Regional Finalists 2024-25

My grandmother is from North Korea. She came down to South Korea during the Korean War. She was a housewife, but also my chef. She cooked a lot of North Korean food. Among them, my favorite was Pheasant dishes. It's a main signature dish that unravels these foods in my own way. My grandmother's cooking for me was a memory and happiness for me. With those memories, I give people happy memories and dishes and my dream is to become a chef. If She was alive, I would like to cook this for her.

In February 2023, just before opening my restaurant, we visited a bee farm in Koh Samui and saw unused beeswax being discarded. Inspired, I created a sustainable dish that minimizes waste. Using locally sourced fish, I perfected a beeswax cooking method for the fillet and transformed every part of the fish into unique components. This plate is a harmonious blend of Thai flavors, Italian influences, and global experiences.

Nowadays, Bali is facing a massive shift in landscape and lifestyle due to mass tourism. My biggest concern is the future of our children. What is our legacy? What is my responsibility as a chef for future generations? I want to take my part in preserving our Balinese heritage, our ingredients, our local farmers, our skills, and show that mixing tradition and modernity is possible. This is why I called my dish " Go Local or Go Home ".

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.

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.

Receiving whole deer every fortnight, I noticed that the unused offal was being wasted. So I decided to put them to good use in a dish to raise awareness of food waste. My aim is to promote responsible and sustainable cooking, reflecting my passion for gastronomy and my values of respect for natural resources.

My dish should represent the northern Waldviertel and the history of my family. The idea for my signature dish was born in my head from childhood flavours. But I also want to use it to show sustainability and make a statement that you can still cook an interesting style of cuisine using classic techniques.

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".

My dish is intended to showcase the colourful diversity and wonderful flavours of my homeland. The idea of my dish is based on my experiences and the various inspirations of my career. I want to put my homeland and our great produce centre stage.

‘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.

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.

This dish gives nobility to the sturgeon by placing it at the centre of the plate, with the caviar playing a secondary role as an accompaniment. I love the idea of pairing the fish with the highly prized egg it produces. Born to two young parents, I grew up between Sologne and Provence; by combining the flavours of Douglass, pine kernels and artichokes, as well as remembering the tian my grandmother used to prepare for me and my love of freshwater fish, I'm showing my origins.

I would like to express the evolution of nuances and flavours that develops in cold-ripened sea bass without humidity. The maturation of pork pieces is a technique widely used in our area, it is carried out in the winter months in order to take advantage of the dry cold. The impediment of having fresh fish available on a daily basis has led us to implement this technique and adapt it in the restaurant to achieve a regularity in quality and a product with a great complexity of flavour and nuances.

The dish idea combines Spain and Italy's linguistic and cultural ties, rich in shared elements I value. I'll merge Spanish stewed tongue with Italian cold tongue, reflecting my veggie passion. Ingredients like salsify, watercress, wild plants, and roots will be preserved, enhancing the dish and fostering a connection with nature.

With my signature dish I would like to try to tell you judges my story, from my Sicilian origins and what I have learnt these past two years in Spain. Precisely in this dish I have tried to find a marriage between my homeland and Spain, taking a wild meat much used in Spain, and some Sicilian elements that I prefer, which bring back so many beautiful memories linked to my family, because in the end what I love when I cook is to remember.

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.

The concept of territory is an important thing when I think about creating a dish. I owe a lot to Tuscany, so I chose the Casentino trout. We are talking about a unique specimen bred in Stia, in the province of Arezzo, where "Puccini Trout Farming" allowed me to experience first-hand one of the most interesting products found so far. A fish that struck me so much that I really wanted to pay homage to it in all its facets, using every part of it in the name of sustainability and reducing waste.

The dish is the result of a creative process that gives new life to discarded glass fragments, reassembled in a symphony of transparent shapes and colours. The artichoke becomes the protagonist, accompanied by fleshy elements that enhance its intensity without overpowering it, here the meat accompanies the vegetables, not the other way around. A zero-waste vision, this applies to materials as much as to food. The ferrosity of the heart accompanied by the butter mousse complete the artichoke's honesty and freshness.

The hen is the base of one of our emblematic typical dishes: the sancocho, a soup that is eaten at any time and on any occasion, it is cooked in firewood causing the soup to have smoky notes. It was with this idea that this dish was born, as I was curious about how to use the little parts of it, such as the neck, how the food ferments inside the gizzard and how through the use of one hundred per cent of the ingredients.

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.

Panamanian cuisine is a fusion of indigenous, African, Spanish and Asian influences. The Afro-descendant cultures, especially in seafood, and the indigenous heritage of the Guna, Ngäbe-Buglé, Emberá and others, are vital to our culinary identity. Through this dish, I would like to give you a taste of our ethnic heritage. From our indigenous groups to the African slaves, this dish represents a taste of our gastronomic mix.

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.

As a native of Nanjing, I have always held a belief that "no duck can leave Nanjing alive." From a young age, I may have had a certain obsession with eating duck. For this competition, the dish is based on Nanjing Saltwater Duck, using the Fujian Egret Duck, no part of the duck is wasted; Food is the foundation of life, and since ancient times, the path of cooking has always been about inheritance. Like an old tree with intertwined roots and lush branches, only by inheriting and being brave enough to innovate can new buds continue to sprout. This is akin to the theme "Old Tree, New Sprouts."

