Regional Finalists 2022-23

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Africa, Middle East & South Asia
Luckson Mare, portrait picture
Duck, sweet potato, matungulu (Natal coastal plum), signature dish
Luckson Mare
South Africa
My food journey began as a child in my mother’s kitchen, as the youngest of five it was always my responsibility to help cook. My ...
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Marile Du Plessis, portrait picture
Firepit, signature dish
Marile Du Plessis
South Africa
Coming from the Northern Cape, the braai is often seen as the place for a man. From a young age I was by my father's side, learnin...
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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
Nusita Woottidetch, portrait picture
Thai heritage, signature dish
Nusita Woottidetch
Thailand
I choose this dish because my mom used to cook this for me and now I cook it for my son. I wan to represent thai heritage dishes i...
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Hyojeong Kim
KOREA DEM. REPUBLIC OF
Through the San Pelegrino competition, I would like to make new Korean dish that is interesting and delicious to people in a fun w...
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Yi Chung Chiu
Taiwan
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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Canada
Timothy James Bleau
Canada
I want to show that fine dining food can have zero waste when done correctly, getting creative on how to utilize trim in order to ...
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Anthony Huynh, portrait picture
Cantonese pork & abalone with rice banh mi, signature dish
Anthony Huynh
Canada
Growing up in a multicultural household in Canada exposed me to diverse cuisines, fostering a deep appreciation for Canada's melti...
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Harun Younussi, portrait picture
The shepherd's offerings, signature dish
Harun Younussi
Canada
The Shepherd offers his healthiest lambs, either for feasts or as a sacrificial meal every year by monotheists alike, in suit of A...
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Central Europe
Eva Maria Egorova
Germany
With this dish I want to show my love for the italian country, people, language and its cousine. And of course all the delicious i...
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Patrick Ködel, portrait picture
Heart of the mountain, signature dish
Patrick Ködel
Germany
I wish to inspire people to reconnect with their neighborhood. Regionality is not just practiced, it is lived! We need to encourag...
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Saskia Vorhemus, portrait picture
Pig in the wild, signature dish
Saskia Vorhemus
Germany
Seasonality and regionality play a fundamental role for me when creating my dishes. I want to know where my products come from and...
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France
Louis Festa, portrait picture
Dry aged Sturgeon, dehydrated caviar and "Vallée de l'isle" emulsion
Louis Festa
France
Through this dish I wanted to put at the center of the plate a region which is rich with simple products. Sturgeon is not usually ...
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Simone D'Alonzo, portrait picture
Quanto sei bella Roma, signature dish
Simone D'Alonzo
France
‘Quanto sei bella Roma’ is a tribute to my hometown, Rome. The title comes from a famous song about this city that for me is the m...
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Louis De Vicari, portrait picture
Côte de blette rôtie, ail noir et bourgeon de sapin, signature dish
Louis De Vicari
France
I have to say that this dish means a lot to me, as part of my family works in livestock farming. As on most farms, they grow their...
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Iberian Countries
Javiera Paz Araya Carrera, portrait picture
Mountain's courtesy, signature dish
Javiera Paz Araya Carrera
Spain
My dish is inspired by the similarities between the foothills of the Chilean Andes and the north of Spain, especially Navarre. The...
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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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Francesco Sansalone
Spain
500 characters are less than I imagined so I'm retyping everything and trying to be shorter I want to say with this dish that "tut...
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Italy
Michele Antonelli
Italy
This dish revolves around the use of the main part of the ingredients and those of “ scrap “ , nothing is thrown away, rather at t...
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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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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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Latin America & Caribbean
Segundo Panduro Ruiz
Peru
Give a tribute to Arequipa's Picanterias, Picanterias are places of traditions, good food since the end of the 19th century. Show ...
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Adrian Gil, portrait picture
Un gran Envuelto, signature dish
Adrian Gil
Colombia
This is an expression of love, honour, affection, subtlety, wisdom, passion and, of course, legacy. The dish reminds me of my chi...
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Miguel Jose Berrio Hernandez, portrait picture
Beef Tongue, "orejero" seeds veloutè, roasted "ocanera" baby onions, apple and beef crumble, banana tartare and coconut and black garlic sauce, signature dish
Miguel Jose Berrio Hernandez
Colombia
In my childhood, my grandparents used to have Sunday family lunches and the dish I remember the most is the tongue in sauce, serve...
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Mainland of China
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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Hong Fei Bi, portrait picture
Hong Fei Bi, signature dish
Hong Fei Bi
China
Inspired by the first book of traditional Chinese medicine, "Huangdi Neijing," which states that food is food when eaten on an emp...
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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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North Europe
Augustinas Bimbiris
Lithuania
Less waste – more taste. My dish is based on an idea that I want to throw away less. Everything is utilized to its’ maximum: even ...
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Magnus Brandenburg Carlsen
Denmark
Over 800 million people around the world go to bed hungry each night. At the same time, one third of all the food that is produced...
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Eddie Meijboom
Netherlands
We are a modern Spanish restaurant and this dish is my interpretation of the gamba al ajillo. Traditionally, the prawns are oft...
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Pacific
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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Dylan Smith, portrait picture
Natives of Saddle Lamb, signature dish
Dylan Smith
Australia
I am pleased to present a new dish that highlights some of the extraordinary ingredient we are fortunate to have in Australia, ing...
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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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South-East Europe & Mediterranean
Maciej Osiński, portrait picture
The circle of life, signature dish
Maciej Osiński
Poland
I’d like to introduce my dish, to express my way of thinking about both cooking and dealing with life outside of gastronomy. the d...
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Mojmir Marko Šiftar
Slovenia
In a world of abundance, we need to look at a more nursing future. Sourcing ingredients has become paralysing for our planet. Due ...
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Olga Feferkuchen
Israel
My dish is my interpretation to the classic Borscht. I took my mother’s recipe and disassembled it and combined it with the local ...
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Uk
Sam Heaven, portrait picture
Marbled venison, morels, blended bread and a reindeer moss sweetbread, signature dish
Sam Heaven
United Kingdom
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 a...
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Swann Auffray
United Kingdom
With this dish, I would like to invite customers to travel into the summer season and beautiful products we can find in Suffolk, t...
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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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USA
Huy Hoang
The Vietnam Cookery Culture is not simply the France and China Cuisine, but it is the fusion between those Big Two Cordon Bleu tha...
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Garrett Brower, portrait picture
Quail stuffed with Chesapeake oysters, signature dish
Garrett Brower
United States
By celebrating the products and cuisine of the Chesapeake Bay I hope to generate interest in its preservation. Oysters in particul...
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Jaime Leal, portrait picture
Plebe Bi-chi, signature dish
Jaime Leal
United States
My childhood was based on different gastronomic backgrounds about sharing with family and friends around food, they know me as a s...
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West Europe
Aurelien De Noble, portrait picture
My memory picking, signature dish
Aurelien De Noble
Belgium
I created these dishes by reminiscing about the morning's picking. The first thing we did in the restaurant before setting off to ...
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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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Raul Garcia
Switzerland
With this dish I actually want to transfer all my passion and love to the detail. From the first step to the last arrangement of t...
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