In an industry as community-dependent as hospitality, the relationships you form early in your career can shape not just your trajectory, but your longevity. Few organisations understand this better than S.Pellegrino. For more than a decade, the brand has supported emerging talent through the S.Pellegrino Young Chef Academy competition – a biannual program designed to nurture young chefs through connection, mentorship and global exposure.
The competition has a proven track record of recognising culinary trailblazers at pivotal moments in their careers. Last year’s global winner was Ardy Ferguson, a Hong Kong-based chef at Michelin-starred Belon whose approach to cooking draws on Singaporean, Indonesian and Cantonese influences. While the title is international, the impact is often felt closer to home.
In the most recent cycle, Melbourne-based chef KyongHo “Daniel” Choi won the Pacific Regional Final, representing Australia on the global stage with his fusion of South Korean and Irish flavours. Previous Australian finalists include Adelaide chef Robin Wagner and Melbourne chef Jose Lorenzo Morales, highlighting the depth of local talent across the region.
With a strong emphasis on cultural identity, sustainability and technique, the Academy positions food not just as craft, but as a form of storytelling. Each participant is asked to submit a recipe of their signature dish that reflects their technical skill, food philosophy and identity as a chef. Dishes are assessed on technique, creativity and the clarity of the story they tell.
After submissions close, entries will be reviewed by Alma, the International School of Italian Cuisine, before 15 regional finalists are selected and paired with a local mentor. Later in the year, these finalists will cook in front of a regional jury, with one Pacific winner advancing to the global finals in Milan. There, they’ll compete against 14 other regional champions and present their dishes to an international jury. For emerging chefs across Australia and New Zealand, the program offers a rare opportunity to showcase a personal point of view on a global stage.
Past local judges have included Brigitte Hafner of Hot Listed Tedesca Osteria, Rosheen Kaul (formerly of Etta – also on the Hot List – and now behind pop-up Bistro Marigold), and Jake Kellie of Arkhe.
Beyond the competition itself, participants gain access to ongoing mentorship from established chefs in their local markets. Culinary trailblazer Josh Niland was part of the panel that selected Choi as the Pacific Regional winner and has since gone on to mentor him.
“This time last year, I was cooking in Melbourne with Josh judging me,” says Choi. “Now, a year later, he’s my mentor, and we’ve worked closely together.”
Designed to help young chefs build professional networks and refine their goals, the Academy offers participants the chance to connect with the broader hospitality community and access opportunities that can help propel their careers.
“How many chefs in Australia can say that they had a mentor like Josh?” Choi asks. “The whole process and the S.Pellegrino team in Australia have been amazing.”
Applications are now open for the 2026–27 S.Pellegrino Young Chef Academy competition. The program is open to chefs aged 18 to 30, with entries closing on June 9, 2026.
This article is produced by Broadsheet in partnership with Sanpellegrino.
Produced by Broadsheet in partnership with Sanpellegrino
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Dining and Cooking