Congratulations to the 21 talented young chefs that have made it this far in the competition earning their place in the prestigious final!
This competition's 21 finalists have been shortlisted through a rigorous selection process of over 2000 young chef applications from 243 countries and a further competitive cooking round where 210 semi-finalists battled head to head in 21 regions worldwide.
The young chef finalists are now busy preparing for the next exciting phase of their culinary journey alongside their chef mentors. The coming months will be dedicated to working together perfecting their signature dishes and honing their presentation skills in preparation for the final challenge in Milan on 11 and 12 May 2018.
At the Grand Finale their grit, determination and skill will be put to the ultimate test. The 21 finalists will face off in front of a Grand Jury of the seven of the worlds best chefs as well as an audience packed with friends, family, media, peers and world-class chefs.
While their personal challenges and signature dishes may differ, these young chefs all share one common ambition, to be crowned S.Pellegrino Young Chef 2018, and walk in the footsteps of the previous winners, Mark Moriartyand Mitch Lienhard.
See the 21 young chef finalists pictured below (left), their signature dishes (middle) and their mentors (right).
Young Chef: Vusumuzi Ndlovu - sous chef - Marabi Jazz Club - Johannesburg, South AfricaSignature Dish:Isicupho (aged duck crown)Mentor: Marthinus Ferreira (meet him here)
Young Chef: Frédéric Chastro - chef - Sōma restaurant - Antwerp, BelgiumSignature Dish: Belgian rabbit roll, offal and brain, with organic endives and a rich sauce based on dark beerMentor: Peter Goossens (meet him here)
Young Chef finalist: Oscar Segundo - chef - Ajumú restaurant in Guadalajara, Jalisco, MexicoSignature Diss: Barbacoa y cenizas (barbecued rabbit)Mentor: Mikel Alonso (meet him here)
Young Chef: Chanwai Poon - sous chef - Aurora Restaurant, Disney Resort Shanghai, Shanghai, ChinaSignature Dish: Childhood (pan seared red mullet with texture of beetroot and shellfish sauce)Mentor: Jacqueline Qiu (meet her here)
Young Chef Finalist: Antonio Buono - chef - Mirazur, Menton, FranceSignature Dish Mediterranean scorpion fish, black rouille, rhubarb, wild celery and mountain flowers Mentor: Frédéric Anton (meet him here)
Young Chef Finalist: Falko Weiss - chef - Restaurant A la Minute - Trier, GermanySignature Dish: City, Land, River (stewed pork belly with crisp, celeriac puree, crawfish and tea time fond)Mentor: Karlheinz Hauser (meet him here)
Young Chef Finalist: Edoardo Fumagalli - chef -La Locanda del Notaio, Pellio Intelvi, Italy Signature Dish: Carabiniere shrimp, frosted sweetbreads, crispy algae and aromatic saladMentor: Anthony Genovese (meet him here)
Young Chef Finalist: Zih-Yang Chen - chef, - VG The Seafood Bar, Taipei, TaiwanSignature Dish: The Taste of Taiwan (duck breast with sweet potato, adlay, scallions, and Taiwanese local ingredients)Mentor: Umberto Bombana (meet him here)
Young Chef Finalist: Anton Husa - Chef - Upper House Dining, Göteborg, SwedenSignature Dish: Leek-coated cod, caramelised celeriac, stuffed onions and smoked dill emulsion, , served with a roasted cod and leek foam, dried liken and watercressMentor: Henri Alén (meet him here)
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