Discover the Local Juries of the S.Pellegrino Young Chef Academy Competition 2026–27
These are the chefs who will choose the regional winners.
On this page, you will find the Local Juries for the 15 Regional Finals of the S.Pellegrino Young Chef Academy Competition 2026-27.
The lists will be updated regularly as new jury members are announced.
The Regional Finals are the first stage of the competition, where a panel of top local chefs evaluates the signature dishes created by the young competitors and selects a regional winner.
The 15 regional winners will go on to compete at the Grand Finale in 2027 for the title of the world’s best young chef. Applications for this edition of the competition are open until 9 June 2026.
If you’re interested in applying, or know someone who might be, you can find full application details here.
The S.Pellegrino Young Chef Academy Competition is a global stage for emerging culinary talent. It gives young chefs the chance to express their unique culinary vision through a signature dish and contribute to shaping the future of gastronomy. Click on the areas below to learn more about the members of the different Local Juries from around the world.
ITALY
Arianna Gatti
Trained at Sofitel Rome, Arianna Gatti graduated from ALMA in 2013. She worked with Paolo Teverini in Bagno di Romagna and the Leoni brothers in Bologna before joining Michelin-starred Miramonti l’Altro as sous-chef, earning the Best Sous-Chef award from Identità Golose in 2020. In 2023, she launched Forme Restaurant and has received multiple awards, including Emerging Chef by Gambero Rosso (2024) and Best Female Chef in Italy by Identità Golose (2026).
Giuseppe Iannotti
Giuseppe Iannotti is the chef and owner of two-Michelin-star restaurant Krèsios, known for its innovative cuisine blending Italian tradition, scientific research, and global influences. Iannotti originally trained in computer engineering before developing a creative and precise approach to gastronomy. He explores fermentation, extraction, and modern techniques through IannottiLab, his laboratory dedicated to gastronomic science and research. He also leads projects including Luminist, a gastronomic hub in Naples, and Pastai Sanniti, an artisanal pasta brand.
Marco Galtarossa
Executive chef at the two-Michelin-starred restaurant Villa Elena in Bergamo, Marco Galtarossa developed a passion for cooking early on. After graduating from hospitality school, he began his career training at top Italian hotels, including Excelsior in Venice and Cavallino Bianco in Ortisei. He gained experience in renowned kitchens such as El Molin, Cracco in Milan, and Atelier de Joël Robuchon in Paris.
He also spent time at Villa Feltrinelli and completed stages at Joia in Milan and Tickets by Adrià in Barcelona, before refining his classical techniques at Enoteca Pinchiorri in Florence. After leading the kitchen at Zanze XVI, he was chosen by Enrico Bartolini to manage Casual in Bergamo (now Villa Elena), where he earned two Michelin stars in November 2024.
Richard Abou
Zaki Richard Abou Zaki is the chef and owner of Retroscena, a one-Michelin-starred restaurant in Porto San Giorgio, Italy. Born in Romania and raised in Italy from the age of five, he discovered his passion for cooking early. He trained with some of the world’s finest kitchens, including Le Gavroche in London and Osteria Francescana in Modena, where he honed precision and teamwork. In 2020, he joined Retroscena, leading the kitchen and shaping its culinary vision. His innovative approach has earned him a Michelin star (2022) along with multiple recognitions, including Chef of the Year (Identità Golose, 2024), Best Chef under 30 in Italy (Identità Golose, 2023).
Solaika Marrocco
With a passion for cooking discovered at an early age and shaped by her family’s culinary traditions, Solaika Marrocco attended hospitality school and gained experience in local restaurants. She joined Primo Restaurant in Lecce in 2016 as sous-chef, quickly rising to head chef in 2017. Her talent was recognised early: at just 22, she won the Birra Moretti Gran Cru award; she joined the Atelier des Grandes Dames and the Ambasciatori del Gusto (2018), was named Best Emerging Chef by Gambero Rosso (2020) and Best Female Chef by Identità Golose (2021). At just 26, she earned the title of Best Chef of the Year from the Michelin Guide (2022), received a Michelin star, and became Italy’s youngest female Michelin-starred chef.
