Regional Finalists 2022-23

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.

My favorite childhood dish is Assam Laksa. To me, the beauty of this dish is the combination of flaky fish melding together with the herbaceous, acidic, spicy, sweet umami broth with nuggets of larger sized fish meat. My version of Assam Laksa utilizes homemade traditional rempah enhanced with fish garum & fish-bone stock & laksa leaf oil with a mosaic made of Kingfish and Farce using the fish trimmings served with Ginger Flower Sorbet and Fish Skin-Yuba Tuile topped w Native Herbs and Salsa.

My Dish, from a village by Kerala's backwaters, is inspired by where the historic spice route shaped our rich cultural heritage. I aim to BREAK THE SHELLS of outdated mud crab cooking methods, moving beyond traditional curries. I believe every part of the crab can be utilised wisely akin to other types of meat. My signature dish combines my grandmother's traditional flavour with innovative, sustainable twists inspired by my culinary travels in Southeast Asia, highlighting Kerala ingredients.

The Shepherd offers his healthiest lambs, either for feasts or as a sacrificial meal every year by monotheists alike, in suit of Abraham's sacrifice to god. It is tradition to use a healthy lamb that is at least a year old. I wanted to honour this abiding tradition by encompassing the subtle yet rich flavours of the animal, complimented with locally foraged seasonal vegetables. This is an exploration of a harmonious dance of textures, temperatures, and flavours.

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.

In the kitchen, we throw away the unloved and unsaleable offal of lamb. Stunned by this vision of non-valuation, I wanted to honor it. I drew inspiration from the wild northern Canadian landscape that became my home 9 years ago, and from the terroir of my native southwest France, which brings back warm memories. With my dish, I want to enhance the value of this country-style cuisine, with a modern twist that's both technically raw and delicate, to give offal back its nobility.

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 possible. I take the food of the horse, the so-called soft food and complement with it parts of the animal to present the whole. I want this animal to be culinary understood from beginning to end.

My dish means tolerance and integration. In every kitchen I've worked in, there were chefs from all over the world. I have put many nationalities together on my plate and want to show how well different things can harmonize. Most people only ever think of one direction when cooking, French cuisine, Asian cuisine or whatever.
I believe there are no limits. The food has to taste good.

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.

France and my hometown, South Korea are both surrounded by the sea and is a temperate climate where produce, livestock, and seafood abound. My dish celebrates these ingredients and highlight the 4 elements that maintain the delicate balance of life: soil, sea, sky, and fungi. I believe that this philosophy will open my eyes to view humble ingredients in a different light. To keep exploring earth’s offerings by experimenting unique flavor combinations and new ingredients.

As am from a small island called Mauritius surrounded by the Indian ocean, known for its beaches, lagoons and reefs so we consumed more seafood. So by selecting this as my signature dish I am reviving my childhood because I spent most of my early age on the coast fishing and my passion for seafood as I love the smell of the bitter and salty sea water.As the idea of this plate base on sea, in each bite of this dish or side dish you will find different taste sea.

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 combines different flavors, textures and techniques. It's main objetive is to show the combination of duck breast with an oriental sauce, fresh vegetables and the crunchy almonds. The idea is to create a fusion between the different elaborations.

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 want to try to bring and mix the oldest traditions with new technics, new vision with my personal touch , in this way I hope to put Açores gastronomy in the map , be a reference in the culinary world . Must part of the ingredients are local.
I would like to contribute , so that traditions are not forgotten, preserve and promote the azorean traditions

The dish idea combines Spain and Italy's linguistic and cultural ties, rich in shared elements I value. I'll merge Spanish stewed tongue with Italian cold tongue, reflecting my veggie passion. Ingredients like salsify, watercress, wild plants, and roots will be preserved, enhancing the dish and fostering a connection with nature.

This dish revolves around the use of the main part of the ingredients and those of “ scrap “ , nothing is thrown away, rather at the end of each preparation what’s left is used as a base for another recipe. This is to raise consciousness of the Chef on food waste and consequently on the human resources used for the production of raw ingredients.

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.

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 different acidities present in the dish; the accompanying drink has the role of recalling the classic Borsch broth while introducing a contrast linked to the ph of the drink itself which makes tasting the dish more fun in the mouth.

Give a tribute to Arequipa's Picanterias, Picanterias are places of traditions, good food since the end of the 19th century. Show a bit of the diversity of my country, also let you know ancestral techniques unified with an avant-garde techniques, which the main objective is to give a good experience.

“Mackerel, plantain and coconut” refers to the day to day life of people living in humble seaside towns in Costa Rica, it highlights the value of these undervalued products and a perspective on a simpler way of living where waste is not an option.In these areas zero waste is not a trend but a viable way to feed an entire family. And instead of seeing it as something that limits it can be a source of inspiration for creating unique preparations and finding ways to enhance their flavour.

I’m very passionate about gastronomy; my country, its people, and its ingredients bring out the flavors, in each one, of my dishes. Self-expression, for me, comes with every texture, color, and form of each detail. I recognize the importance of my surroundings, my community, and the products distinguished by their performance within sustainability guidelines. I have the responsibility to share with diners the richness, tradition, and culture that Mexican cuisine offers.
I am proud of Mexico.

For me, the meat of the turbot fish is tender and not fishy, and it often appears on every household's dining table. The common cooking methods include steaming, braising, pan-frying, and more. Although it is a very common fish, I want to try to create a unique experience based on my own understanding. Furthermore, it seems that the concept of "numbing and spicy" is not widely known internationally. I hope to introduce the concept and let more people understand the charm of Chinese cuisine and the unique flavors it offers

China is a country with vast territory and abundant resources, and each region has its own special ingredients. This dish uses the loin of Tan sheep originally from Ningxia, which like to lick salt in the Gobi Desert.

