Kieran Wight has just been announced Elior’s Apprentice of the Year 2017 as part of the prestigious Elior Awards of Excellence, beating an outstanding selection of Elior’s top apprentices and winning an all expenses trip to Vietnam!
From over 250 Babcock apprentices across Elior, Kieran was selected as one of the 16 finalists, all of whom went through a rigorous judging process. The judges were wowed by Kieran’s positive attitude, passion for cooking and ‘can do’ attitude, all contributing to him taking the title as Elior’s Apprentice of the Year!
Kieran first began his career with Elior as a level 3 Modern Apprenticeship in September 2015, where he worked at the prestigious Fraser Suites in Edinburgh. From day one he excelled, completing his level 2 and level 3 Modern Apprenticeships in record time. Kieran was performing so well he soon became acting Head Chef and it was not long before he was transferred by Elior to Murrayfield Stadium and offered a role back at the home of Scottish Rugby.
Demonstrating the amazing progress Kieran has made since starting his MA, he is now the chef in sole charge of catering for the Edinburgh Rugby team players menu. A highly coveted role, Kieran has relished this prestigious role – even supporting the menu creation for the home six nations internationals last year. He completed his MA, adapting his learning around his job role requirements and absolutely exceeding all expectations despite being only 19 years old. Furthermore, he is a keen bagpipe player and on occasion, such as Burns suppers, he can be seen out of his chef’s whites, piping in the Haggis!