Meet the prestigious line-up of international chefs who will
crown the best young chef in the world.
MILAN, Aug. 5, 2024 /PRNewswire/ -- S.Pellegrino Young
Chef Academy is proud to announce the Global Jury who will
be judging the Grand Finale of the S.Pellegrino Young
Chef Academy Competition 2024-25. Seven of the most influential
names in global gastronomy will be tasked with crowning the
world's most talented young chef under 30 years of
age. They will evaluate the presented signature dishes
based on the three Golden Rules, selecting the young chef who
displays the strongest technical skills, genuine creativity and an
exceptional personal belief about gastronomy.
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For the sixth edition of the initiative, the jury of
world-renowned chefs is composed of:
1. Christophe Bacquié, Meilleur Ouvrier de France and chief owner of two-Michelin-starred
La Table des Amis, which he opened in Provence in 2023,
realising his dream of offering an intimate and friendly culinary
experience. Passing on the art of cooking to others, and mentoring
young people and seeing them outdo themselves is what he enjoys
most about running a kitchen. "To dare is to persevere: to dare is
to create" is his personal approach and his invite for future
generations of chefs;
2. Jeremy Chan is the
chef and co-founder of Ikoyi, opened in 2017 with his
childhood friend and now business partner, Iré Hassan-Odukale.
Today, Chan is at the forefront of the gastronomic landscape,
blending his dishes with spice, flavour and personal
experiences. Ikoyi has been awarded two Michelin stars and is
ranked No.42 on The World's 50 Best Restaurants List. Audacity is
his key word in the kitchen. And he reminds young chefs: "Don't
follow a known path but take care of every single ingredient, every
single detail, making every dish unique";
3. Antonia
Klugmann is chef and owner of one-Michelin-starred
L'Argine a Vencò, located in Dolegna del Collio, a village
near the Slovenian border in Italy. Her cuisine is seasonal with typical
ingredients representative of the rich biodiversity of the
Friuli-Venezia Giulia region.
Klugmann is not only a chef and entrepreneur, but also a real
mentor to her brigade: "What I always say to the boys and girls who
work with me, is to question their choices. Time passes quickly, in
the kitchen even more so. It is very important to constantly ask
yourself if you have taken the correct path so as not to find
yourself 15 years later, older and unhappy";
4. Mitsuharu 'Micha' Tsumura is a Peruvian chef of
Japanese descent. His most personal project is Maido restaurant, in
Lima, which has been open for 15
years. Maido has been recognized nationally as the Best Restaurant
in Peru for five years in a row,
and is currently ranked number one on the Latin America's 50 Best Restaurants list (a
position it also held from 2017 to 2019) and fifth on The World's
50 Best Restaurants list. Tsumura also runs Tori, in Lima, a roast chicken-focused restaurant,
Mai Mai in Panama, and Karai by Mitsuharu in Chile. He was a local mentor in 2022-23 and a
Local Juror and Grand Finale mentor at the inaugural Competition in
2015. His advice to young talents is to keep an open mind, and
explore life-long learning: "you will soon realize that everything
in life is not a 100-metre sprint, but rather the longest marathon
ever with many ups and downs. Be patient, learn from your
mistakes";
5. Niki Nakayama is an
American chef and the owner of two-Michelin-starred n/naka
restaurant in Los Angeles,
specialising in modern Japanese kaiseki cuisine. For Nakayama, the
kaiseki philosophy allows her to show a deep appreciation for the
beauty of nature, with the purpose of "highlighting natural
flavours, presenting them in their purest way, without
over-complication, and serving them how they were meant to be in
their peak season." Her advice for aspiring young chefs is that
every chef has something to contribute, so being open to learning
from every one of them is the best way to find inspiration;
6. Elena Reyegadas stands as a pivotal figure
in contemporary Mexican culture. She is the chef and owner of
Rosetta, a Michelin-starred restaurant consistently featured
on The World's 50 Best Restaurants and Latin America's 50 Best Restaurants lists. She
also owns Panadería Rosetta, where she explores the art of
breadmaking, alongside other notable gastronomic ventures. Her
commitment extends beyond the kitchen: in 2022, she founded the
Elena Reygadas Scholarship, aimed at supporting young
culinary students, promoting equal opportunities, and fostering
women's leadership in the culinary field. To young minds she says:
"Follow your instincts. Be passionate. Stay curious. Learn from
tradition";
7. Julien Royer is the
chef-owner of Odette, a three Michelin-starred modern French
restaurant in the National Gallery Singapore. The name
Odette is a tribute to Royer's grandmother, who has been one
of his greatest influences in life and in the kitchen. To young
talents he says, "The people you meet along the way are vital to
your growth. Never stop learning from your peers, partners,
suppliers, collaborators and fellow creators. It's important to
constantly expand your worldview and open yourself up to other
perspectives. Creating an experience is a collective effort, and a
great chef is only as great as the team that supports and believes
in him or her, working together in harmony".
At this point in the Competition, the best young chefs from
around the world, selected by ALMA, are ready to compete during the
Regional Finals phase, which will take place from
September 2024 to January 2025. Regional Finals are a huge
opportunity for exposure as the chefs will present their signature
dishes to a local jury of renowned chefs, in charge of selecting
the regional winners of the S.Pellegrino
Young Chef Award and of the three additional
awards, the S.Pellegrino Social Responsibility Award, the
Acqua Panna Connection in Gastronomy Award and the Fine
Dining Lovers Food for Thought Award. The regional winners will
go on to compete for the global title at the Grand Finale in
2025, demonstrating their skills in preparing their signature
dishes before the Global Jury.
To learn more about the initiative please visit:
www.sanpellegrinoyoungchefacademy.com.
About S.Pellegrino and Acqua
Panna
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Sanpellegrino Italian Sparkling Drinks are international trademarks
of Sanpellegrino S.p.A., which is based in Milan, Italy. Distributed in over 150
countries through branches and distributors on all five continents,
these products represent quality excellence by virtue of their
origins and perfectly interpret Italian style worldwide as a
synthesis of pleasure, health and well-being. Founded in 1899,
Sanpellegrino S.p.A. is the leading company in the beverage sector
in Italy with its range of mineral
waters, non-alcoholic aperitifs, drinks and iced teas. As a major
Italian producer of mineral water, it has always been committed to
enhancing this primary good for the planet and works responsibly
and passionately to ensure that this resource has a secure
future.
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