Regional Finalists 2022-23

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Africa, Middle East & South Asia
Zanté Neethling
South Africa
The Strandveld ecosystem dish is a representation of the coastline along Southern Africa. The plate is designed by me and handmade...
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Anu Vasantha
Diaspora
Anu Vasantha
India
Food has always reflected movement, memory, and identity. Growing up in India, spending summers in Malaysia, and later studying cu...
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Kadek Bayu Darmika, portrait picture
Core memoir, signature dish
Kadek Bayu Darmika
United Arab Emirates
Inspired by the core memoir of my culinary journey, surrounded by amazing people from around the world in Middle East, which is a ...
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Asia
Ardy Ferguson, portrait picture
Archipelago celebration, signature dish
Ardy Ferguson
Hong Kong S.A.R.
My dish is a celebration of the vibrant culinary traditions of Indonesia, infused with the gastronomic influences I’ve embraced si...
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Ai Ichinose, portrait picture
Fusion of Japanese and French cooking traditions and "Hopes For the future of food", signature dish
Ai Ichinose
Japan
"Miso-marinated" Omi beef and "heshiko," aged fish, have a history of hundreds of years in my hometown. I added the traditional Fr...
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William Yee
Singapore
Malaysia, Taiwan, and Singapore are the places influenced me the most. Through this dish, starting from the broth, it's like start...
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Canada
Pierre Olivier Pelletier
Canada
I invent this plate in honor of the hard work of my father and my mother. My father always work in the cereal world and this is a ...
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Idil Bilgen
Back-road Smoked Chicken
Idil Bilgen
Canada
This barbecue chicken reflects my journey from overseas deployments to backyard cookouts. Inspired by roadside Pitmasters, it comb...
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Kalyan Chakraborty
Ontario Rabbit and Everything It Ate for Dinner
Kalyan Chakraborty
Canada
This plate is a representation of my core believes as a Chef, cooking with nostalgia, locally raised ingredients that are of great...
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Central Europe
Kateryna Boniakevych
Roots beyond borders
Kateryna Boniakevych
Germany
My dish reflects my journey between Ukrainian roots and life in Germany. Through venison, forest ingredients, local seasonal produ...
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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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Emilia Montz, portrait picture
Russian ballet, signature dish
Emilia Montz
Germany
With my dish I would like to express my passion for dance. Swan Lake is a Russian ballet set to the music of Tchaikovsky. I want t...
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France
Pasquale Filosa
Ischia-Style Rabbit (Coniglio all'Ischitana - Gourmet Version)
Pasquale Filosa
France
This dish is a memory of my childhood Sundays. I transformed breadcrumbs into 'pasta crumbs' to evoke the scarpetta I’d do in her ...
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Loïs Bée, portrait picture
Between Sologne and Provence, signature dish
Loïs Bée
France
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 ...
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Lucie Vivier
Le chou avant le lard
Lucie Vivier
France
This dish revisits a childhood memory and puts vegetables centre stage. Cabbage becomes the main ingredient, while smoked pork bel...
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Iberian Countries
Saul Barquilla
El viaje de la Gamba
Saul Barquilla
Spain
I chose this dish because it tells the beginning of a journey—both a personal one and a real one. It starts with the prawn ravioli...
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Andrés Rengel Herrero
Spain
The dish tries to capture the work philosophy that characterises me in its maximum expression, for this I base it on a traditional...
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Eric Guerrero Serrano
Watercress stew canarian with Tenerife kid goat
Eric Guerrero Serrano
Spain
My dish is inspired by potaje de berros, a traditional Canary Islands watercress stew that embodies the region’s rural cuisine and...
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Italy
Danilo Vella
Italy
The idea of ​​this dish is to make you live an experience, the feeling of being in Sicily, involving sight, taste and smell, using...
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Gabriel Collazzo, portrait picture
Ris voyageur, signature dish
Gabriel Collazzo
Italy
I wanted to find a point that connects my cooking with the place where I learn and found my passion for it, mostly french, japanes...
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Silvia Rozas, portrait picture
Alien meets native, signature dish
Silvia Rozas
Italy
What makes a species local, indigenous, alien, invasive, naturalized, or imported to a specific ecology ?How do species, including...
