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SAN PELLEGRINO YOUNG CHEF 2018

Hello.

SAN PELLEGRINO YOUNG CHEF is a global platform for aspiring young chefs, attracting thousands of participants from over 90 countries. Recently, S.Pellegrino announced the 10 semi-finalists for the Southeast Asia region, selected from among thousands of applicants. These 10 chefs represent the region in the global competition, which encompasses 21 regions worldwide.

1. Chef Andrea De Paola, Sous Chef at Osteria Art restaurant in Singapore.
2. Chef Billyanto Billy, Chef de Partie at the Bulgari Hotel & Resort in Bali, Denpasar, Indonesia.
3. Chef Jake Kellie, Sous Chef at Burnt Ends restaurant in Singapore.
4. Chef Jie Shen Ang, Chef de Partie at Mezza9 restaurant in the Grand Hyatt Hotel in Singapore.
5. Chef Jim Ophorst from PRU restaurant at Trisara Phuket in Thailand.
6. Chef Kim Leun Chen from Sitka Restaurant in Malaysia.
7. Chef Mickael Farina from Kandolhu Island restaurant in the Maldives.
8. Chef Ployumpol Ayujarin, Chef de Partie at La Scala Italian restaurant in the Sukhothai Hotel in Bangkok, Thailand.
9. Chef Priyam Chatterjee from Qla restaurant in New Delhi, India.
10. Chef Seokhyun Han, Sous Chef at Meta restaurant in Singapore.

This marks the second time Chef Jim Ophorst, the chef de cuisine of PRU restaurant at Trisara Phuket, has made it to the finals. The 28-year-old chef hails from Honselersdijk in the southern Netherlands. He began his culinary journey at the renowned Beach Elzenduin restaurant. In 2012, Chef Ophorst moved to Phuket to open the PRU seafood restaurant at Trisara. In 2014, he had the opportunity to train for six months at Gaggan, which was ranked 10th best restaurant in the world by World's 50 Best Restaurants and No. 1 best restaurant in Asia by Asia's 50 Best Restaurants for three consecutive years. Chef Ophorst's culinary inspiration stems from the diverse ingredients found in Thailand. He maintains close relationships with local fishermen and farmers.

‘Carrots cooked in the soil they come from’
This dish showcases the essence of carrots, drawing upon the finest local ingredients and meticulous cooking techniques. The carrots are cooked for days, resulting in an enticing aroma, a velvety texture, and a harmonious flavor. It is a testament to the culinary potential of this humble vegetable, offering a delightful experience that belies its simplicity.

Chef Ployumpol Aiumcharoen, the only female chef to reach the semi-finals of the S.Pellegrino Young Chef competition in Southeast Asia, is currently 26 years old. She began her culinary journey as a trainee chef at the Sukhothai Hotel in Bangkok in 2009. She then pursued further education in the United States and interned at the Marriott Hotel in New Orleans in 2016. In 2017, she returned to Thailand and took on the role of Chef de Partie at La Scala Italian restaurant at the Sukhothai Hotel in Bangkok.

‘Sea’sun’
A vibrant and colorful dish that exudes a sense of creative intensity through its diverse and harmoniously blended ingredients. The plump scallops, bursting with sweet and succulent flavors, are complemented by the subtle tang of fish roe and a rich sauce that enhances without overpowering the main ingredient. Despite its concentrated flavors, the dish retains a distinct freshness and vibrancy.

The 10 finalists will then compete in a regional selection round in Singapore on October 23, 2017. The competition will be judged by a panel of 5 world-renowned experts.

• Chef Richard Ekkebus from Amber restaurant at The Landmark Mandarin Oriental in Hong Kong, which has been awarded two Michelin stars in both Hong Kong and Macau for nine consecutive years, and was ranked No. 3 in Asia's 50 Best Restaurants in 2017.
• Chef Mingoo Kang from Mingles restaurant in Korea, ranked No. 15 in Asia and awarded Best Restaurant in Korea by Asia's 50 Best Restaurants in 2017.
• Chef Chele Gonzalez from Gallery VASK restaurant in the Philippines, ranked No. 35 in Asia and awarded Best Restaurant in the Philippines by Asia's 50 Best Restaurants in 2017.
• Chef Tetsuya Wakuda from Tetsuya's restaurant in Australia and Waku Ghin restaurant in Singapore, which was awarded one Michelin star in 2016 and The Diners Club® Lifetime Achievement Award in 2016 by Asia's 50 Best Restaurants.
• Chef Vicky Lau from Tate Dining Room & Bar in Hong Kong, which has been awarded one Michelin star in both Hong Kong and Macau, and she was also named Asia's Best Female Chef in 2015 by Asia's 50 Best Restaurants.

The finalists from 21 regions worldwide will be officially announced around the end of December 2017 to compete in the Grand Finale, which will be held in June 2018. Each finalist chef will be paired with a "Mentor Chef," a qualified chef who is a member of the judging panel for each region. The mentor chefs will provide guidance, training, and advice to the competing chefs as they prepare their signature dishes for the international final. Let's all support the two Thai chefs who will be representing our country.

Thank you very much.
Ronaldo

Job Description

SAN PELLEGRINO YOUNG CHEF 2018

Website: https://www.sanpellegrino.com/intl/en/

Partner Website: https://www.finedininglovers.com/

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