Regional Finalists 2024-25

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 ".

I sought to blend the flavors of Balinese cuisine with the memories of my roots in Tholen, a small village in the Netherlands, Zeeland province, historically renowned for its mussel culture. Now I am located in Bali, exploring, and tasting those amazing dishes and flavors. In this fusion, I weave together the essence of Bali and Tholen, capturing the essence of two worlds in one dish. It's a tribute to my journey, where the flavors of my past meet the spices of my present.

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.

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.

Through my dish I am showing my journey throughout my years in the culinary industry. The last few years I have learned many skills that I incorporated into my dish. Such as making pasta, broths and foams as I did on my first station. To butchering fish and making mousses which did after switching sections. With the message that perfection is a lot of little things done well, learning something each day big or small, one day you look back on where you started and what you are doing now.

With this dish, I present my homeland on a plate and showcase my Bavarian/Franconian roots with typical components from pub cuisine. My motto is to make pub cuisine special and fresh in its simplicity. Classic Bavarian cuisine is known for its heaviness and richness. However, I want to show that it can also be dynamic, light and appealing without losing its traditional charm.

This dish represents me: german born i lived in Irleand for 10 years. North Sea Cod: Pan-seared to perfection, symbolizing my childhood fishing expeditions in northern Germany. Oyster: Representing Ireland, adorned with colors inspired by the Irish flag (green, white, and orange). Potato Salad with Beurre Blanc: Reflects my time in Hamburg and the elegance of Carls Restaurant. Mashed Peas: A nod to my Irish experience, complementing the traditional fish and chips.

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.

I would like to express my technique and all the skills I have learnt. I've travelled a lot but I'm still connected to Brittany, my home region, even though I've left. I'm very attached to it. Now that I've settled in the Ardèche, my dish represents both, the saltiness of Brittany and the technique of Royans raviole. I'd like to show you that I can present something that is extremely simple at first glance, even though all the fillings in it are complex.

My signature dish, 'Oceanic Revelations,' contrasts the natural color of white cod with black squid ink to symbolize the impact of sea pollution on ocean life. Fennel with green herbs and a delicate fennel sauce represents hope and the fragility of marine ecosystems. Inspired by sustainable practices, it emphasizes the importance of conscientious seafood consumption and urgently calls for the protection of our marine ecosystems for future generations.

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.

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 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 proposal, what I am trying to do is make the most of a product of such quality as hake. Hake is one of the most consumed foods in Spain by the most humble families. In this dish I use all parts of the hake to avoid throwing waste in the trash. The garnishes are also made with cheap products simulating how poor families would make them. The dish has three preparations using a different part of the hake in each of them.

My "Ossi di seppia" draws inspiration from Montale's work, where bones, wandering among the waves and seemingly worthless, symbolize a miserable yet significant existential condition. Like the small things in daily life, they conceal intrinsic value and beauty. By using every part of the cuttlefish, even those considered scraps, I aim to showcase their importance and convey the significance of circular cooking to reduce waste and valorise each ingredient.

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 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.

This is an expression of love, honour, affection, subtlety, wisdom, passion and, of course, legacy.
The dish reminds me of my childhood, when at harvest time, mum and dad used to take me and my siblings to harvest the corn cob, remove the amero (corn husk), shuck it and grind it to make envueltos. These wraps had curd in them and we used to accompany them with sweaty fish called catfish and our beautiful Colombian sauce, hogao (sofrito).

In my childhood, my grandparents used to have Sunday family lunches and the dish I remember the most is the tongue in sauce, served with onion and coconut sauce. In my village we always accompanied the main course with bananas, even soups. That's why my interpretation was inspired by these Sundays with the family. I believe in local products and tradition, raising the level of the products of my village with modern techniques without losing the traditional flavour.

Emerging Forest was born through memories I have of my childhood with my grandparents and the teachings they gave me about the products that nature gives us and which many of these we have forgotten, as well as many gastronomic techniques. That is why I decided to use rabbit, a protein that has been forgotten in our gastronomy. That is why I decided to diversify this protein by giving it many uses and using it 100%, creating awareness for the new generation.

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.

