Paul Clark, 38, a Sous Chef at the four star Grand Central hotel, is in the running for The Mövenpick Gourmet Dessert Chef Of The Year 2013.
He is the only Scot to have made the final six contestants. The others include a chef from the Savoy in London.
Mr Clark, will take part in a cook-off on September 12 at Westminster Kingsway College, London.
The judging panel said it was looking for recipes that incorporate interesting flavours, contemporary presentation and the innovative use of Mövenpick ice cream.
Mr Clark, from Coatbridge, Lanarkshire, is also a chef lecturer at Cumbernauld College.
For the final he will create a rice pudding with Mövenpick raspberry sorbet, Biegnet - a pastry made from deep fried choux paste - and Fior di Latte milkshake, a type of ice cream.
He said: "I am delighted to have been shortlisted. It's a great honour."
The other chefs are the Savoy's Zhaokun Xu, the Lowry hotel's Sam Pugh, Lexington Catering's Javier Millet, Sevenoaks School's Ben Sulston and Frank O'Connor, from Galway-Mayo Institute Of Technology.
Laurie Nicol, general manager of Grand Central Hotel, said: "It's exciting to have one of our chefs shortlisted for the title. I wish Paul the best of luck in the cook-off."
The competition, launched in partnership with Craft Guild Of Chefs, aims to showcase the creative talent from the hospitality industry.
The winner will be rewarded with a luxury weekend for two at Lausanne, Switzerland, the home of Mövenpick ice cream.
Two runners-up will win a £200 voucher for a restaurant of their choice.
Judge Sarah Frankland, who was last year's winner, said: "Each recipe created by our finalists is testament to the opportunity desserts give chefs to demonstrate their passion and creative flair. If they all taste as good as they look, it is going to be a very tough decision."