Regional Finalists 2022-23

My grandmother is from North Korea. She came down to South Korea during the Korean War. She was a housewife, but also my chef. She cooked a lot of North Korean food. Among them, my favorite was Pheasant dishes. It's a main signature dish that unravels these foods in my own way. My grandmother's cooking for me was a memory and happiness for me. With those memories, I give people happy memories and dishes and my dream is to become a chef. If She was alive, I would like to cook this for her.

In February 2023, just before opening my restaurant, we visited a bee farm in Koh Samui and saw unused beeswax being discarded. Inspired, I created a sustainable dish that minimizes waste. Using locally sourced fish, I perfected a beeswax cooking method for the fillet and transformed every part of the fish into unique components. This plate is a harmonious blend of Thai flavors, Italian influences, and global experiences.

Through the San Pelegrino competition, I would like to make new Korean dish that is interesting and delicious to people in a fun way with familiar ingredients.

Furthermore, I would like to develop a recipe that can reduce food waste that affects environmental pollution.

Growing up in a multicultural household in Canada exposed me to diverse cuisines, fostering a deep appreciation for Canada's melting pot of cultures. My dish draws inspiration from my favourite childhood dishes, Cantonese braised pork and abalone, and Vietnamese Banh Mi, combined with my time spent in some of Canada's top restaurants, I crafted a dish merging Chinese, European, and Vietnamese flavours. I believe that this fusion embodies Canada's cultural richness on a plate.

This is the purest form of expression of my journey. This dish will take you through the beginning of my career all the way to the present. It takes inspiration from my grandmother’s impactful love for cooking transmitted to me as a young girl, to the reflection of my culinary career. My development as a chef and the learning of cultures, were turning points of finding my own identity and what has devoted me to this chapter.

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 is entirely inspired by general and global necessity for #change. Where everyone has to give at least a minimum effort to participate in saving the planet earth. We all know that sustainability and reduced waste is the solution to this current crisis, so I created a dish to be my homage to this food revolution.
Although, I am kind of, opposed to people`s tendency to call dishes vegan burgers, vegan steak etc.
But, I gave a shot to preparing something that looks and tastes like a steak.

With this dish I would like to express that we all have to look back sometimes when we were young and our families were cooking for us.
This dish I devote both my Grandmothers. One of them came from the Northern part of Germany that stands for the Sea part of the dish and the other Grandma came from the West part of Germany and she had a big homegrown garden. I gather two types of living and put my identity as a chef on top thus it became my Signature Dish.

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 served in 2 different styles. Once as "Cordon Bleu" and once stained. With the dish i would like to show, that it´s possible to connect typical ingredients and tastes from my home town with tastes and ingredients from all over the world. So the whole world on "one plate".

This dish for me represents Irish culture married with classical french techniques,as an Irish chef in France it's something that's very important to me.I break down the elements of the whiskey making process into individual steps, and that utilise those steps to inspire a key ingredient on the plate, all to accompany Irish Beef Tongue."Whiskey loosening the tongue" is an Irish phrase for when we drink whiskey it helps open conversation, I'm playing on that phrase as I braise the beef in whiskey.

I wanted to challenge myself to make a gourmet dish but also entirely vegetable and 0 waste. Everyone must realize that a beetroot does not necessarily taste like earth, that a vegetable dish is not a poor and indulgent dish. All the vegetables and herbs that we know can be worked in so many ways... I suggest you one.

‘Quanto sei bella Roma’ is a tribute to my hometown, Rome. The title comes from a famous song about this city that for me is the most beautiful in the world. I left Rome about 10 years ago to grow personally and professionally, but my heart will always belong to it and I am happy to represent it with a dish in such an important competition. It is a traditional recipe that my grandmother used to prepare for me (Coda alla vaccinara) and which I propose in my own way, gastronomically speaking.

The origin of the techniques and flavours of this dish come from the city where my surname comes from, from an emblematic family who to this day represent historical flavours and maintain their roots, and above all from the great use that this region has made for centuries of the natural resources of its geography, such as rivers and countryside, where they ate from their own vegetable garden. This is a tribute to them.

With this signature dish I intend to elevate the octopus to its maximum using all parts of it, without any waste. The place where I work, in Tavira, octopus is one of the great treasures that exists, and I intend to make it shine!

On our plate, we unite the gastronomic tradition of Mallorca and Menorca, highlighting local products with a sustainable approach. We believe that every chef should work with what they have at home, respecting the environment. Our passion for Mediterranean cuisine drives us to create unique culinary experiences, combining tradition and innovation.