For me, the meat of the turbot fish is tender and not fishy, and it often appears on every household's dining table. The common cooking methods include steaming, braising, pan-frying, and more. Although it is a very common fish, I want to try to create a unique experience based on my own understanding. Furthermore, it seems that the concept of "numbing and spicy" is not widely known internationally. I hope to introduce the concept and let more people understand the charm of Chinese cuisine and the unique flavors it offers

Denmark is the number one country of producing meat averaging 334 kg per person per year. However, as Denmark increasingly focuses on green energy and combating climate change, reducing the consumption of mass-produced meat becomes essential to lower the CO2 index. Through my dish I want to contribute to this change and adapt to a more sustainable future.

The idea behind the dish is to connect the Bulgarian and Nordic cuisine through common ingredients and procedures. The lamb is common for Bulgaria in Easter and this is written deep into the culture. The piece is either cooked on open fire or braised for long hours, and this is why I use both techniques to represent the original way of cooking lamb, from back in the days. The garnishes representing modern way salad, done by my grandmother, as well as flavorful, creamy fricassee served back home.

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.

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 Mother's Tze Char" is a tribute to my late mother's dream of feeding the hungry. By transforming humble ingredients into a rich tapestry of flavours and textures, I hope to embody her generosity and commitment to making a difference. Each bite pays homage to memories of home-cooked meals shared with her and celebrates the fusion of my Singaporean, Teo Chew, Hokkien/Cantonese and Australian upbringing. This dish speaks to her belief in the power of food to nourish both body and soul.

As an immigrant, moving from South Korea to growing up in Ireland, one of the challenges was the cuisine. I went from having rice with lots of different sides (banchan) such as kimchi, to having a meat and two vegetables. One of my earliest food memory is going to my friends house and trying bacon and cabbage. I remember the boiled salty pork and the sautéed cabbage with mustard and some steamed potatoes with butter on top. So I wanted to do a dish that combined the two different cultures.

It has always been impotant to me that we use every part of our ingredients to fight against food waste, that is why is use whole ducks.It significant to me that we also use the techniques of our ancestors for example preserving,foraging.I dedicate the dish to my family and my childhood.I grew up in the countryside where we kept animals. Duck was also an important part of the family meals.The treasures if the forest, the garden the wild plants were always part of our life.

The inspiration behind this dish stems from deeply rooted memories of my childhood visits to my grandmother's home. At the heart of her cooking was her rooster dish, a testament to resourcefulness and culinary creativity born out of necessity. In the old times, when resources were scarce, my grandmother relied on every part of the rooster to create the family meals. Even though the dish is now adapted to fine dining techniques, I am transported back to those moments, the essence of home.

Influence of different cuisines from where I learned becoming French and Spanish my biggest influence, without leaving aside the importance of ingredients, traditions, and heritage of my country, Ecuador, taking care of local producers and craftsman, always taking full advantage and respect for the product with a touch of modernity, creating an experience of textures and sensations in each perfect bite.

The chosen fish for this dish is halibut, a firm fish with an oily texture. I have made a special sauce called fish caramel made from halibut bones with a good amount of sauce and nice creamy cauliflower puree with vanilla, blended until smooth. The lemon gel next to it gives a nice acidity for freshness in the dish. Along side we have New Zealand mussels grilled with butter halibut cheeks tartare with kohlrobi and fried kohlrobi leaves. Simple and tasty to enjoy!

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 and SA, in a fine dining setting. I wanted to pay tribute to the lineage of bakers in my family by serving this dish with a bread, 1/2 Rewena, 1/2 Mosbollejtie, baked together to become one. I chose venison as it reminds me of fond childhood memories of hunting with my family, it's filled with a farce rolled in a South African boerewors spice to further weave our story.

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.

By celebrating the products and cuisine of the Chesapeake Bay I hope to generate interest in its preservation. Oysters in particular are an iconic Chesapeake Bay species that have been decimated, like many other native populations, by habitat loss, poor water quality and harvest pressure. The modern Chesapeake pantry must reflect current sustainable harvests and farmed oysters exemplify this expectation. Chesapeake chefs must adopt this pantry to maintain the watershed's rich culinary tradition.

I would like to show my background in culinary arts by showcasing what I’ve learned and experienced in my time in this industry. Showcasing new American cuisine that celebrates all cultures and techniques.

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.

I started my career as engineer, then 3 years ago, I choose to travel and work as a cook. My cuisine was molded by that. I discovered many cultures and peoples that inspired me because they were so proud to share food that they grow in their environment for years. Back home, I want to do the same. Cook a Sunday meal that brings back childhood memories with my grandparents in Moselle, a poor farmer's dish: La Potée Lorraine. With only local product and twist it with my favorite, Mirabelle Plum.

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.

The first message this dish gets across is a bit of a surprise to most people who taste it as even a simple lettuce plant, if well prepared, can become the tastiest dish on the menu. historically it has no specification, but another important message this dish gets across is definitely that of using all parts of a product, from a to z, from the cooking liquid that becomes a vinaigrette to the daikon waste that becomes kimchi.