Vinson Petrillo of Zero George Street Hotel and Restaurant in Charleston, South Carolina (pictured above, center, together with the jury), has won the USA semi-final of the S.Pellegrino Young Chef 2015 competition - a global talent search to find the world’s best young chef. The young executive chef was selected to travel to the grand final in June at Expo Milano 2015, where he will compete with 19 other young chefs from around the globe to be crowned the world’s best young chef.
Petrillo’s signature dish ‘pressurise octopus, chorizo, “Parsley” wagyu cheek agnilotti, octopus ink emulsion’ impressed judges Blaine Wetzel, Paul Qui, Amanda Freitag and Wylie Dufresne (in the picture at the top, from left to right together with the winner) with its creativity and imaginative use of ingredients. It beat dishes by nine other talented young chefs to win the right to compete in the final.
Having graduated from Johnson and Wales University in Providence, Rhode Island, Petrillo gained experience at restaurants in New York before working stages at Dragsholm Slot in Denmark under Claus Henriksen. Petrillo’s passion for interesting ingredients, especially herbs and vegetables, shine through his work. He also lists charcuterie, cheese making and fermentation among his many interests.
He now faces the ultimate test in Milan, where he will be mentored by a master chef who will guide him through the intricate process of honing his signature dish. Teaming up with a young fashion designer chosen by Vogue Italia, his efforts will be judged by a panel that reads like a who’s who of contemporary gastronomy: Joan Roca, Massimo Bottura, Gaston Acurio, Yoshihiro Narisawa, Yannik Alleno, Margot Janse, and Eric Ripert.