Regional Finalists 2022-23

My mother’s dawn-steamed rice and her traditional pantry shaped my childhood culinary pride. Growing up as a chef, I found her humble kitchen held a profound system of knowledge: the soul of fish sauce, rice culture, and flavor balance. This lobster, sticky rice, and phở dish contemporary retells those memories. It’s about deeply understanding our core values and wrapping the Vietnamese soul in a modern structure. I dream of our cuisine stepping out globally with an irreplaceable identity.

I would like to express familiar flavors through this dish — flavors I used to enjoy during my childhood. As time passed, I could no longer find this dish or experience it in the same way again, but I still clearly remember its taste and the feelings connected to it. Through this dish, I want to recreate those memories and pay tribute to one of my favorite childhood meals.

I chose to create this dish because it represents one of my favorite childhood flavors. My goal was to preserve the authentic soul of Thai cuisine while presenting it in a more refined and contemporary way. Inspired by my experience in Italian fine dining, I incorporated selected Italian ingredients and techniques to create a balance between tradition and innovation.

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 dish to raise awareness of food waste. My aim is to promote responsible and sustainable cooking, reflecting my passion for gastronomy and my values of respect for natural resources.

Home Between Two Shores reflects the chef I am today and the one I hope to become. Growing up on the Mediterranean coast of Türkiye taught me that food is memory, identity, and connection. Through lamb and mussels, I bring together the land and sea that shaped me. Inspired by my grandparents, my father, and the journey that brought me back home, this dish expresses my belief that food can preserve heritage, create belonging, and bring people together around a shared table.

Through this dish, I want to express the journey of myself building a life and career in Canada. The flavour inspired by my memories of Thai dishes I grew up with, while I replace the ingredients reflect the season and product I work with around me today. I believe it’s a reflection of adaptation, identity and of course stay connected to where I came from. Thai memories, Canadian Season, and the journey in between.

The decline of traditional inns is a real problem. These establishments tell our culinary story and are an important part of local communities. What happens when no one is left to tell that story? This is exactly where my dish begins. I want to show how beautiful simple and traditional cuisine can be—viewed from a different perspective, but without losing its core values: craftsmanship, tradition, sustainability, and great flavor from great ingredients.

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.

This dish is entirely inspired by general and global necessity for #change. Where everyone has to give at least a minimum effort to participate in saving the planet earth. We all know that sustainability and reduced waste is the solution to this current crisis, so I created a dish to be my homage to this food revolution.
Although, I am kind of, opposed to people`s tendency to call dishes vegan burgers, vegan steak etc.
But, I gave a shot to preparing something that looks and tastes like a steak.

I’d like through this creation to express the ambivalence which exists in our «industry». Chef, sommelier,etc, all those occupations can give the image of a certain negativity : physically rude, mentally charged, long hours, fatigue, everyday issues… But once you go over those darks elements, then you discover a world full of color and freshness, sensitivity, solidarity, passion, creativity. With one very important commun duty : bringing happiness to people.
 

I see cuisine as a means of transmission. It brings pleasure while questioning our relationship with living things. This dish embodies that belief. The Grise du Vercors, a breed preserved from standardisation, is used in its entirety. Guided by phronesis, I seek thoughtful choices rooted in its terroir. Each element conveys a simple idea: value lies in what we choose to preserve, despite time and constraints.

I would like to present this dish because it is the first dish I have offered in a starred restaurant. It is close to my heart because it took me a lot of time and trials to achieve the expected result. In addition, it represents for me a childhood memory. Indeed, my father is a baker and pastry chef. When I was little, he made pissaladières every day. I ate it often, I always loved it. Through this dish, my wish was to sublimate my father's pissaladière.

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.

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 single path. I believe food is how we care for one another — for the people we feed and the sea that feeds us. My Basque grandparents fished in Chile, there I found comunity and learned that to cook is to give care. This dish carries that belief: a humble mackerel caught by hook, cooked with modern-tradition technique, nutrients that heal, nothing wasted.

My dream as a chef is nothing more than to be able to take my island to the highest level of gastronomy, being happy along the way. I have expressed it in this dish, using figs, lactose and corn, which is what the pigeon feeds on during its life, making 100% use of it and accompanying it with the three most typical plants of the island, which are fennel, rosemary and salicornia. With this dish I want to show that with a few simple ingredients and your own roots you can achieve a dish of great quality.

