Regional Finalists 2024-25

My Dish, from a village by Kerala's backwaters, is inspired by where the historic spice route shaped our rich cultural heritage. I aim to BREAK THE SHELLS of outdated mud crab cooking methods, moving beyond traditional curries. I believe every part of the crab can be utilised wisely akin to other types of meat. My signature dish combines my grandmother's traditional flavour with innovative, sustainable twists inspired by my culinary travels in Southeast Asia, highlighting Kerala ingredients.

"Miso-marinated" Omi beef and "heshiko," aged fish, have a history of hundreds of years in my hometown. I added the traditional French "hollandaise sauce" and "cherries condiment" to create a new dish. The cherries harmonize the traditional cuisine of both countries. However, if climate change continues, cherries will no longer be available in the future. This shows that while historic dishes can evolve, there is a future where foods may no longer exist.

I sought to blend the flavors of Balinese cuisine with the memories of my roots in Tholen, a small village in the Netherlands, Zeeland province, historically renowned for its mussel culture. Now I am located in Bali, exploring, and tasting those amazing dishes and flavors. In this fusion, I weave together the essence of Bali and Tholen, capturing the essence of two worlds in one dish. It's a tribute to my journey, where the flavors of my past meet the spices of my present.

This dish is an homage to my personal culinary journey. Being of Chinese Filipino decent, this dish is a culmination of the influence other countries have had on Filipino cuisine. I want to use this opportunity to showcase a beautiful bird sourced locally from Ontario,while flaunting a contemporary version of a classic dish replacing the pork. I’d like to think of myself like this Sinigang dish, a pinnacle of different influences and techniques I've learned from the different Chefs in my career.

The Shepherd offers his healthiest lambs, either for feasts or as a sacrificial meal every year by monotheists alike, in suit of Abraham's sacrifice to god. It is tradition to use a healthy lamb that is at least a year old. I wanted to honour this abiding tradition by encompassing the subtle yet rich flavours of the animal, complimented with locally foraged seasonal vegetables. This is an exploration of a harmonious dance of textures, temperatures, and flavours.

This dish reflects my life and experiences—a blend of French culinary skill and comforting home flavors from Canada as a multicultural nation. Montreal's Chinatown was my sanctuary, sparking my fascination with diverse culinary traditions, inspiring me still today. Cooking, for me, is love and passion, rooted in respect—using every part of ingredients, minimizing waste, letting flavors shine. Join my journey as a French-Canadian chef celebrating diverse influences shaping my culinary identity.

With this dish, I present my homeland on a plate and showcase my Bavarian/Franconian roots with typical components from pub cuisine. My motto is to make pub cuisine special and fresh in its simplicity. Classic Bavarian cuisine is known for its heaviness and richness. However, I want to show that it can also be dynamic, light and appealing without losing its traditional charm.

The Char is a fish which lives directly in our alpine lakes in Ladis. So the main ingredient stands for my home town. The char is served in 2 different styles. Once as "Cordon Bleu" and once stained. With the dish i would like to show, that it´s possible to connect typical ingredients and tastes from my home town with tastes and ingredients from all over the world. So the whole world on "one plate".

Seasonality and regionality play a fundamental role for me when creating my dishes. I want to know where my products come from and how I can use the conditions of my environment for my dishes. Products should find their way onto a plate when they are available on the market in the best quality it can offer. The goal should always be to use the full potential of all products. Often, in the simplicity of the products lies the entire art of cooking.

Through this dish I wanted to put at the center of the plate a region which is rich with simple products. Sturgeon is not usually valued for its meat but for its caviar, it is not an easy fish to work, but I wanted to put it in the spotlight and use the caviar to season it only , give him back what belongs to him, with respect for the products and the producers.

‘Quanto sei bella Roma’ is a tribute to my hometown, Rome. The title comes from a famous song about this city that for me is the most beautiful in the world. I left Rome about 10 years ago to grow personally and professionally, but my heart will always belong to it and I am happy to represent it with a dish in such an important competition. It is a traditional recipe that my grandmother used to prepare for me (Coda alla vaccinara) and which I propose in my own way, gastronomically speaking.

My name is Klervi. It's a Celtic name from Brittany, Bretagne region of France from my mother. She gave me the taste of the gastronomic products with the fish, the seaweeds and the buckwheat. I found this passion again few years later when I met my Mentor from Japan. We found out that the products from Bretagne and Japan are quite the same. The Colombo, is a memory from my childhood in Guadeloupe, french island in the Caribbean. The sea is the link between this 3 regions and my traveling diary.

With this signature dish I intend to elevate the octopus to its maximum using all parts of it, without any waste. The place where I work, in Tavira, octopus is one of the great treasures that exists, and I intend to make it shine!

On our plate, we unite the gastronomic tradition of Mallorca and Menorca, highlighting local products with a sustainable approach. We believe that every chef should work with what they have at home, respecting the environment. Our passion for Mediterranean cuisine drives us to create unique culinary experiences, combining tradition and innovation.

