Chefs Claude Bosi, Ollie Dabbous, JP McMahon and Ross Lewis will form the jury for the UK and Ireland region in the S.Pellegrino Young Chef 2016 competition and global talent contest to find the world’s best young chef.
Judging ten young chef semi-finalists from across the UK and Ireland they will select just one young chef to represent the region at the grand final held in Milan in October 2016. Last year's final winner was Mark Moriarty from Ireland so the team will have a lot of expectations riding on this year's selection.
Heading up the UK/Ireland jury in the role of mentor is French chef and restaurateur Claude Bosi. Being born and bred in the restaurant industry he will make an inspiring mentor able to relate to the passion infused young chefs. Fortunate enough to grow up in the French culinary food capital of Lyon to restaurateur parents there was no hesitation about his future path. Not only has he trained under some of the most influential Chefs of our time - Michel Rostang, Alain Passard and Alain Ducasse he earnt two Michelin stars for his central London restaurant, Hibiscus. Claude is recognised for his passion for flavours, simplicity and elegance.
Joining the team from London is Ollie Dabbous, the chef and co-proprietor at Dabbous Restaurant which he opened with Oskar Kinberg in 2012, shortly before earning a Michelin star. Their second venture, a casual no-reservations British restaurant called Barnyard, opened last year. Dabbous is also the author of cookbook Dabbous.
Irish Chef, restaurateur, newspaper columnist and food activitst Irish JP McMahon is a tireless food aficionado. Responsible for Galway restaurants including Cava Spanish restaurant and tapas bar; Aniar, the Michelin-starred, Nordic-inspired 28-seater, and Eat Gastropub. Mahon is also the organiser of Food On The Edge, gathering some of the best chefs in the world for the international chefs’ symposium.
Completing the Irish panel is chef Ross Lewis, Michelin star winning head chef and co-owner of the restaurant Chapter One, an Irish restaurant with an international standard. He attributes his food philosophy to a period of exposure to both Ferran Adrià’s El Bulli and Olivier Roellinger.