Regional Finalists 2022-23

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Africa, Middle East & South Asia
Bhavesh Saxena
Maati - The soul of Earth
Bhavesh Saxena
India
The future of cuisine belongs to chefs who act as conscious custodians of the nature. 'Maati - The soul of Earth' is my personal t...
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Tiaan Snyman
South Africa
Growing up, lamb was, and still is, an expensive commodity. In my home lamb always went hand in hand with a special occasion. The ...
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Mahmoud Ali, portrait picture
Middle Eastern fusion, signature dish
Mahmoud Ali
Ghana
The Middle East epitomizes cultural fusion and rich histories, evident in its vibrant bazaars and diverse culinary heritage. Famil...
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Asia
Jiwoo Lee
KOREA DEM. REPUBLIC OF
I deconstructed Korean traditional dish 'Sinsello'.I tried to improve the limitations of traditional cooking methods by introducin...
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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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Variando Wahyu, portrait picture
Go local or go home, signature dish
Variando Wahyu
Indonesia
Nowadays, Bali is facing a massive shift in landscape and lifestyle due to mass tourism. My biggest concern is the future of our c...
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Canada
Harpreet Kahllon
Canada
This dish is my brainchild of what my soul would look like on a plate, the mousse of the Meat Beliram is a connection to my roots ...
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Jana Larose
L'Aube au Féminin
Jana Larose
Canada
L’Aube au féminin celebrates all that embodies femininity in all its richness and diversity. Rooted in the earth, the beetroot rep...
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Ben Miller
Canada
Vegan food, through methodology and expertise, belongs on the world stage. Vegetables can be a complete substitute for any animal ...
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Central Europe
Saskia Vorhemus, portrait picture
Pig in the wild, signature dish
Saskia Vorhemus
Germany
Seasonality and regionality play a fundamental role for me when creating my dishes. I want to know where my products come from and...
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Theodosios Melidis
Choriatiki 8.0 meets Greek-Swabian Surf and Turf
Theodosios Melidis
Germany
Born in Germany and raised between Mount Olympus and the Aegean, this dish moves between two worlds. It carries the salt, wild her...
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Nicolas Dekimpe
Nomadic Chef, The taste of becoming
Nicolas Dekimpe
Austria
I believe the future of cuisine lies in clarity rather than complexity. Through my journey from the Belgian North Sea to kitchens ...
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France
Toshiki Saito
Heritage
Toshiki Saito
France
Heritage expresses my belief that the future of cuisine is not only about innovation, but also about preserving knowledge. Chicken...
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Lana Solé
Celeriac textures
Lana Solé
France
My cuisine celebrates the dialogue between terroir and travel. I prioritize French ingredients sourced from local producers, while...
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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
Carla Ribe
Spain
This dish combines different flavors, textures and techniques. It's main objetive is to show the combination of duck breast with a...
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Andrés Rengel Herrero
Spain
The dish tries to capture the work philosophy that characterises me in its maximum expression, for this I base it on a traditional...
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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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Italy
Andrea Borroni
Italy
This dish represents me and everything I wanted to believe in. I was born in Milan, moved to Ancona, mother Bolognese, father Mila...
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Silvia Rozas, portrait picture
Alien meets native, signature dish
Silvia Rozas
Italy
What makes a species local, indigenous, alien, invasive, naturalized, or imported to a specific ecology ?How do species, including...
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Danilo Vella
Italy
The idea of ​​this dish is to make you live an experience, the feeling of being in Sicily, involving sight, taste and smell, using...
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Latin America & Caribbean
Xchel González
Mexico
The chinampas is an efficient and sustainable agricultural system, it is an articulated set of artificial floating islands that we...
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Ana Paulina Guillen Mayor, portrait picture
Pirá Caldo Tata, signature dish
Ana Paulina Guillen Mayor
Paraguay
Through this dish I would like to show the importance of women as bearers of gastronomic tradition. The clay work of the potters, ...