With this proposal, what I am trying to do is make the most of a product of such quality as hake. Hake is one of the most consumed foods in Spain by the most humble families. In this dish I use all parts of the hake to avoid throwing waste in the trash. The garnishes are also made with cheap products simulating how poor families would make them. The dish has three preparations using a different part of the hake in each of them.

Growing up in the province of Bergamo with my grandmothers, who were born and raised during the war, they always had the philosophy ‘ the butcher throws nothing away of an animal’. A thought that made me reflect on how many different ways there are to make full use of all that a raw material can offer us. This is why I chose to use a rabbit in its entirety and develop the dish starting with the use of a few kilos of carrots, thus managing to have no waste.

With this dish, I would like to express the concept that the replacement of animal protein with vegetable protein, allows the dish to have an equal taste, thus reducing the environmental impact, being also environmentally friendly. I hope, in this way, to succeed in approaching all food intolerances and pathologies that do not always allow the guest to feel free and involved in the free and varied choice of multiple dishes.

My journey starts with sweetbread, a beloved traditional dish from my homeland, often used in my professional experience. The “in carpione” pumpkin is prepared like Lake Garda fish. The langoustine is leveraged in its entirety, as the head is filled by an orangette and sided by a coconut milk-based drink that enhances its minerality. I designed this 3D-printed compostable set, which evokes the sweetbread with its texture, to raise the commensal’s awareness on the consuming of raw material.

I am a proud member of the new generation, who challenge social norms and show our capabilities. Raised with a deep respect for ingredients, I aspire to grow and learn every day. Hungry to make my mark professionally, my goal is to proudly represent my country's rich culinary heritage. Through my dishes I seek to evoke the flavors of the Chilean sea, emphasizing sustainability and respect for ingredients. It is time for the new generations to break the glass.

Goat is a typical product of my region Mendoza. I have eaten it since my childhood, my grandfather taught me how to cook it on a flame but I never experimented with other cooking methods, so it became a personal search of how to transform it and find other textures, flavours and combinations that complemented it. I want to show that with the same product I can achieve different preparations by working it 100% without wasting anything from head to toe, mixing migratory cultures.

Exotic fruits, barks, medicinal plants, and fish were always there, together with his people, the ancestral communities guardians of their cuisine, traditions, ancient techniques.
Today gastronomy is revaluing this legacy of techniques, knowledge of most big amazonian pantry that is constantly evolving.People who live in the cities feel that the Amazon is a distant topic. But that is not the case, we are closer to it because it is a source of carbon and regulator of global climate changes.

This dish represents my fond memories and deep affection for the Jiangnan region.The fresh bamboo shoots on the mountains in spring, lotus leaves covers the ponds in summer, golden fields in autumn, and the aroma of cured meats in every courtyard in winter. These are my cherished memories, and I want to share this warmth and beauty through my food.

This dish is inspired by my journey across China, from Kashgar to Hami in Xinjiang China, where I gathered inspiration from what I saw, heard, and experienced. It incorporates a variety of Xinjiang ingredients and cooking techniques, expressing my love for the region. I used the spice rub from Xinjiang's traditional whole roasted lamb to slow-cook the Xinjiang Altay lamb eye meat over charcoal, resulting in a flavorful dish.

In Chinese culture, there is an old saying, "Eat what is in season," which means that the right time creates flavors, and if missed, one must wait patiently. Watching the ingredients in the liquid or the proliferation of fungi during the making of rice koji, I have been struck by the unique flavors these processes bring to food, reminding me of the preciousness of life. As a chef, I believe it is my duty to cherish this gift of life brought by time, allowing it to continue in a different form. I believe that this gift should not be used solely for profit, but should be shared with everyone, allowing them to experience its charm.

Coming from an island, I strived to do products from there, representing the producers I grew up with. This dish combines products from different social rank (mackerel-langoustine). Some are my background, modest countryside, some are my present ‘palace cuisine’. Married together, proves that there is no rules. Everything can be good. There is no straightforward path — that embodies my life. It is also the style of cuisine I aim to go to: not having anything fixed or pre-decided.

Nordic Sea is a dish that focuses on sustainable ingredients. This dish reflects my culinary journey and who I am as a chef today. Combining fishing and cooking is fantastic. Something I often did as a child. Many fish species are now threatened by overfishing and pollution. I focus on cod, blue mussels and seaweed. I use MSC-certified cod from the North Sea. Farmed blue mussels that contribute to a better sea environment and seaweed counteract the negative effects of climate change.

This dish represents how we can use different parts of one protein source and combine this with Estonian wine. I am also using lingonberry and moss from Estonia, it is hand picked from the forest near where i work every day.

Through this dish, I aim to showcase the harmonious blend of traditional Thai flavors with modern culinary techniques. It represents my journey and growth as a chef, guided by experienced mentors. The dish maintains the authentic taste and essence of Thai cuisine while incorporating innovative elements, reflecting a fusion of heritage and contemporary artistry. It tells a story of respect for tradition, creativity, and my passion for bringing a fresh perspective to classic recipes.

