VISAKHAPATNAM: Chefs from 16-star hotels showcased Andhra Pradesh’s traditional seafood and traditional recipes at Flavours of Vizag – Star Chef Challenge 2026, highlighting Visakhapatnam’s potential as a seafood tourism destination.
Hotels and Restaurants Association of Andhra Pradesh (HRAAP) organised the competition in association with Andhra Pradesh Star Hotels Association (ASHA), and the Chefs Association of Telangana and Andhra (CATA). This is the second edition of the Star Chef Challenge.
Held at Sagar Nagar, the competition centred on the theme “Authentic Local Seafood and Traditional Recipes.” Participants paired locally sourced seafood with traditional cooking methods, putting the region’s culinary heritage front and centre.
Joint collector G. Vidyadhari attended as chief guest, while deputy collector and district tourism officer J. Madhavi had been the guest of honour. Both commended the hospitality industry’s efforts to showcase local cuisine and emphasised food tourism’s role in strengthening the Vizag city’s appeal.
Hyderabad-based chefs G. Yadagiri and Chinnam Raju judged the entries on authenticity, taste, presentation, and culinary skills.
Dolphin Hotel won the first prize in Best Traditional Seafood Starter category for Pedda Meesala Royyala Kothimeera Vepudu. Daspalla Hotel became the first runner-up with Pandumirchi Royyala Vepudu, followed by Best Western Plus Tej Vivaan being the second runner-up for Jalaripeta Miriyala Pithala Pidupu.
In the Best Traditional Seafood Main Course category, Sunray Resorts, Bhogapuram, took the top honours for Chanduva Chapa with Andhra Podi Annam. Greenpark Hotel turned the first runner-up with Ammaama Kobbari Royyala Kura with Samalu Pulav, while SVN Lake Palace became second runner-up with Bheemunipatnam Royyala Iguru.
HRAAP president M.V. Pavan Kartheek said Visakhapatnam deserves recognition not only for its beaches and scenic coastline, but also for its authentic seafood experiences. He called for closer collaboration among hotels, chefs, tourism stakeholders, and seafood suppliers to develop a distinct culinary identity for the city.
Kartheek maintained that initiatives such as Star Chef Challenge would encourage hotels to feature locally available fish, prawns, and crabs on special menus, creating opportunities for the hospitality sector, while supporting local fishing communities.
The event concluded with awards being presented to the winning chefs and hotels.
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