The concept of territory is an important thing when I think about creating a dish. I owe a lot to Tuscany, so I chose the Casentino trout. We are talking about a unique specimen bred in Stia, in the province of Arezzo, where "Puccini Trout Farming" allowed me to experience first-hand one of the most interesting products found so far. A fish that struck me so much that I really wanted to pay homage to it in all its facets, using every part of it in the name of sustainability and reducing waste.

As I see it, the future of cuisine is a return to substance, origins and family traditions, guided by a critical perspective that reinterprets and modernizes techniques while remaining faithful to the purity of the ingredients. This is why I chose to present my Po Delta: a dish in which Comacchio eel meets the corn, garlic and Abate pear that characterize the Ferrara countryside. A land with a strong identity, interpreted through a contemporary lens. A future deeply rooted in the past.

I believe the future of cuisine lies not in doing more, but in better understanding what we already have. In this dish, the whole duck is celebrated, with each part transformed into a different expression. The fermented rhubarb conveys the value of time, while fire and smoke speak of memory and instinct. It is a portrait of the chef I am today and the chef I want to become: mindful, responsible and guided by a search for meaning as much as flavor.

The dish I have created has two main purposes. First of all, it conveys my identity. Throughout my years living in different Latin American countries I have created a deep immersion in several cultures and cuisines. This dish contains preparations and ingredients of my home country, but has great influence of the cultures I have gratefully come to call my own. Lastly I decided to represent the stingray. A beautiful and rich protein of humble origins that deserves a spotlight in high gastronomy.

This dish embodies the richness of the Yucatán Peninsula. Through it, I want to portray the union between sea and land, and how that connection has shaped both my character and my approach as a chef. It brings together ingredients from the sea and from the backyards and ka’anches of local communities, highlighting the efforts of those who continue to cultivate the land and preserve its traditions. The concept behind the dish reflects my vision of how we can coexist with both the past and present of cuisine.

Chiriqui's recognized for being the produce pantry of Panama, that’s why my dish's focused on the earth’s bounty with key ingredients of the region. Seren, is a corn soup endemic to the region, with sweet and delicate flavors. My grandmother use the whole corn, from the husk to the cob, because she always says that what the land produces must be used in its entirety. Ubaldina is a homage to her, her heritage, and a journey through my childhood.

I express the fusion between two cultures, Chinese and Italian. The dish is composed of childhood memories where every Sunday as a child I cooked with my grandmother "Spaguetti pomodoro", I grew up with the taste of this food and I tell this story with Chinese elements, peppers from the Sichuan region, which I transfer to the tomato sauce. I replace the "grano paste" with bamboo, from southern China. I follow my dish with crostini in it there is osmantus that reminds me of the Chinese spring.

This dish is created based on the idea of cultural fusion achieved through exploring and respect diverse national cultures. General Tso’s Chicken is the most successful American Chinese dish invented by Peng Chang-kuei. My personal experience mirrors chef Peng’s journey oppositely. I used my knowledge, Chinese culture, European cuisine technique re-define this American-Chinese classic to Chinese flavor, bring it back to home. Two parts of the dish telling a story about who is General Tso.

The dish presented by Alchemist restaurant, calling for a reduction in ocean plastic, has inspired me and made me realize that ocean pollution is not far from anyone. I live in Zhuhai, Guangdong Province, a coastal city with abundant seafood resources that is also affected by pollution. Therefore, I hope to use my dishes to raise awareness and urge people to protect the ocean.

I am a chef driven by curiosity, and respect for ingredients. Today, I shape my identity through Nordic flavors and technical performance. In the future, I aim to become a chef who unites craftsmanship and sustainable, creates experiences that move people, and contributes to pushing gastronomy forward.

Emmanuel Pillon chef of the Louis XV said : « Nothing is lost, everything is transformed. » In my dishes I would like to transmet this kind of spirit. We can use all the left over, all the skin and make a really good dishes. I choose to cook vegan become since 8 months I grow in this environnement and I found a really équilibre of technic and flavor. This kitchen let me really grow and open many doors for fermentations and taste.

Cooking connects me to the women in my family who passed down traditions through observation and practice. This dish celebrates that heritage using Irish Dexter beef, barley, whiskey, peat, oats and carrots. Inspired by memories of family, farming and visits to the local bog with my father, it reflects Ireland’s landscape, resilience and food culture. Through modern techniques, I reinterpret familiar flavours while honouring the stories, people and traditions that shaped them.

