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.
BENELUX
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AREA FINALIST Andrea Miacola
Chef de Partie, 'De librije' - Zwolle
Carmagnola Grey Rabbit in Tom Kha Flavour, Tulips and Vesuvian Tomato Boullion
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Alex Lamonte
Chef de Partie, 'Benoit & Bernard Dewitte Restaurant and Catering' - Zingem
Tortelloni of petit gris, wild garlic and parmesan emulsion
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Jeffrey Laarberg
Sous Chef, 'Manoir Restaurant Inter Scaldes' - Kruiningen
Langoustine “Guilvinec” mi cuit, turnip, rhubarb, celery oil with coriander
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Jelle De Roy
Chef, 'Ambrosia Fijnkeuken' - Duffel
Mangalica pig meat from head to toe artichoke - pied mouton - carrot - parsley root- potherbs
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Jonathan Hernandez Peralta
Sous Chef, 'Ô de vie' - Liege
Agneau cuit basse température, déclinaison de céleri, carottes confites, sauce bière, chocolat et café
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Kees Krabbe
Sous Chef, 'Square Gastronomie' - Hengelo
Salty Meadows (de Zilte Weide)
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Lars Drost
Chef de Partie, 'Ciel Bleu Restaurant' - Amsterdam
North Sea turbot with grey shrimp and Wadden Sea cockles, bouillon of roast oxheart cabbage, sea vegetables and lovage oil
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Laurent Vandeker - ckhove
Chef, 'Savarin' - Ostend
Sole Ostendaise "anno 2016"
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Lorenzo Zanaga
Chef de Partie, 'Grand Hotel Krasnapolsky' - Amsterdam
Langousines met texturen van wortel, cumquat, yuzu en citroengras vinaigrette
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Thijs Vervloet
Chef, 'Restaurant Colette' - Westerlo
Pigeon in cabbage leaf with duck liver