Vitalii Savelev has been named as the Best Young Chef in the Euro Asia regional finals of the fourth edition S.Pellegrino Young Chef following a day of outstanding competitive cooking at the Bolschoi Theatre in Moscow.
Ten hand-picked finalists from across the Russian Federation, Finland, Lithuania and Estonia faced off in the kitchen cooking their signature dish within the 5 hour limit. However, it was Vitalii Savelev's dish of Black Sea Rapa with Mushrooms grown on lemon peels which wowed the seven-strong panel of professional chef judges on the jury convincing them of his ability to win. (Discover all the finalists and chef judges here.)
Vitalii Savelev will now continue his journey in the two year competition, participating in the S.Pellegrino Young Chef Finale in Milan in 2020 with the ongoing support of a mentor chef.
Speaking of his win “I’m very happy and grateful to receive the award, and this is so much inspiring competition and unforgettable experience. Many thanks to my mentors, now I really look forward to doing my best in Grand Final”.
Vitalii Savelev was joined by three of his peers on the medal podium, who were given special recognition for their dishes highlighting the transformative power of gastronomy and its impact beyond the kitchen.
All of the young chef winners of the additional three awards will also be invited to attend the Grand Finale, affording them another opportunity to network with some of the biggest names in gastronomy from around the globe and the chance to win the global award in their category.
Fine Dining Lovers Food for Thought Award
Voted for by the online Fine Dining Lovers community, this award will be for the young chef who best represents their personal belief within their dish.
Winner: Egor Makarov from Kopernik Restaurant in Moscow, Russia with the signature dish "Russian Seafood."
Acqua Panna Award for Connection in Gastronomy
Voted by the Regional Mentors, the winner of this award will produce a dish that represents diversity and recognises the beauty of different cultures coming together to create something fresh and exciting.
Winner: Lari Helenius from Restaurant OLO in Helsinki, Finland with the signature dish "Different parts of cod, grilled butter, jellied oyster, crispy "muesli" made of grains and cod skin and creamy fish sauce"
S.Pellegrino Award for Social Responsibility
Voted by Food Made Good, the internationally recognized voice on Sustainability in food, this dish will represent the principle that that food is best when it is the result of sustainable practices.
Winner: Ivan Kamenev, the sous chef from Richter in Moscow, Russia with signature dish "I found that in the garden"
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