Photo: Alana Dimou
For over a decade, the S.Pellegrino Young Chef Academy has nurtured emerging talent through its world-renowned culinary program. More than a global contest, the prestigious program connects rising chefs with the industry’s most acclaimed figures for mentorship, hands-on experience and international exposure.
The competition encourages young chefs to consider food beyond what’s on the plate. Each applicant is asked to submit a recipe for a signature dish that captures their technical skill, ethos and personal identity.
“There are so many talented chefs out there who can cook, but to win this type of award you need more than that,” says esteemed chef, and one of this year’s Pacific Region judges, Dan Hong (Mr. Wong, MuMu, Good Luck Restaurant Lounge). “You need to create a story around why you put these flavours together.”
First, dishes go to ALMA – the International School of Italian Culinary Arts – to select the chefs who will go through to the regional finals around the world. 15 finalists will move on to compete at the 2027 Grand Finale in Milan – a sacred opportunity for emerging chefs to showcase who they are to the world.
“Because it’s an international competition, it puts you on the world stage,” explains Hong. “It’s one of the big advantages of this competition…maybe you’ll get the chance to work with these Michelin-starred chefs around the world.”
Hong joins a rollcall of culinary heavyweights that will judge the Pacific Region this year, including sustainable cooking pioneer Analiese Gregory (Lumachelle); winner of Gourmet Traveller’s 2019 Best New Talent award Alanna Sapwell (Esmay); head chef of Gibney James Cole Bowen; internationally acclaimed chef Clinton McIver (Amaru); restaurateur Karen Martini (Bar Carolina) and leading chef Ross Lusted (Marmelo).
For Hong, who attended the Grand Finale in Milan last year, the opportunity to learn from and connect with established chefs is one of the most valuable parts of the competition – not only for the contestants but for the health of the hospitality industry.
“I think we have a responsibility to pass on our knowledge and our advice on what we’ve learnt,” he says. “We shouldn’t have any secrets that stick with us to the grave – it’s our responsibility to give back to the industry.”
As he prepares for his first year as a judge, Hong insists that flavour will remain paramount. “At the end of the day, your food has to be delicious. If it looks amazing, if you’re using really unique techniques and you’ve got a story to back it up, then you’ve got the whole package.”
Applications for the S.Pellegrino Young Chef Academy Competition 2026-27 are open until 9 June 2026. Applicants must be aged between 18 and30 and submit their signature dish for a chance to compete. Apply now via sanpellegrinoyoungchefacademy.com.
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