Regional Finalists 2022-23

Through this dish, I express Japan’s Satoyama culture, a way of life rooted in the coexistence of people and nature. Festivals, prayers for abundant harvests, care for the environments that provide food, and cooperation within rural communities are values deeply embedded in Japanese society. As a chef, I believe cuisine must begin with an awareness of the ecosystems that sustain our ingredients. Satoyama is a philosophy I wish to share with the world and a model for the future of cooking.

This dish is made using a "priced" protein in our ASEAN culture. It is not something we get to enjoy much of as it was expensive as well. Many farms and villagers I have visited prior to the opening of restaurant Province have hardly enjoyed a prestiges protein as duck. However, when enjoyed it is truly for a special occasion, be it a birthday, wedding or a personal achievement for the families. This dish helps to tell the story of how the different cultures come together as one in a dish.

I chose to create this dish because it represents one of my favorite childhood flavors. My goal was to preserve the authentic soul of Thai cuisine while presenting it in a more refined and contemporary way. Inspired by my experience in Italian fine dining, I incorporated selected Italian ingredients and techniques to create a balance between tradition and innovation.

Through my dish I am showing my journey throughout my years in the culinary industry. The last few years I have learned many skills that I incorporated into my dish. Such as making pasta, broths and foams as I did on my first station. To butchering fish and making mousses which did after switching sections. With the message that perfection is a lot of little things done well, learning something each day big or small, one day you look back on where you started and what you are doing now.

This dish only uses sustainable ingredients that are locally available in the winter months. When most restaurants are relying on imported produce, local farms are still providing us with root vegetables and apples. On the rocky beaches, the oysters become plump and sweet. I hope to communicate a sense of place and a sense of time, and to show that local eating goes beyond the bounty of the summer months. In the pared-back simplicity of winter there is still beauty and flavour to be found.

This plate is a representation of my core believes as a Chef, cooking with nostalgia, locally raised ingredients that are of great quality and treating them with care. The locally sourced rabbits is paired with carrots, Hen of the wood mushrooms, Swiss chard- all grown in and around the city, this is probably what the rabbit ate for dinner! The whole animal is used in the dish giving it all the respect it deserves and a true display of what food systems in the industry.

Seasonality and regionality play a fundamental role for me when creating my dishes. I want to know where my products come from and how I can use the conditions of my environment for my dishes. Products should find their way onto a plate when they are available on the market in the best quality it can offer. The goal should always be to use the full potential of all products. Often, in the simplicity of the products lies the entire art of cooking.

With my dish I wanted to share my roots, the ingredients that I took for it are using daily in my country, and they are not expensive but when you take the time and the correct way to cook them you can create something incredible and delicious. I wanted to proof that our tradition and our Gastronomie has so much to offer and now is the time to bring it in the next level without to forget the Origin of the typical food.

I want to combine my styrian heritage, austrian seasonal products, french cuisine and an asian touch.

Venison, in my opinion, is the most sustainable, eco-friendly, healthy and regional meat that exists. It grows and lives sustainably in the wild, foraging naturally in the austrian forest and it´s entirely free from medication and antibiotics.

My name is Klervi. It's a Celtic name from Brittany, Bretagne region of France from my mother. She gave me the taste of the gastronomic products with the fish, the seaweeds and the buckwheat. I found this passion again few years later when I met my Mentor from Japan. We found out that the products from Bretagne and Japan are quite the same. The Colombo, is a memory from my childhood in Guadeloupe, french island in the Caribbean. The sea is the link between this 3 regions and my traveling diary.

As I grew up in Saint-Raphael, fish soup had an emblematic place in my family. My father, a fish lover, observed changes in the sea ecosystem: pollution, destruction of the biodiversity and diminution of the quantity of fish. We can’t keep our old habits by cooking without thinking about the consequences. I don’t want to forget the taste of Provence so I invented a new recipe that take into account these issues. More ethical ways can be taken to archive the emotional memory of taste.

I’d like through this creation to express the ambivalence which exists in our «industry». Chef, sommelier,etc, all those occupations can give the image of a certain negativity : physically rude, mentally charged, long hours, fatigue, everyday issues… But once you go over those darks elements, then you discover a world full of color and freshness, sensitivity, solidarity, passion, creativity. With one very important commun duty : bringing happiness to people.
 

I see the future of cuisine as a dialogue between cultures, tradition, and conscious choices. This dish reflects that vision: two-colored pasta filled with fish, shrimp, and sun-dried tomato, bringing together flavors of the sea and different culinary influences. The shrimp bisque with coconut milk and dendê (palm oil) adds depth, while cashew crumble and fish fumet espuma enhance texture and balance, allowing the ingredient to remain at the center.

Through this dish, I want to reflect the ecosystem that shapes us. Madrid, a city without a sea, is built through the constant exchange of people, cultures and ideas. Inspired by this, each element of the dish interacts with the others through colour, texture and flavour, creating a living system in balance. By using the fish in its entirety and combining diverse influences, I aim to express how connection, respect and collaboration can shape a more meaningful future for gastronomy.

