Home > Wine & Dine > S.Pellegrino Young Chef Academy Competition 2024-25 announces the Ten Regional Finalists from across Asia

S.Pellegrino Young Chef Academy Competition 2024-25 announces the Ten Regional Finalists from across Asia

September 16, 2024 / No Comments
SPYCA 2022-2023

The sixth edition of S.Pellegrino Young Chef Academy Competition 2024-25, the global initiative to discover and mentor the most talented young chefs under 30 years of age worldwide, brings together ten of Asia’s most exciting new culinary figures for the regional final, to be held in Hong Kong on 28th October, 2024.

Shortlisted from thousands of applicants globally by culinaryexperts at ALMA, the world’s leading educational centre for Italian Cuisine. They were assessed based on three Golden Rules, namely displaying the strongest technical skills, genuine creativity and demonstrating an exceptional personal belief about the power and importance of gastronomy. The young chefs are now invited to bring their take on the future of gastronomy to the table by cooking their signature dish, where a panel of seven renowned judges will score each candidate based on the same three Golden Rules.

The chef with the highest score will win the S.Pellegrino Young Chef Award (Asia) and compete with winners from 14 other regions at the global Grand Finale taking place in Milan next October for the hugely-coveted title of the S.Pellegrino Young Chef Academy Award 2024-25 Global Winner.

Some of the region’s most renowned and respected chefs such as including Vicky Cheng from Wing, Hong Kong, Chudaree ‘Tam’ Debhakam, owner and Head Chef at Baan Tepa Culinary Space in Bangkok, Alessandro Guardiani is Executive Chef of one-Michelin-starred MUNI Alain Ducasse in Kyoto, Japan, Johanne Siy is Chef-Owner of Lolla have been selected to judge this year’s Asia Regional Final.

SPYCA

Here’s the ten candidates for the S.Pellegrino Young Chef Academy Competition Asia Regional Final 2024:

  • Aswin Kumar Karanat Subramanian from Four Seasons Resort Landaa Giraavaru Maldives, with a dish called ‘Shells Break The Shell’.
  • Simone Scarparo from Luna By Clara restaurant in Bangkok, Thailand with a dish called‘Hidden In The Beeswax’.
  • Stefan de Graaf from SyrcoBASÈ in Bali, Indonesia with a dish called ‘Where The Flavors Of Heritage Meet The Spices Of The Present’.
  • Ardy Ferguson from Belon in Hong Kong with a dish called ‘Archipelago Celebration’.
  • Nusita Woottidetch from Elements, inspired by Ciel Bleu, in Bangkok, Thailand with a dish called ‘Thai Heritage’.
  • Variando Wahyu from Maya Sanur resort in Bali, Indonesia with a dish called ‘Go Local Or Go Home’.
  • Jiajun Law from Province restaurant in Singapore with a dish called ‘Long Island Duck with Jambu, Bue Ta Na rice Donabe With Braised Duck Legs, Garden Pickles and Duck Broth’.
  • William Yee from Labyrinth in Singapore with a dish called ‘Childhood Flavours of “Da Pai Dang (Malaysian Food Street)”’.
  • Jae Ho Kim from Meat & Co. Steakhouse at Andaz Seoul Gangnam in South Korea with a dish called ‘Grandmother’s Pheasant’.
  • Ai Ichinose, currently self-employed but most recently working at LURRA ̊ in Kyoto with a dish called ‘Hopes For the Future of Food’.

For more details on S.Pellegrino Young Chef Academy Competition 2024-25, visit Website