The Global Jury for the S.Pellegrino Young Chef Academy Competition 2026-27 Revealed

The Global Jury for the S.Pellegrino Young Chef Academy Competition 2026-27 has been revealed. Seven internationally renowned chefs will mentor and evaluate the world's most promising young culinary talent at the Grand Finale in Milan.

Selected for their achievements, expertise and unique perspectives, the Global Jury will assess the finalists according to the Academy's three Golden Rules: technical skills, creativity and a strong personal belief. Together, they represent different culinary traditions and philosophies, united by a shared commitment to shaping the future of gastronomy. Let's meet the Global Jury.
 

Enrico ‘Chicco’ Cerea 

Enrico ‘Chicco’ Cerea is Executive Chef of the three-Michelin-starred Da Vittorio in Brusaporto, Italy, one of the country's leading fine dining destinations. Renowned for his technical precision and commitment to innovation, he has also championed sustainable vertical farming initiatives that combine environmental responsibility with exceptional quality.  
 
As a member of the Global Jury, Cerea will evaluate the timeless foundations of gastronomy: rigorous technique, discipline and the ability to build a successful team. As he puts it: "No matter how modern our techniques become, respect for the raw ingredient remains sacred." 

 
Rodolfo Guzmán 

Rodolfo Guzmán is the chef-owner of Boragó in Santiago, Chile, where he has redefined contemporary Chilean gastronomy through the exploration of native ingredients and biodiversity. Named the world's most sustainable restaurant in 2021 by The World's 50 Best Restaurants, Boragó is supported by the CIB, Guzmán's research centre dedicated to studying endemic ingredients and ancestral food traditions through circular practices.  

As a juror, he will champion young chefs who look at their own territories with curiosity, revealing new possibilities in overlooked ingredients while pushing the boundaries of cooking. "True culinary sustainability is a circular dialogue with nature and ancestral knowledge," he says. "I am eager to meet young chefs who can look at their own territories with fresh eyes, uncovering delicious possibilities in ingredients others have ignored and pushing boundaries of cooking." 

 
 
Junghyun Park 

Seoul-born and New York-based, Junghyun ‘JP’ Park is the chef-owner of Atomix, the two-Michelin-starred restaurant ranked No. 12 on The World's 50 Best Restaurants list. With a background in food sciences, Park has helped redefine Korean cuisine through a research-driven and contemporary approach. As a member of the Global Jury, he will look for chefs who combine scientific curiosity with meticulous attention to detail, demonstrating the ability to evolve culinary traditions into globally relevant expressions. 

As a member of the Global Jury, he will champion scientific curiosity, attention to detail and the ability to evolve culinary tradition through meaningful research. "True innovation comes from deep study," he says. "I am looking for chefs who possess a scientific curiosity and a relentless commitment to detail, showing that they can evolve a traditional cuisine into something globally resonant." 

Chef Pichaya ‘Pam’ Soontornyanakij 

Pichaya ‘Pam’ Soontornyanakij is the chef behind the Michelin-starred Potong in Bangkok and one of the leading voices in contemporary Asian gastronomy. Named The World's Best Female Chef 2025 and Asia's Best Female Chef 2024, she creates progressive Thai-Chinese cuisine inspired by her family's heritage.  

As a juror, she will champion chefs who combine technical mastery with storytelling, heritage and a strong sense of purpose, recognising those who use gastronomy to preserve and celebrate culinary traditions. "I want to see technical mastery married with legacy," she says. "Beyond kitchen skills, I am looking for young leaders who demonstrate a sense of purpose and will use their platform to keep culinary traditions alive." 

Jessica Rosval 

Originally from Canada, Jessica Rosval is the chef of Michelin-starred Al Gatto Verde in Modena, Italy, and has spent more than a decade working alongside Massimo Bottura. Beyond the kitchen, she is widely recognised for her commitment to social inclusion through projects such as Roots, the social restaurant developed with the Association for the Integration of Women, which she co-founded.  

Named Champion of Change by The World's 50 Best Restaurants in 2024, Rosval believes chefs have the power to preserve culture, create opportunities and bring people together through food. “The modern chef is more than a cook; they are a steward of culture and a catalyst for change.” she says. “I am looking for talent that understands food’s power to bring people together, preserve traditions, create opportunities and tell meaningful stories - transforming those ideas into unforgettable culinary experiences.” 

Ana Roš 

Ana Roš is the self-taught chef-owner of Hiša Franko in Kobarid, Slovenia, one of the few restaurants in the world to hold both three Michelin stars and a Michelin Green Star. Her cuisine is deeply rooted in the Slovenian landscape, celebrating local ingredients and regional identity through a highly personal approach.  

As a member of the Global Jury, she will champion young chefs who demonstrate culinary courage, allowing their personal identity and local terroir to speak through their dishes. "I am looking for culinary courage – someone who isn't afraid to let their local landscape and personal identity speak through their food," she says. "The future of gastronomy belongs to those who respect their terroir while disrupting conventional rules." 

Martino Ruggieri 

Martino Ruggieri is the chef-owner of Maison Ruggieri at the Palais-Royal in Paris, where he combines his Italian heritage with the classical French techniques refined during his years at the three-Michelin-starred Pavillon Ledoyen.  

Winner of the Bocuse d'Or Italy in 2017, Ruggieri brings extensive competition experience to the Global Jury and will recognise young chefs who transform rigorous technique into a deeply personal artistic expression while performing under pressure. "Gastronomy is a tension between technical discipline and silent emotion," he says. "I will be assessing how finalists handle the intense pressure of the arena, turning rigorous classic technique into a deeply personal, artistic statement." 

The road to the Grand Finale 

The young chefs selected by ALMA are now preparing to compete in the Regional Finals around the world. 

During this phase, they will present their signature dishes to Regional Juries and demonstrate not only technical ability, but also creativity, purpose and personal vision. 

The winner of the S.Pellegrino Young Chef Award in each region will advance to the Grand Finale in Milan, where the finalists will cook under the guidance of their mentors and present their dishes to the Global Jury. 

Three additional awards will also celebrate different aspects of contemporary gastronomy: the S.Pellegrino Social Responsibility Award, the Fine Dining Lovers Award and the Acqua Panna Connection in Gastronomy Award. 

The Global Jury will ultimately select the young chef who best combines technical skill, creativity and a compelling personal belief, earning the title of winner of the S.Pellegrino Young Chef Academy Competition 2026-27.