The dish idea combines Spain and Italy's linguistic and cultural ties, rich in shared elements I value. I'll merge Spanish stewed tongue with Italian cold tongue, reflecting my veggie passion. Ingredients like salsify, watercress, wild plants, and roots will be preserved, enhancing the dish and fostering a connection with nature.

Through a reciprocal Surf & Turf, grey mullet, a humble fish, is enhanced by leche de tigre and a crunchy polenta crust, paired with the rustic intensity of cacciatora sauce. In the side dish bold carpaccio meets the savory freshness of mullet bottarga sauce. The plating setup is crafted in 3D from recycled materials. Moving from the sea to the lake, the entire concept aims to raise awareness about sea pollution through the powerful medium of cuisine at my disposal and describes my own identity.

Growing up in the province of Bergamo with my grandmothers, who were born and raised during the war, they always had the philosophy ‘ the butcher throws nothing away of an animal’. A thought that made me reflect on how many different ways there are to make full use of all that a raw material can offer us. This is why I chose to use a rabbit in its entirety and develop the dish starting with the use of a few kilos of carrots, thus managing to have no waste.

'Mappina' is a salad typical of the province of Cosenza. In Le ricette regionali italiane (1967), Anna Gosetti della Salda writes: “Take several lettuce hearts, wash them thoroughly, drain them and place them in a bowl; sprinkle them with small pieces of garlic and chilli pepper, salt and a little oil. Place a weight on top of the salad and leave it like this for two or three days in the refrigerator…” (p. 947). This historic recipe provides the starting point for an entirely plant-based narrative rooted in the flavors and traditions of Southern Italy.

This dish is rooted in my Colombian heritage. The three-meat sancocho evokes Caribbean tradition, communal gatherings and flavors shared around the fire. The corn envuelto pays tribute to Indigenous ancestral heritage and to corn as a symbol of resilience and abundance. A traditional coastal ferment accompanies the rib, bringing out local flavors. The dish embodies a dialogue between the Caribbean and the Andes.

On this dish I want to express the life and customs of the first inhabitants of Paraguay. hunters, fishermen, gatherers and growers, showing that with products from the Paraguayan soil, which nature gives us by applying production techniques with adequate knowledge, they can be served with great pride.
The diet of the first inhabitants was based on cassava, corn, sweet potato, banana, vegetables and fruits.
They used hunting and fishing.

The chinampas is an efficient and sustainable agricultural system, it is an articulated set of artificial floating islands that were built since pre-Hispanic times. Through this dish, which has been inspired by this ecosystem, using only ingredients that are grown or can be found in this place, applying techniques and preparations of Mexican gastronomy, I seek to highlight the importance of chinampas, the organic products that are grown there and also recognize the hard work of the producer.

The inspiration for this dish came from my hometown: Ningbo, Zhejiang. There is a dish in Ningbo, Zhejiang Province called Stir-Fried Rice Cake and White Crab. The white rice cake on the plate is the original slice of rice cake with ginger oil brushed on it. Under the white rice cake are crab meat, chive, tarragon, crab paste egg meringue, and white crab bisque. The snack in the upper left corner is another dish inspired by hometown: bean curd skin-wrapped yellow croaker. I replaced the yellow croaker with crab legs and sprinkled the tomato puree powder from the Bisque making process. This dish is from my hometown, but it is presented in a way that is not traditional. I believe this presentation method can be accepted by more people.

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 certain obsession with eating duck. For this competition, the dish is based on Nanjing Saltwater Duck, using the Fujian Egret Duck, no part of the duck is wasted; Food is the foundation of life, and since ancient times, the path of cooking has always been about inheritance. Like an old tree with intertwined roots and lush branches, only by inheriting and being brave enough to innovate can new buds continue to sprout. This is akin to the theme "Old Tree, New Sprouts."

China is a country with vast territory and abundant resources, and each region has its own special ingredients. This dish uses the loin of Tan sheep originally from Ningxia, which like to lick salt in the Gobi Desert.

Pickled with Sichuan pepper and spices for oil seal, with yunnan spring and summer wild bacteria made of wild cheese, fermented corn is more delicious, sweet and delicious, showing the style of Chinese wilderness.

The whole dish is like a tan sheep from the Gobi Desert, placed in the Yunnan mountains rich in wild bacteria. Corn plays the role of pastoral scarecrow, paired with western dishes and mints and herbs associated with Yunnan's native eatery habits.
 

With more than 10 years experience in different countries it took me a second to realize and change mi mindset when it comes to cooking when I landed in Sweden a year ago, all green and good use of resources. My personal goal in my career is to reduce waste as much as possible, we are so many in this planet but most of us don't do enough to minimize our negative impact in nature. I believe we can do so much more and what´s better than start with what we eat in our restaurants?

In the modern world people get exposed to a huge number of ideas and opinions every day. The purpose of my dish is not to educate a person or try to put a new idea in his head, but simply bring joy and awaken positive emotions. I want to try and give joy to people by creating delicious food from good quality ingredients. If I can make someone feel good with my dish, I can contribute to making the world a better place and that is the most important for me. Delicious food is inspiring in itself.

