S.Pellegrino Young Chef 2018: Pacific region’s jury
UPDATE 1 Dec. 2017: All the S.Pellegrino Young Chef Local Finals are now concluded and all the 21 finalists have been selected. Find out more about the S.Pellegrino Young Chef Pacific finalist!
he jury for the culinary competition of S.Pellegrino Young Chef 2018 includes Andrew McConnell, Christine Manfield, Jacques Reymond, Paul Carmichael and Scott Pickett .
The five seasoned food professionals will be charged with selecting the best young chef in the region during a live cook off in Australia between the 10 chef semi-finalists on 11 September 2018.
The most talented regional winner will have the unique chance to present their signature dish to the Seven Sages judges during the Grand Finale in Milan in 2018. In preparation for the moment they will be given the mentorship of one of the chef judges.
Meet the Pacific Jury
Fellow Melbournian Andrew McConnell also returns to join the team once more. He is the chef behind much of Melbourne's restaurant empire that includes, Supernormal serving Asian cuisine, as well as Cumulus Inc., Cutler & Co, Marion Wine Bar & Ricky & Pinky.
Sydney based Christine Manfield is a highly regarded Australian chef author, food and travel writer, food manufacturer, presenter, teacher and gastronomic travellerHer working life as a restaurateur spanned more than 2 decades including Paragon and Phoenix in Sydney, Paramount in Sydney, East @ West in London’s Covent Garden and Universal in Sydney.
French-born chef Jacques Reymond is a strong supporter of nurturing young culinary talent, returning to the local jury for a third competition. Reymond first developed a taste for kitchen life at the tender age of 11, at the family run hotel in Corteaux. Since then he has worked in France, England, South America and Spain finally settling in Melbourne, Australia opening local restaurants featuring modern Australian food including Bistro Gitan, L’Hotel Gitan. These days he dedicates his expertise to a variety of culinary projects.
Barbados born Paul Carmichael’s developed a passion for cooking almost as soon as he could walk. After graduating from the Culinary Institute of America, he worked in kitchens such as Wd~50, Aquavit, Asiate, and the Tasting Room before serving as executive chef at Perla in Puerto Rico. He returned to New York in 2010 to join the Má Pêche team first as sous chef then as the executive chef. A few years ago, Paul moved to Sydney to become the executive chef of Momofuku Seiōbo.
Scott Pickett is considered one of Melbourne’s most exciting chefs with an impressive CV boasting three Michelin star restaurants to representing his country at Bocuse d’Or. The final frontier was realising his dream of opening his own restaurant ESP by Scott Pickett & also two other venues Estelle Bistro & Saint Crispin.