Acqua Panna Award for Connection in Gastronomy
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Creating a connection with gastronomy

Young chefs transcend borders for the Acqua Panna Award for Connection in Gastronomy.

As the Grand Finale of S.Pellegrino Young Chef Academy Competition 2019-21 draws closer (28-30 October), excitement is mounting among the finalists of the Acqua Panna Award for Connection in Gastronomy, an award designed to emphasise the growing trend in global gastronomy of 'chefs without borders'.

The 12 young chefs currently in the running were each voted for by local mentors during the regional finals for their ability to connect different cultures on a plate.
 

Here's a round-up of the signature dishes that will be presented at the Grand Finale in Milan and what they represent.

 

S.Pellegrino Young Chef Academy Competition 2019-21: Finalists for the Acqua Panna Award for Connection in Gastronomy 

 

Lari_helenius

 

Lari Helenius from Restaurant OLO in Helsinki, Finland is the winner of the Acqua Panna Award for Connection in Gastronomy for the Euro Asia region. His signature dish is Different Parts of Cod, Grilled Butter, Jellied Oyster, Crispy 'Muesli' made of Grains and Cod Skin and Creamy Fish Sauce

 

"I like to use all the parts of the main ingredient. So, in this dish I used cod's loin, belly, skin and bones. And every part makes this dish complete with different textures."

 

lukasz_moneta

 

Łukasz Moneta from Nolita Restaurant in Warsaw, Poland is the winner of the Acqua Panna Award for Connection in Gastronomy for the Central Europe region. His signature dish is Sturgeon and Snails.

 

"I love to see smiles on the faces of people trying my dishes, it doesn't matter if it’s a guest in the restaurant, my grandmother or my girlfriend, I just love to cook for people."

 

ho_lam_shek

 

Ho Lam Shek, from Hong Kong Club in Hong Kong is the winner of the Acqua Panna Award for Connection in Gastronomy for the Greater China region. His signature dish is Stuffed and Marinated Chinese Golden Thread Bream, Fermented Grains, Celtuce, Chenpi Oil.

 

"I believe that most traditional food allows the ingredients to shine. Water is very important for health and the dishes I created included a Cantonese traditional soup, with water as the main ingredient."

 

Andrea_Vailati

 

Andrea Vailati from The Ledbury in London, United Kingdom is the winner of the Acqua Panna Award for Connection in Gastronomy for the UK & North Europe region. His signature dish is Duck Fermented Cabbage And Piadina.

 

"With this dish I would like to express what I've learnt in my experience at Blue Hill at Stone Barns with techniques learnt at The Ledbury. At both restaurants there is a wide use of sustainable ingredients, so I would like to express my version of it. My dish shows the use of the entire animal, with seasonal ingredients and Italian influences. That's me on a plate."

 

Gregory replaces Timothée Martin-Nadaud from Kitchen Table in London, United Kingdom who unfortunately cannot be present at the Grand Finale. Martin-Nadaud was previously selected for his signature dish: "The World Is Your Oyster”.

 

elissa_abou_tasee

 

Elissa Abou Tasse from Kanz by Beit el Baraka in Beirut, Lebanon is the winner of the Acqua Panna Award for Connection in Gastronomy for the Africa & Middle East region. Her signature dish is Adam's Garden.

 

"Adam’s garden shines a spotlight on recreating history and cultures. Trespassing with a very unique show of creativity whilst using some very well-known products/techniques, yet rarely used in the world of gastronomy. Highlighting many neglected techniques or essential elements, such as fire."

 

jeremy_stephens

 

Jeremy Stephens from Galatoire's Restaurant in New Orleans, Louisiana is the winner of the Acqua Panna Award for Connection in Gastronomy for the North America region. His signature dish is Crawfish Boil.

 

"My culture resonates through stories, many told with food. It’s my job to continue to tell those stories appropriately." 

 

abraham_almazan

 

Abraham Almazan from Culinary Institute of Mexico (ICUM) in Puebla, Mexico is the winner of the Acqua Panna Award for Connection in Gastronomy for the Latin America region. His signature dish is A day in the Sierra Negra.

 

"I want my plate to say 'this is Mexico', a mouthful of our land, a breath of a Mexican field, where all the magic begins, before the kitchen crop."

 

tommaso_tonioni

 

Tommaso Tonioni from Progetto Arso in Viterbo, Italy is the winner of the Acqua Panna Award for Connection in Gastronomy for the Italy & South East Europe region. His signature dish is Lol 'Eel' Pop - Honey from the Beach & Potatoes from the Lake.

 

"I believe that the cornerstone of this award was to present a dish with so much philosophy, with a connection starting from a problem, that of bees, and using all the ingredients that the bee produces, from wax to pollen and honey, transforming them with modern techniques."

 

oscar_dayas_rodriguez

 

Óscar Dayas Rodríguez from MAR Gastrotasca in Gran Canaria, Spain is the winner of the Acqua Panna Award for Connection in Gastronomy for the Iberian & Mediterranean region. His signature dish is The Transhumance from the Coast, to the Summit.

 

"I believe that gastronomy has the ability to tear down borders and when you believe in gastronomy as something global, it is much easier, especially when an international brand like S.Pellegrino gives us this opportunity."

 

tor_aik_chua

 

Tor Aik Chua from Restaurant Zén in Singapore was the winner of the Acqua Panna Award for Connection in Gastronomy for the Asia region. His signature dish is Whole Kinmedai with Malaysian Elements.

 

"I used to work at Noma, the idea of nose-to-tail and how to be more sustainable are the foundations of my cooking."

 

joshua_gregory

 

Joshua Gregory from Muse Kitchen in the Hunter Valley, Australia was the winner of the Acqua Panna Award for Connection in Gastronomy for the Pacific region. His signature dish is Duck and Red Fruits. 

 

“My dish is based around some incredible ducks from Burrawong Gaian in the Central Coast. When creating dishes I always try to attach them to a memory and use simplicity and technique to tell a story. In this case, the dish is inspired by some hungry ducks who, during my early years as a chef, hopped over the garden fence and helped themselves to our new rhubarb.”

 

Gregory replaces James Bond-Kennedy from Igni Restaurant in CBD Geelong, Australia who unfortunately cannot be present at the Grand Finale. Bond-Kennedy was previously selected for his signature dish: “Great Ocean Duck and its Seasonal Feed”.

 

vivien_rouleaud

 

Vivien Rouleaud from La Prévoté in L'Isle-sur-la-Sorgue, France is the winner of the Acqua Panna Award for Connection in Gastronomy for the North West Europe region. His signature dish is Beginning of Spring... Squab returns!

 

"My dish is prepared with local products, it is a zero-waste dish that represents my philosophy to work every element to the end."

  
 

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