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 2018 will be announced.
Bongsu Kim Chef, 'Korean Bistro 21 Century in Seoul' - Seoul, South Korea
Beef heart "SSam"
Eric Räty Chef, 'The Upper House, Cafe Gray Deluxe, Swire Hotels' - Hong Kong, Hong Kong
Glazed veal sweet bread, langoustine "xo", crisped chicken skin, lemon thyme
Jinwon Choi Commis, 'Mingles' - Seoul, South Korea
Maekjeok style Beef Rib marinated in soybean paste with Korean Yak-bap and jangajji
Jonghun Bae Chef de partie, 'Estrella Restaurant' - Gwang-ju, South Korea
Fermented Taromiso Crab Salad with Apple Dashi
Jongyoun Park Sous Chef, 'Dining Noeul' - Paju-si, South Korea
Galbi-jjim ( Korean style Braised beef short rip )
Jun Keet Zack Fong Commis, 'Sands Cotai Central, In-Room Dining Kitchen' - Macau, Macau
Minsung Kang Chef de Partie, 'Mingles/Mingles' - Yeoungdeungpo-gu, South Korea
Beef tougue GGIM, carrot and root vegatables
Noel Berard Chef, 'Restaurant Ocean / Le Comptoire' - Hong Kong, Hong Kong
Hong Kongese "Bouillabaisse", Tai O seafood & XO condiments
YAO HUI LIN Commis, 'Marriott Taipei' -Taipei, Taiwan
My memory of the beef tongue
Zih-Yang Chen Chef, 'VG The Seafood Bar' - Taipei, Taiwan
The taste of Taiwan