Master Chefs GB chair McIvor receives OBE for ‘tireless commitment’

HM the King presenting George McIvor with his OBE

George McIvor, chairman of the Master Chefs of Great Britain, has officially received his OBE from His Majesty The King.

The award is said to celebrate McIvor’s lifetime of culinary excellence, mentorship, and ‘tireless commitment to championing young talent across the food and hospitality sectors’.

Under McIvor’s leadership, the MCGB, an association of chefs from Michelin-starred and AA Rosette kitchens, has expanded its outreach to the next generation of culinary professionals.

Each year, the association bdelivers masterclasses to over 1000 apprentice and student chefs across Scotland and northern England, connecting them directly with top-tier chefs they would not typically encounter through standard college education.

These sessions are intended to inspire, teach, and set the benchmark for excellence, bridging the gap between professional kitchens and emerging talent.

George McIvor

McIvor said: “I am deeply honoured to receive this recognition.

“Supporting young chefs and helping them access opportunities that educate, inspire, bring excellence and increase opportunities has always been central to my work.

“This award is also a tribute to the many chefs and colleagues who share in this mission.”

Beyond his work with MCGB, McIvor has contributed to a number of charitable causes including Leukaemia UK, MND, SAMH, Keech Hospice, Beatson Cancer Charity, Teenage Cancer Trust, Child Poverty and Inequality initiatives, and Edinburgh Community Food.

James Thomson OBE, a fellow committee member of the Master Chefs of Great Britain, said: “George is truly devoted to the betterment of the hospitality industry… enhancing careers with masterclass demonstrations and mentorships, whilst raising funds for many charitable causes and touching many lives.”

Patron of the Master Chefs of Great Britain, Lady Claire Macdonald OBE added: “George’s recognition is so richly deserved for the work he has done over decades to further the reputation of the profession of chefs.”