepted the challenge again and won, a useful reminder that a first attempt need not be a final verdict.
Now comes a change in working relationships. During the Monaco selection, competitors worked in mixed teams but were assessed individually. The three category winners must now build the understanding that will allow them to perform as Monaco’s national team. They have a persuasive reason to aim high. At the world final held in London earlier in 2026, Monaco secured silver, finishing behind the United States and ahead of Scotland. That gives the new trio both encouragement and a substantial standard to match. By March, Amini, Martin and Morter will need to bring more than three accomplished performances to London. They will need the timing, communication and mutual confidence that turn good food, attentive service and imaginative drinks into one memorable experience.
Monaco already has silver. The next course is theirs to serve.
