Regional Finalists 2022-23

In February 2023, just before opening my restaurant, we visited a bee farm in Koh Samui and saw unused beeswax being discarded. Inspired, I created a sustainable dish that minimizes waste. Using locally sourced fish, I perfected a beeswax cooking method for the fillet and transformed every part of the fish into unique components. This plate is a harmonious blend of Thai flavors, Italian influences, and global experiences.

My grandmother is from North Korea. She came down to South Korea during the Korean War. She was a housewife, but also my chef. She cooked a lot of North Korean food. Among them, my favorite was Pheasant dishes. It's a main signature dish that unravels these foods in my own way. My grandmother's cooking for me was a memory and happiness for me. With those memories, I give people happy memories and dishes and my dream is to become a chef. If She was alive, I would like to cook this for her.

This dish began with my love of lamb, and the hope to highlight my Hainanese heritage. Lamb has been a staple of the Hainanese diet (i.e. Dong Shan Lamb) and through this menu, it would be featured alongside ingredients and techniques that link the East with the West.
Taking inspiration from the Spice Route, also known as the Maritime Silk Roads, I have utilised spices such as cumin, fennel, Sze Chuan peppercorns and ginger, all of which were known and used in antiquity and traded in Asia.

This dish is an homage to my mother and the time we spent in Italy together. I wanted to showcase a variety of ingredients and techniques that reminded me of Italy as well as things that she would enjoy. She is such an important part of my life and when she took me to italy, I feel like it transformed myself as person as well as the things I was passionate about. My dish is completely vegetarian because I believe in a more veg-forward lifestyle which is more sustainable for the environment.

The message I am trying to deliver with my signature dish is the harmony. The orchestra that makes great music consists of many different instruments. None of them are unimportant. The same goes for our society. The world has been suffering from infectious diseases and wars, I believe we can build stronger and better society by weaving differences together. That is the reason why I picked ingredients from diffent places, which are the tree, the land, and the ocean to create greater synergy.

The Shepherd offers his healthiest lambs, either for feasts or as a sacrificial meal every year by monotheists alike, in suit of Abraham's sacrifice to god. It is tradition to use a healthy lamb that is at least a year old. I wanted to honour this abiding tradition by encompassing the subtle yet rich flavours of the animal, complimented with locally foraged seasonal vegetables. This is an exploration of a harmonious dance of textures, temperatures, and flavours.

This dish represents me: german born i lived in Irleand for 10 years. North Sea Cod: Pan-seared to perfection, symbolizing my childhood fishing expeditions in northern Germany. Oyster: Representing Ireland, adorned with colors inspired by the Irish flag (green, white, and orange). Potato Salad with Beurre Blanc: Reflects my time in Hamburg and the elegance of Carls Restaurant. Mashed Peas: A nod to my Irish experience, complementing the traditional fish and chips.

With my dish I would like to express my passion for dance. Swan Lake is a Russian ballet set to the music of Tchaikovsky. I want to combine Russian cuisine with Russian ballet. At the same time, I want to infuse the mostly male-dominated Michelin-starred cuisine with femininity and lightness. Contrasts such as the light and dark of the white swans and the black swan compete with each other, both visually and in terms of taste.

My dish means tolerance and integration. In every kitchen I've worked in, there were chefs from all over the world. I have put many nationalities together on my plate and want to show how well different things can harmonize. Most people only ever think of one direction when cooking, French cuisine, Asian cuisine or whatever.
I believe there are no limits. The food has to taste good.

My dish associates two opposed universe: the "meaty" one from the Chateauneuf farm beef and the iodized one from the cuttlefish and the herring eggs
These three product prepared in their entirety will along the preparation and then degustation respond and feature them self. They will reveal their complexity and the deepness of their taste but still with a strong readability.
A key quest to the essential in the idea that “less it’s more” in this special social and environmental context.

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 own vegetables in a family garden, respecting the rhythm of the seasons. And the season of the chard coincides with the arrival of the fir buds, with their distinctive fragrance, which I have come to enjoy on my walks through the forests of the Pyrenees. It was to express my emotions in taste that I chose to naturally combine these two products.

My dish resembles how climate change has affected the planet, both land and sea in the Mediterranean Regions. It’s a pescatarian dish, a combination of the French culture where I live now and the culture of Cyprus where I come from. We, as the new generation of chefs must enlighten ourselves and teach people wisely through our cooking how climate change has affected us, the nature and all the species of the planet and how to start respecting nature and her resources.

From head to toe. That's what came to my mind when I decided that my dish should be mainly pork. Pork is a product that shows us that everything can be used and that nothing should be wasted. At the same time, most pork-based preparations require long cooking times and the patience that goes with it. For me, making the most of time and time are the indisputable pillars of any kitchen, and that is where this dish I am presenting has come from.

