Regional Finalists 2022-23

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Africa, Middle East & South Asia
Deepak Jakhar
India
As, we are from green belt of India. We have abundance of this grain (pearl millet) commonly known as bajra, consumed from decades...
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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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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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Asia
Variando Wahyu, portrait picture
Go local or go home, signature dish
Variando Wahyu
Indonesia
Nowadays, Bali is facing a massive shift in landscape and lifestyle due to mass tourism. My biggest concern is the future of our c...
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William Yee, portrait picture
Childhood flavous of "da pai dang (malaysian food street)", signature dish
William Yee
Singapore
Growing up in Kuala Lumpur, Malaysia, my food education began with family trips to the nearby Da Pai Dang @Taman Midah where we bo...
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Aaron Shiu
Philippines
This dish played a very important role in my life. I took inspiration from the dish Steamed Grouper. We would have this dish every...
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Canada
Dahyun Choi
Canada
The message I am trying to deliver with my signature dish is the harmony. The orchestra that makes great music consists of many di...
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Karly Ready, portrait picture
Land & sea, signature dish
Karly Ready
Canada
Through my dish I am showing my journey throughout my years in the culinary industry. The last few years I have learned many skill...
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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
Jackie Johannsen, portrait picture
Nordic by nature, signature dish
Jackie Johannsen
Germany
This dish represents me: german born i lived in Irleand for 10 years. North Sea Cod: Pan-seared to perfection, symbolizing my chil...
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Anton Lebersorger
Germany
This Dish is my Handwriting, it is all the experiences I collected over the years in every kitchen I worked, starting from what my...
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Thomas Beiglboeck
Germany
The dish is intended to convey an honest image of the region, the botanical garden near to the restaurant reimagining the pleasure...
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France
Luca Visentin
France
I would like to express a simple message through my dish, the reduction of food waste and pollution. Through my life experiences, ...
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Klervi Poullain, portrait picture
Monkfish, seaweeds, buckwheat, celeriac, colombo, signature dish
Klervi Poullain
France
My name is Klervi. It's a Celtic name from Brittany, Bretagne region of France from my mother. She gave me the taste of the gastro...
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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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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...
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Andrés Rengel Herrero
Spain
The dish tries to capture the work philosophy that characterises me in its maximum expression, for this I base it on a traditional...
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Italy
Eros Castrogiovanni, portrait picture
Cipolla alla royale, signature dish
Eros Castrogiovanni
Italy
With this dish, I would like to express the concept that the replacement of animal protein with vegetable protein, allows the dish...
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Alessio Magistro, portrait picture
Ossi di seppia
Alessio Magistro
Italy
My "Ossi di seppia" draws inspiration from Montale's work, where bones, wandering among the waves and seemingly worthless, symboli...
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Marco Pezzaioli, portrait picture
Sweetbr3d, signature dish
Marco Pezzaioli
Italy
My journey starts with sweetbread, a beloved traditional dish from my homeland, often used in my professional experience. The “in ...
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Latin America & Caribbean
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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Federico Rodriguez
Bosque Emergente
Federico Rodriguez
Mexico
Emerging Forest was born through memories I have of my childhood with my grandparents and the teachings they gave me about the pro...
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Mateo Portilla
Colombia
For this contest I wanted to create a dish that had the essence of my country. For this, use several products that are not commonl...
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Mainland of China
Ya Min Liu, portrait picture
Ya Min Liu, signature dish
Ya Min Liu
China
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 co...
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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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Fengwei Xie
China
This dish stemmed from my memory of my hometown. It started with chicken from Hetian Town and that relates to local farms and the ...
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North Europe
Filip Bjerkem, portrait picture
La perle nordique, signature dish
Filip Bjerkem
Norway
My culinary journey starts at the outbreak of the covid pandemic. Finding myself at a crossroad, I chose to go back to the roots a...
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Jonita Šeščilaitė
Lithuania
Due to the pandemic, everything closed and people with nowhere to go turned to forests and parks. This dish is created upon mixed ...
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Daniel Markovits
Estonia
Chicken and buckwheat is one of the cheapest healthy meal options that is very common to cook among people in Estonia. However, th...
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Pacific
Simon Ming
Australia
I was born and raised in Sichuan, China. With my professional training from Le Cordon Bleu in Australia, I found Australia can be ...
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Diego Huerta
Australia
The inspiration behind this dish is the imagery of the sun reflecting on the gentle ocean waves. The sunlight and delicate sea fo...
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Joshua Ross, portrait picture
Wild venison, artichoke & smoked deer milk puree, offal crepinettes, endive leaves, grilled quince and beetroot jus, signature dish
Joshua Ross
New Zealand
In New Zealand we have a large number of introduced pests like wild deer that damage our native flora and fauna. By using wild ven...
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South-East Europe & Mediterranean
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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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...
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Pablo Falcón
Haiku to the mountain, signature dish
Pablo Falcón
Slovenia
Gastronomy and poetry are some of the most beautiful expressions that human beings have developed to communicate. Through creativi...
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Uk
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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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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Wayne Munn, portrait picture
Rabbit and lobster, signature dish
Joshua Wilde
United Kingdom
I want to showcase everything I have learnt as a chef so far. I think doing a classical dish like this is unique and modern. It re...
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USA
Daniel Garwood
This dish is a story and reflection of my life as a chef; Typically Banchan (Korean side dish) is a variety of small dishes accom...
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Jack Stewart
My intention was to use every piece of an often-overlooked ingredient, prepare it in a variety of ways, and build depth with ferme...
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Dimosthenis Efthymiou
Food conscience and sustainability are more prevalent in our lives than ever before. It is time to take action and look for more ...
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West Europe
Mirjam Schwarz
Switzerland
My roots are in emmental. In the past this was a classical dish for special occasions like birthdays and christening. I re-invente...
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Antoine Guilmot, portrait picture
100% vegetable ravioli of celery root, signature dish
Antoine Guilmot
Belgium
Through this vegetable dish, the idea is to show that a simple product can become a complex and flavorful dish on its own. You can...
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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...
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