S.Pellegrino Young Chef Academy has announced the finalists representing the Pacific Region in the S.Pellegrino Young Chef Academy Competition 2026-27, the global initiative dedicated to discovering, mentoring and celebrating the world’s most promising chefs under the age of 30.
More than a competition, the S.Pellegrino Young Chef Academy exists to support the next generation of culinary leaders, providing young chefs with opportunities to learn from some of the industry’s most respected figures while helping shape the future of gastronomy through innovation, responsibility and creativity.
Following thousands of applications from across the globe, just 170 chefs have progressed to the Regional Finals, earning their place among the world’s most exciting emerging culinary talents.
Each young chef’s application and their signature dish was evaluated by culinary experts at the World’s Leading International Educational and Training Centre for Italian Cuisine, ALMA. ALMA’s selection process hinged on three key criteria: technical skills, creativity and a personal belief in the transformative power of gastronomy to make a positive change in society through food.
“With each passing edition, the S.Pellegrino Young Chef Academy Competition continues to impress us deeply. Our collaboration with this initiative since its inception has always showcased evolving talent and profound dedication,” said Matteo Berti, Head of Education of ALMA. “The sheer quality and passion displayed by this year’s candidates made the selection process intensely challenging, yet incredibly rewarding. We eagerly anticipate seeing these talented young chefs bring their unique visions to life during the Regional Finals, and we wish them all the very best.”
This group of talented young chefs will compete across 15 different regional finals around the world from September 2026 to January 2027. The Pacific Region Competition will take place on Monday 12th October, at Sydney Fish Market Sydney Seafood School, followed by a Awards Dinner at The Calyx, Royal Botanic Gardens Sydney.
Reaching this stage marks an important milestone in each chef’s journey. During the Regional Finals, finalists will present their signature dishes to an esteemed Local Jury of internationally recognised chefs including Alanna Sapwell, Analiese Gregory, Daniel Hong, Clinton McIver, James Cole Bowen, Karen Martini and Ross Lusted who will evaluate each competitor’s technical skill, creativity and vision while identifying those who represent the future of gastronomy.
Alongside the opportunity to compete for a place at the Grand Finale, four awards will be presented at each Regional Final:
- S.PELLEGRINO YOUNG CHEF AWARD – The Regional Jury will select the winner of the S.Pellegrino Young Chef Award, recognising the chef who best demonstrates technical skill, creativity and vision.
- FINE DINING LOVERS AWARD – Selected by the Fine Dining Lovers Insiders, recognising the chef who best expresses their personal beliefs through their signature dish.
- S.PELLEGRINO FOR SOCIAL RESPONSIBILITY AWARD: selected by the Sustainable Restaurant Association, recognising chefs who demonstrate sustainable practices through their signature dish.
- ACQUA PANNA CONNECTION IN GASTRONOMY AWARD: selected by the Mentors, recognising the chefs who successfully connect tradition with modernity in their culinary approach.
The regional winners of each of these awards will go on to compete for the global title for each of the categories at the Grand Finale in 2027.
The line-up of Regional Finalists for the S.Pellegrino Young Chef Academy Competition in the Pacific Region are:
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Aarush Baba Rijal, Sydney, Australia.
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Dish: Charred Wild Boar neck, Malate second flush jus, Fermented Pumpkin and Bitter Citrus
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Restaurant: Icebergs Dinning Room and Bar, Bondi
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Arinut Sachdeva, Auckland, New Zealand
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Dish: Crispy Stuffed Squid with Prawn Mousse, Spiced Crab, Coastal Hapuka & Harissa Coconut Emulsion
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Restaurant: Fortuna Buffet Restaurant, Auckland
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Dian Sheng, Sydney, Australia
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Dish: Tide & Grain: confit coral trout, fish-wrapped ravioli, coastal greens and rice broth emulsion
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Restaurant: The Sanderson, Sydney
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Jackson Mehlhopt, Sydney, Australia
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Dish: Tails From The River
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Restaurant: Andy Cooks, Sydney
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Jacob Aomarere Poole, Gold Coast, Australia
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Dish: Steak with “miso soup” buerre monte and seasonal vegetable tofu tart
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Restaurant: Palette Restaurant, Surfer’s Paradise
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Jamie Musgrave, Adelaide, Australia
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Dish: West Australian shellfish, a trip home
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Restaurant: Restaurant Botanic, Adelaide
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Khathawut Srichanklat, Melbourne, Australia
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Dish: The Abundance of Australia
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Restaurant: Industry Beans, Fitzroy
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Kimberly Tang, Melbourne, Australia
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Dish: Before Sustainability Was a Trend
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Restaurant: Anchovy, Richmond
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Nic Kearney, Sydney, Australia
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Dish: Roulade of Lobster and Abalone, Sauce Americane
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Restaurant: Mimis, Coogee
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Ratish Mehrotra, Sydney, Australia
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Dish: Wellington of Lamb Leg “Nalli Nihari”, Globe Artichokes, Croquette with Apricot & Macademia Chutney
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Restaurant: The Charles Brasserie & Bar, Sydney
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