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.
Alison Ramage Chef, 'Design to Dine' - Vancouver
Spot Prawn Ravioli and Sake Sabayon
Bobby Milheron Sous Chef, 'Boulevard Kitchen & Oyster Bar' - Vancouver
Coast to Coast
Carmen Ingham Chef, 'Meat and Bread' - Victoria
Birch, Arctic Char, Grasses
Hayden Johnston Chef, 'Richmond Station' - Toronto
Hen & Mirepoix
Jordan Carlson Chef, 'Deseo Bistro' - Winnipeg
Rabbit, Foie Gras, Prairie & Forest
Jorge Muñoz Santos Chef, 'Bar Oso' - Whistler
Wild Scallops Crudo, shallots, capers, orange and black olive dressing, fresh wasabi
Michael Loyer Sous Chef, 'Chez Victoire' - Montréal
Circle of life
Sean MacDonald Chef, 'Market Restaurant' - Calgary
Pan roasted duck, brined in fennel juice with caramelized carrot, pickled fennel, roasted date jam and star anise jus
Steven Squier Sous Chef, 'Delta Bessborough' - Saskatoon
Prairie Woodland Slow Cooked Duck
Yoann Therer Sous Chef, 'Araxi' - Whistler