After working against seven other competitors within Compass Group to produce a three-course meal in under two hours, Wright's dishes of Seared Pave of Cod with Baby Clam Broth, Smoked Alsace Bacon and Saute Cavalo Nero; Honey-glazed Breast of Duck and Braised Duck Leg with Girolle Mushroom Farce, Orange and Port Jus, Fondant Potato, Carrot Puree, Glazed Baby Onions and Shaved Fennel; and Caramelised Bramley Apple Tart Tatin with Cinnamon Ice Cream and Fricasse of Pecan Nuts, finally impressed judges enough to steal the top prize.
Nick Vadis, chairman of Compass and the Craft Guild of Chefs, said the competitors skills had surpassed expectations, and picking a winner was a tough job.
"All eight finalists finished on time and showed good use of the ingredients," he said. "It was difficult to choose a winner this year, two or three in particular were really up there, but Terry had a good balance of flavours and showed a good understanding of culinary methods."
Finishing in second and third places respectively were Simon Webb of KPMG London, and James Hart of Haileybury College.
Wright, whose closest shot at the title came in 2002 when he finished third, joins Alex Hagen of The Defence Acadmey in Shrivenham as the Compass Senior and Junior Chefs of 2009.
The Compass Senior Chef of the Year has been named as Terry Wright of RBS London, who finally won the competition at The Restaurant Show 2009 after seven years of trying