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Kenneth Ruiz Montoya, portrait picture
Mackerel, plantain and coconut, signature dish
Kenneth Ruiz Montoya
Costa Rica
“Mackerel, plantain and coconut” refers to the day to day life of people living in humble seaside towns in Costa Rica, it highligh...
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Mainland of China
Di Cui
China
The idea of the dish is from my hometown, Xinjiang, which is famous for its tasty lamb. The sheep live in the mountains where the ...
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Huan Qin, portrait picture
Huan Qin, signature dish
Huan Qin
China
The dish presented by Alchemist restaurant, calling for a reduction in ocean plastic, has inspired me and made me realize that oce...
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Fang Kang
Homing
Fang Kang
China
I believe that the whole point of journeying far away is to return home with a deeper understanding of flavors. Like a pigeon trav...
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North Europe
Amandine Pellerin
Beetroot gyoza, broth and chips
Amandine Pellerin
Denmark
Emmanuel Pillon chef of the Louis XV said : « Nothing is lost, everything is transformed. » In my dishes I would like to...
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Felix Janlöv, portrait picture
Nordic sea, signature dish
Felix Janlöv
Sweden
Nordic Sea is a dish that focuses on sustainable ingredients. This dish reflects my culinary journey and who I am as a chef today....
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Victor Guitton, portrait picture
Walk in the ocean, signature dish
Victor Guitton
Netherlands
Coming from an island, I strived to do products from there, representing the producers I grew up with. This dish combines products...
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Pacific
Siriporn Boonsin, portrait picture
Assiette from the sea, signature dish
Siriporn Boonsin
Australia
Through this dish, I aim to showcase the harmonious blend of traditional Thai flavors with modern culinary techniques. It represen...
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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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Khathawut Srichanklat
The Abundance of Australia
Khathawut Srichanklat
Australia
Australia gifted me its world-class Angus beef, ocean-fresh squid, and sun-ripened produce. In return, I bring my Thai heritage, b...
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South-East Europe & Mediterranean
David Halilović
The Textures of Land and Sea
David Halilović
Croatia
This dish challenges the idea that the most important ingredient is always the most expensive or prestigious one. While turbot pro...
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Maciej Osiński, portrait picture
The circle of life, signature dish
Maciej Osiński
Poland
I’d like to introduce my dish, to express my way of thinking about both cooking and dealing with life outside of gastronomy. the d...
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Dawid Cieśliński, portrait picture
Sunday dinner at grandma’s, signature dish
Dawid Cieśliński
Poland
I would like to present my version of the most popular dinner in Poland, which is why I called it Sunday dinner at grandma's. When...
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Uk
Daijon Ford
my takeaways
Daijon Ford
United Kingdom
“My Takeaways” is not just about food. It is about the things carried forward: flavours, memories, habits, techniques, and ways of...
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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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Sude Hancher
Pigeon, Sour Cherry, Cumin
Sude Hancher
United Kingdom
This dish reflects my childhood on my grandparents’ farm, where food was always seasonal and nothing was wasted. Sour cherries rem...
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USA
Vitor Mendes
Through this dish, I'd like to show that brazilian ingredients are unique and amazing just as much as from any other part of the w...
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Garrett Brower, portrait picture
Quail stuffed with Chesapeake oysters, signature dish
Garrett Brower
United States
By celebrating the products and cuisine of the Chesapeake Bay I hope to generate interest in its preservation. Oysters in particul...
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Huy Hoang
The Vietnam Cookery Culture is not simply the France and China Cuisine, but it is the fusion between those Big Two Cordon Bleu tha...
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West Europe
Gianmarco Pallotta
Switzerland
With this first course I wanted to create a link between land and sea, revisiting a typical preparation of my country, the porchet...
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Aurelien De Noble
The taste of memory
Aurelien De Noble
Luxemburg
Le Goût de la Mémoire invites diners to discover my story and revisit the memories that mark the course of a lifetime. This dish e...
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Mathias Aillerie
Volaille Bretonne
Mathias Aillerie
Belgium
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 grandf...
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