"My Mother's Tze Char" is a tribute to my late mother's dream of feeding the hungry. By transforming humble ingredients into a rich tapestry of flavours and textures, I hope to embody her generosity and commitment to making a difference. Each bite pays homage to memories of home-cooked meals shared with her and celebrates the fusion of my Singaporean, Teo Chew, Hokkien/Cantonese and Australian upbringing. This dish speaks to her belief in the power of food to nourish both body and soul.

The story of the dish tells my story with the cuisine. I use a culinary technique from each chef I have worked with, while adding my personal touch that I associate with the products of my native country. Which gives a textured dish, full of color with this full-bodied, powerful, fragrant juice which gives character to the dish. This dish testifies to my love for my profession, the ups, and downs, the sacrifices I have had to make for the sole purpose of living my passion.

Through this dish, I aim to showcase the harmonious blend of traditional Thai flavors with modern culinary techniques. It represents my journey and growth as a chef, guided by experienced mentors. The dish maintains the authentic taste and essence of Thai cuisine while incorporating innovative elements, reflecting a fusion of heritage and contemporary artistry. It tells a story of respect for tradition, creativity, and my passion for bringing a fresh perspective to classic recipes.

Today's dish is more than just a meal; it is a plea for sustainability and responsibility. The present we live in is marked by major ecological challenges. Water pollution,food waste,and climate change are just a few of the urgent issues demanding our attention. These are not just statistics; Perhaps the Earth is sending us a message,urging us to return to essentials. Now, more than ever, we need to remember this simplicity and cook with conscience. Come back to our roots. This dish is a manifesto.

Influence of different cuisines from where I learned becoming French and Spanish my biggest influence, without leaving aside the importance of ingredients, traditions, and heritage of my country, Ecuador, taking care of local producers and craftsman, always taking full advantage and respect for the product with a touch of modernity, creating an experience of textures and sensations in each perfect bite.

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 ducks.It significant to me that we also use the techniques of our ancestors for example preserving,foraging.I dedicate the dish to my family and my childhood.I grew up in the countryside where we kept animals. Duck was also an important part of the family meals.The treasures if the forest, the garden the wild plants were always part of our life.

This dish reflects my years discovering the UK’s terroir and the people behind it. Learning from farmers and artisans I met, Graeme’s fishing methods and Monika’s work with Mangalitsa pork showed me real respect for sea and land, while Ben’s plate made from refurbished wood revealed the region's sustainable craft. Working with local producers taught me connection and purpose. This plate honours their work and the journey, from the people to the plate.

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.

It is my homage to one of the most iconic animals of a place which I now call home, the Scottish Highlands. I want to express my identity as a chef in this competition by using local and sustainable ingredients, showing respect for the animal by using everything I could. I wanted to showcase the techniques I have learnt in my short time in this industry, with butchery, pastry work and sauce making at the heart of the dish.

This dish is a story and reflection of my life as a chef;
Typically Banchan (Korean side dish) is a variety of small dishes accompanying a main dish generally reflecting the area they come from. Each Banchan will reflect a a moment in my life through places that I have travelled as well beliefs found along the way whilst maintain my rules and ethics of clean and fair food that’s locally sourced in a sustainable way.
The Six Core Values of my Food
Fire, Clean, Delicious, Refined, Innovative, Tec

This dish is a walk through the garden — every part of the bird used, every element drawn from the land around it. It is rooted in years spent at The Chef's Garden in Ohio, where I learned that nothing is waste and everything has flavor. The whole bird mirrors the whole plant: nothing discarded, everything transformed. I want the person eating this dish to feel the same wonder I felt walking those rows — that food, at its best, is an act of attention.

I see the future of cooking as an act of respect for those around you. Care and community are often lost now, but amongst chefs, it will never cease. I believe my role as a chef is to cook honestly, respect the integrity of the ingredient and to share the joy of cooking with as many people as I can. This dish draws inspiration from all that have given me the gift of knowledge, nostalgia and practice. With this dish I hope to honor those gifts and create new experiences as such for others.

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.

I chose this dish to enhance the Italian tradition, to combine a poor dish like Tuscan fish soup and Grano Arso flour, made with fish and crop waste products, with the technique and refinement of a gastronomic restaurant, in order to have a dish that tastes like home in an elegant and refined style.

This dish tells the story of my journey through Switzerland. It brings together ingredients from Zurich, the city where I live today, and Ticino, where I grew up. Watching herbs grow taught me to respect nature. Quail and Farina Bóna, on the other hand, taught me the value of local products and the importance of making use of every part of an ingredient. Through the reuse of by-products and leftovers, I enjoyed creating new flavour combinations and discovering new possibilities of taste.