S.Pellegrino Young Chef 2016: The Finalists' Dishes | Gallery

Starting today, 20 young chefs will present their signature dishes to a panel of top chefs: but who will be the winner? See the dishes.

Following months of regional competitions held in 20 areas of the world the moment has finally arrived where the best young chefs in the world will take to the stage to present their signature dishes. The Grand Final of S.Pellegrino Young Chef 2016 is here. From over 3000 applicants these are the dishes of the 20 young chefs in the running for being crowned the best young chef in the world.

We take the opportunity to look at the beautiful signature dishes of each of the chef finalists in the picture gallery above. Each dish will be tasted by the top panel of international chef judges and marked on ingredients, skills, genius, beauty and message.

GRÉGOIRE BERGER | AFRICA & MIDDLE EAST | KERGUELEN ISLAND LEGINE & CURED GOOSE, PONZU INSERT, POTATO SHELL STUFFED WITH AGRIA ESPUMA, ROASTED & SOUR JUS, ARTICHOKE AND BLACK TRUFFLE, SHIMEJI, TARRAGON POWDER

ANDREA MIACOLA | BENELUX | CARMAGNOLA GREY RABBIT IN TOM KHA FLAVOUR, TULIPS AND VESUVIAN TOMATO BOUILLON

SEAN MACDONALD | CANADA | DUCK AND CARROT

CHANG LIU | CHINA | UNION

RODRIGO SANDOR | EAST EUROPE | MANGALICA PORK CHEEK WITH CARAMELISED CAULIFLOWER PUREE, RAISINS COULIS, BEETROOT TORTELLINI

SHINTARO AWA | FRANCE | AIR CURED MACKEREL WITH POTATOES

MATTHIAS WALTER | GERMANY-AUSTRIA | DUCK SHANGHAI

ALESSANDRO RAPISARDA | ITALY | RISOTTO ALLA "MARINARA"

SEIRA FURUYA | JAPAN | THE FOUR SEASONS OF JAPAN

DANIEL NATES | LATIN AMERICA | QUILTAMAL

NICOLAOS BILLIS | MEDITERRANEAN COUNTRIES | NOSTIMON IMAR

MATTEO ZONARELLI | NORTH EAST ASIA | SWEETBREADS, CELERIAC & HAZELNUTS

LESLIE HOTTIAUX | PACIFIC | ‘POTATO GNOCCHI’ MUSHROOMS, PINE NUTS AND TRUFFLE

HEZRET BERDIEV | RUSSIA, BALTICS & CIS | SUMMER IN SIBERIA

NIKOLAJ SCHMIDT SKADBORG | SCANDINAVIA | BELLY OF PORK IN MEAD “BBQ”, AGED PORK HEART, DRIED HERBS AND FLOWERS, OYSTER EMULSION, BABY BROCCOLI, SALTED PEARS AND PORK JUS WITH MEAD AND SMOKED PORK FAT