Cotswold Chef Jaden Dunn on Becoming a National Chef of the Year Finalist

Driven, Humble, Passionate
Cotswold Chef Jaden Dunn on Becoming a National Chef of the Year Finalist

When Cotswold based chef Jaden Dunn found out he had made it to the final of the National Chef of the Year competition, he was deep in the Scottish Highlands, working completely off grid. The only way to get a phone signal was to sprint two miles across rugged terrain, a run that ended in a life changing phone call. “When my wife told me I was officially a finalist, I just screamed into the hills,” Jaden recalls. “It was pure joy, every sacrifice, every long hour, every setback had led to that moment.”

For Jaden, who trained as a chef in the British Forces at the Food Service Training Wing, this recognition represents more than just personal success. It is a culmination of discipline, resilience, and the pursuit of excellence, a journey that has taken him from high pressure military kitchens to working alongside culinary greats such as Marcus Wareing at The Berkeley, The Goring Hotel, Tredwells, and The Gilbert Scott. Today, he brings that same precision and creativity to his role at Upton Wild on the Norfolk Estate, where he crafts bespoke menus for private garden lunches, chef’s table events, and the shoot season.

A Journey Forged in the Army

Jaden credits his army background with shaping the chef he is today. “Discipline, preparation, precision, those qualities were ingrained in me,” he explains. “The army taught me to stay calm under pressure, to adapt quickly, and to keep pushing no matter what. All of that translates directly to the kitchen.”

One value above all guides him daily: discipline. “It’s about doing the small things right, consistently. That’s the foundation for excellence, whether you’re on a battlefield or in a professional kitchen.”

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From Childhood Bread to Refined Plates

Food has always been about connection for Jaden. He traces his inspiration back to his mother’s freshly baked bread. “Watching her knead and shape loaves taught me patience and craft. Bread wasn’t just food, it was love, tradition, the foundation of a meal. That lesson still influences how I cook today.”

For the National Chef of the Year final, his three course menu reflects both personal history and global influences from his time in the military. A delicate lobster starter with dashi and carrot sets the tone, followed by a nose to tail beef main with silky broccoli purée, and finally a modern take on a chocolate tart with mint yoghurt and lime. “It’s a menu about balance, harmony, and storytelling. I want each course to flow into the next while celebrating the journey that brought me here.”

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“It’s a menu about balance,

harmony, and storytelling.

I want each course to flow

into the next while celebrating

the journey that brought me here.”

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Mentors, Refinements, and Resilience

Preparing for the final has involved refining every detail, from sharpening seasoning to perfecting plating. Mentor sessions at the Waitrose Food Innovation Studio and networking at the Odney Club have provided invaluable insights. “It’s not just about showcasing skill,” Jaden says, “it’s about growing, learning, and pushing culinary boundaries.”

That drive is also personal. After leaving the military, Jaden was determined to prove himself in a new identity, as a chef with something to contribute to British cuisine. Encouraged by the unwavering support of his partner, he entered the competition this year to “show that I belong here, that I have more to give.”

Cooking with Heart

Beyond the precision and pressure, Jaden’s philosophy is simple: food is about people. “What I love most about being a chef is the way food brings people together, it connects cultures, communities, generations. It’s a universal language. That’s what inspires me every day.”

Outside the kitchen, inspiration comes from foraging trips with his young daughter, Maia. “She asks endless questions about the plants we find, and wonders how we can use them in cooking. Her curiosity keeps me grounded and creative. It’s our way of reconnecting with nature and with each other.”

Follow Jaden

You can follow Jaden on Instagram for updates on his culinary adventures and behind the scenes glimpses into his kitchen. He’s also just launched a brand new podcast, where he shares recipes, cooking tips, and collabs with future chefs.

“Proud to announce our new venture and podcast,” Jaden says. “Cooking collabs with future chefs, recipes and much more, ‘Served and Seasoned’ by myself and head of production Mac Mckenzie. I cannot wait to share it all.”

Looking Ahead

Describing himself as driven, humble, and passionate, Jaden knows what winning the National Chef of the Year title would mean. “It would validate the years of hard work and sacrifice, but more than that, it would be a platform to inspire others. I want young chefs, especially those who feel like underdogs, to see that with grit, humility, and passion, anything is possible.”

Whether or not he takes home the crown at the University of West London on October 7, Jaden Dunn has already carved out a place as one of the UK’s most exciting culinary talents, rooted in discipline, lifted by passion, and fuelled by the joy of sharing food that tells a story.

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