A CHEF lecturer from Mold has been selected to represent Wales at the upcoming IKA Culinary Olympics taking place in Germany next week.

Mark Robertson, 44, has proudly stepped up from the Senior Culinary Team Wales squad to the front line team who will go to Stuttgart for the competition that is taking place between February 16 and 18.

Mr Robertson, who works as a chef lecturer for Coleg Cambria, is one of the six chefs who will be competing in the Restaurant of Nations, one of two elements of the competition.

The second element, the chef’s edible buffet, is a newcomer to the competition and involves the whole squad.

Mr Robertson made his debut as a Wales squad member at the Culinary World Cup in Luxembourg two years ago and gained valuable experience from supporting the team at the major event.

Speaking ahead of his upcoming trip to southern Germany, he said: “Going to the Culinary World Cup two years ago and walking into the arena was like going to a chefs’ heaven, it was very impressive to see the standard of food across the world.

“I am sure it will be a big eye opener and a massive learning experience to compete at the Culinary Olympics. We are all up for it and we are going out there to do the very best we can and to make Wales proud.

“When you get your Wales chef’s jacket, you think wow, I have been lucky enough to get in the team of six. I just can’t wait to get cracking now.”

Early in his career, Mark Robertson won the Student Chef of the Year award for North West before working in the South of France and Southern Spain where he was promoted to head chef at the age of 19.

By the time he was 25, he launched his first business, The Personal Chef Service and, the following year, opened his own restaurant.

After working in large hotels and catering on cruises, he has been a chef lecturer since 2008 and is an advanced artisan sourdough tutor, competition judge and food festival demonstrator promoting local Welsh produce.

As part of his continuing professional development, he has secured a week’s work placement at Easter with star chef Raymond Blanc at Belmond Le Manoir aux Quat'Saisons, Great Milton, Oxford.

Mr Robertson is also keen on passing down his skills to his nine and 12 year old children. He added: “I think it’s really important for youngsters to get involved with cooking food.

“Most chefs eat, sleep and breathe cooking. Going into the industry is a vocation. It involves long, hard hours in the kitchen and if you don’t love what you do, you are going to struggle.”

The Wales team is led by Nick Davies, culinary craft trainer with Cambrian Training, who combines the roles of team manager and member whilst Sergio Cinotti, from the award-winning Gem 42 Restaurants, Newport, takes over the captaincy for the first time.

Other squad members are Dylan Wyn Owens, Manchester City Football Club’s head chef at the Etihad Stadium, Will Richards from Cambrian Training, Matthew Smith, freelance chef from Newtown, Jay Humphris from Coleg y Cymoedd and Zak Pegg from The Harbourmaster Hotel, Aberaeron. Logistics manager is Peter Fuchs, culinary director of The Celtic Collection and ICC Wales, Newport.