A Seat at the Table of S.Pellegrino’s Young Chef Academy Competition Grand Finale

Last week, S.Pellegrino held the Grand Finale of its 6th edition Young Chef Academy Competition. Marking the ultimate stage in two years of intense challenges across 55 countries and 15 regions, the event came with equal parts anticipation and excitement as 15 chefs arrived in Milan, ready to present their carefully curated signature dish.

Across the two-day schedule, Instagram foodie Tyler Butt was enlisted as the competition host. Swapping online for IRL, he guided the young chefs, a panel of judges, and crowds of spectators as they explored fine dining through the lens of this year’s defining theme, “Bring Your Future to the Table.” A starting point for innovation, identity, and purpose, the theme aimed to encourage young chefs to use their craft to express their vision for the future of gastronomy.

On the first day, the chefs battled it out in the neighboring kitchens, spending just five hours recreating dishes that they cultivated with the support and direction of their mentors. Emilia Montz (Central Europe) illustrated her love for ballet with a dish inspired by Swan Lake, while Ben Miller (UK) fused dumplings, duck, and a tea spread. Theo Kopp (West Europe) and Ardy Ferguson (Asia) brought new takes on traditional dishes, and similarly, Ya Min Liu (Mainland China) played with the “numbing and spicy” flavors of Sichuan pepper. Focusing on produce, Luckson Mare (Africa, Middle East, South Asia) plated up the matungulu fruit, and Edoardo Tizzanini (Italy) sourced ingredients from just 60km around Milan.

Hoping to achieve the three main pillars of technical skill, personal belief, and creativity, the young chefs then served up their dishes to the Grand Jury, consisting of Christophe Bacquié of the French two-Michelin-starred Le Table des Amis; Jeremy Chan, co-founder of London’s trailblazing two-Michelin-star restaurant Ikoyi; Antonia Klugmann of Michelin-starred L’Argine in Gorizia, Italy; Niki Nakayama of the Michelin-starred n/naka in Los Angeles; Elena Reygadas, chef-owner of the Michelin-starred Rosetta in Mexico City and founder of the Elena Reygadas Scholarship; Julien Royer of the celebrated three-Michelin-starred Odette in Singapore; and Mitsuharu Tsumura, whose restaurant Maido in Lima is the best in the world according to The World’s 50 Best Restaurants.

Ahead of day two, Hypebeast checked in with two judges from the Grand Jury to find out what they thought of the competition so far. “There’s a lot of good positive social energy,” beamed Jeremy Chan. “It’s a very social event. It doesn’t feel very stressful; it feels collaborative.” Meanwhile, returning judge and former mentor Mitsuharu Tsumura shared, “The level is very high. Technically, some of their preparations can take up to two days, but they have done it in a few hours.”

Though only one chef was crowned winner, both judges agreed that all the participants are confidently shaping the future of fine dining, with Mitsuharu Tsumura saying, “A lot of chefs are from one place but have lived in other countries, and they’re building new forms of cuisine with that. Today, it’s important for the industry to have a new vision. Believe it or not, the experience for me is not only about judging but also about learning.”

Exemplifying this fusion of cultures, Noah Wynants (North Europe) went on to cook a Dutch-inspired rendang, KyongHo Choi (Pacific) merged his Irish and Korean identities, and Antonis Avouri (France) served up a dish with French and Cypriot influences. Gabriela Sarmiento (Latin America and Caribbean Countries), however, looked to her childhood in a Panamanian sancocho as Garrett Brower (USA) tapped into his country’s past with a quintessential American quail. Pablo Donadío Falcón (South-East Europe and Mediterranean Countries), Victoria Rinsma (Canada), and Jose Maria Borrás (Iberian countries) rounded off the competition by showcasing their skills, which they have been cultivating in the culinary scene.

Once the votes were counted, the awards ceremony took place in Milan’s Castello Sforzesco. Here, the entrance of the iconic monument was lit up in S.Pellegrino’s trademark blue, ushering guests to take a look at “the chef’s tables” displays, which outlined the visual references to the culture and identity behind the signature dishes. Guests then sat down for a four-course meal by chef-owner of Lima’s Kjolle Pía León and Head Chef of Casa Maria Luigia and Al Gatto Verde Jessica Rosval, as well as winner of S.Pellegrino’s Young Chef Academy Competition 2022–2023 Nelson Freitas.

Soon after the dinner Ardy Ferguson was announced as the winner. His dish, “Archipelago Celebration,” celebrated the culinary traditions of Indonesia, blending vibrant flavors with gastronomic inspiration from Hong Kong. Standing out with its innovation and authenticity, the Grand Jury praised Ferguson, as well as his mentor Vicky Lau, for demonstrating a distinct creative vision executed with technical precision.

“This isn’t just my signature style as a chef,” he told Hypebeast, still elated with coming in first place. “It’s the food I grew up with and wanted to elevate in the competition. Indonesian food is very underrated, but we’re slowly getting it out there, one step at a time.”

Filled with hope and admiration, Jeremy Chan shared one final piece of advice for aspiring chefs: “Try to make friends with as many people as possible.” He adds, “This is another form of promoting yourself. Engaging with chefs outside their restaurants could lead to other forms of business that aren’t necessarily restaurants. We need to find new outlets for chefs, and knowing people in different places will come back to us in the future.”

Go behind the scenes of the 2024-2025 S.Pellegrino Young Chef Academy Competition Grand Finale in the galleries above.

To find out how to get involved in future competitions, head to the S.Pellegrino Young Chef Academy website now.

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