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.

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 I aim to BREAK THE SHELLS of outdated mud crab cooking methods, moving beyond traditional curries.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.

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 as well. Many farms and villagers I have visited prior to the opening of restaurant Province have hardly enjoyed a prestiges protein as duck. However, when enjoyed it is truly for a special occasion, be it a birthday, wedding or a personal achievement for the families. This dish helps to tell the story of how the different cultures come together as one in a dish.

In the kitchen, we throw away the unloved and unsaleable offal of lamb. Stunned by this vision of non-valuation, I wanted to honor it. I drew inspiration from the wild northern Canadian landscape that became my home 9 years ago, and from the terroir of my native southwest France, which brings back warm memories. With my dish, I want to enhance the value of this country-style cuisine, with a modern twist that's both technically raw and delicate, to give offal back its nobility.

Growing up in a multicultural household in Canada exposed me to diverse cuisines, fostering a deep appreciation for Canada's melting pot of cultures. My dish draws inspiration from my favourite childhood dishes, Cantonese braised pork and abalone, and Vietnamese Banh Mi, combined with my time spent in some of Canada's top restaurants, I crafted a dish merging Chinese, European, and Vietnamese flavours. I believe that this fusion embodies Canada's cultural richness on a plate.

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.

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.

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.

This dish symbolises the union of Latin American and Bavarian traditions, reflecting my culinary journey. By blending these rich cultures, I create a bridge that unites people through food. It represents my passion for merging vibrant Latin American flavours with hearty Bavarian comforts, celebrating the unique histories and identities of both. This fusion cuisine showcases my belief that food can unite diverse worlds. My philosophy of honouring traditions while creating harmonious experience

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.

My dish resembles how climate change has affected the planet, both land and sea in the Mediterranean Regions. It’s a pescatarian dish, a combination of the French culture where I live now and the culture of Cyprus where I come from. We, as the new generation of chefs must enlighten ourselves and teach people wisely through our cooking how climate change has affected us, the nature and all the species of the planet and how to start respecting nature and her resources.

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.

With this dish I seek to change the focus generated by some products and turn it into something more personal. Using parts of not so common products and plating them in tableware designed and handcrafted by myself.

The dish represents my whole essence as a cook and as a person. It evokes my Italian-Granadian roots. It is a journey through the 5 senses that reflects my culinary maturity learned so far. At the same time, it aims to show diners the values that represent my cuisine. Love for the profession, respect for the raw material and sustainability with the environment.

I chose baby goat, because in addition to liking it a lot, it was the first animal I cooked in my first work experience, we used to stew it with potatoes without any knowledge of the various cuts of meat, it was cut into pieces and cooked in a pot. With this dish I would like to encourage many young people like me who come from experiences like mine, that with study and perseverance you discover other ways of presenting a cut or an animal in general.

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.

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.

As a proud young chef from Mexico, I capture my roots using local ingredients, intertwining cultural traditions with global techniques. Inspired by Oaxaca's rich culinary heritage, my dish showcases our identity, drawing from childhood memories. This creation reflects the vibrant flavors of Oaxaca, honoring our traditions and the essence of my hometown.

“Mackerel, plantain and coconut” refers to the day to day life of people living in humble seaside towns in Costa Rica, it highlights the value of these undervalued products and a perspective on a simpler way of living where waste is not an option.In these areas zero waste is not a trend but a viable way to feed an entire family. And instead of seeing it as something that limits it can be a source of inspiration for creating unique preparations and finding ways to enhance their flavour.

With this dish, I aim to express the essence and authenticity of seafood from the Pacific coast, especially in Chile. My intention is to tell a story of respect for the sea and its resources, highlighting the freshness and quality of local ingredients. My goal is to capture the freshness and unique flavor of these ingredients, emphasizing the culinary tradition and art that surrounds them.

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.

The dish presented by Alchemist restaurant, calling for a reduction in ocean plastic, has inspired me and made me realize that ocean pollution is not far from anyone. I live in Zhuhai, Guangdong Province, a coastal city with abundant seafood resources that is also affected by pollution. Therefore, I hope to use my dishes to raise awareness and urge people to protect the ocean.

This is a modern culinary expression that combines local Sichuan ingredients with traditional French cooking techniques. Through this dish, it showcases the exchange and fusion of different regions and cultures, highlighting the harmony and balance of Sichuan's natural environment. Fresh seasonal bamboo shoots, sun-drenched Daliangshan yellow potatoes, and the unique flavor of wood ginger are used, aiming to express the skills and aesthetics of modern cooking through traditional French methods.

Fish and seafood is close to my heart and this is why I chose this as main components. Blue shelled mussels filter our waters and removes nitrogen and phosphorus, which prevents eutrophication and algae concentrations. Mussels doesn’t need any backing or dung. Mine are sourced from the Swedish west coast, by Janne Bark's mussel farms outside Ljungskile. I’ve also chosen to work with Swedish cod, locally and sustainably sourced.

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.

With this dish, I want to show that worldly flavors can be achieved with products from our own country or region, promoting sustainability and supporting local farmers and suppliers. This dish is entirely based on vegetables and fruits, and contains no animal products. By doing this, we challenge ourselves and demonstrate that the same flavors can be achieved without using animal ingredients.

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 main purpose of this dish is to change the misconception that exists in some beef offal's, in this case "sweetbread", considered an exquisite treat in my country, Argentina, however not so pleasant in other cultures. Through childhood flavors I aim to encourage people to experience something different by creating a beautiful dish with colors that pique curiosity to try. And encourage sustainability by utilizing part of the cow that are often considered waste as sweetbread and tendons.

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.

The dish is an ode to my hometown Acre, a mixed city of Jews & Arabs, located by the Sea. I Combine haute cooking techniques and local ingredients with classic Jewish recipes, creating a fusion that reflects my hope for peace in our region. I’m using blue crab as the main ingredient, an invasive local species. Diluting it, helps to the restoration of the local maritime ecosystem. It’s presented in the dish in 4 ways, expressing zero waste and Nose to Tail principles with local ingredients.

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.

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 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 want to showcase everything I have learnt as a chef so far. I think doing a classical dish like this is unique and modern. It really shows how different styles and cuisines have evolved. This really expresses how far food has come and how far i have come as a chef.

It is my homage to one of the most iconic animals of a place which I now call home, the Scottish Highlands. I want to express my identity as a chef in this competition by using local and sustainable ingredients, showing respect for the animal by using everything I could. I wanted to showcase the techniques I have learnt in my short time in this industry, with butchery, pastry work and sauce making at the heart of the dish.

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.

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.

This dish pays homage to the fishermen and farmers of my hometown, Kerala. Full use of the ingredients grown, farmed, and fished in the region has shaped the cuisine into one that is humble and driven by the people who have been there for generations and for much of this time it hasn’t been showcased in a modern setting. Now in Chicago, I have begun to understand how hospitality and artistic expression can bring a cuisine like this to new audiences and evoke a connection to a foreign cuisine.

When someone asks me, what my favorite thing to cook is, I always have to think. In my career I've worked at all stations in the kitchen and therefore I really like to do all kinds of food. I also wanted my dish to be challenge for me and also to be able to show most of my skills. That's why I created this dish. I can show different cooking methods of the parts of the pigeon, and my skills with doughs and vegetables. The whole dish was inspired by thinking about a pigeon in the forest.

Through this vegetable dish, the idea is to show that a simple product can become a complex and flavorful dish on its own. You can get a range of different flavors and textures through lacto, cooking, or the combination of products.

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.