My "Ossi di seppia" draws inspiration from Montale's work, where bones, wandering among the waves and seemingly worthless, symbolize a miserable yet significant existential condition. Like the small things in daily life, they conceal intrinsic value and beauty. By using every part of the cuttlefish, even those considered scraps, I aim to showcase their importance and convey the significance of circular cooking to reduce waste and valorise each ingredient.

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.

The concept of territory is an important thing when I think about creating a dish. I owe a lot to Tuscany, so I chose the Casentino trout. We are talking about a unique specimen bred in Stia, in the province of Arezzo, where "Puccini Trout Farming" allowed me to experience first-hand one of the most interesting products found so far. A fish that struck me so much that I really wanted to pay homage to it in all its facets, using every part of it in the name of sustainability and reducing waste.

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.

Chiriqui's recognized for being the produce pantry of Panama, that’s why my dish's focused on the earth’s bounty with key ingredients of the region. Seren, is a corn soup endemic to the region, with sweet and delicate flavors. My grandmother use the whole corn, from the husk to the cob, because she always says that what the land produces must be used in its entirety. Ubaldina is a homage to her, her heritage, and a journey through my childhood.

In my childhood, my grandparents used to have Sunday family lunches and the dish I remember the most is the tongue in sauce, served with onion and coconut sauce. In my village we always accompanied the main course with bananas, even soups. That's why my interpretation was inspired by these Sundays with the family. I believe in local products and tradition, raising the level of the products of my village with modern techniques without losing the traditional flavour.

This dish stemmed from my memory of my hometown. It started with chicken from Hetian Town and that relates to local farms and the whole ecological system. From there, it casts a light onto the Chinese farming and rural society culture.

Poultry is an important element in the dining culture for this city tucked away in the mountains. These Hetian chickens have a wild temperament and were used for imperial chicken fights in the ancient times. The farmers live in the mountains and the chickens roam around freely in the pristine environment feeding on wheat and rice grown on the farm. From my memory, these chickens are capable enough to scale trees and even rooftops.
 

There are many ways to cook chicken in Guangzhou, and as the saying goes: “It is not a feast if you don’t have chicken”. This dish is originally a Cantonese-style crispy roast chicken. Chicken dries out easily because of its low fat content, and traditional methods of roasting or frying at high temperature are not healthy enough, so I use modern low-temperature slow-cooking cooking methods to process traditionally marinated chicken. This resulting chicken is not only tender and juicy, but also nutritious and healthy.

The chicken is stuffed with sweet pea paste and shrimp paste. This is a technique called "stuffing" in Chinese cuisine. One or several ingredients are made into puree and filled with another ingredient. During the heating process, the flavors of various ingredients integrate yet retain their own characteristics. The sweetness of the sweet pea puree and the saltiness of the shrimp bring a fuller taste experience to the chicken. I reduce the use of condiments, and unique original flavor of the ingredients themselves become more memorable.
 

Inspired by the first book of traditional Chinese medicine, "Huangdi Neijing," which states that food is food when eaten on an empty stomach, but medicine when consumed by patients, I have chosen medicinal herbs such as Poria cocos, japonica rice, Gastrodia elata, and Phyllanthus emblica as the main ingredients, complemented by traditional handcrafted tea. This has led to the creation of a pure vegetarian dish, embodying the concept of food and medicine sharing the same origin.

Denmark is the number one country of producing meat averaging 334 kg per person per year. However, as Denmark increasingly focuses on green energy and combating climate change, reducing the consumption of mass-produced meat becomes essential to lower the CO2 index. Through my dish I want to contribute to this change and adapt to a more sustainable future.

This dish is inspired by our workplaces garden. Our own grown vegetables and salads combined with chefs knowledge creates Synergy. I would like to use this to entice you choose vegetarian options more often, I believe it’s beneficial for our health and also our environment.I I believe if we consume less meat it would be meaningful change for environment. Chosing locally produced food we decrease transport waist and reduce carbon footprint. Use local produce were possible. Less is more.

With this dish, I want to show that worldly flavors can be achieved with products from our own country or region, promoting sustainability and supporting local farmers and suppliers. This dish is entirely based on vegetables and fruits, and contains no animal products. By doing this, we challenge ourselves and demonstrate that the same flavors can be achieved without using animal ingredients.

This dish is influenced by a region of India called Kashmir. It is inspired by its rich culture, cooking style and ingredients that grow around there. Through this dish, I want to express how influences of different countries and cultures has created the rich history of Kashmir. Complexity in the concept, simplicity in the execution is what that I want this dish to cry out. Exploring deep into their culture, taking inspiration and applying my own creativity and style has formed this idea.

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.

