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.
Area finalist:Shintaro Awa Sous Chef, 'Hotel le Bristol Epicure' - Paris
Air Cured Mackerel with potatoes
Andréas Baehr Chef de Partie, 'Restaurant Patrick Jeffroy' - Carantec
C2C (Carrot, Spider crab, Celery)
Gregory Alejandro Cotorett Ferrer Sous chef, 'MaSa' - Paris
Smoked bonito, Maki bok choy and shiitake, pineapple marinated with yuzu, bisque, herbs and licorice emulsion
Jérémy Alves Chef, 'Les instants de Jérémy-Emmanuel' - Clermont-Ferrand
Cooked sirloin beef in volcanic stone, nettles in two ways, rustic vegetables.
Kosuke Tada Chef, 'Le 6 Paul Bert' - Paris
Sea Urchin, Cauliflower, Tonka Bean, and Bergamot
Martin Berangel Chef, 'Onoto' - Paris
Fennel and orange game, raws, cooked, candied in a provencal way
Matthieu Marti Chef de Partie, 'Hotel Molitor by M Gallery Collection, Accor Hotel' - Paris
Lamb trio topped with an almond crust like a tagine, spicy juice
Morgan Perrigaud Chef, 'Texture' - Saint Malo
Saddle of Salt Marsh lamb stuffed with Taggiasca olives and petsai
Omar Mohamed-Dhiab Sous Chef, 'L'Abeille Shangri-La' - Paris
Mackerel in two services first natural and acidic with a charred onion consommé, followed by smoked and...
Ryan Dolan Sous Chef, 'La Bijouterie' - Lyon
Slow grilled pigs heart adobo, smoked onions, burnt garlic oil, nori powder