Four dynamic chefs from South America and Mexico will form the Jury for the Latin America regional competition, including, Rodrigo Oliveira (Brazil), Rodolfo Guzman (Chile), Diego Munoz (Peru) and Guillermo González Beristáin (Mexico).
The team will be responsible for determining a winner from ten semi-finalists in the regional heats live cook off. The winning contestant will represent Latin America at the S.Pellegrino Young Chef 2016competition - a global talent search to find the world’s best young chef to be held in Milan, 2016.
Chef Guillermo González Beristáin who remains something of aculinary heavyweight in north-east Mexico has a restaurant empire spanning a diverse set of influences including French, Oriental, Italian and Mexican. His acclaimed Monterrey restaurant, Pangea, remains in the top 20 of Latin America's 50 Best Restaurantscombining French influences with indigenous Mexican produce. Californian born, Beristáin originally trained at the prestigious Culinary Institute of America before heading to Europe to work at Jaun de Alzate in Madrid and Le Divellec in Paris.
Chef patron of Sāo Paolo-based restaurant Mocotó, Rodrigo Oliveira, is one of the most celebrated young chefs in Brazil. Re-inventing traditional north eastern Brazilian food he has put his small family owned local restaurant in São Paulo, Brazil on the culinary map. Considered one of the most exciting places to eat in Latin America Mocotó was ranked #28 in Latin America’s 50 Best Restaurant List.
Chef Rodolfo Guzman has worked for many acclaimed restaurants in both Chile and Europe working his way through all positions in the kitchen until settling into his own restaurant. Boragó, at the end of 2006. Ranking #4 in Latin America's 50 Best Restaurants Guzman serves ultra contemporary Chilean cuisine sourcing unique and unusual ingredients from every corner of his native homeland.
Widely renown as one of Peru's most talented and creative chefs, Diego Muñoz has made a name for Peruvian cuisine on the fine dining circuit with his flawless execution and complex flavouring. Until very recently he was Executive Chef at the world renowned Astrid y Gastón in Lima, Peru, since 2012 which is currently #7 in Latin America's 50 Best Restaurant List.
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