Pickled with Sichuan pepper and spices for oil seal, with yunnan spring and summer wild bacteria made of wild cheese, fermented corn is more delicious, sweet and delicious, showing the style of Chinese wilderness.

The whole dish is like a tan sheep from the Gobi Desert, placed in the Yunnan mountains rich in wild bacteria. Corn plays the role of pastoral scarecrow, paired with western dishes and mints and herbs associated with Yunnan's native eatery habits.
 

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.

During my time spent at Faroe Islands I create this dish with one purpose, to make something Mexican inspired but allowing myself to do it only with local resources but still following the tradition of my culture, and way of cooking.

Adapting a classic street dish like “ceviche and tostadas” to a more defined and detailed idea with technique behind and a mix of ingredients from both cultures.

I think food on these days is about adapting, connecting and evolving like all humans.

Nordic Sea is a dish that focuses on sustainable ingredients. This dish reflects my culinary journey and who I am as a chef today. Combining fishing and cooking is fantastic. Something I often did as a child. Many fish species are now threatened by overfishing and pollution. I focus on cod, blue mussels and seaweed. I use MSC-certified cod from the North Sea. Farmed blue mussels that contribute to a better sea environment and seaweed counteract the negative effects of climate change.

I'm from Lapland, where reindeer is a big part of the culture. With my signature dish, I want to show how diverse and wonderful meat reindeer is and combine it with international flavors. I lived in Lebanon for a year and wanted to bring flavors inspired by the Middle East alongside northern flavors. The dish is inspired by the mindscape of smoke over the swamp filled with berries, mixed with the scents of heather and angelica. At the end of the landscape stands a reindeer on the forest's edge.

Wapiti deer were introduced into New Zealand in 1905. Since then the feral herd escalated in numbers and volunteer groups put in huge efforts to contain them. Using wild deer in this dish, that would have otherwise been shot and left, is a key sustainable factor.
When eating wild venison I envisage walking through New Zealand bush and I am reminded of what deer eat in the wild. That is why this dish contains kawakawa, horopito and pikopiko. I am kūmara and a modern interpretation of Hāngi.

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.

This dish is influenced by a region of India called Kashmir. It is inspired by its rich culture, cooking style and ingredients that grow around there. Through this dish, I want to express how influences of different countries and cultures has created the rich history of Kashmir. Complexity in the concept, simplicity in the execution is what that I want this dish to cry out. Exploring deep into their culture, taking inspiration and applying my own creativity and style has formed this idea.

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 the frying pan. We can all agree that we identify ourselves as artists. Plates for us are like a canvas for a painter. We create and express ourselves on it. Just like Leonardo da Vinci did and others. It’s not only our work but a big passion for life that we want to share with people in the restaurants like artists share their creations in galleries. WE ARE ARTISTS!

My dish is a tribute to the culinary traditions of eastern Poland. I sourced the sturgeon and caviar from the renowned Antonius brand in a neighboring village. The inspiration for the Masurian floral lace in my recipe comes from my grandmother, a talented embroiderer. My dish also features ferments, deeply rooted in Polish tradition. Accompanying beverage is enjoyed in my home on hot days. I aim to showcase the best of Polish cuisine: good products, respect for tradition, and an open-mindedness.

I Choose this plate because I grew up in a small town next to the sea and the area is rich in fish. I remember that every week I saw my grandmother cook this type of fish with the most of ingredients are the same and I put my signature with my techniques to present you my childhood memories

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.

The message I'm trying to express through my dish is that although its been said that crabs and lobsters are becoming more unsustainable due to fishing nets. I believe we can change this through designated areas of non-fishing , which will ensure crabs and lobsters become more sustainable. Crabs have been around for millions of years and its only know, due to their popularity and over fishing that we face declining numbers.

I designed this dish as a homage to my wife and the restaurant we dream of opening which will fuse our two cultures together, NZ and SA, in a fine dining setting. I wanted to pay tribute to the lineage of bakers in my family by serving this dish with a bread, 1/2 Rewena, 1/2 Mosbollejtie, baked together to become one. I chose venison as it reminds me of fond childhood memories of hunting with my family, it's filled with a farce rolled in a South African boerewors spice to further weave our story.

My intention was to use every piece of an often-overlooked ingredient, prepare it in a variety of ways, and build depth with fermented products. Leek hearts were steamed and marinated, more fibrous leaves were braised for pasta filling, inner leaves were made into a mousseline with leftover quail egg whites, the leek tops were made into an oil, a few leaves were fried to make leek hay, and the remaining scraps were made into an ash to color the pasta dough. Paired with miso, amazake, and shoyu

I have always been inspired by the way my family in Greece and Italy embrace food, especially coastal fare. In my professional career I have learned so much more about traditional French and Japanese technique, and through this dish, I have found an all encompassing way to convey my passion for food.

Food conscience and sustainability are more prevalent in our lives than ever before.
It is time to take action and look for more sustainable solutions.
My dish is a representation of sustainable ingredients, rich in nutrients, with a low water and carbon footprint, that may improve ocean water quality, rebuild coastal ecosystems, alleviate hunger and contribute to environmental revival at a low cost through ethical farming on a global scale.

When I started to create this dish a lot of people told me not to do it because it contains too much work.
So this explains my stubbornness and love for the work. The sweet potato also became my personal logo.

I want to express that you can make things very complex without a million technics. sometimes a pure product has his own complexities.

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.

I was inspired by the future of global nutrition: I asked myself a simple question. Where is humanity going? In terms of evolutionary nutrition and fine dining I created this vegetarian course with the reflective purpose of having an eco-sustainable impact on planet earth. I was inspired in the construction of the dish by my homeland Puglia, in Italy, and I created it in a contemporary key.