This dish is inspired by my journey across China, from Kashgar to Hami in Xinjiang China, where I gathered inspiration from what I saw, heard, and experienced. It incorporates a variety of Xinjiang ingredients and cooking techniques, expressing my love for the region. I used the spice rub from Xinjiang's traditional whole roasted lamb to slow-cook the Xinjiang Altay lamb eye meat over charcoal, resulting in a flavorful dish.

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.

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.

Through this dish, I aim to evoke a sense of culinary heritage and connection to Sweden. The lamb symbolizes tradition and sustenance, reflecting the rich history of pastoral cultures. Each bite tells a story of resilience and harmony with nature and culinary craftsmanship. It embodies a cultural identity deeply rooted in reverence for quality ingredients and time-honored cooking techniques.

This dish represents how we can use different parts of one protein source and combine this with Estonian wine. I am also using lingonberry and moss from Estonia, it is hand picked from the forest near where i work every day.

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.

Through this dish, I aim to express the elegance and complexity of Australian gourmet cuisine. The combination of duck, plums, and Australian black truffles showcases the country's rich agricultural diversity and culinary potential. The dish pays homage to my grandfather's farm and Australia's ability to produce high-quality, luxury ingredients and its growing reputation in the global gourmet scene.

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.

Gastronomy and poetry are some of the most beautiful expressions that human beings have developed to communicate. Through creativity and innovation, they contribute to questioning in an ever-renewed way how we use culture, and our ways of perceiving and interpreting reality. I have valued this union through the concept of Haiku, poems of 3 verses that precisely talk about everyday life and nature, in a specific place and time.

My dish celebrates the tradition and sustainability of the Vipava Valley. Jota made from Turnip Tropinka, served in aluminum dishes, carries the flavors and memories of the harvest. The humble Turnip Tropinka symbolizes simplicity and homeliness. Accompanying it is the skin sausage Krotegin, bread made from grape seed flour, and smoked grape seed oil. The dish blends traditional and modern techniques. Each bite evokes memories of family, vineyards, and values, connecting the past with the future

As a young Israeli chef, I believe deeply in the principles of zero waste and seasonal cuisine. These beliefs not only guide my culinary work but also reflect my commitment to sharing and respecting the natural world. My dish, "Pumpkin, Spice & Everything Nice", is a testament to these values,  combining tradition, innovation and responsible cooking.

Scallops & samphire are the flavour of the galette I was eating as a kid on Brittany's coast when my family was going to a "crêperie", this is why I have chosen 3 major ingredients: scallops beautiful seafood from Scotland (where I am living), samphire foraged along Scottish coast, and buckwheat reminder of the "galette de blé noir" dish of my childhood. Also by using the entirety of the scallops through the dish I want to express the importance of going toward a zero waste way of cooking.

Having spent so much time designing courses through local and expensive ingredients, I decided to go back to what I grew up eating. Born in South Africa and raised in the UK, a staple of our family meals was South African and this dish is inspired by the spice of the curry. The soft custard and fruits provide textures and softness through out.

“Bringing the beauty of this world to the plate” is the message I would like to convey with this ‘pop art’ style dish.My most memorable encounter with the courgette is that of seeding on a courgette farm. This exercise peaked my interest in where produce comes from, how it’s grown and how to best represent that in a dish.The courgette is simple; yet when used correctly, it can add beauty and freshness to a dish.

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.

This dish represent my years of experience working in this industry, from a local pub or bistro, all the way to fine dining using the knowledge pass down to me from the chefs that came before me.I challenge myself to present a dish with ingredients that a I commonly not work with utilizing different cooking techniques, utilizing ingredients to their maximum minimizing waste, from the trimmings of proteins to the vegetable of stocks.

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.

My dish embodies simplicity, honesty, and refinement with three core ingredients: mackerel, dulse, and shiitake. Inspired by my parents' bakery, where simplicity was prized, I aimed to create a refined meal with minimalism at its core. Sustainability was crucial; I sourced locally from Belgium, minimizing the food supply chain and using all by-products to reduce waste. This dish reflects both my culinary ethos and dedication to sustainable practices.

With this dish, I want to convey much more than just a culinary experience: I want to pass on a story of commitment to ecology and sustainable development. For me, Neirivue trout, caught in the pristine waters of the Gruyère region, embodies the tradition and quality that nature has to offer. By choosing to work with this local fish, I am committed to respecting and preserving our environment. The fresh, fragrant herbs from the Mossettes garden are at the heart of it all.