Sponsored by Brakes

It's never easy walking away with one of the most prestigious hospitality awards of the year, but someone's got to do it. Fancy your chances? There's a tough line-up to beat, but if you win, your name will go up in lights in a hall of fame which includes the likes of Heston Blumenthal (2002), Paul Heathcote (1997) and Albert Roux (1988).

Last year the honour went to one of London's most celebrated restaurateurs, Alan Yau. While no one else was very surprised, Yau certainly was. "It was definitely a surprise to be voted Restaurateur of the Year," he admitted. "There's a lot going on in this sector at the moment, which is why there's so much buzz around the restaurant scene - especially in London. To be singled out is a great honour, as there are so many deserving players out there."

The judges were clearly impressed. "The innovation he's brought to each of the things he's created is quite remarkable," was just one of the comments.

Yau's success speaks for itself. His portfolio of achievements includes the creation of the hugely successful Japanese noodle bar chain Wagamama, two one-Michelin-starred restaurants, Hakkasan and Yauatcha, and the successful Thai casual-dining concept Busaba Ethai. Yau is never one to rest on his laurels, and a New York restaurant now beckons, with projects in Thailand and a new eaterie on London's Haymarket scheduled for next year.

Yau is pragmatic about his success, however. "I'd like to think I've been recognised for doing things in a different way, demonstrating that the perceived wisdom of the industry may not necessarily be the best way forward," he explained. "I'm not exactly a prolific restaurateur but for a reason: by spending time, and therefore money, to get things absolutely right, your restaurant stands a chance of lasting a lifetime."

Anyone looking to follow in Yau's footsteps should listen up to what he'll be looking for from next year's winner. "I don't really see myself as a restaurateur in the conventional sense," he said. "I prefer the term 'creative entrepreneur', which seems to describe my role more accurately. I'm sure this will influence my contribution to next year's judging panel. Someone who challenges convention creatively and with unwavering conviction is likely to catch my eye."

But what did winning the award really mean to Yau, innovator, entrepreneur and design guru that he is? "Winning a Catey is probably like winning a Bafta if you're a British film director," he said. "It's a mark of respect from your peers, as well as acknowledging that you're part of an incredibly important industry for this country, both creatively and economically."

Judges' criteria

• Candidates must demonstrate the ability to combine flair and innovation with good business acumen.
• They must be good at setting standards to which others can aspire
• They should be making a valuable contribution to the restaurant industry, by lobbying on its behalf or developing links with colleges, or by making a mark in other ways