My goal with this dish is to demonstrate my culinary heritage, trying to showcase corn as the main ingredient. Corn is much more than a simple food in Latin America and trying to exalt it from my cuisine is the best way to enhance my background. On the other hand I want to show the great potential Australia has in terms of ingredients. So, with this dish I have decided to make one of the traditional Colombian dishes mixed it up with Australian ingredients.

Influence of different cuisines from where I learned becoming French and Spanish my biggest influence, without leaving aside the importance of ingredients, traditions, and heritage of my country, Ecuador, taking care of local producers and craftsman, always taking full advantage and respect for the product with a touch of modernity, creating an experience of textures and sensations in each perfect bite.

The day Slovenia proclaimed its independence the Linden tree was planted in front of the National Assembly building, since then it became our symbol for freedom. Brown trout is the most common fish of our rivers and this dish is the love song to Slovenia. I used only trout, linden in different ways, salt, and honey to prove you can make a dish with minimum carbon footprint, humble and basic ingredients but has a complex flavor profile. Whole dish is served on a set of fallen local linden tree.

My dish is a tribute to the culinary traditions of eastern Poland. I sourced the sturgeon and caviar from the renowned Antonius brand in a neighboring village. The inspiration for the Masurian floral lace in my recipe comes from my grandmother, a talented embroiderer. My dish also features ferments, deeply rooted in Polish tradition. Accompanying beverage is enjoyed in my home on hot days. I aim to showcase the best of Polish cuisine: good products, respect for tradition, and an open-mindedness.

“Bringing the beauty of this world to the plate” is the message I would like to convey with this ‘pop art’ style dish.My most memorable encounter with the courgette is that of seeding on a courgette farm. This exercise peaked my interest in where produce comes from, how it’s grown and how to best represent that in a dish.The courgette is simple; yet when used correctly, it can add beauty and freshness to a dish.

With this dish, I would like to invite customers to travel into the summer season and beautiful products we can find in Suffolk, the sea bass comes from a fishmonger who work only with small boats and line caught fish. The cherries and the fennel are local from Suffolk farm This dish is a mix of the sea and country side which represent a big part part of the county identity.

As a Korean chef in London, this dish reflects my identity. In this diverse city, culinary boundaries dissolve, blending local UK ingredients with staples from my homeland. Signature ingredients like kimchi, Korean miso paste, Jeju bracken, and Makgeolli create a fusion that's both familiar and innovative. This dish also showcases the seafood expertise I've developed as a fish chef. From precise techniques to selected marinades, every element shows my dedication and passion for seafood cuisine.

Food conscience and sustainability are more prevalent in our lives than ever before.
It is time to take action and look for more sustainable solutions.
My dish is a representation of sustainable ingredients, rich in nutrients, with a low water and carbon footprint, that may improve ocean water quality, rebuild coastal ecosystems, alleviate hunger and contribute to environmental revival at a low cost through ethical farming on a global scale.

This dish represent my years of experience working in this industry, from a local pub or bistro, all the way to fine dining using the knowledge pass down to me from the chefs that came before me.I challenge myself to present a dish with ingredients that a I commonly not work with utilizing different cooking techniques, utilizing ingredients to their maximum minimizing waste, from the trimmings of proteins to the vegetable of stocks.

My dish is a homage to my mom. Being an immigrant, my mom has faced a lot of obstacles with my grandma (mee-maw), but the first time they were able to bond was through growing potatoes of all things. Now, every couple of potatoes are filled with the same excitement as that day she shared digging them up with my mee-maw. This dish is a portrayal of my mom’s garden with a mix of Filipino and American flavors, with hints of the chickens that try to pluck her harvest before fruition.

With this dish, I want to convey much more than just a culinary experience: I want to pass on a story of commitment to ecology and sustainable development. For me, Neirivue trout, caught in the pristine waters of the Gruyère region, embodies the tradition and quality that nature has to offer. By choosing to work with this local fish, I am committed to respecting and preserving our environment. The fresh, fragrant herbs from the Mossettes garden are at the heart of it all.

Each ingredient of the earth and each part of an animal must be respected and valued, and this is only possible by putting a lot of love into it. I have sought here to pay tribute to them, putting meat, vegetables and the less noble part on the same footing. By sublimating our cuisine, I think we can honor nature, the producers and let people know that it is possible to consume in a fairer way with less waste.

I want to illustrate with my dish that we can present a beautiful and flavorful plate with just a few main ingredients. With those main products at the center, I want to go for a varied and complex mouthfeel.

A plate with too many ingredients takes the attention away from your product and moreover, it does not always form a whole. With this dish I want to show that you can bring a wide variation on your plate with just a few ingredients, even without going expensive in this case.