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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Shehab Medhat
Egypt
Without dreams we reach nothing, Without love we feel nothing In order to reach your dream, you need determination, discipline,...
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Babilesh Rajan, portrait picture
Sacrifice, signature dish
Babilesh Rajan
India
The ritual of sacrifice is a sacred part of ancient India's culture and heredity. The lesser known Dravidians who were farmers and...
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Asia
Jo Hyung Tae
Duck Ballotine with Pistachio and Cranberry, perilla oil–flavored duck tteokgalbi
Jo Hyung Tae
South Korea
"[The essence of ingredients that are not wasted] Born in Gwangju, I often enjoyed duck dishes with my grandmother as a child. ...
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Kittitee Kamonnawin
Kha Kai Mandorla
Kittitee Kamonnawin
Thailand
I chose to create this dish because it represents one of my favorite childhood flavors. My goal was to preserve the authentic soul...
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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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Canada
Mary Louisse Isabelle, portrait picture
Duck Sinigang (tamarind consomme), signature dish
Mary Louisse Isabelle
Canada
This dish is an homage to my personal culinary journey. Being of Chinese Filipino decent, this dish is a culmination of the influe...
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Clement Cavoret, portrait picture
Deerly not wasted, signature dish
Clement Cavoret
Canada
Receiving whole deer every fortnight, I noticed that the unused offal was being wasted. So I decided to put them to good use in a ...
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Jana Larose
L'Aube au Féminin
Jana Larose
Canada
L’Aube au féminin celebrates all that embodies femininity in all its richness and diversity. Rooted in the earth, the beetroot rep...
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Central Europe
Yvonne Rauscher, portrait picture
Buntes Waldviertel, signature dish
Yvonne Rauscher
Austria
My dish is intended to showcase the colourful diversity and wonderful flavours of my homeland. The idea of my dish is based on my ...
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Patrick Landerer, portrait picture
Tyrolean Char two ways, signature dish
Patrick Landerer
Austria
The Char is a fish which lives directly in our alpine lakes in Ladis. So the main ingredient stands for my home town. The char is ...
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Jacob Zuge
Veal Fillet and Bavarian Cabbage, signature dish
Jakob Züge
Germany
With this dish, I present my homeland on a plate and showcase my Bavarian/Franconian roots with typical components from pub cuisin...
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France
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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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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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
Adriana Coromoto Allepuz Pelegrina
Spain
The dish is a representation of my origins, I don't have a Spanish culinary tradition because my mother was born in Venezuela, and...
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Diego Fernandino
The Sailor's Return
Diego Fernandino
Spain
I am a chef who returned to his origins, and the one I want to become proves that flavor, wellbeing and respect for the sea are a ...
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Artur Gomes
Portugal
Sustainability is a word lost in intentions. We believe that to be really sustainable we can’t only focus on our restaurant, inste...
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Italy
Matteo Piana
Beyond the Breast!
Matteo Piana
Italy
I believe the future of cuisine lies not in doing more, but in better understanding what we already have. In this dish, the whole ...
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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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Lorenzo Manosperti, portrait picture
Lamb & conifers, signature dish
Lorenzo Manosperti
Italy
My dish showcases the biodiversity of Alta Langa using every part of the lamb, emphasizing sustainability and respect. Combining t...
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Latin America & Caribbean
Diana Pérez
From the Caribbean to the Andes
Diana Pérez
Colombia
This dish is rooted in my Colombian heritage. The three-meat sancocho evokes Caribbean tradition, communal gatherings and flavors ...
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Sebastian Andres Mella Garcia, portrait picture
Andes mountains, Range Valley & Pacific, signature dish
Sebastian Andres Mella Garcia
Chile
Chile, a narrow strip with more than six thousand kilometres of coastline, is in the south of the world. Every dish reflects the u...
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Kenneth Ruiz Montoya, portrait picture
Mackerel, plantain and coconut, signature dish
Kenneth Ruiz Montoya
Costa Rica
“Mackerel, plantain and coconut” refers to the day to day life of people living in humble seaside towns in Costa Rica, it highligh...
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Mainland of China
Min Zhou
China
There are many ways to cook chicken in Guangzhou, and as the saying goes: “It is not a feast if you don’t have chicken”. This dish...
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Vitoria De Cia Caixeta, portrait picture
Vitoria De Cia Caixeta, signature dish
Vitoria De Cia Caixeta
China
I express the fusion between two cultures, Chinese and Italian. The dish is composed of childhood memories where every Sunday as a...
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Liangkai Wang
Story of north-esatern China
Liangkai Wang
China
Every cooking session brings back Jilin’s New Year dishes: guobaorou, braised eggplant and pork skin aspic. With Western, Japanese...
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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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Wiggo Andersson
The Nordic coast
Wiggo Andersson
Sweden
Living on the Swedish west coast of course I love to work with anything from the sea next to me, something that is getting harder ...
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Conor Halpenny
Ireland
With this dish, I wanted to shine a light on modern Irish cooking, a combination of traditions and modern techniques. The Irish cu...
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Pacific
Tatsuya Fujii
Australia
My yakitori is a unique take on the classic Japanese dish, combining traditional flavours with Italian and Australian elements and...
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Khathawut Srichanklat
The Abundance of Australia
Khathawut Srichanklat
Australia
Australia gifted me its world-class Angus beef, ocean-fresh squid, and sun-ripened produce. In return, I bring my Thai heritage, b...
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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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South-East Europe & Mediterranean
Daniel Warszawski
Silesian Sunday
Daniel Warszawski
Poland
I believe true cuisine should preserve emotion, memory and identity. In Silesia, where I was born, Sunday meals brought generation...
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Fanni Varga, portrait picture
Duck mosaic with hungarian twist, signature dish
Fanni Varga
Hungary
It has always been impotant to me that we use every part of our ingredients to fight against food waste, that is why is use whole ...
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Nikola Šorak, portrait picture
A play about Sava Savanovic, the first Serbian vampire, signature dish
Nikola Šorak
Serbia
This dish stems from the global need to change the fine dining concept. I believe that the process of dining in a restaurant shoul...
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Uk
Benedict Shimwell
Wild Boar, Apples and Beer
Benedict Shimwell
United Kingdom
Raised in Herefordshire, a largely overlooked area producing some of the UK's finest raw ingredients, I have a proudly British ide...
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Chris Hanot
From people to the plate : Cod, Lardo & Peas - Born of Sea, Soil & Craft
Chris Hanot
United Kingdom
This dish reflects my years discovering the UK’s terroir and the people behind it. Learning from farmers and artisans I met, Graem...
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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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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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Lucy Field
Pekin duck, cherry, plum
Lucy Field
United States
I believe great cuisine is created through balance: honoring tradition while embracing new influences. My foundation comes from Fr...
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Vitor Mendes
Through this dish, I'd like to show that brazilian ingredients are unique and amazing just as much as from any other part of the w...
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West Europe
Davide Calabrese, portrait picture
Davide Calabrese
Luxemburg
I was inspired by the future of global nutrition: I asked myself a simple question. Where is humanity going? In terms of evolution...
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Aurelien De Noble
The taste of memory
Aurelien De Noble
Luxemburg
Le Goût de la Mémoire invites diners to discover my story and revisit the memories that mark the course of a lifetime. This dish e...
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Diego Sgarbossa
Switzerland
With this dish, I want to express the use of poor and reusable raw materials, I have used tripe which is a popular product par exc...
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