Over the last few months theS.Pellegrino Young Chef 2016competition has been well under way. With the intense challenges spanning across the globe the 3,000 chefs that took part have been wittled down to 20 finalists. Withtalented young chefs from all around the world taking part this was one of the most exciting competitions of the year, and after the 200 short-listed chefs from the semi-finals were reduced to just 20, the heat for the international selection is no on.
With the top 20 now preparing themselves for the big final only time will tell who will be lifting the crown from 2015 winner,Mark Moriarty, to becomeS.Pellegrino Young Chef 2016 on October 13-15th in Milan.
FOUR brings the list of the finalists and some ofthe dishesthat have brought them through to the finals. As theyperfecttheir signature styleready to present to theGrand Jury of seven of the world’s best chefsin October, FOUR also gives you a taste of what they have been creating in the kitchen.
Africa – Middle East
Gregoire Berger | Restaurant Ossiano, Dubai
Recipe |Kerguelen island legine & Cured Goose, Ponzu Insert, Potato Shell Stuffed With Agria Espuma Roasted & Sour Jus, Artichoke and Black truffle , Shimeji , Tarragon Powder
Andrea Miacola |De Librije,Zwolle (The Netherlands)
Recipe |Carmagnola Grey Rabbit in Tom Kha Flavour, Tulips and Vesuvian Tomato Boullion
Sean Macdonald | Market Restaurant, Calgary
Recipe | Pan roasted duck, brined in fennel juice with caramelised carrot, pickled fennel, roasted date jam and star anis jus.
Chang Liu |Huai Yang Fu,Beijing
Recipe | Union
Rodrigo Sandor | Costes Downtown, Budapest, Hungary.
Recipe | Mangalica pork cheek with caramelised cauliflower puree, raisins coulis and beetroot tortellini.
Shintaro Awa | Hotel le Bristol Epicure, Paris
Recipe |Air Cured Mackerel with potatoes
Germany – Austria
Matthais Walter | Burgrestaurant Staufeneck, Salach, Germany.
Recipe | Duck Shanghai
Alessandro Salvatore Rapisarda |Café Opera – Gallery Hotel,Recanati
Recipe |”Marinara” Risotto
Siera Furuya |Gakusikaikan,Chiyoda-Ku
Recipe | The four seasons in Japan
Latin America – Caribbean
Daniel Nates | Maizal, Puebla (Mexico).
Nicolaos Billis | Botrini’s Restaurant,Athens (Greece)
Recipe | Nostimon Imar – Palamida, Raisin, Tsigareli
North – East Asia
Matteo Zonarelli |8 1/2 Bombana,Macau
Recipe |Sweetbread, celeriac and hazelnuts
Leslie Hottiaux|Apero Food & Wine,Auckland (New Zealand).
Recipe | ‘Potato Gnocchi’ Mushrooms, Pine Nuts and Truffle
Hezret Berdiev | Four Seasons Hotel Lion Palace,St. Petersburg (Russia)
Recipe | Summer in Siberia
Nikolaj Schmidt Skadborg | Restaurant Sletten,Humlebæk (Denmark)
Recipe |Belly of pork in mead “bbq” with oyster emulsion, salted pears and baby broccoli
Tharun Batia |EK BAR,New Dehli (India)
Recipe | Inspirational Daab Chingri
Spain – Portugal
David Andres |ABaC Restaurant,Barcelona (Spain).
Recipe | Sheep’s milk, artichoke pistils, baby lamb meat and pine smoke
Anne-Sophie Taurines | Restaurant et club Le Rouge,Verbier.
Recipe | Marinated and hay-smoked salmon, garden vegetable, rocket, green apple, ginger sauces, condiments and flowers
UK – Ireland
George Kataras | M Restaurants,London.
Recipe | Whole Turbot
Mitch Lienhard |Manresa,Los Gatos (California).
Recipe |Roasted Duck with Spiced Orange & Yam