The road to the S.Pellegrino Young Chef 2018 Grand Finale is still long, but ten semi-finalists from each of the twenty-one regions worldwide are now one step closer. They have been selected from thousands of applications submitted by young chefs from over 90 different countries, all of them looking for their chance to be part of S.Pellegrino’s global talent search for the world’s best young chef - a unique occasion to meet culinary talents from across the globe, share ideas, come into contact with different culinary cultures and learn.
Africa-Middle East’s 10 selected semi-finalists include:
1. Bianca Strydom (South Africa): Chef de Partie at ‘The Restaurant at Waterkloof’, with her dish “Rubus & Fresh Water”.
2. Aditya Kumar Jha (Abu Dhabi): Chef at ‘Tamba’, with his dish “Cryo Fried Banjara Gosht”.
3. Garth Rauben Heimer (South Africa): Chef de Partie at 'The Restaurant at Waterkloof', with his dish “Langoustine in Granny's Garden”.
4. Georgios Spandos (Reunion Island): Sous Chef at 'Palm Hotel & Spa', with his dish “The Path to the Purpose”.
5. Jorge Alexis Falcon Valera (Bahrain): Sous Chef at 'Cantina Kahlo', with his dish “Raices”.
6. Nigel Lobo (Dubai): Chef at 'The Eloquent Elephant', with his dish “Steamed Patagonian toothfish, spiced lobster mousse, moilee sauce, ‘sukha javla’”.
7. Paul Prinsloo (South Africa): Chef de Partie at 'The Restaurant at Waterkloof', with his dish “Salmon Up The River”.
8. Sheldon Raju (South Africa): Chef at 'Sheldon Raju Consultancy', with his dish “On the Spice Trail”.
9. Vusumuzi Ndlovu (South Africa): Sous Chef at 'The Saxon Hotel Villas and SPA', with his dish “Isicupho”.
10. Mario Christianto (Dubai): Chef at 'The Exchange Grill Restaurant', with his dish “Sous Vide Duck breast with tamarind sauce, orange puree, apple licorice, foie gras”.
Each young chef’s application and signature dish was evaluated by experts at the World’s Leading International Educational and Training Centre for Italian Cuisine, ALMA, in charge of the local finalist selection. The experts of ALMA evaluated the applications in adherence to the five “Golden Rules”: ingredients, skill, genius, beauty, and message.
“It is the third time now that we have the responsibility to select the young chefs for the local finals, but we continue to be amazed by how much flair and passion for fine food these young talents possess,” said Andrea Sinigaglia, General Manager of ALMA. “Having to select only ten semi-finalists for each region when you are presented with so many interesting applications is not at all easy. It is also our responsibility to accompany all candidates in a way that renders the competition realistic and highly educational. S.Pellegrino Young Chef is not only a chance to emerge, but also a moment of international encounter, exchange and sharing.”
From June to December 2017 the semi-finalists of each region will compete in local challenges. Each region will have a jury composed of leading independent chefs, who will judge the semi-finalists’ signature dishes and select the best one, based on the five Golden Rules.
Meet the Africa and Middle East Jury
Sascha Triemer - Dubai
German born and Dubai-based Sascha Triemer brings more than 26 years of extensive international experience in hospitality to the team. Having honed his skills in a number of luxury hotels around the world, from The Dorchester in London to the Mandarin Oriental Hotel in Kuala Lumpur, he is currently stationed at Atlantis, the Palm in Dubai. At the luxury hotel he oversees a number of celebrity chef outposts including Nobu, Ronda Locatelli and Bread Street Kitchen & Bar by Gordon Ramsay.
Marthinus Ferreira – Johannesburg
Chef and owner of family-run DW Eleven-13 in Johannesburg, Ferreira has made a name for himself when it comes to progressive fine dining on the South African restaurant circuit. He has also worked under some culinary greats like Gordon Ramsay and Heston Blumenthal at the Hinds Head and The Fat Duck in the UK.
Dominique Grel – Mauritius
Finalising the trio is French chef Dominique Grel, executive assistant manager at Constance Belle Mare Plage where he manages several restaurants. Grel’s career has taken him from his native France where he worked alongside the legendary Michel Guérard, to Paris and finally to Mauritius. An inspirational leader, Dominique Grel has also become a key figure in the organisation of the Festival Culinary Bernard Loiseau, tirelessly helping to elevate the standards of cuisine.
For Africa-Middle East the local challenge will be held in Dubai, during the month of October 2017.
By the end of December 2017, the 21 Young Chefs from around the globe will be announced as the official finalists, who will move on to the Grand Finale, to be held in June 2018. Each finalist will be assigned a “Mentor Chef” (a member of their regional jury), who will provide them guidance on how to improve their signature dishes and support them in their preparation for the international finals.
"Never follow trends or anyone else, be yourself even if it contradicts the status quo. Vision every single move you going to make in the competition and every single thing that can possibly go wrong and then practice it over and over again. Do time drills and get quicker and quicker day by day.” - Angelo Scirocco, Africa & Middle East region winner for the S.Pellegrino Young Chef 2015 competition.
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