My dish is based on my culinary journey: I am Indian by birth and I moved to New Zealand when I was 18 and I've been working in Tamaki Makaurau for the last 10 years, surrounded by the ocean. I want to showcase the best of seafood found in the country and also merge it with my Indian heritage in a subtle way by using dried fenugreek leaves with some of the main ingredients found in a lot of Indian food.

The story of the dish tells my story with the cuisine. I use a culinary technique from each chef I have worked with, while adding my personal touch that I associate with the products of my native country. Which gives a textured dish, full of color with this full-bodied, powerful, fragrant juice which gives character to the dish. This dish testifies to my love for my profession, the ups, and downs, the sacrifices I have had to make for the sole purpose of living my passion.

Today's dish is more than just a meal; it is a plea for sustainability and responsibility. The present we live in is marked by major ecological challenges. Water pollution,food waste,and climate change are just a few of the urgent issues demanding our attention. These are not just statistics; Perhaps the Earth is sending us a message,urging us to return to essentials. Now, more than ever, we need to remember this simplicity and cook with conscience. Come back to our roots. This dish is a manifesto.

The story behind this plate starts with a deer and pumpkin. Because I want to take every chance to make my own home grown plants, last spring I planted pumpkin seeds at the edge of the forest, 50 meters from my restaurant. One morning when I walked to my pumpkin field to check up with my ripe pumpkins, I saw that one had a bite taken off. I knew that there has been a deer eating my pumpkins. That is why I decided to connect three main ingredients: Deer, pumpkin and mushrooms. This is my story.

As a young Israeli chef, I believe deeply in the principles of zero waste and seasonal cuisine. These beliefs not only guide my culinary work but also reflect my commitment to sharing and respecting the natural world. My dish, "Pumpkin, Spice & Everything Nice", is a testament to these values,  combining tradition, innovation and responsible cooking.

As a Korean chef in London, this dish reflects my identity. In this diverse city, culinary boundaries dissolve, blending local UK ingredients with staples from my homeland. Signature ingredients like kimchi, Korean miso paste, Jeju bracken, and Makgeolli create a fusion that's both familiar and innovative. This dish also showcases the seafood expertise I've developed as a fish chef. From precise techniques to selected marinades, every element shows my dedication and passion for seafood cuisine.

“Bringing the beauty of this world to the plate” is the message I would like to convey with this ‘pop art’ style dish.My most memorable encounter with the courgette is that of seeding on a courgette farm. This exercise peaked my interest in where produce comes from, how it’s grown and how to best represent that in a dish.The courgette is simple; yet when used correctly, it can add beauty and freshness to a dish.

Through a desire to seek out and understand culture outside of my own, I have been able discover so much about myself and the food I want to create. I am inspired by the flavours/methods of the world, and I want to use what I have discovered by cooking delicious food without boundaries. Ode to Sam Yee is an homage to my partner who has shared her culture with me. This dish combines Chinese flavours with my classically trained French cooking methods. This is about creating new traditions.

My childhood was based on different gastronomic backgrounds about sharing with family and friends around food, they know me as a seafood lover. The translation of “Plebe bichi” is “naked boy”, from the slang of the northwest coast of Mexico, referring to me as a little boy and how I came to the world (naked), and how all this journey that we call life starts giving you an identity. I adapted my grandma’s east-style tamal recipe to a northwest Mexican tamal from my mom's hometown as a gratitude.

Through this dish, I aim to express a harmony of flavors and cultures, celebrating the versatility and richness of plant-based ingredients. The blend of beet root with lactofermented strawberries and blueberries highlights the art of fermentation, an age-old preservation technique. The spices, wine, and agave syrup reflect a fusion of global culinary traditions. Accompanied by the refreshing tomato water and the vibrant foam made of fermented fruits, An example of my culinary identity.

Growing up in Chile, I’ve always appreciated the sea. With over 6,000 kilometers of coastline, Chile introduced me to the power of fresh fish and seaweed. Working in fine-dining restaurants in Paris and New York, I’ve learned that the fish industry also leaves an abundance of food waste. With this dish, I am using almost every element of my favorite fish: the Shima-aji. I’d like to inspire people to begin a new relationship with food to appreciate all that a fish has to offer.

“Encouragement” is the theme of my dish, where ingredients, methods and cooking processes reflect the people, who at first glance might seem to be the simplest ones, those hidden behind the scenes. As in life itself, sometimes those elements need a little push to get them on stage, making them realize that they too can reach its fullest explendore.

This dish represents a combination of my view, love and upbringing with food. being thought french cuisine and working with locale produce, loving the purity of japanse food and having roots in indonesia. I strive for balance in flavours and combining the east with the west in unexpected ways. I like to think outside the box with produce without losing the story behind the dish.

I created these dishes by reminiscing about the morning's picking. The first thing we did in the restaurant before setting off to pick mushrooms was to drink our coffee. I made my first plate with mushrooms, coffee and chocolate, with a few crisps to remind us of our foraging trip. My second plate is to take you with me on a foraging trip, to walk in the forest and find all the things you can find in the woods.