San Pellegrino Young Chef

S.Pellegrino Young Chef 2016

The Most Exciting Talent Search for Chefs in the World

George Kataras is the Winner of the SPYC 2016 UK and Ireland Competition

George Kataras is the Winner of the SPYC 2016 UK and Ireland Competition

A panel of leading chefs from the UK and Ireland, holding five Michelin stars between them, have named George Kataras from M Threadneedle Street, London (at the time of entering), as the best young talented chef in the UK and Ireland in the S.Pellegrino Young Chef 2016 competition.

Following a tense three hour live cook-off between ten competing semi-finalists at Waitrose Cookery School in London the judging panel of four acclaimed chefs - Claude Bosi of Hibiscus (London), Ollie Dabbous of Dabbous (London), JP McMahon of Cava Bodega (Galway) and Ross Lewis of Chapter One (Dublin) -  nominated Kataras with his Whole Turbot dish as winner after some tough deliberations.

The Winning Dish

Kataras described the vision behind his dish: “My dish is inspired by the summer and my favourite seasonal ingredients. I like to cook without using any food wastage, which happens far too often in this industry! My dish includes the bones and head of Turbot, which both add lots of flavour to the sauces. It’s a dish that’s now included on my menu."

Judge Claude Bosi, who will also serve as Kartaras’ mentor up until the final, said: “The calibre of dishes presented this evening was hugely impressive, but George Kataras’s dish of Whole Turbot stood out with its flavour, the skill involved, beauty of presentation and the true message behind it. I look forward to taking George Kataras to the grand final in Milan.”

The Grand Final, Milan

Commenting on his win the young chef explained: "To win the S.Pellegrino UK and Ireland final is a dream come true and I can’t wait to perfect my dish with Claude Bosi in the lead up to the global Milan final … I’m very excited to represent our region in Milan. S.Pellegrino has given me such a fantastic opportunity to be trained by some of the best chefs in the world, as well as putting my name on a global stage. The final will be a great opportunity to meet and compete against other young chefs from across the globe and I will do my best to impress!”

George Kataras will now enter the final phase of the competition with Claude Bosi's expert guidance to hone and advise on his final dish. When he arrives in Milan for the Grand Final he will be up against another 19 talented young chefs from around the world, where the young chef will also carry the addional pressure of trying to bring the region to its second consecutive victory.

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