The 135 Regional Finalists of S.Pellegrino Young Chef

Finally, the long awaited moment has arrived! The Regional Finalists of S.Pellegrino Young Chef selected by ALMA can be found here. Click on the dropdown menu below to discover the names that will compete in each chosen Region. For further information regarding S.Pellegrino Young Chef and all the exciting stages of the competition, click here.
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  • Green Asparagus - Sardine - Ground Ivy
    Alexandre Alves Pereira

    Alexandre Alves Pereira

    Sous chef, 'Lasserre' - Paris, France

    Green Asparagus - Sardine - Ground Ivy

  • Homard Bleu Tiède, Pain De Blé Truffier Goût Marin Et Artichaut Farci
    Evens Lopez

    Evens Lopez

    Chef de partie, 'Le Louis XV - Alain Ducasse a l'Hotel de Paris' - Monte Carlo, Monaco

    Homard Bleu Tiède, Pain De Blé Truffier Goût Marin Et Artichaut Farci

  • Lavaret In Black Garlic Crust, Asparagus And Chard, Stuffed Morels With Ramps, Confit Shallot, Chignin Bergeron Wine Sauce
    Florian Braissand

    Florian Braissand

    Chef, 'Restaurant L’Estrade' - Aix Les Bains, France

    Lavaret In Black Garlic Crust, Asparagus And Chard, Stuffed Morels With Ramps, Confit Shallot, Chignin Bergeron Wine Sauce

  • West-Flemish Red Beef With Structures Of Celeriac, Mushrooms And Onions
    Guus Goossens

    Guus Goossens

    Sous chef, 'Sir Kwinten' - Lennik, Belgium

    West-Flemish Red Beef With Structures Of Celeriac, Mushrooms And Onions

  • Œuf Confit, Aligot En Pétale Et Brioche Feuilletée
    Laura Pelou

    Laura Pelou

    Sous chef, 'L'Univers' - Villeneuve d'Aveyron, France

    Œuf Confit, Aligot En Pétale Et Brioche Feuilletée

  • Thon Fumé / Garnitures Végétales / Jus Anisé Bonite
    Nicolas Pierson

    Nicolas Pierson

    Chef, 'Bacco' - Geneve, Switzerland

    Thon Fumé / Garnitures Végétales / Jus Anisé Bonite

  • Sea Bass Carpaccio, Mandarine Purée, Cape Gooseberries, And Jerusalem Artichoke Chips
    Olive Davoux

    Olive Davoux

    Chef, 'Sur Mer' - Paris, France

    Sea Bass Carpaccio, Mandarine Purée, Cape Gooseberries, And Jerusalem Artichoke Chips

  • Beginning Of Spring...Squab Returns!
    Vivien Rouleaud

    Vivien Rouleaud

    Chef de partie, 'Le Chabichou' - Courchevel, France

    Beginning Of Spring...Squab Returns!

  • Distilling Cod And Leek In His Natural Bed
    Yanis Ait Yahoui

    Yanis Ait Yahoui

    Chef, 'La Ruche Elysee' - Paris, France

    Distilling Cod And Leek In His Natural Bed

  • Spring Is Everywhere With Normandy
    Yurika Kitano

    Yurika Kitano

    Chef, 'Margo' - Paris, France

    Spring Is Everywhere With Normandy