With the goal of discovering and nurturing the next generation of chefs under 30, the prestigious S.Pellegrino Young Chef Academy competition has begun its regional finals, which will be held worldwide until next January.
In this sixth edition, five talented Chilean chefs stand out, competing in various finals, marking a milestone in the country’s culinary history.
ALMA Selection Process
Applicants for this coveted title must submit a signature dish, evaluated by the renowned Italian culinary school ALMA. In this phase, technique, creativity, and the chef’s personal vision are considered, elements that must be reflected in a dish that tells a story.
Chile as a Culinary Powerhouse
For the first time, Chile has a greater number of competitors in the Latin America and Caribbean Regional Final than other gastronomic nations like Mexico, Colombia, Peru, and Brazil.
Three of the selected chefs will compete in Lima on September 24, aiming for a spot in the grand final in Milan next year.
Chilean Talents in the Competition
- Sebastián Mella (26 years old): Head chef at Pulpería Santa Elvira, competing with his dish Cordillera, Valle y Pacífico, inspired by his childhood and Chilean culinary richness.
- Javiera Palacios (22 years old): Sous chef at the upcoming restaurant PAZ, presents her dish Desde mis orillas, highlighting the sustainability of Chilean seafood.
- Pablo Ramírez (29 years old): Executive chef at Sabor Muermino, competing with Aliento del Pacífico, an homage to the marine products of the Chilean coast.
Chilean Chefs Abroad
In addition to the finalists in Lima, two Chilean chefs are competing in other regions of the world: Ignacia Valdés in the U.S. Regional Final, and Javiera Araya in the Iberian Regional Final, both with extensive experience in international haute cuisine.
The S.Pellegrino Young Chef Academy continues to be a platform that propels young talents in global gastronomy. This year, Chile has proven that its cuisine is at the forefront, with chefs who excel not only in technique but also in their ability to tell stories through their dishes.
