Held in Rimini (Italy), Burke impressed judges with his three-course, six cover menu, which he produced in just three hours with the help of his commis Harrry Paynter-Roberts.

His menu comprised a scallop and seabass starter, main course of veal rump and kidney, and a chocolate dessert.

Burke, who co-owns Olive Tree Catering, said: “I am delighted to have won and taken Wales through to the (Global Chefs Challenge) final next year.

“The level of competition was extremely high, with some of the best chefs from across Europe competing. I knew it was going to be tough and had prepared well.

Naming Hong Kong, Singapore and the Nordic countries as among the favourites to win, he added: “I will go from competing against some of the best chefs in Europe to competing with some of the best chefs in the world.

“I am not sure what the food will be but there will be no respite, my preparations begin now.

“I am not going (to the final) just to make up the numbers. I want to give a good account of myself and the Culinary Association of Wales.”

The Global Chefs Challenge final will take place in St Petersburg (Russia) next year.