Paul Feybesse used two basic ingredients, the onion and the potato combined with the luxury ingredient of truffle to represent traditional French cuisine using modern techniques. How would you let the soul of your region's ingredients shine through while adding in a modern spin? Let us know by applying now.
Tobias was inspired by his parents and brothers to take on the challenge of SPYC 2015. Who is your culinary inspiration? Take your chance to let them know and have the opportunity to meet some of the best chefs in the world by applying to S.Pellegrino Young Chef 2016.
Peter Gunn's dish was enough to beat 9 other contestants in the regional finals and get him to the grand final for 2015. Who's going to take his place for the Pacific this year? Apply online to find out if it could be you.
Kirk Westaway used all the elements of the pigeon, including the crown, heart, liver, neck and bones to make a tasty accompanying parfait and sauce. Ingenious waste free cooking at it's finest. How would you impress the judges by championing your main ingredient to its full potential. You have time to decide on your signature dish until March 31st 2016.
Eel and onion are representative of David's hometown. Taking inexpensive ingredients he has applied a touch of modern creativity to reinvent a dish that reminds him of home. How could you champion your local produce? If you think you have the skill to re-define your favourite local ingredients let us know about it by applying to SPYC 2016.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.