Regional Finalists 2024-25

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Africa, Middle East & South Asia
David Mazareanu, portrait picture
Burning red, homage to Alberto Burri, signature dish
David Mazareanu
United Arab Emirates
80% of marine pollution is due to plastics and microplastics, hence the idea of ​​proposing this dish with edible plastic. Just as...
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Mahmuod Ali
Te Oyoo Ten
Mahmuod Ali
Ghana
Te Oyoo Ten tells the story of my journey from Egypt to Ghana, my home for five years. The first words I heard were “Te Oyoo Ten” ...
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Vineeth Kumar
Bendakaluru: Gastronomic Assimilation Through Migration
Vineeth Kumar
India
The evolution of Indian gastronomy is deeply rooted in the concept of Thinai—an ancient classification that divides the land into ...
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Asia
Jeong Hanse
Past memories and sincerity
Jeong Hanse
South Korea
When I began cooking about 15 years ago, my mother was ill. I prepared a meal for her, and she shed tears for the first time. In t...
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Yu Chuan Cheng
Taiwan (China)
Many chefs talk about « sustainability » on media, and I am also concerned, especially when it's related to food waste. Food waste...
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Shintaro Ohiwa
Japan
Through this dish, I want to convey the wonderful ingredients and food culture of Japan. We also thought about garnishing the dis...
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Canada
Pierre Olivier Pelletier
Canada
I invent this plate in honor of the hard work of my father and my mother. My father always work in the cereal world and this is a ...
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Adrian Michael Pahayahay
A Fire between two Homes
Adrian Michael Pahayahay
Canada
“A Fire Between Two Homes” is a reflection of who I am today: a Filipino cook still learning, but deeply aware of what I carry. Th...
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Jungun Yang
Tides between two shores- A Haenyeo Story: From Busan to Vancouver
Jungun Yang
Canada
Growing up in Busan and now cooking in Vancouver, I am inspired by two coastal cultures connected by the sea. Through oysters, sab...
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Central Europe
Jackie Johannsen, portrait picture
Nordic by nature, signature dish
Jackie Johannsen
Germany
This dish represents me: german born i lived in Irleand for 10 years. North Sea Cod: Pan-seared to perfection, symbolizing my chil...
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Patrick Landerer, portrait picture
Tyrolean Char two ways, signature dish
Patrick Landerer
Austria
The Char is a fish which lives directly in our alpine lakes in Ladis. So the main ingredient stands for my home town. The char is ...
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Kateryna Boniakevych
Roots beyond borders
Kateryna Boniakevych
Germany
My dish reflects my journey between Ukrainian roots and life in Germany. Through venison, forest ingredients, local seasonal produ...
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France
Joseph Doverman
Whiskey loosens the beefs tongue
Joseph Doverman
France
This dish for me represents Irish culture married with classical french techniques,as an Irish chef in France it's something that'...
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Francois Vermeere-Merlen
France
I wanted to challenge myself to make a gourmet dish but also entirely vegetable and 0 waste. Everyone must realize that a beetroot...
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Thibault Anselme
Phronèsis
Thibault Anselme
France
I see cuisine as a means of transmission. It brings pleasure while questioning our relationship with living things. This dish embo...
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Iberian Countries
Alessandro Bartoli, portrait picture
Una lengua en común, signature dish
Alessandro Bartoli
Spain
The dish idea combines Spain and Italy's linguistic and cultural ties, rich in shared elements I value. I'll merge Spanish stewed ...
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Osvaldo Andree Sejas Velasco
TruChA Sin FrAgmEntos
Osvaldo Andree Sejas Velasco
Spain
I'm Osvaldo, and today I'm presenting a dish that pays tribute to trout, one of the most prized ingredients of the Aragonese Pyren...
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Saul Barquilla
El viaje de la Gamba
Saul Barquilla
Spain
I chose this dish because it tells the beginning of a journey—both a personal one and a real one. It starts with the prawn ravioli...
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Italy
Christian Niedda
The Value of Time
Christian Niedda
Italy
My dish begins with an anthropological reflection. We live in an age that accelerates and standardizes. Food often follows the sam...
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Nicholas Reina
Italy
I believe as human being that we are very sick. Imagination and language is what did separated humans from animal. Today peoples ...
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Matteo Piana
Beyond the Breast!
Matteo Piana
Italy
I believe the future of cuisine lies not in doing more, but in better understanding what we already have. In this dish, the whole ...
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Latin America & Caribbean
Tabatha Bertoni
Brazil
This dish represents the diversity from Brazil, using ingredients that match each other and create a comfort space, just like a fo...
