Parris secured the title after competing against regional winners from the Americas and Asia-Pacific. His victory follows earlier wins at both the UK and European stages of the competition in 2025. The IACC Copper Skillet challenges chefs to prepare a restaurant-standard main course within 30 minutes using a combination of pantry staples and undisclosed ingredients revealed at the start of the contest. Entries are evaluated on creativity, technical execution and flavour.

Competition highlights culinary standards in conference venues

For the global final, Parris prepared pan roasted striped bass with braised fennel, spring vegetables, sauce vierge and herb salad. According to organisers, the competition is designed to test adaptability and culinary skill under time constraints. The Copper Skillet competition is held annually as part of the association’s professional programme. De Vere Horsley Estate, where Parris serves as Executive Head Chef, is part of the De Vere collection of country house hotels and conference venues in England.