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.
Bruce Liu Sous Chef, 'Hilton Chengdu' - Chengdu, China
Pan fried sea bass with kumquat puree,purple cauliflower,fennel,truffle and pickle lemon sauce
Chaiwan Poon Sous Chef, 'Aurora Restaurant, Disney Resort Shanghai' - Shanghai, China
Childhood (Pan sear red mullet with texture of beetroot and shellfish sauce)
Eric Yu Chef, 'La Villa Restaurant, Hangzhou Zixuan Resort, Rel' - Hangzhou, China
Fatela Yohan Chef, 'Heritage Restaurant' - Beijing, China
Langouste and razor clams in two service between Europe and China
Fernanda Guerrero Chef, 'Napa Wine Bar and Kitchen' - Shanghai, China
Han Wei Chef, 'Shanghai Saone Restaurant Management Co., Ltd' - Shanghai, China
French-Sichuanese fusion shredded chicken with bamboo shoots
Mario Sun Chef, 'Le Rivage' - Huai’an, China
Cuttlefish ‘noodle’ with Tea Smoked Oyster
Min Lee Chef, 'Smoki Moto Korean Restaurant' - Shanghai, China
Korean flavor Cured Salmon with Cucumber Pickle
Wen Wu Sous Chef, 'The Yihe Mansions, Relais & Chateaux' - Nanjing, China
Chrysanthemum' Shaped Tofu Chicken Soup
Yang Yu Chef, 'F Bistronome' - Yan’an, China
Canadian pork shoulder blade crepinette, French langoustine, truffle potato puree, bonne jus