S.Pellegrino Young Chef Academy has crowned Kimberly Tang of Anchovy, Richmond as the winner of the Pacific Regional Final of the S.Pellegrino Young Chef Academy Competition 2026-27, earning the opportunity to represent the region at the prestigious Grand Finale in Milan in 2027.
The Regional Final brought together some of the region’s most exciting emerging culinary talent, with finalists presenting their signature dishes to an esteemed Local Jury of internationally recognised chefs. Following a day of competition, Kimberly impressed the judges with her dish ‘Before Sustainability Was a Trend’ demonstrating exceptional technical skill, creativity and a clear vision for the future of gastronomy.
Upon receiving her award, Kimberly said ‘Super stoked to win, honestly wasn’t expecting it. Thank you to S.Pellegrino; this was my second time competing and I’m so excited to be recognised for the Fine Dining Lovers Award and the Main award – it’s huge. Thank you to my mentor, the judges and the SPYCA team, the people behind the scenes. I’m so excited to represent the Pacific region in Milan and having Clinton as my mentor is going to be a huge learning experience. I only hope that I can grow and become a better chef and pave the way forward for anyone up and coming in the industry.’
As Regional Winner, Kimberly now embarks on the next stage of her journey through the S.Pellegrino Young Chef Academy. Ahead of the Grand Finale, she will work closely with mentor Thi Le (Head Chef of Anchovy, Richmond) who will provide guidance, support and expertise to help refine Kimberly’s signature dish, develop her culinary philosophy and prepare her for the international stage.
Clinton McIver comments: ‘I’m incredibly excited to represent the Pacific region, and even more so, to champion the extraordinary young talent of Kimberly. Her dish immediately stood out to me for many reasons, but above all, it told a story from the very moment it was placed in front of me. To have the opportunity to mentor Kimberly on the global stage is a true honour, and one I embrace with great excitement. I believe in her talent, her potential and our ability to achieve the highest level of recognition together.’
Three chefs were awarded at the Regional Final, winning the collateral awards, and will have the chance to win respective global titles, also announced at the Grand Finale in 2027:
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S.PELLEGRINO FOR SOCIAL RESPONSIBILITY AWARD – Dian Sheng with her dish Tide & Grain. This award recognises chefs who demonstrate sustainable practices through their signature dish.
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ACQUA PANNA CONNECTION IN GASTRONOMY AWARD – Jamie Musgrave with his dish West Australian shellfish: A Trip Home. This award recognises the chefs who successfully connect tradition with modernity in their culinary approach.
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FINE DINING LOVERS AWARD – Kimberly Tang with her dish ‘Before Sustainability Was A Trend’. This award recognises the chef who best expresses their personal beliefs through their signature dish.
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