Regional Finalists 2024-25

filter the area:
Africa, Middle East & South Asia
Wissam Saifeddine
Levantine Wellington
Wissam Saifeddine
Lebanon
I believe the future of cuisine lies in preserving cultural identity through innovation. Levantine Wellington reimagines Lebanon’s...
DISCOVER MORE
Mythrayie Iyer
India
The history of hunting and gathering food was practised to enable us to meet needs for survival.Terrior determined what grew best ...
DISCOVER MORE
Aengus Moloney
South Africa
Bobotie is a traditional dish that most South Africans know, especially the Afrikaaners. As with anything, everyone has their own ...
DISCOVER MORE
Asia
Jiajun Law, portrait picture
Long Island duck with jambu, bue ta na rice donabe with braised duck legs, garden pickles and duck broth, signature dish
Jiajun Law
Singapore
This dish is made using a "priced" protein in our ASEAN culture. It is not something we get to enjoy much of as it was expensive a...
DISCOVER MORE
Jeong Hanse
Past memories and sincerity
Jeong Hanse
South Korea
When I began cooking about 15 years ago, my mother was ill. I prepared a meal for her, and she shed tears for the first time. In t...
DISCOVER MORE
Chudapa Chansaming
Thailand
What I would like to express through this dish is Thai culture, is blended with French because I want to bring Thai food that peop...
DISCOVER MORE
Canada
Yash Mhadgut
Aai's fish thali
Yash Mhadgut
Canada
"Aai's Fish Thali" is my tribute to the coastal food traditions of Maharashtra and the women who preserve them through generations...
DISCOVER MORE
Anthony Huynh, portrait picture
Cantonese pork & abalone with rice banh mi, signature dish
Anthony Huynh
Canada
Growing up in a multicultural household in Canada exposed me to diverse cuisines, fostering a deep appreciation for Canada's melti...
DISCOVER MORE
Anthony Vien, portrait picture
Quail stuffed with black walnut and foie gras, signature dish
Anthony Vien
Canada
I want to pay tribute to our forests and also to our ancestors who lived there using ancestral cooking methods such as crust bakin...
DISCOVER MORE
Central Europe
Mary Anne Peñaloza Villafuerte
Germany
With my dish I wanted to share my roots, the ingredients that I took for it are using daily in my country, and they are not expens...
DISCOVER MORE
Mary Anne Peñaloza Villafuerte, portrait picture
Shrimps | Corn | Pork fusion, signature dish
Mary Anne Peñaloza Villafuerte
Germany
This dish symbolises the union of Latin American and Bavarian traditions, reflecting my culinary journey. By blending these rich c...
DISCOVER MORE
Marc-Dominik Stern, portrait picture
Französisches Perlhuhn "Tikka Massala Style", signature dish
Marc-Dominik Stern
Germany
Tikka Masala - a dish that started my culinary journey. It captivated me as a chef's apprentice with its layers of flavor, the fir...
DISCOVER MORE
France
Luca Visentin
France
I would like to express a simple message through my dish, the reduction of food waste and pollution. Through my life experiences, ...
DISCOVER MORE
Samuele Riva
A Rabbit Walking Around the Mountains
Samuele Riva
France
I learned to respect nature and its ingredients from my grandmothers. In their kitchen, waste was minimal and every flavor was hon...
DISCOVER MORE
Francois Vermeere-Merlen
France
I wanted to challenge myself to make a gourmet dish but also entirely vegetable and 0 waste. Everyone must realize that a beetroot...
DISCOVER MORE
Iberian Countries
Javiera Paz Araya Carrera, portrait picture
Mountain's courtesy, signature dish
Javiera Paz Araya Carrera
Spain
My dish is inspired by the similarities between the foothills of the Chilean Andes and the north of Spain, especially Navarre. The...
DISCOVER MORE
Saul Barquilla
El viaje de la Gamba
Saul Barquilla
Spain
I chose this dish because it tells the beginning of a journey—both a personal one and a real one. It starts with the prawn ravioli...
DISCOVER MORE
Francesco Sansalone
Spain
500 characters are less than I imagined so I'm retyping everything and trying to be shorter I want to say with this dish that "tut...
DISCOVER MORE
Italy
Katherine Rios
Italy
Migration and Integration Arriving in a new place is not always easy and even more so it is not easy to integrate and be accepted...
DISCOVER MORE
Maria Chiara Brannetti
Italy
I rapresented violence against woman. Living or cohabiting with someone who exhibits aggressive attitudes and feeling without a wa...
DISCOVER MORE
Nicholas Reina
Italy
I believe as human being that we are very sick. Imagination and language is what did separated humans from animal. Today peoples ...
DISCOVER MORE
Latin America & Caribbean
Rodrigo Pacheco Reyes, portrait picture
ChilacayoTé, signature dish
Rodrigo Pacheco Reyes
Mexico
As a proud young chef from Mexico, I capture my roots using local ingredients, intertwining cultural traditions with global techni...
DISCOVER MORE
Daniela Fuertes
Bastardo
Daniela Fuertes
Colombia
This dish reflects my past, present and future as a chef. Lamb takes centre stage because it was the first animal I learned to bre...
