S.Pellegrino’s Young Chef Academy Competition has launched its 2022/2023 edition, with up-and-comers across the globe set to go head to head.

Australian chefs under the age of 30 can now enter their signature dish, but they must have worked as a full-time sous chef, chef de cuisine, chef de partie or commis chef for one year before applying.

“We are thrilled to announce the fifth edition of the S.Pellegrino Young Chef Academy Competition,” says Stefano Bolognese, S.Pellegrino international business unit director.

“The competition opens the doors to the Academy and is the main tool we have to stimulate creativity and promote talent. The whole project conveys our commitment to pushing continuous evolution within the gastronomy world.”

All entries will be judged by the International School of Italian Culinary Arts, with a shortlist of chefs selected to take part in 16 regional finals held over the second half of 2022.

A finalist will be selected by local judges from each heat to compete at the 2023 grand final in Milan, Italy, which will see an international judging panel critique dishes based on technical creativity, personal beliefs and ability to create a positive change to society through food.

Melbourne-based chef Jose Lorenzo Morales represented the Pacific region in the last iteration, working closely with Peter Gilmore to hone his dish called Analogy (roasted lechón pork belly, shrimp bogoong paste, pandan rice cracker, latik caramel, and tamarind powder) that heroed culinary Filipino traditions.

“I want to restore our ancestors’ practices that reflect Filipino traditions, to inspire locals not to forget our history,” said the chef in 2019.

“I applied techniques that extend from the north to the south of the Philippines in a cohesive manner, not to express sophistication, but an appreciation for a cultural legacy that deserves an identity.”

For more information on applying, click here.