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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  • Duck Fermented Cabbage And Piadina
    Andrea Vailati

    Andrea Vailati

    Chef de partie, 'The Ledbury' - London, United Kingdom

    Duck Fermented Cabbage And Piadina

  • Whole Duck With Papelon Sauce, Savory Cabbage And Seaweed Gel
    Arlen Ortega

    Arlen Ortega

    Sous chef, 'One Pico Restaurant ' - Dublin, Ireland

    Whole Duck With Papelon Sauce, Savory Cabbage And Seaweed Gel

  • Zander With Invasive Crayfish, Ramson, Wild Mushrooms And Amsterdam Airport Goose
    Friso van Amerongen

    Friso van Amerongen

    Sous chef, 'Rijks' - Amsterdam, Netherlands

    Zander With Invasive Crayfish, Ramson, Wild Mushrooms And Amsterdam Airport Goose

  • Érmelo Duck, Hay And Celery
    Gerard Villaret

    Gerard Villaret

    Chef de partie, 'De Librije' - Zwolle, Netherlands

    Érmelo Duck, Hay And Celery

  • Humble Vegetables
    Jerome Ianmark Calayag

    Jerome Ianmark Calayag

    Chef, 'Restaurant Portal' - Stockholm, Sweden

    Humble Vegetables

  • Duck And Fennel
    Joshua Wilde

    Joshua Wilde

    Sous chef, 'The Coach Marlow' - Marlow, United Kingdom

    Duck And Fennel

  • Reindeers Tongue
    Liliana Haaland

    Liliana Haaland

    Chef, 'Frilands' - Skudeneshavn, Norway

    Reindeers Tongue

  • Livar Pig's Head With Sirop De Liege, Fermented Garlic, Onions, Vinegar And Wild Muschrooms
    Luuk Hoffman

    Luuk Hoffman

    Chef, 'Frunk' - Brunssum, Netherlands

    Livar Pig's Head With Sirop De Liege, Fermented Garlic, Onions, Vinegar And Wild Muschrooms

  • Flavors And Textures Of Palm And Ox Tongue
    Nicolas Fagundes Galindo

    Nicolas Fagundes Galindo

    Chef de partie, 'Chapter One' - Dublin, Ireland

    Flavors And Textures Of Palm And Ox Tongue

  • The Norwegian Forrest
    Oliver Serve

    Oliver Serve

    Sous chef, 'Grand Hotel Oslo' - Oslo, Norway

    The Norwegian Forrest

  • What She Found
    Pippa Lovell

    Pippa Lovell

    Sous chef, 'Little Fish At The Bay' - Port Erin, Isle of Man

    What She Found

  • Pigeon Crepine With Offal, White Asparagus, Stuffed Morrels And Celeriac 2 Ways, Served With A Sauce Pigeon Glace With Chicken Hearts And Lingonberries
    Rasmus Bundgaard Nielsen

    Rasmus Bundgaard Nielsen

    Chef, 'Bundgaard Food Consulting' - Aarhus, Denmark

    Pigeon Crepine With Offal, White Asparagus, Stuffed Morrels And Celeriac 2 Ways, Served With A Sauce Pigeon Glace With Chicken Hearts And Lingonberries

  • Turbot Apple Curry
    Rik Veen

    Rik Veen

    Sous chef, 'De Lindehof' - Nuenen, Netherlands

    Turbot Apple Curry

  • My Nordic Garden Meets Sea
    Thilda Mårtensson

    Thilda Mårtensson

    Chef, 'Grand Hotell Saltsjöbaden' - Stockholm, Sweden

    My Nordic Garden Meets Sea

  • The World Is Your Oyster
    Timothée Martin-Nadaud

    Timothée Martin-Nadaud

    Sous chef, 'The Greenhouse' - London, United Kingdom

    The World Is Your Oyster