Young chefs compete in the S.Pellegrino Young Chef Academy Competition 2026-27, with Pacific Region finalists set to showcase their signature dishes in Sydney.
Ten young chefs from Australia and New Zealand have been named as finalists representing the Pacific Region in the S.Pellegrino Young Chef Academy Competition 2026-27.
The global competition, run by S.Pellegrino Young Chef Academy, aims to identify and support chefs under the age of 30 through opportunities to compete, learn from established culinary professionals and develop their skills.
Thousands of applications were received from around the world, with 170 chefs selected to progress to the Regional Finals.
Each application, including the chef’s signature dish, was assessed by culinary experts at ALMA, the international educational and training centre for Italian cuisine. The selection considered three areas: technical skills, creativity and the applicant’s belief in the ability of gastronomy to contribute positively to society through food.
Matteo Berti, Head of Education at ALMA, said the quality of this year’s applications made the selection process challenging.
“With each passing edition, the S.Pellegrino Young Chef Academy Competition continues to impress us deeply,” Berti said. “The sheer quality and passion displayed by this year’s candidates made the selection process intensely challenging, yet incredibly rewarding.”
The Regional Finals will be held across 15 regions between September 2026 and January 2027. The Pacific Region final is scheduled for Monday, 12 October, at Sydney Fish Market Sydney Seafood School, with the awards dinner to follow at The Calyx in Sydney’s Royal Botanic Gardens.
The Pacific finalists will present their signature dishes to a local jury comprising chefs Alanna Sapwell, Analiese Gregory, Daniel Hong, Clinton McIver, James Cole Bowen, Karen Martini and Ross Lusted.
The jury will assess the finalists on their technical skills, creativity and culinary vision. The competition will also present four awards at the regional final: the S.Pellegrino Young Chef Award, the Fine Dining Lovers Award, the S.Pellegrino for Social Responsibility Award and the Acqua Panna Connection in Gastronomy Award.
The S.Pellegrino Young Chef Award will be selected by the Regional Jury, while the Fine Dining Lovers Award will be chosen by Fine Dining Lovers Insiders. The Sustainable Restaurant Association will select the recipient of the S.Pellegrino for Social Responsibility Award, while the mentors will select the Acqua Panna Connection in Gastronomy Award.
Regional award winners will have the opportunity to compete for the corresponding global awards at the Grand Finale in 2027.
The Pacific finalists are Aarush Baba Rijal from Sydney, whose dish is Charred Wild Boar neck, Malate second flush jus, Fermented Pumpkin and Bitter Citrus, representing Icebergs Dining Room and Bar in Bondi.
Auckland finalist Arinut Sachdeva will present Crispy Stuffed Squid with Prawn Mousse, Spiced Crab, Coastal Hapuka and Harissa Coconut Emulsion from NZICC.
Sydney’s Dian Sheng will compete with Tide & Grain, featuring confit coral trout, fish-wrapped ravioli, coastal greens and rice broth emulsion, representing The Sanderson.
Jackson Mehlhopt, also from Sydney, will present Tails From The River while representing Andy Cooks.
Gold Coast finalist Jacob Aomarere Poole will present Steak with “miso soup” beurre monte and seasonal vegetable tofu tart from Palette Restaurant in Surfers Paradise.
Adelaide’s Jamie Musgrave will compete with West Australian shellfish, a trip home, representing Restaurant Botanic.
Melbourne finalist Khathawut Srichanklat will present The Abundance of Australia from Industry Beans in Fitzroy.
Kimberly Tang, also from Melbourne, will compete with Before Sustainability Was a Trend, representing Anchovy in Richmond.
Sydney finalist Nic Kearney will present Roulade of Lobster and Abalone, Sauce Américaine from Mimi’s in Coogee.
The tenth finalist, Ratish Mehrotra from Sydney, will present Wellington of Lamb Leg “Nalli Nihari”, Globe Artichokes, Croquette with Apricot and Macadamia Chutney from The Charles Brasserie & Bar.
The regional competition will determine which young chefs progress towards the Grand Finale, where finalists from across the regions will compete for the global awards in 2027.
More information about the competition and the full list of candidates is available through S.Pellegrino Young Chef Academy.
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