80% of marine pollution is due to plastics and microplastics, hence the idea of ​​proposing this dish with edible plastic. Just as Alberto Burri burned plastic to create his art, I burn the fake film of beetroot placed on a fillet of wild, natural and sustainable Black Cod which with its flavor envelops the sweetness of the sweetbread, an ingredient dear to me that is part of my education and my memory. with the acidity of the beetroot and verjus sauce which as a whole hides a play of opposites.

Food has always reflected movement, memory, and identity. Growing up in India, spending summers in Malaysia, and later studying culinary arts in France shaped my understanding of food. My memories of Malaysia are filled with bao, seafood, satay smoke, and comforting meals, while my roots remain in the traditions and flavors of Tamil Nadu. This dish reflects those experiences — Malaysian in appearance, South Indian in flavor, refined through French technique.

As, we are from green belt of India. We have abundance of this grain (pearl millet) commonly known as bajra, consumed from decades. This is power packed food having lots of nutritional values, essential amino acids, low cholesterol, carbohydrates, multiple proteins, magnesium,zinc.
This is very nostalgic to me, whenever I used to have this, I just lost in it. Just like a baby gets cotton candy.This is the perfect option for vegetarians to get all nutrients whenever non vegetarian wants to have.

The ritual of sacrifice is a sacred part of ancient India's culture and heredity. The lesser known Dravidians who were farmers and soldiers, who were part of the kingdom performed these prayers which included sacrifices of live stock namely goat. This goat after being sacrificed becomes the main ingredient for that day's meal. Every part of this meat was used to the nourishment of the fellow villagers who attended the prayers and the rituals.

This dish expresses my Levantine identity. It comes from my grandmother’s kitchen — musakhan, apricots, and knafeh. Today, I am a chef who respects tradition while expressing it through a modern and refined perspective. In the future, I want to show that Levantine cuisine is not only heritage; it can stand proudly on the world’s finest dining tables with confidence, precision, and emotion.

The history of hunting and gathering food was practised to enable us to meet needs for survival.Terrior determined what grew best across various season and influenced our dining practices.Ingredients were bartered from all over the country yet some remain native to the Indian subcontinent .With a strong marine position, a strategic approach to introduce new world ingredients was conducted in 15th century by Vasco Da Gama.These ingredients are now staple in the Indian cuisine we know.

Our Saturday dinners always included a braai. These meals, my happiest moments, were filled with love, laughter and of course good food. My favourite of which was the skilpadjie - lamb liver wrapped in caul fat, served with pap & chakalaka. It’s a dish which takes the humble offal and makes it, in my opinion, the star of the meal. I have recreated and elevated it, as a way to celebrate my Afrikaans heritage, upbringing and culinary traditions.

This dish reflects my Ahıska heritage. After the exile of Ahıska Turks to Uzbekistan, many people lost their lives on the journey. Hinkal reminds me of my grandparents, who were forced to leave their homeland. In my family, this Georgian dish was adapted with goose or duck and served at weddings. Through this dish, I want to preserve my identity, honor my ancestors, and share a story of resilience, memory, and belonging.

Bobotie is a traditional dish that most South Africans know, especially the Afrikaaners. As with anything, everyone has their own version of it and believe theirs is the only right one. My version is rooted in the dish my mother used to make for us growing up, but through my culinary journey I have found my own interpretation for it, while still holding true to that core memory. I’m presenting it with the memory of having the dish for dinner one night and then on a sandwich for lunch the next.

This dish is an extension of who I am. It shows how I think about food. The flavours are more-ish, there is a balance of textures and flavours, the presentation is unassuming and organic. It's a harmonious balance between man and nature. Eating what the land has to offer. Plant based meals have been at the forefront of the conversation within the industry for a while now, you'd have to be ignorant to ignore the importance of highlighting the beauty of vegetables.

My journey as a chef began around the Egyptian family table, where food brought people together and traditions were passed from one generation to the next. Inspired by freekeh, veal ribs, bread, and familiar Egyptian flavors, this dish transforms a cherished memory into a contemporary expression. I believe the future of cuisine lies in preserving identity while embracing evolution, not by changing who we are, but by showing the world who we have always been.

I really like the lamb in spring time I use to live in London and I still remember the flavor of rhug estate.
I think is a great product.
It was spring time when I decide to do this plate so I decide to use peas.
Also in spring I like the freshness of the product, so peas combine with mint give you a flavour of freshness.

This dish reflects my personal and culinary journey, from childhood memories in eastern France to Réunion, the tropical island in the Indian Ocean that has welcomed me since 2009. I'm keen to bring together on the plate the riches of tradition, the fishing I do and the smoking techniques I discovered on Réunion. Rhubarb is ‘my Proust's madeleine’, reminding me of my grandmother's pies. Every bite of this dish tells my story, combining tradition, creativity and sharing.

I see the future of cuisine as a way to unite people, respect ecosystems, and create opportunity through food. “At River’s End” reflects this through sustainable seafood, whole-ingredient use, and cultural influences. I aim to become a chef who builds a farm-to-table restaurant in South Africa that creates jobs and celebrates responsible, inclusive gastronomy.

just to show everything that I have learned in each country that I have traveled, worked, its food, its culture, its people, so that, like us as a cook, it fills us with experience to create new dishes and in this dish I want to show the mixture of all the techniques and styles, combined with my Peruvian origin.

I am here to day with spirit of regeneration for future and passion for food. My dish is "Reflection of nature" it is strongly represent who I am, where I come from,and my roots with culinary journey as chef. I work local cultureand usage of domestic produce. This greatly inspire me to explore more of my own home cuisine and interpret it modernly in my own way. wish by the recipes I serve, my folks will support this idea to value our cuisine and be proud of it specially for Future Generation.

My food journey began as a child in my mother’s kitchen, as the youngest of five it was always my responsibility to help cook. My mother loves sweet potato and could tell just from taste and texture when it was harvested. I’ve taken this humble root and paired it with duck, poultry which to me is symbolic of fine dining and what I’ve learnt in the industry – especially butchering - which I’ve cooked along with the wild foraged matangulu, paying homage to Chef Johannes who has taught me so much.

The evolution of Indian gastronomy is deeply rooted in the concept of Thinai—an ancient classification that divides the land into five ecological zones. Fascinated by how terroir has historically determined survival and dictated how travellers navigate changing terrains. My signature dish, 'Bendakaluru,' retells the folklore of a medieval king's strategic journey through these shifting microclimates. It documents how his expedition culminated in the culinary identity of present-day Bangalore.