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The Thrilling Climax of the S.Pellegrino Young Chef Academy

The culinary world is brimming with anticipation as the prestigious S.Pellegrino Young Chef Academy prepares to host its Grand Finale for the 2024-25 competition. Set to take place on October 28-29, 2025, in the vibrant city of Milan, this event will see 15 remarkable young chefs from diverse regions vying for the coveted title of the world's best young chef under 30.

During the past months, an extensive journey led to the selection of these talented individuals. A total of 164 young chefs showcased their culinary prowess in regional finals, impressively judged by local culinary experts. After much competition, the top 15 aspirants have emerged, ready to compete on an international stage, where they will present their signature dishes to a distinguished jury of acclaimed chefs, including Christophe Bacquié, Jeremy Chan, Antonia Klugmann, Mitsuharu 'Micha' Tsumura, Niki Nakayama, Elena Reygadas, and Julien Royer.

These judges are tasked with assessing not only the technical skills and creativity reflected in each dish but also the potential these young chefs have to inspire positive change through the art of gastronomy. Beyond the main award, the event will acknowledge other significant contributions through categories like the S.Pellegrino Social Responsibility Award, the Acqua Panna Connection in Gastronomy Award, and the Fine Dining Lovers Food for Thought Award.

One compelling story highlighting the academy's impact is that of Nelson Freitas, the winner of the previous edition. With mentorship from Virgilio Martínez, celebrated for his work at Central (recognised as the World's Best Restaurant 2023), Nelson carved a successful culinary path that illustrates the opportunities offered by the Academy. His journey, documented in the film "Afuera Hay Más – A Young Chef's Journey,” serves as an inspiring testament to how the Academy nurtures upcoming talent and contributes to the future landscape of gastronomy.

As the Grand Finale approaches, excitement is palpable. These finalists are not just competing for a title; they are pursuing opportunities to refine their skills, innovate their dishes, and gain recognition on a grand scale. The dishes they present will reflect their unique cultural backgrounds and culinary philosophies, marking the culmination of their experiences and ingenuity.

Here is a glimpse at the finalists and their distinctive dishes:

• - Gabriela Sarmiento: "La Malquerida" (representing Latin America & Caribbean)
• - Ben Miller: "Ode to Sam Yee" (winner from the UK)
• - Garrett Brower: "Quail Stuffed with Chesapeake Oysters" (USA Regional Final)
• - Antonis Avouri: "The Consequences of Our Actions" (France)
• - Kyongho Choi: "Bacon and Cabbage or Pork and Kimchi" (Pacific Regional Final)
• - Victoria Rinsma: "Across the Sea and Home Again" (Canada)
• - Ya Min Liu: "Symphony of Layered Flavours" (Mainland of China)
• - Ardy Ferguson: "Archipelago Celebration" (Asia)
• - Noah Wynants: "Dutch 'Rendang'" (North Europe)
• - José María Borrás: "Langosto y Cochinillo Balear" (Iberian Countries)
• - Emilia Montz: "Russian Ballet" (Central Europe)
• - Luckson Mare: "Duck, Sweet Potato, Matungulu" (Middle East & South Asia)
• - Theo Kopp: "Potée Lorraine" (West Europe)
• - Pablo Donadío Falcón: "Haiku to the Mountain" (South East Europe & Mediterranean)
• - Edoardo Tizzanini: "An Artichoke Heart" (Italy)

For more insights into the competition, finalists, or to stay updated, visit S.Pellegrino Young Chef Academy. This is more than just a cooking competition; it's a celebration of innovation, passion, and the promise of tomorrow’s culinary leaders.

With the world watching, these young chefs are poised to redefine gastronomic possibilities while showcasing their rich cultural heritages. As the clock ticks down to the Grand Finale, all eyes will be on Milan where culinary dreams are about to come to fruition.