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 want to try to bring and mix the oldest traditions with new technics, new vision with my personal touch , in this way I hope to put Açores gastronomy in the map , be a reference in the culinary world . Must part of the ingredients are local.
I would like to contribute , so that traditions are not forgotten, preserve and promote the azorean traditions

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 5 senses that reflects my culinary maturity learned so far. At the same time, it aims to show diners the values that represent my cuisine. Love for the profession, respect for the raw material and sustainability with the environment.

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 to stew it with potatoes without any knowledge of the various cuts of meat, it was cut into pieces and cooked in a pot. With this dish I would like to encourage many young people like me who come from experiences like mine, that with study and perseverance you discover other ways of presenting a cut or an animal in general.

The memory of an emotion lives on in this dish. It takes me back in time, to when my mom used to prepare it in our family restaurant. At the same time it allows me to look ahead, in search of new paths linked to my ideas of sustainability with little waste. Questioning memories to create my interpretation, in full respect of raw materials. The dish talks about who created it, where it started from and what it wants to tell.

With this dish, I would like to express the concept that the replacement of animal protein with vegetable protein, allows the dish to have an equal taste, thus reducing the environmental impact, being also environmentally friendly. I hope, in this way, to succeed in approaching all food intolerances and pathologies that do not always allow the guest to feel free and involved in the free and varied choice of multiple dishes.

All the ingridients in my dish come from the farm I grew up, I sowed them myself, and I prepared them using traditional and contemporary techniques. The aim is for the judges to eat a humble part of Colombia at its best. I want this dish to be a way to give a voice to the farmers who had to leave their land and to create reflections about the crops and dishes that call themselves sustainable but often cause damage to the countryside and the traditional knowledge of peasant families.

Through this dish I would like to show the importance of women as bearers of gastronomic tradition. The clay work of the potters, through which this dish was created and inspired. Emphasizing that broths and soups are considered an ancestral food that is part of the primordial baggage of the history of food, forming a perfect symbiosis that becomes food for the body and connects it with the soul.

With this dish, I aim to express the essence and authenticity of seafood from the Pacific coast, especially in Chile. My intention is to tell a story of respect for the sea and its resources, highlighting the freshness and quality of local ingredients. My goal is to capture the freshness and unique flavor of these ingredients, emphasizing the culinary tradition and art that surrounds them.

In Chinese culture, there is an old saying, "Eat what is in season," which means that the right time creates flavors, and if missed, one must wait patiently. Watching the ingredients in the liquid or the proliferation of fungi during the making of rice koji, I have been struck by the unique flavors these processes bring to food, reminding me of the preciousness of life. As a chef, I believe it is my duty to cherish this gift of life brought by time, allowing it to continue in a different form. I believe that this gift should not be used solely for profit, but should be shared with everyone, allowing them to experience its charm.

This is a modern culinary expression that combines local Sichuan ingredients with traditional French cooking techniques. Through this dish, it showcases the exchange and fusion of different regions and cultures, highlighting the harmony and balance of Sichuan's natural environment. Fresh seasonal bamboo shoots, sun-drenched Daliangshan yellow potatoes, and the unique flavor of wood ginger are used, aiming to express the skills and aesthetics of modern cooking through traditional French methods.

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 is originally a Cantonese-style crispy roast chicken. Chicken dries out easily because of its low fat content, and traditional methods of roasting or frying at high temperature are not healthy enough, so I use modern low-temperature slow-cooking cooking methods to process traditionally marinated chicken. This resulting chicken is not only tender and juicy, but also nutritious and healthy.

The chicken is stuffed with sweet pea paste and shrimp paste. This is a technique called "stuffing" in Chinese cuisine. One or several ingredients are made into puree and filled with another ingredient. During the heating process, the flavors of various ingredients integrate yet retain their own characteristics. The sweetness of the sweet pea puree and the saltiness of the shrimp bring a fuller taste experience to the chicken. I reduce the use of condiments, and unique original flavor of the ingredients themselves become more memorable.
 

I would like to just honestly share my idea for this competition. I understand that not everyone that applies will participate however it does not mean I could try and share my journey to San Pellegrino, perhaps worldwide.
This dish represents my memories of my grandmother that I wanted to give my twist on. I applied lessons that I learned throughout my culinary journey that hopefully tells the story and what I am still willing to learn.

The idea behind the dish is to connect the Bulgarian and Nordic cuisine through common ingredients and procedures. The lamb is common for Bulgaria in Easter and this is written deep into the culture. The piece is either cooked on open fire or braised for long hours, and this is why I use both techniques to represent the original way of cooking lamb, from back in the days. The garnishes representing modern way salad, done by my grandmother, as well as flavorful, creamy fricassee served back home.

