Regional Finalists 2024-25

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Africa, Middle East & South Asia
Tiisetso Matela
South Africa
This dish conveys African traditional dishes in a modern way or style, where by sorghum it's the main source our traditional beer ...
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Mahmuod Ali
Te Oyoo Ten
Mahmuod Ali
Ghana
Te Oyoo Ten tells the story of my journey from Egypt to Ghana, my home for five years. The first words I heard were “Te Oyoo Ten” ...
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Zanté Neethling
South Africa
The Strandveld ecosystem dish is a representation of the coastline along Southern Africa. The plate is designed by me and handmade...
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Asia
Ai Ichinose, portrait picture
Fusion of Japanese and French cooking traditions and "Hopes For the future of food", signature dish
Ai Ichinose
Japan
"Miso-marinated" Omi beef and "heshiko," aged fish, have a history of hundreds of years in my hometown. I added the traditional Fr...
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Jo Hyung Tae
Duck Ballotine with Pistachio and Cranberry, perilla oil–flavored duck tteokgalbi
Jo Hyung Tae
South Korea
"[The essence of ingredients that are not wasted] Born in Gwangju, I often enjoyed duck dishes with my grandmother as a child. ...
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Jae Ho Kim, portrait picture
Grandmother's pheasant, signature dish
Jae Ho Kim
South Korea
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...
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Canada
Tengis Battur
"Steppe" in the Spring
Tengis Battur
Canada
As Mongolian chef working in fine dining in Canada, carrying the values of my nomadic heritage into every kitchen I enter. Like a ...
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Clement Cavoret, portrait picture
Deerly not wasted, signature dish
Clement Cavoret
Canada
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 ...
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Jakub Jicinsky
The Heart of the island
Jakub Jicinsky
Canada
Svickova is more than a traditional Czech dish, it is a symbol of family, tradition, and home. My earliest memories are Sunday lun...
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Central Europe
Yvonne Rauscher, portrait picture
Buntes Waldviertel, signature dish
Yvonne Rauscher
Austria
My dish is intended to showcase the colourful diversity and wonderful flavours of my homeland. The idea of my dish is based on my ...
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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...
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Anton Lebersorger
Germany
This Dish is my Handwriting, it is all the experiences I collected over the years in every kitchen I worked, starting from what my...
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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, ...
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Thibault Anselme
Phronèsis
Thibault Anselme
France
I see cuisine as a means of transmission. It brings pleasure while questioning our relationship with living things. This dish embo...
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William Ezzedine
France
I would like to pay tribute to all the places I have lived, thanks to my family coming from many backgrounds. I chose a fish that ...
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Iberian Countries
Danitza Alpaca Salinas
Spain
The origin of the techniques and flavours of this dish come from the city where my surname comes from, from an emblematic family w...
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Loris Falzone, portrait picture
Differente bolognese di lepre, signature dish
Loris Falzone
Spain
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...
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Andrè Cameirão
Portugal
Kitchen and gastronomy are my life since I was young. I move to Açores , I fell in love with the gastronomy of the region and I wa...
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Italy
Matteo Piana
Beyond the Breast!
Matteo Piana
Italy
I believe the future of cuisine lies not in doing more, but in better understanding what we already have. In this dish, the whole ...
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Elisa Frutti, portrait picture
(R)evolution, signature dish
Elisa Frutti
Italy
Growing up in the province of Bergamo with my grandmothers, who were born and raised during the war, they always had the philosoph...
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Michele Antonelli
Italy
This dish revolves around the use of the main part of the ingredients and those of “ scrap “ , nothing is thrown away, rather at t...
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Latin America & Caribbean
Segundo Panduro Ruiz
Peru
Give a tribute to Arequipa's Picanterias, Picanterias are places of traditions, good food since the end of the 19th century. Show ...
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Heisy Córdoba
Volver
Heisy Córdoba
Colombia
Volver is a return to my roots and to the flavors that shaped my childhood in Chocó. The socarrat tuile evokes my grandmother’s ar...
