Sgt Chris Morrell has built an exceptional 16-year career in culinary excellence within the Royal Air Force (RAF). Joining the RAF in 2009, he swiftly made his mark through individual competitions before being selected for the RAF Culinary Team in 2011. His talent earned him multiple gold medals and "Best in Class" awards across both team and individual categories. In 2014, he was selected for the Combined Services Culinary Arts Team (CSCAT), focusing on pastry arts and honing his skills alongside seasoned chefs.
A milestone in Morrell’s career came in 2016 when he helped CSCAT win gold in the Parade de Chefs—a first in 17 years—and contributed to a double gold victory at the Culinary Olympics in Erfurt. That same year, he gained national attention as part of the winning team on the BBC’s Great British Bake Off: Crème de la Crème.
As CSCAT’s Head of Pastry since 2017, Morrell has led the team to several international podium finishes, including silver and gold at the Culinary World Cup and Culinary Olympics. His deep competition experience has earned him roles as a candidate judge at prestigious events such as HRC Salon Culinaire and Aramark Chef of the Year.
Beyond accolades, Morrell is a dedicated mentor, having guided over ten junior chefs within CSCAT and inspired many through his coaching. During the COVID-19 pandemic, he led a quarantine catering team serving over 100,000 meals and innovated a virtual bake-off with Cardiff and South Wales College to support culinary students’ education and morale.
Now an Acting Flight Sergeant, Morrell leads 16 caterers while maintaining his dedication to mentoring, competing, and judging. His influence continues to shape the RAF’s culinary future and the wider hospitality industry.