Meet the young chefs selected
for each world area
Congratulations to all those who made it through!
Next step: 20 different challenges in front of the local juries.
Only one of the chefs for each world area can attend the Grand Finale event at Expo Milano 2015 in June where the S.Pellegrino Young Chef 2015 will be announced.
Paul Moran Chef, Restaurant 'CMH-K2 Lodge'
Blood Pigeon Smoked and Roasted, Beet Jus and Charcoal Oil, Polenta and Salsify
Adam Oliveira Chef de Partie, Restaurant 'The Spoke Club'
Lake Erie Pickerel with Broth of Leek & Seaweed
Cara Davis Chef de Partie, Restaurant 'George'
Quail Roulade with Beets and Smoked Apple
Dominique Roy Chef de Partie, Restaurant 'Fairmont Le Château Montebello'
Duck, Foie Gras and Maple
Hayden Johnston Chef, Restaurant 'Richmond Station'
Duo of Duck - Salt Baked Breast & Braised and Glazed Leg
Jean-Philippe Cloutier Sous Chef, Restaurant 'Le Cellier'
Brome Lake Duck Two Ways
Justin Tse Chef de Partie, 'Social Restaurant'
Strawberries and Cream
Nicol François-Emmanuel Chef, Restaurant 'Fonds de Bourse Cassandre Paquette'
Roasted Bison Sirloin, Goose Foie Gras Cromesquis, Chrome-footed Bolete Ravioli
Randell Brandon Chef de Partie, Restaurant 'Epicurean Fine Dining'
Rabbit in an Autumn Field
Subir Ghosh Sous Chef, Restaurant 'Sheraton Hotel Red Deer'
Crispy Meringue, Raspberry Sorbet, Rose Foam, Raspberry Vodka Jelly and Mascarpone