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Juan José Acevedo Rodríguez
Raya
Juan José Acevedo Rodríguez
El Salvador
The dish I have created has two main purposes. First of all, it conveys my identity. Throughout my years living in different Latin...
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Mainland of China
Kai Liang Wang
Story of north-esatern China
Kai Liang Wang
China
Every cooking session brings back Jilin’s New Year dishes: guobaorou, braised eggplant and pork skin aspic. With Western, Japanese...
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Min Zhou
China
There are many ways to cook chicken in Guangzhou, and as the saying goes: “It is not a feast if you don’t have chicken”. This dish...
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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...
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North Europe
Noel Brandin
Swedish landscape meets the world
Noel Brandin
Sweden
This dish reflects both me as a chef and as a person. The lamb comes from my cousin’s farm in Dalarna, where I helped as a child, ...
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Magnus Brandenburg Carlsen
Denmark
Over 800 million people around the world go to bed hungry each night. At the same time, one third of all the food that is produced...
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Jet Loos
Norway
I truly believe that the most important element is to have passion for food and cooking. Having passion for what you do will help ...
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Pacific
Ratish Mehrotra
Wellington of Lamb Leg “Nalli Nihari”, Globe Artichokes, Croquette with Apricot & Macademia Chutney
Ratish Mehrotra
Australia
Nalli Nihari is a hearty poor man's dish from Lucknow, India, wherein lamb shanks are slow cooked overnight served with roti bread...
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Abhishek Thorat
Australia
This dish is influenced by a region of India called Kashmir. It is inspired by its rich culture, cooking style and ingredients tha...
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Jackson Mehlhopt
Tails From The River
Jackson Mehlhopt
Australia
Driven by the understanding that we are the kaitiaki of rivers and oceans, this plate challenges how we care for our resources. It...
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South-East Europe & Mediterranean
Jure Korent Vodnik
Presentation and a tribute to Slovenia
Jure Korent Vodnik
Slovenia
This dish is my culinary signature and a tribute to Slovenia. It features ingredients deeply rooted in our land and the collective...
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Maria Zoga
Greece
I Choose this plate because I grew up in a small town next to the sea and the area is rich in fish. I remember that every week I s...
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Toni Grgurevic
The Land The Sea The Islands
Toni Grgurevic
Croatia
I was born and raised on the Dalmatian coast. My story begins in Dubrovnik, where fishing connected me to the sea, making cuttlefi...
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Uk
Kurtus Auty
From Coast To Coast
Kurtus Auty
United Kingdom
This dish tells the story of my journey throughout my career, bringing together the flavours, techniques, and memories I’ve collec...
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Harvey Pitman Garcia
Nothing beats a LOnDoNeR
Harvey Pitman Garcia
United Kingdom
English Rose is my ode to London and the opportunities hospitality creates. Growing up in a difficult household, cooking became my...
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Sude Hancher
Pigeon, Sour Cherry, Cumin
Sude Hancher
United Kingdom
This dish reflects my childhood on my grandparents’ farm, where food was always seasonal and nothing was wasted. Sour cherries rem...
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USA
Chainey Kuykendall, portrait picture
My mother's garden, signature dish
Chainey Kuykendall
United States
My dish is a homage to my mom. Being an immigrant, my mom has faced a lot of obstacles with my grandma (mee-maw), but the first ti...
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Nickolas Abbott
Smoked Pork Loin, Fennel & Cheese Slaw, Sweet Potato, Asparagus, Fried Sausage, Pork Sauce Robert
Nickolas Abbott
United States
For me, this dish embodies my journey as a chef and pays homage to my Appalachian heritage. Being raised in North Carolina, pork i...
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Samuel Mumford
With the current climate crisis that we are faced I would use this opportunity to further educate the greater population on the ro...
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West Europe
Emmanuel Sargenti Rojas
Quail, Farina Bóna & Saffron
Emmanuel Sargenti Rojas
Switzerland
This dish tells the story of my journey through Switzerland. It brings together ingredients from Zurich, the city where I live tod...
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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...
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Gianmarco Pallotta
Switzerland
With this first course I wanted to create a link between land and sea, revisiting a typical preparation of my country, the porchet...
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