Meet the winners of the S.Pellegrino Young Chef Academy
Discover the results of the Regional Finals as they happen.
On this page, you’ll find news of the winners of the 15 Regional Finals of S.Pellegrino Young Chef Academy Competition 2024-25. Each winner, chosen by a local jury of renowned chefs, will progress to the Grand Finale in Milan in 2025 to cook again, for the chance to be crowned the best young chef in the world.
In addition, three collateral prizes – the S.Pellegrino Social Responsibility Award, voted for by the Sustainable Restaurant Association; the Acqua Panna Connection in Gastronomy Award, voted for by the competition mentors; and the Fine Dining Lovers Food for Thought Award, voted for by Fine Dining Lovers readers – will also be allocated at each Regional Final. The global winners of the collateral prizes will also be revealed at the Grand Finale.
The Regional Finals will continue throughout the rest of 2024 and into early 2025, with this page being updated accordingly, as the winners are chosen.
LATIN AMERICAN & CARRIBEAN
Gabriela Sarmiento, representing Panama, has been named the best young chef in the Latin America & Caribbean region at the Regional Final held in Lima, Peru.
Sarmiento stood out among the most talented young chefs in the region for her skill, dedication and ambition, and will travel to the Grand Finale in Milan in 2025. The chef convinced the prestigious Local Jury composed of chefs Janaína Torres, Mario Castrellón, Gabriela Cámara, James Berckemeyer and Dolli Irigoyen with her signature dish, La malquerida.
Speaking after her win, Sarmiento said: "Today doors are opening for my professional career and connections with very high-ranking chefs, as well as with the rest of the competitors who are great cooks, with great talent, demonstrated during the competition." She also won the Fine Dining Lovers Food for Thought Award.
Two other chefs were also awarded at the Regional Final, winning collateral prizes, with the opportunity to compete for the global titles to be announced at the Grand Finale in 2025: Rafael Bayona (Peru) won the S.Pellegrino Social Responsibility Award for his dish, Amazonas, and Daniela Espinoza (Argentina) won the Acqua Panna Connection in Gastronomy Award for her dish, Costumbres rotas.
UK
Ben Miller, from restaurant Alex Dilling at Hotel Café Royal in London, is the winner of the UK Regional Final for his dish Ode to Sam Yee and will compete for the global title in Milan.
Originally from Canada, Miller impressed the Local Jury of chefs Santiago Lastra, Nokx Majozi, Lorna McNee, and Adam Smith with his dish of roasted duck breast and confit leg, with a foie gras ‘siu mai.’
Speaking after his win had been announced at an awards ceremony in London, Miller said: “It feels like I'm a small-town kid competing on the world stage. This is the biggest competition for chefs under 30. To win the award is a huge honour.”
Miller also picked up the Acqua Panna Connection in Gastronomy Award for a second time, having won it for Canada at the last edition.
“For me, that's like the chefs’ chef award, it's a mentor award, that's the one that the chefs respect the most. Having won this one in the past in Canada, and having won it a second time here in London is unbelievable and a privilege.”
The S.Pellegrino Social Responsibility Award was won by Sude Hancher for her dish, Cauliflower and halibut, while Kurtus Auty won the Fine Dining Lovers Food for Thought Award for his dish, Courgette dive.
US
Garrett Brower is the winner of the US Regional Final, wowing the Local Jury of chefs Valerie Chang, Curtis Duffy, Aisha Ibrahim, Ayesha Nurdjaja, and Junghyun Park in New York with his signature dish of quail stuffed with Chesapeake oysters.
Speaking about the dish, Brower said: “By celebrating the products and cuisine of the Chesapeake Bay I hope to generate interest in its preservation. The modern Chesapeake pantry must reflect current sustainable harvests and farmed oysters exemplify this expectation.”
Brower will now go on to compete against 14 other young chef hopefuls at the Competition Grand Finale in Milan in 2025.
At the awards reveal at Lavan 641 Midtown in Manhattan, two other young chefs also emerged victorious: Nicolas Lopez won the Fine Dining Lovers Food for Thought Award for his dish, Pork with hints of the sea, while Adrien Calmels had a hugely successful night, picking up both the Acqua Panna Connection in Gastronomy and S.Pellegrino Social Responsibility awards for his dish, Summer in Oregon.
