How the 2026-27 Competition works

How does the Competition work?

This is a brief summary of information related to the S.Pellegrino Young Chef Academy Competition 2026-27

PHASE 1: ONLINE REGISTRATION

Participants must submit their signature Dish recipe according to the Regulations and Annex 1. The recipe must be the same throughout all phases of the Competition.

PHASE 2: REGIONAL SHORTLIST

A shortlist of candidates shall be drawn up for each Region (see Regulations and Annex 1). A judging panel made up of independent members of ALMA (an authoritative international training centre for Italian cuisine) will assess applications on the basis of the following three criteria (Golden Rules), for which each jury member will assign a score between one and 10:

1. TECHNICAL SKILLS: Technical skills and competences during all phases of processing the chosen raw materials:

- Raw material selection: raw materials will be analysed according to the criteria of freshness, respect for seasonality, quality and uniqueness.

- Raw material processing: raw material processing and preparation skills will be analysed with a perspective of food circularity, through techniques that allow the preservation of the food’s organoleptic qualities and the re-use of food waste.

- Cooking techniques: analysis of the cooking techniques used with the aim of enhancing the organoleptic qualities of the raw materials.

- Recipe: analysis of the flavour enhancement, combination, and balance of the chosen ingredients.

2. CREATIVITY:

Ability to build an authentic, contemporary culinary identity by experimenting with new ideas and creative approaches. Skill in combining aesthetics, flavor, and originality, telling a personal story through each dish, with attention to detail, innovation, and the overall sensory experience.

3.PERSONAL BELIEF:

The Personal Belief is the space where you describe who you are today and, above all, who you aim to become as a chef in the future.

The dish is not just a well-executed recipe, but a conscious choice that reflects values and responsibility towards the future.

The text, written personally and included in the recipe, will be evaluated by the jury as an interpretative key to the dish, based on authenticity, coherence, and intentionality of the choices.

The dish must therefore express a clear culinary identity and a future direction, capable of going beyond the present and telling the story of your journey.

PHASE 3: REGIONAL FINALS

The Signature Dishes of the shortlisted participants at each Regional Final shall be assessed by a local jury of national and/or regionally renowned chefs, on the basis of the three criteria mentioned in the previous paragraph. They will assign a score between one and 10 for each criterion. Based on the sum of the scores assigned to each candidate for each of the above-mentioned criteria, the local jury shall identify a winner. The first placed candidate shall be assigned the title of “Regional Finalist” and shall qualify for the Grand Finale in Milan. A “Mentor” chef shall support each selected finalist.

During the Regional Finals, three other Special Awards shall also be assigned:

1. S.PELLEGRINO SOCIAL RESPONSIBILITY AWARD

Voted for by the Sustainable Restaurant Association, who are committed to driving a socially progressive and environmentally restorative hospitality sector, through the world’s largest sustainability certification specifically for hospitality: Food Made Good.

With this award, the SRA and S.Pellegrino Young Chefs want to encourage, support, recognise and celebrate sustainability practices, driving positive change and leveraging the power and influence that chefs have to build a better food system for us all.

Submissions to the Social Responsibility award are judged according to eight criteria developed by the SRA, spanning sourcing, society and environmental issues. The criteria are: resource use, climate impact, biodiversity, food waste, nutrition, collaboration, advocacy, innovation.

2. FINE DINING LOVERS AWARD

Voted for by the Fine Dining Lovers Insiders. The evaluation pool is made up of journalists and industry experts from the Fine Dining Lovers inner network. As true insiders, they can identify the qualities in each candidate's dish that will inspire a broader mainstream audience.They will assess the dish’s effectiveness in terms of representing the chef's personal belief.

3. ACQUA PANNA CONNECTION IN GASTRONOMY AWARD

Voted for by the Mentors, the winner of this award must produce a dish that represents the culinary heritage of her/his Region. The dish should highlight both these traditional culinary practices and the Young Chef’s personal modern vision, providing a connection between the past and the future.

PHASE 4: GRAND FINALE

During the Grand Finale only the 15 Regional Finalists of the S.Pellegrino Young Chef Academy Award will cook their Signature Dishes, which will be assessed by seven internationally renowned chefs (Grand Jury).

The assessment will be based on the three criteria already mentioned (Golden Rules), for each of which they shall assign a score from one to 10. Based on the sum of the scores acquired by each Regional Finalist, a ranking will be drawn up, and the first placed participant will be the overall winner. The winner will be awarded the S.Pellegrino Young Chef Academy Award 2026-27.

On the same evening, the Acqua Panna Connection in Gastronomy Award, Fine Dining Lovers Award and S.Pellegrino Social Responsibility Award will also be given out.

The Grand Finale is scheduled to take place by November 2027 in Milan. However, the dates and venue of the Grand Finale (as well as the Regional Finals) may be subject to change.

PLEASE READ THE FULL REGULATIONS AND ANNEX CAREFULLY