Regional Finalists 2022-23

filter the area:
Africa, Middle East & South Asia
Shehab Medhat, portrait picture
Egyptian breakfast (food for 120 million Egyptian ), signature dish
Shehab Medhat
Ghana
I'm presenting a modern twist on a traditional Egyptian breakfast, a staple eaten by nearly all Egyptians but largely unknown outs...
INFO
Zante Neethling, portrait picture
Tribute to the Khoi-Khoin Taras, signature dish
Zante Neethling
South Africa
I am sharing the story of the first traces of humankind through the art of culinary expression. This dish is a tribute to the wome...
INFO
Robin Höfer, portrait picture
The lamb of gratitude, signature dish
Robin Höfer
United Arab Emirates
During my visit to Egypt, I was welcomed into my friend's family celebration of Eid. Grateful for their hospitality, I offered to ...
INFO
Asia
Jiwoo Lee
KOREA DEM. REPUBLIC OF
I deconstructed Korean traditional dish 'Sinsello'.I tried to improve the limitations of traditional cooking methods by introducin...
INFO
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...
INFO
Stefan de Graaf, portrait picture
Where the flavors of heritage meet the spices of the present, signature dish
Stefan de Graaf
Indonesia
I sought to blend the flavors of Balinese cuisine with the memories of my roots in Tholen, a small village in the Netherlands, Zee...
INFO
Canada
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 ...
INFO
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 ...
INFO
Stefan Armand, portrait picture
Aged Vancouver Island rockfish 4 ways with local corn and beans, signature dish
Stefan Armand
Canada
With this dish, I want my diverse immigrant family background and the fact I do not identify with one food culture, to show what c...
INFO
Central Europe
Randy De jong
Germany
I would like to show that we can eat less meat and fish and eat more vegan or vegetarian. You can get so many nice flavours and c...
INFO
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 ...
INFO
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...
INFO
France
Benjamin Vakanas
France
As I grew up in Saint-Raphael, fish soup had an emblematic place in my family. My father, a fish lover, observed changes in the se...
INFO
Joseph Doverman
Whiskey loosens the beefs tongue
Joseph Doverman
France
This dish for me represents Irish culture married with classical french techniques,as an Irish chef in France it's something that'...
INFO
Mohammad Ramputh
France
As am from a small island called Mauritius surrounded by the Indian ocean, known for its beaches, lagoons and reefs so we consumed...
INFO
Iberian Countries
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...
INFO
Cristina Gómez Manarel, portrait picture
Grenade-Italian lamb, signature dish
Cristina Gómez Manarel
Spain
The dish represents my whole essence as a cook and as a person. It evokes my Italian-Granadian roots. It is a journey through the ...
INFO
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...
INFO
Italy
Katherine Rios
Italy
Migration and Integration Arriving in a new place is not always easy and even more so it is not easy to integrate and be accepted...
INFO
Andrea Borroni
Italy
This dish represents me and everything I wanted to believe in. I was born in Milan, moved to Ancona, mother Bolognese, father Mila...
INFO
Simone Buggiani, portrait picture
Capretto in tre tempi, signature dish
Simone Buggiani
Italy
I chose baby goat, because in addition to liking it a lot, it was the first animal I cooked in my first work experience, we used t...
INFO
Latin America & Caribbean
Pablo Ramirez, portrait picture
Breath of the Pacific, signature dish
Pablo Ramirez
Chile
With this dish, I aim to express the essence and authenticity of seafood from the Pacific coast, especially in Chile. My intention...
INFO
Enrique Fajardo, portrait picture
Dodua nabsaa, signature dish
Enrique Fajardo
Panama
Panamanian cuisine is a fusion of indigenous, African, Spanish and Asian influences. The Afro-descendant cultures, especially in s...
INFO
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...
INFO
Mainland of China
Shixin Luo
China
China is a country with vast territory and abundant resources, and each region has its own special ingredients. This dish uses the...
INFO
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...
INFO
profile photo
Homemade Oyster Sauce with Shandong Wagyu
He-Sen Jason Liu
China
I have been training in the culinary arts since I was 14 and that set me on my career path. It allowed me to gain a thorough under...
INFO
North Europe
Ivaylo Gaserov, portrait picture
Lamb from Røros, signature dish
Ivaylo Gaserov
Norway
The idea behind the dish is to connect the Bulgarian and Nordic cuisine through common ingredients and procedures. The lamb is com...
INFO
Victor Guitton, portrait picture
Walk in the ocean, signature dish
Victor Guitton
Netherlands
Coming from an island, I strived to do products from there, representing the producers I grew up with. This dish combines products...
INFO
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...
INFO
Pacific
Tatsuya Fujii
Australia
My yakitori is a unique take on the classic Japanese dish, combining traditional flavours with Italian and Australian elements and...
INFO
José Lorenzo Morales
Australia
This dish is called Analogy from the river. The concept is an accumulation of values and experiences I have as a chef. This dish i...
INFO
Jackson Mehlhopt
New Zealand
Wapiti deer were introduced into New Zealand in 1905. Since then the feral herd escalated in numbers and volunteer groups put in h...
INFO
South-East Europe & Mediterranean
Gregory Kikis
Greece
Through “The story of Cod” I wanted to give a modern twist to a traditional Greek recipe and products that are a part of every tab...
INFO
Dawid Cieśliński, portrait picture
Sunday dinner at grandma’s, signature dish
Dawid Cieśliński
Poland
I would like to present my version of the most popular dinner in Poland, which is why I called it Sunday dinner at grandma's. When...
INFO
Rotem Dolev, portrait picture
Blue crab variations, signature dish
Rotem Dolev
Israel
The dish is an ode to my hometown Acre, a mixed city of Jews & Arabs, located by the Sea. I Combine haute cooking techniques a...
INFO
Uk
Ben Miller, portrait picture
Ode to Sam Yee, signature dish
Ben Miller
United Kingdom
Through a desire to seek out and understand culture outside of my own, I have been able discover so much about myself and the food...
INFO
Kristin Reagon
United Kingdom
This dish signifies my journey , it starts off with my heritage and roots - this being the base flavours of masala, Granadilla and...
INFO
Chris Wang
United Kingdom
The inspiration comes from my experience in Tokyo and the memory of my childhood. I’d like to present a wonderful marriage between...
INFO
USA
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...
INFO
Joseph Baffoe
Aged Duck, Wasabi, Peas, Foie
Joseph Baffoe
United States
I would like to show my background in culinary arts by showcasing what I’ve learned and experienced in my time in this industry. S...
INFO
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...
INFO
West Europe
Lorenzo di Miceli
Belgium
Each ingredient of the earth and each part of an animal must be respected and valued, and this is only possible by putting a lot o...
INFO
Theo Kopp, portrait picture
Potée Lorraine: Selected piece of pork, kimchi mirabelle and pig ear, reduced pork and picon Mirabelle juice, signature dish
Theo Kopp
Luxembourg
I started my career as engineer, then 3 years ago, I choose to travel and work as a cook. My cuisine was molded by that. I discove...
INFO
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...
INFO