S.Pellegrino Young Chef Academy Competition 2024-25

Meet the Local Juries for S.Pellegrino Young Chef Academy Competition 2024-25

These are the chefs who will choose the regional winners.



On this page you will find details about the Local Juries for the 15 Regional Finals of S.Pellegrino Young Chef Academy Competition 2024-25. The page will be updated as the Local Juries are announced. 

At each Regional Final, the first stage of the Competition, a jury of revered local chefs will judge the signature dishes of the young hopefuls. This local jury will then choose a regional winner, who will go on to cook off against the other 14 regional winners at the Grand Finale in Milan in 2025, for a chance to be crowned the best young chef in the world.  

Interested in applying or know someone that is? Applications are open for this edition of the Competition until 19 June 2024. More details, including how to apply, can be found here.  

The S.Pellegrino Young Chef Academy Competition is the world’s greatest culinary talent search; a chance for young chefs to share their unique vision with the world through a signature dish, and to help shape the future of gastronomy. 

Click on the area below to find out more about each Local Jury. 


S.Pellegrino Young Chef Academy Competition 2024-25 Italy Jury

Giancarlo Perbellini 
Perbellini grew up in a food family. In 1989, at the age of 26, he opened the Perbellini restaurant in Isola Rizza, which went on to win two Michelin stars. An entrepreneurial chef, he has many restaurants, most recently Locanda Perbellini ai Beati in Garda. Since January 2024, he has been Executive Chef of the UK’s Pasta Evangelists brand. He is also a published author.  

Matteo Metullio 
Having worked with Norbert Niederkofler at Alta Badia, Metullio arrived at La Siriola, the restaurant of the Ciasa Salares hotel in the Dolomites at the turn of 2012/13, bringing in chef friend Davide De Pra to work alongside him. The Michelin Guide confirmed a star in 2013, before a second followed in 2017. The duo are now executive chefs at two-star Harry’s Trieste. Among the cornerstones of his cooking philosophy is the constant search for and exaltation of excellent raw materials without territorial limits.  

Karime López 
Born and raised in Querétaro, north of Mexico City, chef Karime López leads, alongside, Takahiko Kondo, Michelin-starred Gucci Osteria da Massimo Bottura in Florence. Her passion for food has led her to work in the most prestigious kitchens around the world: from Spain (Can Fabes in Catalonia) to Mexico (Pujol in Mexico City), from Peru (as sous chef at Central in Lima) to Japan (RyuGin in Tokyo), before landing at Osteria Francescana in Modena and then, finally, at Gucci Osteria in 2018.

Isabella Potì 
Born in Rome, Potì showed passion and aptitude for cooking from an early age. After attending hotel school in Lecce, her career took off in London alongside her teacher Claude Bosi. Her talent then took her to Spain, where she studied with Paco Torreblanca and Martín Berasategui, to Copenhagen at Geranium, and to Menton at Mirazur. Together with her partner, Floriano Pellegrino, she founded the one-Michelin-starred restaurant Bros' in Lecce, Salento.  

Davide Di Fabio   
After attending hotel management school in San Benedetto del Tronto, Di Fabio began working in Modena in 2005, at Massimo Bottura's Osteria Francescana. In 2021, he became the chef at the Michelin-starred Dalla Gioconda restaurant in Gabicce Monte. He likes dishes with a real and direct flavour, but with deep roots in the imagination. 

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