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.

 The 10 young chefs from Asia were shortlisted from thousands of applicants globally by culinary experts 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. 

Someone who knows more than most about the importance and impact of competition in Asia is Malaysian chef Kevin Wong from Seroja in Singapore. Placed top 3 in the Grand Finale 2021, he has won accolades, including a debut ranking at #31 in Asia’s 50 Best Restaurants 2024, Highest New Entry Award 2024, and a star from the Michelin Guide just 3 years later. He explains: “This is a great platform for aspiring young chefs to find their voice and connect with the culinary community. There are so many opportunities and connections to be made. While it is a competition, the camaraderie amongst competing chefs of diverse cultures across our region is truly remarkable. The quality of talents also improves with each edition, providing an excellent chance to learn from each other.”

 The inaugural global winner of the S.Pellegrino Young Chef Award, the Irish chef Mark Moriarty, explains: “Winning the competition enhanced my career in ways I couldn’t have imagined. It opened up a global network of chefs and career opportunities that I’ve been able to tap into ever since. From travelling the world to different events, to eating in some of the world’s best restaurants and meeting the world’s best chefs. I wouldn’t be where I am today without the competition.” 

The competition portion of the day is to be held at the International Culinary Institute in Pok Fu Lam. Mr James HP Yap, Principal of the Hotel and Tourism Institute (HTI), Chinese Culinary Institute (CCI), and International Culinary Institute (ICI), and Academic Director of the Hospitality Discipline of Vocational Training Council (VTC) said, “The International Culinary Institute (ICI) in Hong Kong aims at cultivating a pool of qualified talent and fostering innovation and excellence in the culinary arts with a vision to support the sustainable growth of the Hong Kong’s hospitality industry, solidifying the city’s reputation as the ‘Wine and Dine Capital of Asia’. We are proud to host the prestigious S.Pellegrino Young Chef Academy Award competition which not only showcases the remarkable skills of the young chefs but also encourages their successful career development in the industry.” 

The competition will be followed by an awards ceremony at The Murray Hotel in the evening. Mr. Dean Dimitriou, General Manager of The Murray, Hong Kong, says, “We are thrilled to host the awards ceremony recognising the achievements of the S.Pellegrino Young Chef Academy winners and participants. This event will bring together members of Hong Kong’s hospitality industry and beyond for a truly celebratory occasion. The future of hospitality and culinary innovation rests with  emerging talents, and it is our honour to support their journey in any way we can.”

 The ten candidates for the S.Pellegrino Young Chef Academy Competition Asia Regional Final 2024 are: 

• 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’.
•  Finally, Ai Ichinose, currently self-employed but most recently working at LURRA˚ in Kyoto with a dish called ‘Hopes For the Future of Food’. 

More details on this year’s finalist candidates can be found at https://www.sanpellegrinoyoungchefacademy.com/.  

Star regional judges 

 Some of the region’s most renowned and respected chefs have been selected to judge this year’s Asia Regional Final. Themselves representing a wealth of different cuisines and backgrounds, this year the panel features icons including Vicky Cheng from Wing in Hong Kong, currently ranked #5 on Asia’s 50 Best Restaurants 2024. He explained how the judges could not wait to see the candidates in action: “My fellow judges and I are thrilled to come together as a culinary community and discover some of the region’s most exciting, progressive and talented young chefs who are redefining dining landscapes. This undoubtedly marks a seriously high-pressure cooking environment, but if they can succeed here, they can succeed anywhere.” 

 The six other judges for 2024 are Chudaree ‘Tam’ Debhakam, owner and Head Chef at Baan Tepa Culinary Space in Bangkok, a fine-dining restaurant focusing on local ingredients, sustainability, and culinary creativity, which holds two Michelin stars. Chef Tam says, “As the fine dining landscape in Thailand develops, competitions like this one are crucial to help push the boundaries for local talents. It’s a great opportunity for young chefs to show their creativity and cuisine as the future leaders of our industry.” 

Alessandro Guardiani is the Executive Chef of one-Michelin-starred MUNI Alain Ducasse in Kyoto, Japan, where he presents a sophisticated approach to French cuisine by leveraging on his decade-long experience at Alain Ducasse restaurants in London, Paris, and Monaco.  

David Lai worked for luminaries including Alice Waters and Alain Ducasse before opening his own restaurants in Hong Kong including Neighborhood which today ranks #16 on Asia’s 50 Best Restaurants 2024. 

 Vicky Lau is one of Asia’s leading chefs, winning two Michelin stars at Tate Dining Room, one Michelin-star, and one Michelin Green star in her soy-based restaurant MORA in her native Hong Kong. 

 Hong Kong-born Richie Lin set up Mume in Taipei in 2014 and combines his international outlook, propension for minimalist Nordic-inspired plating, and passion for Taiwanese produce. The restaurant is ranked #34 on Asia’s 50 Best Restaurants 2024. He says, “For Taiwan, the competition highlights the island’s growing influence on the world stage, reflecting the depth of creativity, innovation and cultural fusion that define its unique culinary landscape. The competition shines a spotlight on Taiwan’s unique culture and history, positioning it as a vibrant hub in the international food community.”

Finally, born in Dagupan, Philippines, but now based in Singapore, Johanne Siy is the Chef-Owner of Lolla, where her food spotlights Asian-inspired modern European cuisine that often pays homage to her Filipina heritage. She has steered the restaurant to #43 on Asia’s 50 Best Restaurants 2024. Johanne says, “It gives me great pleasure to be part of this year’s S.Pellegrino Young Chef Academy Competition. It is not only one of the most prestigious cooking competitions globally but also the most meaningful, primarily because of its focus in identifying and nurturing the next generation of top-tier chefs. Our culinary landscape is all the more vibrant, richer and exciting because of these promising young talents!” 

Catch the highlights of the day on social media on October 28th

Hong Kong’s culinary scene, known as one of the world’s most thrilling and dynamic, will host the competition at the end of October, the first time that the SAR has been hosting the awards since they launched back in 2015.

Simon Wilson, well-known on Instagram for his hugely popular Forklore interviews, will be hosting the session and sharing highlights of the day via Forklore’s Instagram page. 

Following the ten chefs battling it out, the following four awards will then be announced in a special gala ceremony at The Murray Hong Kong, the evening of October 28th:

• S.Pellegrino Young Chef Academy Award – the Local Jury of each regional competition will evaluate the presented dishes based on the three Golden Rules, selecting one young chef at each Regional Final who displays the strongest technical skills, genuine creativity, and an exceptional personal belief about gastronomy;
• S.Pellegrino Social Responsibility Award – voted for by the Sustainable Restaurant Association, which runs Food Made Good, the largest foodservice sustainability program and global community for driving sustainability in hospitality, the winning dish will represent the principle that food is at its best when it’s the result of socially responsible practices, encompassing sourcing, social and environmental requirements;
• Acqua Panna Connection in Gastronomy Award – the winner of this award will produce a dish that represents the culinary heritage of the chef’s native region. The dish should highlight traditional culinary practices and personal modern vision, providing a connection between the past and the future;
• Fine Dining Lovers Food for Thought Award – voted for by Fine Dining Lovers readers, this award will be for the young chef who best represents their personal beliefs with a signature dish.