Among the talented finalists of the current edition of the S.Pellegrino Young Chef competition is 25-year-old Rafael Covarrubias, who emerged victorious from the North America Regional Finals in New York City.
The young chef, who moved from Mexico to Canada and practices his craft at the Hexagon Restaurant in Oakville, Ontario, won with the signature dish he has been developing throughout his career: Mole Negro Spiced Muscovy Duck, Preserved Prune and Winter Roots.
Meanwhile Covarrubias has earned himself the One to Watch award, sponsored by S.Pellegrino, in the latest issue of Canada's 100 Best Restaurants, the definitive guide to Canada's culinary scene.
Fresh from this recent local victory, the North America Final winner is now even more motivated to take his place alongside the 11 other Regional Final victors at the Grand Finale of the S.Pellegrino Young Chef competition in Milan, now scheduled for 7-8 May 2021.
For the occasion, Covarrubias will have as his mentor Connie DeSousa of CHARCUT Roast House in Calgary, Alberta, who is well known on the food scene for her appearances on TV programmes such as Top Chef Canada.
Undoubtedly the highlight of the competition, the S.Pellegrino Young Chef Grand Finale is a great opportunity to bring together the very best young talents and some of the world's finest chefs, along with media, influencers and partners from all over the world.
Following the postponement of this year's Grand Finale on account of the coronavirus pandemic, this year's finalists have an extra year in which to hone their skills and develop their ideas, before meeting in Milan in May 2021 for what promises to a sensational occasion.