DISCOVER MORE
Christian Navarrete
Memories of an adobo
Christian Navarrete
Peru
I chose to develop my cuisine in Cusco because I know that the Andes are a living source of innovation, memory and knowledge. “Cus...
DISCOVER MORE
Mainland of China
Vitoria De Cia Caixeta, portrait picture
Vitoria De Cia Caixeta, signature dish
Vitoria De Cia Caixeta
China
I express the fusion between two cultures, Chinese and Italian. The dish is composed of childhood memories where every Sunday as a...
DISCOVER MORE
Junhao Hu, portrait picture
Junhao Hu, signature dish
Junhao Hu
China
This is a modern culinary expression that combines local Sichuan ingredients with traditional French cooking techniques. Through t...
DISCOVER MORE
profile photo
Homemade Oyster Sauce with Shandong Wagyu
He-Sen Jason Liu
China
I have been training in the culinary arts since I was 14 and that set me on my career path. It allowed me to gain a thorough under...
DISCOVER MORE
North Europe
Michael Nørtoft, portrait picture
A tribute to Lillebælt, signature dish
Michael Nørtoft
Denmark
There are fewer fish in Lillebælt (the sea outside my restaurant) and this is partly due to the environmental problems we have cre...
DISCOVER MORE
Lauma Jurkjane
Ireland
This dish is inspired by our workplaces garden. Our own grown vegetables and salads combined with chefs knowledge creates Synergy....
DISCOVER MORE
Daniel Markovits
Estonia
Chicken and buckwheat is one of the cheapest healthy meal options that is very common to cook among people in Estonia. However, th...
DISCOVER MORE
Pacific
Alexis Belmas
Australia
Through this dish, I wanted to link my 2 countries of affection which are France, my country of origin, and Australia, the country...
DISCOVER MORE
Jackson Mehlhopt
New Zealand
Wapiti deer were introduced into New Zealand in 1905. Since then the feral herd escalated in numbers and volunteer groups put in h...
DISCOVER MORE
Kimberly Tang, portrait picture
My mother's Tze Char, signature dish
Kimberly Tang
Australia
"My Mother's Tze Char" is a tribute to my late mother's dream of feeding the hungry. By transforming humble ingredients into a ric...
DISCOVER MORE
South-East Europe & Mediterranean
Michał Wiśniewski
Turbot, Sorrel, Lingonberry
Michał Wiśniewski
Poland
With this dish I want to see how far I can go using very few elements. One piece of turbot, one circle of sorrel and two small gar...
DISCOVER MORE
Olga Feferkuchen
Israel
My dish is my interpretation to the classic Borscht. I took my mother’s recipe and disassembled it and combined it with the local ...
DISCOVER MORE
Bricicari Ion
Celebration of suckling pig
Bricicari Ion
Romania
A contemporary tribute to the whole suckling pig, expressed through a caramelized loin, delicate porchetta and crispy confit croqu...
DISCOVER MORE
Uk
Ediz Niyazi Engin
United Kingdom
A Chef is someone able to forge a connection between times and who can intertwine the strings of time to create something beautifu...
DISCOVER MORE
Sam Heaven, portrait picture
Marbled venison, morels, blended bread and a reindeer moss sweetbread, signature dish
Sam Heaven
United Kingdom
I designed this dish as a homage to my wife and the restaurant we dream of opening which will fuse our two cultures together, NZ a...
DISCOVER MORE
Lesley Serrao
A Sunday at Veronica’s
Lesley Serrao
United Kingdom
Growing up in a Mangalorean Catholic family in Mumbai, Sundays meant sorpotel simmering in my mother Veronica’s kitchen, surrounde...
DISCOVER MORE
USA
Adrien Calmels, portrait picture
Summer in Oregon, signature dish
Adrien Calmels
United States
Summer in Oregon showcases the region's bounty and the resilience of its people. Inspired by my grandfather's farm, I emphasize pa...
DISCOVER MORE
Ignacia Valdes Novik, portrait picture
Whole shima-aji, merken chile sauce, cochayuyo, signature dish
Ignacia Valdes Novik
United States
Growing up in Chile, I’ve always appreciated the sea. With over 6,000 kilometers of coastline, Chile introduced me to the power of...
DISCOVER MORE
Nicolas Lopez
Pozole or Chawanmushi...?
Nicolas Lopez
United States
“Pozole or Chawanmushi...?” reflects my journey as a chef. Through pozole, corn, and Japanese technique, I express where I come fr...
DISCOVER MORE
West Europe
Michael Angelo Van Liere
Belgium
I want to illustrate with my dish that we can present a beautiful and flavorful plate with just a few main ingredients. With those...
DISCOVER MORE
Valerio Borriero
Belgium
This dish represents the Italian immigration in Belgium in the 20th century, for working in the coal mines. My family is from this...
DISCOVER MORE
Aurelien De Noble
The taste of memory
Aurelien De Noble
Luxemburg
Le Goût de la Mémoire invites diners to discover my story and revisit the memories that mark the course of a lifetime. This dish e...
DISCOVER MORE