Meet the young chefs competing for the Acqua Panna Connection in Gastronomy Award 2024-25

Robin Höfer, representing the UAE will compete for the Africa, Middle East & South Asia region, with his dish, The Lamb of Gratitude. “During my visit to Egypt, I was welcomed into my friend's family celebration of Eid. Grateful for their hospitality, I offered to cook the dinner to discover their tradition of sacrificing a lamb for the festival. I felt a deep respect for their customs. My dish is inspired by that experience,” says the young chef, who is based in Dubai.

William Yee, representing Singapore, will compete for the Asia region, with his pigeon-based dish, Childhood Flavours of ‘Da Pai Dang (Malaysian Food Street)’. “My dish aims to sensibly capture the authentic flavours of my favourite street food and bring harmony to them on a plate,” says the young chef, who currently cooks at restaurant Labyrinth in Singapore.

Clement Cavoret will compete for Canada, with his dish, Deerly not Wasted, based on deer offal. The chef from Tanière³ in Quebec City says his aim is to “promote responsible and sustainable cooking, reflecting my passion for gastronomy and my values of respect for natural resources”.

Yvonne Rauscher, representing Austria, will compete for the Central Europe region, with her dish, The Colourful Waldviertel. “My dish is intended to showcase the colourful diversity and wonderful flavours of my homeland,” says the young chef, who flies the flag for Austrian produce with her cooking.

Yunkyung Cho will compete for France, with her dish, Oceanic Revelations. The young chef from Onor restaurant in Paris says the dish, which is based on cod and fennel, is designed to highlight “the importance of conscientious seafood consumption and urgently calls for the protection of our marine ecosystems for future generations”.

José María Borrá, representing Spain, will compete for the Iberian countries, with his dish, Langosta y Cochinillo Balear. The dish, which the young chef will cook again at the Grand Finale as a competitor for the main prize, celebrates the local produce of Mallorca and Menorca “with a sustainable approach,” he says

Lorenzo Manosperti will compete for Italy, with his dish, Lamb and Conifers. “My dish showcases the biodiversity of Alta Langa using every part of the lamb, emphasizing sustainability and respect,” says the young chef of his dish. “[It] reflects a deep connection with the land, honouring the region's culinary heritage and presenting it in a modern, creative way.”

Daniela Espinoza, representing Argentina, will compete for the Latin America & Caribbean region, with her dish, Costumbres Rotas. The young chef from Azafran restaurant in Mendoza describes it as an interpretation of a Christmas dish eaten all over Venezuela, where she was born, incorporating Argentine and Asian influences. “This dish mixes my origins, the history of my life and my passions,” she says.

Jin Wang will compete for the Mainland of China region, with his dish, Sprout Regeneration, based on duck. The young chef from Nanjing says that he has “a certain obsession with eating duck” and that for the dish no part of the animal is wasted. Explaining the dish’s name he says that “only by inheriting and being brave enough to innovate can new buds continue to sprout”. He will also compete for the Fine Dining Lovers Food for Thought Award.

Noah Wynants, representing the Netherlands, will compete for the North Europe region, with his dish, Dutch ‘Rendang’. The young chef from De Librije restaurant in Zwolle, who is competing for every prize apart from the S.Pellegrino Social Responsibility Award at the Grand Finale, has designed an entirely plant-based dish. “By doing this, we challenge ourselves and demonstrate that the same flavours can be achieved without using animal ingredients,” he says.

Joshua Ross, representing New Zealand, will compete for the Pacific Region, with his dish of wild venison, artichoke and smoked deer milk puree, offal crepinettes, endive leaves, grilled quince and beetroot jus. “In New Zealand we have a large number of introduced pests like wild deer that damage our native flora and fauna. By using wild venison we can create an economy for conservation by giving a financial incentive for the pest control,” said the young chef from Bellamys in Wellington, who will also compete for the S.Pellegrino Social Responsibility Award.

Andrea Amore, representing Malta, will compete for the South-East Europe and Mediterranean region, with his dish, Áljotta' Maltese Fish Soup. The young chef, who cooks at Le GV in Sliema, describes the dish as “a small taste of Malta, our history and the deliciousness in the simplicity of our cooking”.

Ben Miller will compete for the UK with his dish, Ode to Sam Yee. The young chef from Alex Dilling at Hotel Café Royal in London, who is also competing for the main prize, has created a dish based on roasted duck breast and confit leg, with a foie gras ‘siu mai’. “Ode to Sam Yee is an homage to my partner who has shared her culture with me. This dish combines Chinese flavours with my classically trained French cooking methods,” he says.

Adrien Camels will compete for the US with his dish, Summer in Oregon. “Summer in Oregon showcases the region's bounty and the resilience of its people,” says the young chef, who has experience at Okta restaurant in McMinnville, Oregon, OR and “blends floral and coastal flavours, sourced locally and ethically, to celebrate and promote environmental preservation”. Camels will also compete for the S.Pellegrino Social Responsibility Award.

Clementine Perradin, representing Switzerland, will compete for the West Europe region, with a dish based on Neirivue trout. “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,” says the young chef.