Knowledge makes you respect the raw materials, if you know how we produce food we also learn to treat it with respect. Knowledge is power to respect different people, countries and finally the globe.

Australia’s landscape carries one of the world’s oldest and richest histories of ingredients, place, and people. Drawing from this land is both a privilege and a responsibility. This dish reflects my determination to champion the beauty of lesser-known native botanicals and elevate them globally as luxury produce. The vessel to help me achieve this is connected to the coastline of my regional West Aust roots, shaped by a coastline of pristine shellfish

I am pleased to present a new dish that highlights some of the extraordinary ingredient we are fortunate to have in Australia, ingredients that many people may not even be aware of. This culinary creation features various cuts of lamb, each prepared using distinct techniques that enhance their unique flavours and textures. My inspiration for this dish stems from my childhood growing up on my grandfathers farm in rural Queensland.

The inspiration behind this dish is the imagery of the sun reflecting on the gentle ocean waves.
The sunlight and delicate sea foam cast marbled shadows on the sand dunes below.
In the shallow waters of the sea floor, the turbot camouflages itself in the rippled shadows, swimming between the dancing seaweed, like curtains of a theatre.
The potato being the roots of the land completes the dish by complementing the flavour of the turbot and seaweed, but emulating the delicate fins of this Fish.

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 saw my grandmother cook this type of fish with the most of ingredients are the same and I put my signature with my techniques to present you my childhood memories

I’d like to introduce my dish, to express my way of thinking about both cooking and dealing with life outside of gastronomy. the dish depicts a perfect circle of life, forests ( Deer), rivers (crayfish), mountains (cordyceps) all naturally connected and a human (chef) who unitedly combines nature with technology and cares for the environment. Without our healthy and clean approach to life, nature will not survive on its own nowadays, I would like to make people aware of this as much as possible

Where I come from, self-sufficiency was a lifestyle. This dish bridges that peasant heritage with modern gastronomy, showcasing a sustainable model for the future of cuisine. Almost every ingredient comes from a rural grandmother's garden, or was hand-foraged by me from nearby woods. By practicing true sustainability through wild harvesting and traditional preservation, we find innovation in our roots. No exclusive restaurant can outshine the warmth of a grandmother’s kitchen.

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 and really shows how different styles and cuisines have evolved. This really expresses how far food has come and how far i have come.

Through a desire to seek out and understand culture outside of my own, I have been able discover so much about myself and the food I want to create. I am inspired by the flavours/methods of the world, and I want to use what I have discovered by cooking delicious food without boundaries. Ode to Sam Yee is an homage to my partner who has shared her culture with me. This dish combines Chinese flavours with my classically trained French cooking methods. This is about creating new traditions.

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 really shows how different styles and cuisines have evolved. This really expresses how far food has come and how far i have come as a chef.

I see the future of cooking as an act of respect for those around you. Care and community are often lost now, but amongst chefs, it will never cease. I believe my role as a chef is to cook honestly, respect the integrity of the ingredient and to share the joy of cooking with as many people as I can. This dish draws inspiration from all that have given me the gift of knowledge, nostalgia and practice. With this dish I hope to honor those gifts and create new experiences as such for others.

From the Valley to the Shoreline reflects my culinary identity as a chef working in Napa Valley. Through wild California razor clams, local verjuice, coastal seaweeds, and vine shoots, I express the connection between land and sea. This dish celebrates local producers, seasonality, and a product-driven approach rooted in French technique while looking toward a more sustainable future for fine dining.

This dish is a story and reflection of my life as a chef;
Typically Banchan (Korean side dish) is a variety of small dishes accompanying a main dish generally reflecting the area they come from. Each Banchan will reflect a a moment in my life through places that I have travelled as well beliefs found along the way whilst maintain my rules and ethics of clean and fair food that’s locally sourced in a sustainable way.
The Six Core Values of my Food
Fire, Clean, Delicious, Refined, Innovative, Tec

When someone asks me, what my favorite thing to cook is, I always have to think. In my career I've worked at all stations in the kitchen and therefore I really like to do all kinds of food. I also wanted my dish to be challenge for me and also to be able to show most of my skills. That's why I created this dish. I can show different cooking methods of the parts of the pigeon, and my skills with doughs and vegetables. The whole dish was inspired by thinking about a pigeon in the forest.

As a child, poultry with crayfish was a dish that left a deep impression on me. Today, I reinterpreted it in my own way. My grandfather from Vendée raised his own poultry, while my Breton grandfather took me fishing. I grew up between these two worlds – land and sea – and this is the duality I want to express on the plate.

Breton lobster replaces the crayfish: the same spirit, drawn from my roots. My cooking is defined by bold, honest flavours, influences I embrace openly, and a desire to connect with people in a simple, direct way.

When I started to create this dish a lot of people told me not to do it because it contains too much work.
So this explains my stubbornness and love for the work. The sweet potato also became my personal logo.

I want to express that you can make things very complex without a million technics. sometimes a pure product has his own complexities.