Regional Finalists 2024-25

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Africa, Middle East & South Asia
Bhavesh Saxena
Maati - The soul of Earth
Bhavesh Saxena
India
The future of cuisine belongs to chefs who act as conscious custodians of the nature. 'Maati - The soul of Earth' is my personal t...
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Tiaan Snyman
South Africa
Growing up, lamb was, and still is, an expensive commodity. In my home lamb always went hand in hand with a special occasion. The ...
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Shehab Medhat, portrait picture
Egyptian breakfast (food for 120 million Egyptian ), signature dish
Shehab Medhat
Ghana
I'm presenting a modern twist on a traditional Egyptian breakfast, a staple eaten by nearly all Egyptians but largely unknown outs...
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Asia
Variando Wahyu, portrait picture
Go local or go home, signature dish
Variando Wahyu
Indonesia
Nowadays, Bali is facing a massive shift in landscape and lifestyle due to mass tourism. My biggest concern is the future of our c...
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William Yee, portrait picture
Childhood flavous of "da pai dang (malaysian food street)", signature dish
William Yee
Singapore
Growing up in Kuala Lumpur, Malaysia, my food education began with family trips to the nearby Da Pai Dang @Taman Midah where we bo...
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Yu Chuan Cheng
Taiwan (China)
Many chefs talk about « sustainability » on media, and I am also concerned, especially when it's related to food waste. Food waste...
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Canada
Sébastien Rémillard, portrait picture
The evolution of my life, signature dish
Sébastien Rémillard
Canada
This dish reflects my life and experiences—a blend of French culinary skill and comforting home flavors from Canada as a multicult...
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Harpreet Kahllon
Canada
This dish is my brainchild of what my soul would look like on a plate, the mousse of the Meat Beliram is a connection to my roots ...
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Victoria Rinsma, portrait picture
Across the sea and home again, signature dish
Victoria Rinsma
This is the purest form of expression of my journey. This dish will take you through the beginning of my career all the way to the...
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Central Europe
Patrick Landerer, portrait picture
Tyrolean Char two ways, signature dish
Patrick Landerer
Austria
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 ...
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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...
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Bernhard Hirschbeck
Venison - apricot - shiitake - jerusalem artichoke
Bernhard Hirschbeck
Austria
I want to combine my styrian heritage, austrian seasonal products, french cuisine and an asian touch. Venison, in my opinion, i...
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France
Yunkyung Cho, portrait picture
Oceanic revelations, signature dish
Yunkyung Cho
France
My signature dish, 'Oceanic Revelations,' contrasts the natural color of white cod with black squid ink to symbolize the impact of...
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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...
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Shaurya Manchanda
Trout in my garden
Shaurya Manchanda
France
I have always been fascinated by what grows around me and the techniques different cultures have developed to bring out the best o...
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Iberian Countries
Cristina Rodriguez Rubio
Aire De Maíz
Cristina Rodriguez Rubio
Spain
I chose this dish because it reflects my roots and the story of a cuisine built on resourcefulness and memory. The sausage represe...
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Blanca Lahoz
Interlaced
Blanca Lahoz
Spain
Through this dish, I want to reflect the ecosystem that shapes us. Madrid, a city without a sea, is built through the constant exc...
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Diego Fernandino
The Sailor's Return
Diego Fernandino
Spain
I am a chef who returned to his origins, and the one I want to become proves that flavor, wellbeing and respect for the sea are a ...
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Italy
Giacomo De Rose
"Mappina" - lettuce, garlic, pepper
Giacomo De Rose
Italy
'Mappina' is a salad typical of the province of Cosenza. In Le ricette regionali italiane (1967), Anna Gosetti della Salda writes:...
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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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Samuele Maselli
The first step
Samuele Maselli
Italy
The First Step tells the story of a personal return. After years spent moving between kitchens, countries and experiences, I reali...
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Latin America & Caribbean
Marcelo Saccone, portrait picture
Chivo P.A.C D.O.P, signature dish
Marcelo Saccone
Argentina
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 f...
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Leonardo Fassioli
Punta Hermosa, The Sea That Raised Me
Leonardo Fassioli
Peru
Punta Hermosa is my home, where my father taught me to read waves and honor the ocean, shaping my identity through Peruvian biodiv...
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Diego Fernandino
Chile
Alma Patagonia is a creation that captures the soul of Chile´s southern territory. It is a dish that intertwines delicacies from d...
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Mainland of China
Yunze Zheng
China
The inspiration for this dish came from my hometown: Ningbo, Zhejiang. There is a dish in Ningbo, Zhejiang Province called Stir-Fr...
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Fanjun Shen
Concerto of umami
Fanjun Shen
China
Word of umami in Chinese is combined with fish and lamb,so in China we have a famous dish called yuyangxian,using fish and lamb to...
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Jin Wang
China
Nature selflessly sustains all things. Cuisine should also be all encompassing – discover China’s local sea habitat and combine di...
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North Europe
Stelian Ganchev
A Bulgarian Winter Table
Stelian Ganchev
Netherlands
Inspired by the warm flavours of a traditional Bulgarian clay pot feast, this dish is rooted in the memories and traditions that r...
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Helena Vallimäe, portrait picture
Farm chicken with estonian apples and kohlrabi, signature dish
Helena Vallimäe
Estonia
This dish represents how we can use different parts of one protein source and combine this with Estonian wine. I am also using lin...
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Sam Oscarson
Stuffed Lamb Fillet with Jerusalem Artichoke Mousse and "Apple Salad"
Sam Oscarson
Sweden
I am a chef driven by curiosity, and respect for ingredients. Today, I shape my identity through Nordic flavors and technical perf...
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Pacific
Joshua Ross, portrait picture
Wild venison, artichoke & smoked deer milk puree, offal crepinettes, endive leaves, grilled quince and beetroot jus, signature dish
Joshua Ross
New Zealand
In New Zealand we have a large number of introduced pests like wild deer that damage our native flora and fauna. By using wild ven...
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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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Simon Ming
Australia
I was born and raised in Sichuan, China. With my professional training from Le Cordon Bleu in Australia, I found Australia can be ...
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South-East Europe & Mediterranean
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...
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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 ...
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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
Daijon Ford
my takeaways
Daijon Ford
United Kingdom
“My Takeaways” is not just about food. It is about the things carried forward: flavours, memories, habits, techniques, and ways of...
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Kristin Reagon
United Kingdom
This dish signifies my journey , it starts off with my heritage and roots - this being the base flavours of masala, Granadilla and...
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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...
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USA
Joseph Baffoe
Aged Duck, Wasabi, Peas, Foie
Joseph Baffoe
United States
I would like to show my background in culinary arts by showcasing what I’ve learned and experienced in my time in this industry. S...
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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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Amit Kumar
Sunchoke with Banana Blossoms, Chanterelles and Sherry.
Amit Kumar
United States
Through this dish, I express my journey from a small town in India to Europe and New York. Banana blossom reflects my roots and ch...
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West Europe
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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Emmanuel Sargenti Rojas, portrait picture
“Progressive course”, roots, eggs & citrus fruits, signature dish
Emmanuel Sargenti Rojas
Switzerland
“Encouragement” is the theme of my dish, where ingredients, methods and cooking processes reflect the people, who at first glance ...
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Matteo Leccardi
Red Scorpionfish, Caciucco Sauce, Grano Arso Tartellette
Matteo Leccardi
Belgium
I chose this dish to enhance the Italian tradition, to combine a poor dish like Tuscan fish soup and Grano Arso flour, made with f...
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