George Kataras was named the best young chef in UK and Ireland region during the S.Pellegrino Young Chef 2016 regional heat and he will now put his passion for cooking to the test at the Grand Finale in Milan under the guidance of mentor chef Claude Bosi.
We spoke to him about his preparations on how he turned a passion into a profession.
My dish is unique because…
It combines simplicity, sustainability and zero wastage.
What are the main influences in your signature dish?
Seasonal and best possible ingredients.
How are you collaborating with your S.Pellegrino Young Chef mentor in order to perfect your dish for the final?
Bosi has an eye for perfection and will help me to improve my presentation.
What led you to choosing a career in the kitchen?
To add to my passion for hospitality, I also found my way to express myself through the food I create.
Who has been a mentor to you throughout your career?
I’ve worked with many great chefs who all equally taught me and inspired me.
What are your professional ambitions?
I would like to open my own restaurant on an ideal land (sea + mountain) which allows me to use product only sourced from the area.
What’s the best dish you ever tasted? Where did you eat it and who cooked it?
On my recent trip to Japan – in one sushi bar in Tokyo – I’ve experienced not one but many unique flavours.
What is the most exciting/challenging element of the S.Pellegrino Young Chef competition for you?
I will have the chance to meet great Chefs from all around the world.
What will you do if you win the competition?
I will use this opportunity and title to keep travelling and staging in restaurants that will help me develop my vision of cooking.