In its 6th edition, Golden Eye Chef brought together visually impaired chefs from across continents, who wowed the world with affordable, healthy dishes—and proved that great cooking needs no sight, only vision.
The aroma of inclusion, innovation, and inspiration filled the virtual air as the winners of Golden Eye Chef 2024, the 6th international cooking contest for blind and visually impaired chefs, were announced in a vibrant live awards show on January 26, 2025, at 8 PM IST.
Hosted on Zoom by Akhil Srivastava, the founder of Antardrishti and Golden Eye Chef, along with seasoned culinary mentor Chef Kuldeep Singh, the event was a global celebration of culinary courage. It brought together participants, jury members, and supporters from across continents, all united by one belief: that cooking, like creativity, knows no barriers.
This year’s theme—“Cook any one Easy, Affordable and Delicious Dish to Boost Health”—challenged participants to serve up more than just taste. It was a call for meals that nourish the body, fit everyday kitchens, and celebrate simplicity. From bustling kitchens in India to cozy counters in Germany, from spice-rich recipes in Kyrgyzstan to comforting plates in South Africa, the diversity of dishes submitted via video was a testament to the global soul of this unique contest.
Founded in 2019, Golden Eye Chef is the world’s first international-level cooking contest dedicated exclusively to blind and visually impaired chefs. It begins with a video submission round and often culminates in a live cooking finale. But at its heart, it’s a platform for empowerment—where confidence is plated, voices are amplified, and creativity is king.
The 2024 edition was judged by a celebrated international jury comprising Chef Michael Swamy, culinary stylist and author; Chef Nazim Khan, CEC, WCMC, a distinguished educator and food artist; and Dr. Chef K. Thirugnanasambantham, a respected academic and mentor in culinary sciences. Together, they reviewed each entry with care, assessing creativity, presentation, and how closely each dish embodied the spirit of healthy, accessible cooking.
In the Totally Blind category, Morné van der Merwe from South Africa took home the top jury prize for his beautifully crafted Pasta with Basil and Tomato, a fresh, wholesome dish cooked with finesse. Khakimova Matliuba of Kyrgyzstan earned the runner-up spot with her soulful Dumplings with Beef, while India’s Veena Mehta Verma secured third place for her nutrition-packed Kala Chana Ghugni. A special jury mention was awarded to Leidy Johana Araque Gallego from Colombia, whose vibrant Chickpea Salad was as joyful as it was nourishing.
In the Partially Blind category, the jury’s top pick was Susanne Lorenz from Germany, who wowed the panel with her visually stunning and flavor-rich Cauliflower Steak with Chimichurri. Shilpa Chandel from India followed closely with her regional Himachali creation, Siddu, while the UK’s Shalini O’Kane impressed with a smart and savory Chicken in Black Bean Sauce. The jury also applauded Pilar González Tascón from Spain with a special mention for her soulful, rustic Garlic Soup.
But it wasn’t just the jury making their voices heard. The People’s Choice Awards lit up the virtual stage with tens of thousands of public votes. In the Totally Blind category, Khakimova Matliuba won hearts again, topping the chart with 4,731 votes for her Dumplings with Beef, followed by India’s Pinky Mangal, who racked up 4,368 votes for her crunchy, nutritious Makhana Bhel. In the Partially Blind category, North Macedonia’s Bojan Veljanovski stole the show with 1,435 votes for his creamy chicken dish, while Susanne Lorenz doubled up on honors as the second-most liked entry with 715 votes.
“This contest is proof that talent thrives where belief and opportunity meet,” said Akhil Srivastava, the contest’s founder. “Every single participant redefined what it means to be a chef—not despite blindness, but alongside it.”
As Golden Eye Chef wraps up another remarkable edition, the journey continues. Plans for Golden Eye Chef 2025 are already simmering, with promises of new themes, deeper engagement, and even more ways for visually impaired chefs to rise, shine, and inspire the world—one dish at a time.