Wesch's pork dish that won him this year's Master Chef title.

Chef Wesch of Stonington Beach Hotel, created a scallopine of pork loin dish with Southern Comfort and orange broth decorated with a smooth mango coulis.

Sounds mouthwatering? The judges definitely thought so.

The first time Master Chef competitor, who hails from Germany, walked away with $20,000 worth of prizes, a trophy and the experience of having to cook in front of an audience observing every tasty move he made.

This was the fourth year for the competition, which is organised by creator and event manager Karla Lacey-Minors, and sponsored by The Supermart and International Imports -- host for the competition.

The charity event raised $7,335 which was donated to Agape House /Friends of Hospice.

Chef Wesch said he decided to enter the competition because he feels it is for a good cause and also good for the advancement of the professional chefs industry.

"It was really nice and a different atmosphere because you have an audience that watches everything you do - which made the competition more exciting.

"We had to choose one of the four selected liquors donated by Gosling Brothers Ltd. -- Goslings Black Seal Rum, Sanderman White (port), Bass Pale Ale (beer), and Southern Comfort (whiskey) to use in our dishes.

"My original entry was grilled Bermuda wahoo in a Southern Comfort orange broth. But in the finals I made scalloppine of pork loin, Southern Comfort and mango coulis, which is a fruit puree, and black rum and raisin reduction. This dish was created using ingredients from a mystery basket.'' During the finals, each chef was given a different mystery basket and their creative use of the ingredients determined who won the Master Chef's crown.

"I did not think I would win,'' Mr. Wesch said modestly. "But I did think I would give the other chefs a run for their money.

"The other reason I thought I wouldn't win is because I did a pork dish and pork is not really popular in Bermuda.'' "I was really thrilled to win the title especially since I had such "stiff competition''.

Chef Wesch said he felt his pork scallopine dish won the guests over because it was a simple dish and very impressive when completed.

"If you do a dinner party, it is a very easy dish to make. That was one of the criteria, that the dishes had to be easy to create in a home kitchen.'' Mr. Wesch also commended the judges of course, saying they were very fair in their judging.

In prior years, the Master Chef Cook-Off has had two members of the public on the judging panel and only one professional from the Bermuda Chef's Association.

But this year was the first time they have had two professionals and one member of the public.

"It is good to have two professionals on the panel because you get more credibility and the whole competition means more.'' Chef Wesch was practically born into the culinary field. His parents owned a beer garden restaurant -- an open air restaurant that serves beer and drinks with a simple cuisine.

"I think my career path was marked out before I was born,'' Chef Wesch said.

He added: "My interests lay in working with seafood and fish because I think it is very versatile, easy and I also like the taste.'' Chef Wesch said he worked mainly in Germany and Switzerland before coming to Bermuda.

"I was suppose to go home, after spending time in Germany, to take over my parents' business but I told them to give me a year in Bermuda so I could learn English. That was 12 years ago. I got married and had two children. My little sister took over the Beergarden.

"When I came here, I first worked at Rendezvous and then I came to Stonington. Six year ago I went back to Germany to do the certified master chef programme. I came back to Bermuda worked at MR Onions for 15 months and then went back to Stonington. Over a year ago I took over as executive chef at the hotel.'' Past winners of the Master Chef Cook-Off are Neville King of the Chancery Wine Bar, Kayte Gregory of Fourways Inn and Kevin Golding of Belmont Hotel.