Country for PR: United Kingdom
Contributor: PR Newswire Europe
Friday, June 17 2022 - 10:00
MILAN, June 17, 2022 /PRNewswire-AsiaNet/--

The Competition will offer to young chefs under the age of 30 a unique 
opportunity to enter the Academy and embark on an inspiring and educational 
journey. There is time until June 30, 2022 to register for the Competition.

The S.Pellegrino Young Chef Academy is proud to announce the "Seven Sages", the 
jurors who will be judging the Grand Finale of the S.Pellegrino Young Chef 
Academy Competition 2022-23, taking place in Milan by September 2023.

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During the Regional Finals phase, 170 young chefs from around the world will 
compete in live cooking competitions in front of local panel of jurors from 
participating countries in the fifteen different regions. After working closely 
with their respective mentors to perfect their recipes, the regional finalists 
will demonstrate their skills in preparing their signature dishes before the 
Seven Sages.

Believing that passion, culture, innovation and ethics behind a dish will make 
the difference for a chef in the future, the seven giants of global gastronomy 
will be entrusted with the great responsibility of pooling their intuition and 
knowledge to select and crown the final winner. The esteemed jury will honour 
the brilliant talents capable of pushing the boundaries of gastronomy and 
inspiring the younger generation of chefs with their personal visions and 

The international jury of this edition line-up international chefs is composed 

1. Eneko Atxa, the Basque chef owns 5 Michelin stars thanks to his restaurants 
Azurmendi and ENEKO. With his constant commitment to health, solidarity, and 
sustainability, he has received numerous sustainability awards. His cultural 
roots, the connection with the territory and its produce, and traditional 
Basque recipes have been and remain the foundations of his creations. About 
mentorship he says: "Our junior chefs start very young with us and learn with 
us, so educating them on old Basque recipes and traditions is crucial, as well 
as showing them how to use new tools that allow us to work better. My advice to 
young talents is to work hard, with a lot of enthusiasm, perseverance, love the 
territory, and to understand that the food will speak about the chef, about who 
is, about his territory and culture."

2. Riccardo Camanini, he is one of the chefs who best understand how to express 
the new Italian cuisine with technique, elegance, essence, and vision. Michelin 
star since 2014, just 8 months after opening his Lido 84 in Gardone Riviera, 
has a solid culinary foundation that comes from the teachings of Gualtiero 
Marchesi, then refined alongside Raimond Blanc at Le Manoir aux Quat Saison, 2 
Michelin stars, and by the pair of Alain Ducasse and Jean Louis at La Grande 
Cascade in Paris. To young chefs, he says, "Creativity is nothing more than the 
sum of many pieces of information that we have received over a lifetime and 
that we have been able to interpret. Pirandello once said that creativity is 
like a slice of bread: a solid food on which you can spread jam. So, let's 
remember that creativity and certain results are the outcome of a long journey 
of a craftsman, based on time, consistency and perseverance."

3. Hélène Darroze, as a fourth-generation chef, cooking was always going to be 
in Hélène Darroze's blood. Now she is at the helm of a tree Michelin-starred 
restaurant at The Connaught hotel in London, a two Michelin-starred for 
"Marsan" in Paris and one Michelin- starred in Provence for "Hélène Darroze à 
Villa La Coste" in France. In addition to recognition by Michelin, she has been 
awarded the Veuve Clicquot Prize for Best Female Chef 2015 from The World's 50 
Best Restaurants. Lastly, she has been a judge on the hit French television 
series "Top Chef" since 2015. Her creative flair brings self-expression that 
uses emotion as a starting point and is bound by the common thread of 
authenticity, resulting in dishes and menus full of instinct and emotion, yet 
always remaining faithful and sensitive to the absolute quality of their core 
ingredients. "Believe in you, believe in your dreams, live your passion, the 
sky is the limit"

4. Vicky Lau, she forged an unconventional path into fine dining after 
abandoning her career in advertising and instead channelling her creative 
ambitions into professional cooking. She began her career with an 
apprenticeship at Cépage before branching out on her own and opening TATE 
Dining Room in 2012. Last year, she made history when she became the first 
female chef in Asia to be awarded two Michelin stars for her Hong Kong 
restaurant in the Michelin Guide Hong Kong Macau 2021. To young talents, she 
says, "As a chef, it's important to prepare beautiful and delicious food, but 
we are also looking for more meaning in life. Success is not just about you, 
but also about how much you can positively impact society. That's what we 
should all aspire to."

