S.PELLEGRINO YOUNG CHEF

2019-2020 COMPETITION

The 4th edition of S.Pellegrino Young Chef commences in early 2019. Information will be updated as and when the competition develops under each relevant section you find on this site. Here is a snapshot of the different phases of S.Pellegrino Young Chef 2019-2020.

 COMPETITION PHASES

Phase 1 – Applications: 4 February – 30 April 2019
Phase 2 – ALMA Global Shortlist selection: 1 May – 31 May 2019
              – Global shortlist announcement: 7 June 2019
Phase 3 – Regional finals: 21 June – 31 December 2019
Phase 4 – Grand Finale: June 2020 (tbc)

Asia’s 50 Best Restaurants Event

The winner of S.Pellegrino Young Chef 2018, Yasuhiro Fujio, spoke about the trials and triumphs of mentorship at a special lunch at 8 1/2 Otto e Mezzo Bombana as part of Asia’s 50 best Restaurants in Macao.

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S.Pellegrino Young Chef Chang Liu

Chang Liu, the finalist who represented China in S.Pellegrino Young Chef in 2016, has taken the helms of a new restaurant in Milan, Serica, where he proposes a series of Chinese-Italian dishes that have been hailed as part of the new movement in cultural crossover in cuisine. 

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S.Pellegrino Young Chef 4th Edition Bucharest Launch

To kick off the 4th edition of the most exciting talent search in the world, S.Pellegrino held its first S.Pellegrino Young Chef 2019-2020 event in Bucharest with some of the most influential and renowned members of the gastronomy community.

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InFusion 2019 Kicks Off With Star Young Chefs

Over 24-26 January, 2019, the bright young Italian chef Lorenzo Cogo hosted Yasuhiro Fujio, winner of S.Pellegrino Young Chef 2018, for the first InFusion 2019 event at his one star Michelin restaurant El Coq in Vicenza. The two chefs held a Four Hands Dinner on the evening of 26 January, creating a nine course meal for a select group of guests consisting of food lovers and industry experts.

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S.Pellegrino Young Chefs Visit Japan

S.Pellegrino Young Chef is so much more than a contest – it is a true commitment by S.Pellegrino in its continuing support of talents in the world of gastronomy.

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