Fish and seafood is close to my heart and this is why I chose this as main components. Blue shelled mussels filter our waters and removes nitrogen and phosphorus, which prevents eutrophication and algae concentrations. Mussels doesn’t need any backing or dung. Mine are sourced from the Swedish west coast, by Janne Bark's mussel farms outside Ljungskile. I’ve also chosen to work with Swedish cod, locally and sustainably sourced.

This salad is very popular Colombian salad on the Atlantic coast in and we find it with the name clown salad, alluding its name to the bright colors when we mix all the vegetables.
I want to show to the world Colombian’s cousin, and how we integrate the different texture, flavours, colours and techniques from our rich cultural heritage, presenting a popular salad in a sophisticate way.

The inspiration behind this dish is the imagery of the sun reflecting on the gentle ocean waves.
The sunlight and delicate sea foam cast marbled shadows on the sand dunes below.
In the shallow waters of the sea floor, the turbot camouflages itself in the rippled shadows, swimming between the dancing seaweed, like curtains of a theatre.
The potato being the roots of the land completes the dish by complementing the flavour of the turbot and seaweed, but emulating the delicate fins of this Fish.

My dish is based on my culinary journey: I am Indian by birth and I moved to New Zealand when I was 18 and I've been working in Tamaki Makaurau for the last 10 years, surrounded by the ocean. I want to showcase the best of seafood found in the country and also merge it with my Indian heritage in a subtle way by using dried fenugreek leaves with some of the main ingredients found in a lot of Indian food.

I discovered my passion for food at an early age while watching my mother create meals . Seeing how much enthusiasm you can put in to each dish drew me in. A local favorite is the Octopus. Coming from a small island in the mediterranean reminds me of how grateful we should be for finding fresh local produce. A main ingredient that i kept constantly on my menu. It reminds me of my childhood when my mum used to slow cook it for a Sunday lunch.

I Choose this plate because I grew up in a small town next to the sea and the area is rich in fish. I remember that every week I saw my grandmother cook this type of fish with the most of ingredients are the same and I put my signature with my techniques to present you my childhood memories

As a young Israeli chef, I believe deeply in the principles of zero waste and seasonal cuisine. These beliefs not only guide my culinary work but also reflect my commitment to sharing and respecting the natural world. My dish, "Pumpkin, Spice & Everything Nice", is a testament to these values,  combining tradition, innovation and responsible cooking.

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.

The inspiration comes from my experience in Tokyo and the memory of my childhood. I’d like to present a wonderful marriage between the ingredients from mountain and ocean, and I believe humble ingredients could also be the star. I love both French cuisine and Chinese cuisine and I believe all different cuisines have something in common. So I'd like to present some Chinese poaching technique, and the way we make chicken broth. It would be a French contemporary with a Chinese twist.

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 I want to create. I am inspired by the flavours/methods of the world, and I want to use what I have discovered by cooking delicious food without boundaries. Ode to Sam Yee is an homage to my partner who has shared her culture with me. This dish combines Chinese flavours with my classically trained French cooking methods. This is about creating new traditions.

I have always been inspired by the way my family in Greece and Italy embrace food, especially coastal fare. In my professional career I have learned so much more about traditional French and Japanese technique, and through this dish, I have found an all encompassing way to convey my passion for food.

Summer in Oregon showcases the region's bounty and the resilience of its people. Inspired by my grandfather's farm, I emphasize patience, resilience, and stewardship through food. Enduring eight months of rain, the community eagerly awaits summer's vibrant arrival. Fresh produce and seafood highlight our connection to the land. My dish blends floral and coastal flavors, sourced locally and ethically, to celebrate and promote environmental preservation. This dish is a snapshot of Oregon's sprit.

By celebrating the products and cuisine of the Chesapeake Bay I hope to generate interest in its preservation. Oysters in particular are an iconic Chesapeake Bay species that have been decimated, like many other native populations, by habitat loss, poor water quality and harvest pressure. The modern Chesapeake pantry must reflect current sustainable harvests and farmed oysters exemplify this expectation. Chesapeake chefs must adopt this pantry to maintain the watershed's rich culinary tradition.

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 created these dishes by reminiscing about the morning's picking. The first thing we did in the restaurant before setting off to pick mushrooms was to drink our coffee. I made my first plate with mushrooms, coffee and chocolate, with a few crisps to remind us of our foraging trip. My second plate is to take you with me on a foraging trip, to walk in the forest and find all the things you can find in the woods.

With this dish, I want to convey much more than just a culinary experience: I want to pass on a story of commitment to ecology and sustainable development. For me, Neirivue trout, caught in the pristine waters of the Gruyère region, embodies the tradition and quality that nature has to offer. By choosing to work with this local fish, I am committed to respecting and preserving our environment. The fresh, fragrant herbs from the Mossettes garden are at the heart of it all.