5. Pía León, being at the top Latin America's 50 Best Restaurants list for 
three years in a row and voted one of the world's ten best restaurants five 
years in a row. She co-owns Central with her husband Virgilio Martínez, and 
helmed the kitchen there for a decade, before deciding to go her own way with 
Kjolle. The restaurant is named after an indigenous flowering tree that grows 
at extreme altitudes. It was ranked 21st on the list of Latin America's 50 Best 
Restaurants in 2019 and received the Highest New Entry Award. To young minds 
she says: "It can be difficult at times, but if you have the will and know what 
you want, things do happen in their own time and at the right moment. The most 
important thing for me is the people around you who accompany you in your 
life's mission and goals."

6. Julien Royer, he is the Chef-Owner of Odette, a three Michelin-starred 
modern French restaurant in the National Gallery Singapore. Established in 
collaboration with The Lo & Behold Group, Odette offers an ever-evolving menu 
guided by Royer's lifelong respect for seasonality, terroir, and artisanal 
products from boutique producers around the world. The name Odette is a tribute 
to Royer's grandmother, who has been one of his greatest influences in life and 
in the kitchen. To young talents he says, "The people you meet along the way 
are vital to your growth. Never stop learning from your peers, partners, 
suppliers, collaborators, and fellow creators. It's important to constantly 
expand your worldview and open yourself up to other perspectives. Creating an 
experience is a collective effort, and a great chef is only as great as the 
team that supports and believes in him or her, working together in harmony to 
create amazing experiences for our guests."

7. Nancy Silverton, she is a U.S. chef, baker, and author, who has received the 
James Beard Foundation's Outstanding Chef Award in 2014 for her role in 
popularizing sourdough and artisan bread in the United States. Silverton is 
co-owner of the Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, 
Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. Her advice to 
young talents is, "I recognized my calling at a very early stage. I still 
remember that day: I was following the recipe for something as simple as lentil 
loaf or steamed vegetables and melted cheese, chef's knife in hand, the pages 
of my cookbook open, and I thought, 'This is what I want to do.' From then on, 
my path never changed. Becoming a chef is incredibly hard work. Start this 
professional path only if it's in your heart and soul."

The S.Pellegrino Young Chef Academy Competition will offer a unique opportunity 
for young chefs to participate in the S.Pellegrino Young Chef Academy. Within 
the inspiring community, they will connect with the most influential and 
renowned members of the gastronomic world and will receive an empowering 
programme of educational, mentoring and experiential opportunities.Young chefs 
under the age of 30 will have the chance to register for the S.Pellegrino Young 
Chef Academy Competition 2022-23 at until 
30th June, 2022, by providing information about themselves and their profession 
and submitting the recipe for a signature dish that expresses their personal 
vision, unique skill and creativity. As in previous editions, the applications 
will be evaluated in the first selection phase by ALMA, the International 
School of Italian Culinary Arts. ALMA will draw up a shortlist of Young Chefs 
who will participate in one of the 15 Regional Finals that will take place 
throughout the world in the second half of 2022.

To learn more about the initiative please visit: 

About S.Pellegrino and Acqua Panna

S.Pellegrino, Acqua Panna and Sanpellegrino Italian Sparkling Drinks are 
international trademarks of Sanpellegrino S.p.A., which is based in Milan, 
Italy. Distributed in over 150 countries through branches and distributors on 
all five continents, these products represent quality excellence by virtue of 
their origins and perfectly interpret Italian style worldwide as a synthesis of 
pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the 
leading company in the beverage sector in Italy with its range of mineral 
waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian 
producer of mineral water, it has always been committed to enhancing this 
primary good for the planet and works responsibly and passionately to ensure 
that this resource has a secure future.

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SOURCE: Sanpellegrino Group