Grand Final 2016

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.

Finalists

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

Benelux

Andrea Miacola |De Librije,Zwolle (The Netherlands)

Recipe |Carmagnola Grey Rabbit in Tom Kha Flavour, Tulips and Vesuvian Tomato Boullion

Canada

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.

China

Chang Liu |Huai Yang Fu,Beijing

Recipe | Union

East Europe

Rodrigo Sandor | Costes Downtown, Budapest, Hungary.

Recipe | Mangalica pork cheek with caramelised cauliflower puree, raisins coulis and beetroot tortellini.

France

Shintaro Awa | Hotel le Bristol Epicure, Paris

Recipe |Air Cured Mackerel with potatoes

Germany – Austria

Matthais Walter | Burgrestaurant Staufeneck, Salach, Germany.

Recipe | Duck Shanghai

Italy

Alessandro Salvatore Rapisarda |Café Opera – Gallery Hotel,Recanati

Recipe |”Marinara” Risotto

Japan

Siera Furuya |Gakusikaikan,Chiyoda-Ku

Recipe | The four seasons in Japan

Latin America – Caribbean

Daniel Nates | Maizal, Puebla (Mexico).

Recipe |Quiltamal

Mediterranean Countries

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

Pacific-Australia

Leslie Hottiaux|Apero Food & Wine,Auckland (New Zealand).

Recipe | ‘Potato Gnocchi’ Mushrooms, Pine Nuts and Truffle

Russia-Baltics-CIS

Hezret Berdiev | Four Seasons Hotel Lion Palace,St. Petersburg (Russia)

Recipe | Summer in Siberia

Scandinavia

Nikolaj Schmidt Skadborg | Restaurant Sletten,Humlebæk (Denmark)

Recipe |Belly of pork in mead “bbq” with oyster emulsion, salted pears and baby broccoli

South-East Asia

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

Switzerland

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

USA

Mitch Lienhard |Manresa,Los Gatos (California).

Recipe |Roasted Duck with Spiced Orange & Yam