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 where the S.Pellegrino Young Chef 2016 will be announced.
Alexander Kolomar Sous Chef, 'Ribe' - Tallinn
Venison'n'shrooms with "pirozhok"
Antonio Alfredo Salvatore Chef, 'Semifreddo Mulinazzo' - Moscow
Survival in the forest
Dinārs Zvidriņš Sous Chef, 'Kalku varti' - Riga
Chicken Liver Terrine with Hot-Smoked Eel, Goat-Cheese and Beetroot Tian, and Jerusalem-Artichoke...
Hezret Berdiev Sous Chef, 'Four Seasons Hotel Lion Palace' - St. Petersburg
Summer in Siberia
Ignas Visinskas Chef de Partie, 'TIME restaurant' - Vilnius
Forest meets a plate
Justinas Misius Chef, 'Sweet Root restaurant' - Vilnius
The green rainbow trout
Leonid Golubev Sous Chef, 'Fahrenheit' - Moscow
Oxtails and buckwheat, cooked in Dashi broth with green Tom Kha sauce and black mushrooms
Luca Natalini Chef, 'Bellucci Good Restaurants' - Rostov-on-Don
Thinking about Italy cooking quail in Russia
Mark Statsenko Chef, 'Funny Cubbany' - Moscow
The fermented and baked topinambur glaze of red seaweed, seasoned with crayfish and cream of smoked beetroot
Pavel Atlasov Sous Chef, 'Four Seasons Hotel Lion Palace' - St. Petersburg