Regional Finalists 2022-23

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Africa, Middle East & South Asia
Mythrayie Iyer
India
The history of hunting and gathering food was practised to enable us to meet needs for survival.Terrior determined what grew best ...
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Bianca Strydom
South Africa
I wanted to create a dish that can live on a high class fine dining menu, made with “cheap”, attainable, everyday ingredients that...
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Tiaan Snyman
South Africa
Growing up, lamb was, and still is, an expensive commodity. In my home lamb always went hand in hand with a special occasion. The ...
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Asia
Yi Chung Chiu
Taiwan (China)
I consider that the food with genuine sentiments is the most delicious, but at the same time, the most challenging to make— the cu...
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Shintaro Ohiwa
Japan
Through this dish, I want to convey the wonderful ingredients and food culture of Japan. We also thought about garnishing the dis...
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Aaron Shiu
Philippines
This dish played a very important role in my life. I took inspiration from the dish Steamed Grouper. We would have this dish every...
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Canada
Kali Fawcett
Canada
This dish is an homage to my mother and the time we spent in Italy together. I wanted to showcase a variety of ingredients and tec...
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Harpreet Kahllon
Canada
This dish is my brainchild of what my soul would look like on a plate, the mousse of the Meat Beliram is a connection to my roots ...
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Samy Benabed
Canada
This dish is an ode to a traditional Québécois meal: the rotisserie chicken. Traditionally, the chicken is served with gravy, a si...
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Central Europe
Thomas Beiglboeck
Germany
The dish is intended to convey an honest image of the region, the botanical garden near to the restaurant reimagining the pleasure...
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Sebastian Braun
Germany
In this dish I want to give a stage to an ingredient that I think is underestimated (the horse) and represent it as much as possib...
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Stefan Barca
Germany
This dish is entirely inspired by general and global necessity for #change. Where everyone has to give at least a minimum effort t...
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France
Kitano Yurika
France
A plate full of memories of my trip to Bretagne in the summer. I found a wild fennel herb in the nature of Bretagne, I bought orga...
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William Ezzedine
France
I would like to pay tribute to all the places I have lived, thanks to my family coming from many backgrounds. I chose a fish that ...
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Francois Vermeere-Merlen
France
I wanted to challenge myself to make a gourmet dish but also entirely vegetable and 0 waste. Everyone must realize that a beetroot...
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Iberian Countries
Carla Ribe
Spain
This dish combines different flavors, textures and techniques. It's main objetive is to show the combination of duck breast with a...
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Andrè Cameirão
Portugal
Kitchen and gastronomy are my life since I was young. I move to Açores , I fell in love with the gastronomy of the region and I wa...
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Danitza Alpaca Salinas
Spain
The origin of the techniques and flavours of this dish come from the city where my surname comes from, from an emblematic family w...
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Italy
Maria Chiara Brannetti
Italy
I rapresented violence against woman. Living or cohabiting with someone who exhibits aggressive attitudes and feeling without a wa...
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Paolo Anzil
Italy
I really like being able to eat soup, in a cold version, even in summer or hot days. The earthy elements are balanced by the diff...
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Davide Modesti
Italy
This is a vegetarian reinterpretation of a very famous and loved dish of my territory which is beef in oil. I believe that vegeta...
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Latin America & Caribbean
Aranxa Troestch
Panama
Chiriqui's recognized for being the produce pantry of Panama, that’s why my dish's focused on the earth’s bounty with key ingredie...
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Andrea Pinzòn Banfield
Panama
It’s a celebration of the plantain plant itself, all of it. Plantain has always been the base of our nutrition. The most producti...
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Tabatha Bertoni
Brazil
This dish represents the diversity from Brazil, using ingredients that match each other and create a comfort space, just like a fo...
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Mainland China
Binshu Zhao
China
Nature is almighty, and ecological systems require balance, this symbiosis the only way to survive, so I had the inspiration to us...
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Di Cui
China
The idea of the dish is from my hometown, Xinjiang, which is famous for its tasty lamb. The sheep live in the mountains where the ...
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Lili Zhong
China
I advocate, “to make full use of all things and sustainable ingredients." I selected the specialty ingredient "Yanchi Tan Sheep...
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North Europe
Sebastian Garcia Jimenez
Faroe Islands
During my time spent at Faroe Islands I create this dish with one purpose, to make something Mexican inspired but allowing myself ...
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Nils Flatmark
Norway
I want to send the message that we really must make sure that the local food production survives in the future. In Norway, we are ...
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Astrid Wahlen
Astrid Wahlen
Sweden
Knowledge makes you respect the raw materials, if you know how we produce food we also learn to treat it with respect. Knowledge i...
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Pacific
Abhishek Thorat
Australia
This dish is influenced by a region of India called Kashmir. It is inspired by its rich culture, cooking style and ingredients tha...
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Srishti Godbole
Australia
It’s been three years, that I have seen my family due to the pandemic, three years since I've been to my ancestral home in ‘Aurang...
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Leidy Carolina Maldonado Ramirez
Australia
This salad is very popular Colombian salad on the Atlantic coast in and we find it with the name clown salad, alluding its name to...
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South-East Europe & Mediterranean
Letizia Vella
Malta
I discovered my passion for food at an early age while watching my mother create meals . Seeing how much enthusiasm you can put in...
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Ivan Tartaro
Croatia
Working in Mano2, the initiative behind micro seasonality, zero waste and preserving food and flavor through various fermentation ...
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Paweł Szulżycki
Poland
By presenting this dish i would like to convince people that we chefs are not only people that stand for many hours in front of th...
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Uk
Harry Van Lierop
United Kingdom
Two fond memories from growing up was the excessive amount of celariac my grandma used to produce in her garden, and sailing off t...
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Ediz Niyazi Engin
United Kingdom
A Chef is someone able to forge a connection between times and who can intertwine the strings of time to create something beautifu...
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Imogen Parrish
United Kingdom
The message I'm trying to express through my dish is that although its been said that crabs and lobsters are becoming more unsusta...
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USA
Samuel Mumford
United States - California
With the current climate crisis that we are faced I would use this opportunity to further educate the greater population on the ro...
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Jack Stewart
United States - Montana
My intention was to use every piece of an often-overlooked ingredient, prepare it in a variety of ways, and build depth with ferme...
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Michael Park
United States - New York
The pairings of squid & date and oyster tofu & bone expresses a yearning for a unified Korea. My father's family was force...
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West Europe
Michael Angelo Van Liere
Belgium
I want to illustrate with my dish that we can present a beautiful and flavorful plate with just a few main ingredients. With those...
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Mirjam Schwarz
Switzerland
My roots are in emmental. In the past this was a classical dish for special occasions like birthdays and christening. I re-invente...
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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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