Following three months of intense international challenges around the globe we can reveal the names of the 20 young chef finalists who will proceed to the S.Pellegrino Young Chef 2016 Grand Final.
Over 3,000 young chefs originally entered the global talent search to find the best young chef in the world, and 200 short-listed chefs competed in 20 semi-finals, it’s now down to the final 20 with the chance of lifting the crown from last year's winner, Mark Moriarty, to become S.Pellegrino Young Chef 2016.
As the young chefs busy themselves in the kitchens in the countdown to the Grand Final, perfecting their signature dishes ready to present to the Grand Jury of seven of the world’s best chefs in October under the guidance of their chef Mentors, we take a look at the 20 young chefs and the 20 signature dishes.
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AFRICA-MIDDLE EAST
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GREGOIRE BERGER
Chef, Restaurant Ossiano Fine Dining RECIPEKerguelen island legine & Cured Goose, Ponzu Insert, Potato Shell Stuffed With Agria Espuma Roasted & Sour Jus, Artichoke and Black truffle , Shimeji , Tarragon Powder |
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BENELUX
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ANDREA MIACOLA
Chef de Partie, De Librije RECIPECarmagnola Grey Rabbit in Tom Kha Flavour, Tulips and Vesuvian Tomato Boullion |
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CANADA
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SEAN MACDONALD
Chef, Market Restaurant RECIPEPan roasted duck, brined in fennel juice with caramelized carrot, pickled fennel, roasted date jam and star anise jus |
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CHINA
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CHANG LIU
Sous Chef, Huai Yang Fu RECIPEUnion |
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EAST EUROPE
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RODRIGO SANDOR
Chef de Partie, Costes Downtown RECIPEMangalica pork cheek with caramelised cauliflower puree, raisins coulis, beetroot tortellini |
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FRANCE
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Sous Chef, Hotel le Bristol Epicure RECIPEAir Cured Mackerel with potatoes |
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GERMANY-AUSTRIA
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MATTHIAS WALTER
Sous Chef, Burgrestaurant Staufeneck RECIPEDuck Shanghai |
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ITALY
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ALESSANDRO SALVATORE RAPISARDA
Chef, Café Opera - Gallery Hotel RECIPE"Marinara" Risotto |
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JAPAN  |
SEIRA FURUYA
Chef de Partie, Gakusikaikan RECIPEThe four seasons in Japan |
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LATIN AMERICA-CARIBBEAN  |
DANIEL NATES
Chef, Maizal RECIPEQuiltamal |
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MEDITERRANEAN COUNTRIES  |
NICOLAOS BILLIS
Chef, Botrini's Restaurant RECIPENostimon Imar - Palamida, Raisin, Tsigareli |
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NORTH-EAST ASIA  |
MATTEO ZONARELLI
Junior Sous Chef, 8 1/2 Bombana RECIPESweetbread, celeriac and hazelnuts |
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PACIFIC-AUSTRALIA  |
LESLIE HOTTIAUX
Chef, Apero Food & Wine RECIPE‘Potato Gnocchi’ Mushrooms, Pine Nuts and Truffle |
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RUSSIA-BALTICS-CIS  |
HEZRET BERDIEV
Sous Chef, Four Seasons Hotel Lion Palace RECIPESummer in Siberia |
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SCANDINAVIA  |
NIKOLAJ SCHMIDT SKADBORG
Sous Chef, Restaurant Sletten RECIPEBelly of pork in mead “bbq” with oyster emulsion, salted pears and baby broccoli |
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SOUTH-EAST ASIA  |
TARUN BATIA
Chef de Partie, EK BAR RECIPEInspirational Daab Chingri |
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SPAIN - PORTUGAL  |
DAVID ANDRÉS
Chef, ABaC Restaurant RECIPESheep's milk, artichoke pistils, baby lamb meat and pine smoke |
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SWITZERLAND
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ANNE-SOPHIE TAURINES
Chef, Restaurant et club Le Rouge RECIPEMarinated and hay-smoked salmon, garden vegetable, rocket, green apple, ginger sauces, condiments and flowers |
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UK - IRELAND  |
GEORGE KATARAS
Sous Chef, M Restaurants (at the time of entry) RECIPEWhole Turbot |
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USA  |
MITCH LIENHARD
Chef, Manresa RECIPERoasted Duck with Spiced Orange & Yam |
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