Former Student and Head Chef at London’s The Ritz Restaurant Returns to College to Judge Prestigious Exam
It was a full-circle moment for Deepak Mallya, Head Chef at The Ritz, Mayfair in London, as he returned to Bournemouth and Poole College last week—not as a student, but as a judge. Having trained in the college's Specialised Chef apprenticeship, Deepak returned to support the judging of the respected Royal Academy of Culinary Arts (RACA) examinations, inspiring the next generation of aspiring chefs while celebrating his own remarkable journey from apprentice to industry leader. Since graduating, he has been through all roles at The Ritz in succession and is now the Head Chef.
Held annually, the RACA Specialised Chef Apprenticeship exam (6th–7th July 2025) allows third-year trainee chefs the opportunity to demonstrate the skills they have developed throughout their apprenticeship and restaurant placements in London and beyond. Deepak was once among those trainees, beginning his journey on the same programme before progressing through eight roles at The Ritz—from Junior Sous Chef and Sous Chef to Premier Sous Chef—ultimately earning the position of Head Chef. Along the way, he built a strong foundation in classical French cuisine while mastering contemporary culinary techniques, like many students who have followed the same path.
Deepak said: “The college trained me in classical French food, and my training at The Ritz kept modernity in to keep it relevant. My cooking style is inspired by a love of spice and particularly the aromatic spices of France with a degree of Moroccan influence. I enjoy cooking with aromatics and often stay away from the obvious!”
Deepak had many positive words to say about the students, the new facilities and the standard of the exams themselves. He continued: “The exams are going really well. This is a challenging thing to do for anybody, and working out of a different kitchen to the one you are used to at work would be hard for anyone. It’s interesting to see the different dishes you get per person with the same brief, but this makes it hard to judge too. The facilities have evolved and are amazing; it’s great the college has invested further in the programme to such an important industry. There are many London chefs, particularly, who were once students who walked these halls.”
He added: “The benefit for the students is that it is best to learn in the best foundations to be the best you can be in your career. The amazing equipment, the most modern kitchens, and the standard of the brand new kitchens are giving students everything they need, and they must feel very privileged.”
Deepak finished his own studies in 2014 and did his initial placement at The Ritz, to become Head Chef there. He proudly says: “Half of the top London chefs studied here!” with a smile.
Deepak’s own story demonstrates the opportunities available to students who graduate through our flagship course, the Level 3 Specialised Chefs Apprenticeship, in association with RACA. The new Escoffier Restaurant and associated training kitchens show that at Bournemouth and Poole College, there is continual commitment to training chefs at the very highest level.
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