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Andrea Pinzòn Banfield
Panama
It’s a celebration of the plantain plant itself, all of it. Plantain has always been the base of our nutrition. The most producti...
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Armando Bramwell
Panama
A fufu portrait is the story of the Riquelme’s, my family from my mother’s side. In all our gatherings we’ll come together around ...
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Mainland of China
Ya Min Liu, portrait picture
Ya Min Liu, signature dish
Ya Min Liu
China
For me, the meat of the turbot fish is tender and not fishy, and it often appears on every household's dining table. The common co...
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Jin Wang, portrait picture
Jin Wang, signature dish
Jin Wang
China
As a native of Nanjing, I have always held a belief that "no duck can leave Nanjing alive." From a young age, I may have had a cer...
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Dewei Li
Back to Cooking
Dewei Li
China
Through this dish, I want to bring the focus back to cooking itself. We live in a time where everything becomes an image very quic...
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North Europe
Augustinas Bimbiris
Lithuania
Less waste – more taste. My dish is based on an idea that I want to throw away less. Everything is utilized to its’ maximum: even ...
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Lucas Nielsen, portrait picture
Up for a change?, signature dish
Lucas Nielsen
Denmark
Denmark is the number one country of producing meat averaging 334 kg per person per year. However, as Denmark increasingly focuses...
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Magnus Brandenburg Carlsen
Denmark
Over 800 million people around the world go to bed hungry each night. At the same time, one third of all the food that is produced...
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Pacific
Santiago Sansone, portrait picture
Sweet memories, signature dish
Santiago Sansone
The main purpose of this dish is to change the misconception that exists in some beef offal's, in this case "sweetbread", consider...
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Abhishek Thorat
Australia
This dish is influenced by a region of India called Kashmir. It is inspired by its rich culture, cooking style and ingredients tha...
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KyongHo Choi, portrait picture
Bacon and cabbage or pork and kimchi, signature dish
KyongHo Choi
Australia
As an immigrant, moving from South Korea to growing up in Ireland, one of the challenges was the cuisine. I went from having rice ...
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South-East Europe & Mediterranean
Michał Wiśniewski
Turbot, Sorrel, Lingonberry
Michał Wiśniewski
Poland
With this dish I want to see how far I can go using very few elements. One piece of turbot, one circle of sorrel and two small gar...
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Maria Zoga
Greece
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 s...
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Martina Bonello
Echoes of Malta:Rabbit,prawn and wild aromatics
Martina Bonello
Malta
It’s an honour to present to you a dish that is deeply inspired by the culinary heritage of Malta — one that bridges tradition and...
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Uk
Swann Auffray
United Kingdom
With this dish, I would like to invite customers to travel into the summer season and beautiful products we can find in Suffolk, t...
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Audrey Park, portrait picture
Cornish monk fish wrapped in hispi cabbage and bracken, signature dish
Audrey Park
United Kingdom
As a Korean chef in London, this dish reflects my identity. In this diverse city, culinary boundaries dissolve, blending local UK ...
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Wayne Munn, portrait picture
Rabbit and lobster, signature dish
Joshua Wilde
United Kingdom
I want to showcase everything I have learnt as a chef so far. I think doing a classical dish like this is unique and modern. It re...
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USA
Akshay Vijaya Kumar, portrait picture
View of the horizon, signature dish
Akshay Vijaya Kumar
United States
This dish pays homage to the fishermen and farmers of my hometown, Kerala. Full use of the ingredients grown, farmed, and fished i...
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Nicolas Lopez, portrait picture
Pork with hints of the sea, signature dish
Nicolas Lopez
United States
This dish represent my years of experience working in this industry, from a local pub or bistro, all the way to fine dining using ...
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Leonardo Penafiel, portrait picture
Beet root millefeuille, signature dish
Leonardo Penafiel
United States
Through this dish, I aim to express a harmony of flavors and cultures, celebrating the versatility and richness of plant-based ing...
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West Europe
Erion Fishti
Beetroot, carrot, king fish, apple
Erion Fishti
Switzerland
My cuisine is driven by the desire to challenge the traditional hierarchy of the plate. With this dish, the vegetable becomes the ...
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Mirjam Schwarz
Switzerland
My roots are in emmental. In the past this was a classical dish for special occasions like birthdays and christening. I re-invente...
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Matteo Leccardi
Red Scorpionfish, Caciucco Sauce, Grano Arso Tartellette
Matteo Leccardi
Belgium
I chose this dish to enhance the Italian tradition, to combine a poor dish like Tuscan fish soup and Grano Arso flour, made with f...
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