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Latin America & Caribbean
Marcella Falco Amato, portrait picture
Hot or Not?, signature dish
Marcella Falco Amato
Brazil
My dish was inspired by acarajé, a traditional street food from the Brazilian Northeast. The message I want to convey is the symbo...
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Pablo Ramirez, portrait picture
Breath of the Pacific, signature dish
Pablo Ramirez
Chile
With this dish, I aim to express the essence and authenticity of seafood from the Pacific coast, especially in Chile. My intention...
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Ralf Zuñiga Accostupa
Peru
A short time ago there was an oil spill on the coast of Peru, it made me realize the consequences of spills, they generate a treme...
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Mainland of China
Jun Feng Jiang, portrait picture
Jun Feng Jiang, signature dish
Jun Feng Jiang
China
I once read an interview stating that food waste is a fatal flaw in fine dining restaurants. Many ingredients, from purchase to pl...
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Xichuan Wang
General Tso's Chicken
Xichuan Wang
China
This dish is created based on the idea of cultural fusion achieved through exploring and respect diverse national cultures. Genera...
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Yang Xiaoyue
Feast of Lingnan
Yang Xiaoyue
China
This dish reflects my understanding of Lingnan culinary culture, where chicken symbolizes reunion, hospitality and inheritance. By...
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North Europe
Tom Donohoe
The Silent Flock - A life Through Lamb
Tom Donohoe
Ireland
The Silent Flock – A Life Through Lamb explores the life cycle of a sheep as a reflection of Ireland’s journey across generations....
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Michael Nørtoft, portrait picture
A tribute to Lillebælt, signature dish
Michael Nørtoft
Denmark
There are fewer fish in Lillebælt (the sea outside my restaurant) and this is partly due to the environmental problems we have cre...
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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
José Lorenzo Morales
Australia
This dish is called Analogy from the river. The concept is an accumulation of values and experiences I have as a chef. This dish i...
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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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Aarush Baba Rijal
Charred Wild Boar neck,Malate second flush jus, Fermented Pumpkin and Bitter Citrus
Aarush Baba Rijal
Australia
This dish reflects my journey from Nepal to Australia and how migration deepened my understanding of Nepalese flavours beyond reci...
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South-East Europe & Mediterranean
David Halilović
The Textures of Land and Sea
David Halilović
Croatia
This dish challenges the idea that the most important ingredient is always the most expensive or prestigious one. While turbot pro...
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Itamar Bavly
Lamb serving
Itamar Bavly
Israel
Lamb Serving explores the ritual of gathering around a festive table through the lens of contemporary Israeli cuisine. Inspired by...
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Matija Cotič
Back to the roots
Matija Cotič
Slovenia
I see the future of gastronomy as a balance between innovation and heritage. In a world driven by speed, technology, and AI tools,...
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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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Yogesh Yadav
United Kingdom
I want to focus on traditional Rajasthani hunter-style cooking by showcasing grains, vegetables of the region. It reflects the tim...
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Lesley Serrao
A Sunday at Veronica’s
Lesley Serrao
United Kingdom
Growing up in a Mangalorean Catholic family in Mumbai, Sundays meant sorpotel simmering in my mother Veronica’s kitchen, surrounde...
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USA
Nicolas Lopez
Pozole or Chawanmushi...?
Nicolas Lopez
United States
“Pozole or Chawanmushi...?” reflects my journey as a chef. Through pozole, corn, and Japanese technique, I express where I come fr...
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Marcus Osorio
Tamal de Pollo
Marcus Osorio
United States
Since I began cooking, I have been troubled by the lack of representation of Indigenous and Latin cuisines in elevated food expres...
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Prosenjit Biswas
I believe in Cuisine du terroir, sustainability and respect of the product. As a young chef I consider myself responsible for pre...
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West Europe
Andrea Vailati
Switzerland
Sustainability and deliciousness are my beliefs, because when combined are strong enough to make a change in what today is a broke...
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Emmanuel Sargenti Rojas
Quail, Farina Bóna & Saffron
Emmanuel Sargenti Rojas
Switzerland
This dish tells the story of my journey through Switzerland. It brings together ingredients from Zurich, the city where I live tod...
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Jeremy Warnier
Balade d’automne
Jeremy Warnier
Belgium
My cuisine champions a respectful approach to ingredients and local producers. I seek to make the most of every part of the animal...
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