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The Jury of S.Pellegrino Young Chef 2020 Grand Finale (May, 8th-9th)

Mauro Colagreco, Andreas Caminada, Claire Smyth, Pim Techamuanvivit, Enrico Bartolini, Manu Buffara, Gavin Kaysen Top Jury SPYC 2020

As the temperature rises in the fourth edition of S.Pellegrino Young Chef competition, S.Pellegrino is excited to reveal the prestigious line-up of top chefs that make up  the jury for this 2020 edition.

Seven chefs from around the world including Pim Techamuanvivit, Mauro ColagrecoManu Buffara, Gavin Kaysen, Enrico Bartolini, Clare Smyth and Andreas Caminada will gather in Milan 8th and 9th May 2020 to form an elite panel of judges, known as the Seven Sages, for the Grand Finale.

These seven giants of global gastronomy will be tasked with the huge responsibility of selecting and crowning the winner at the S.Pellegrino Young Chef Grand Finale.

At this point in the competition, 12 young global finalists remain, shortlisted from thousands of applicants and through a series of intense regional heats held around the world. This year’s  competition that has seen more awards and young chefs recognised, a greater emphasis on mentorship and a greater commitment towards gender balance and inclusivity.

On May 2020, the 12 young chefs will arrive in Milan with their mentors by their side, ready to go head to head in the kitchen as they create their signature dishes in front of a global audience.

As the final countdown to the Grand Finale begins, the 12 finalists are hard at work, collaborating with their chef mentors, perfecting their signature dishes and honing their presentation skills ready to wow the Seven Sages, for what could be a life changing experience.

In the meantime, here’s more about each of the Seven Sages:

Pim Techamuanvivit

Once a Silicon Valley exec, then food blogger, Pim Techamuanvivit quietly opened her first restaurant Kin Khao in San Francisco which almost immediately gained a Michelin star and garnered a cult following for her authentic Thai cooking. Since then, the self-taught chef has catapulted onto the international culinary scene and has taken the helm at one of the best Thai restaurants in the world, Nahm (Best Restaurant in Asia 2014). Here, she pursues the restaurant’s long-standing culinary principles, and at the same time injecting her own signature style.

Mauro Colagreco

The popular Italo Argentine chef currently resides at the pinnacle of gastronomy, with his Mirazur restaurant in France holding three Michelin stars and the title of the Best Restaurant in the World on The World’s 50 Best Restaurants list.

Known for his borderless cooking, the “chef of the year”, showcases local and homegrown produce on the vegetable-led menu at his Côte d’Azur restaurant nestled in the Mediterranean gardens with sea views which recently celebrated its 10-year anniversary.

Beginning his career at the Gato Dumas hotel school in Buenos Aires, before making his way to France in the early 2000s and being taken under the wing by French greats like Alain Passard at l’Arpège and Alain Ducasse at the Hotel Plaza Athénée, Colagreco’s eclectic portfolio of projects now spans the world, including brasserie GrandCœur in Paris, Florie's at the Four Seasons Hotel, in Palm Beach and a hamburger chain, Carne in Argentina.

Manu Buffara

Manu Buffara is the latest ‘one to watch’ chef from Brazil who is putting her hometown of Curitiba on the culinary map. The young chef, who completed several stints of work at restaurants such as Noma and Alinea, has attracted international attention for her restaurant Manu, winning the Miele One to Watch Award for Latin America's 50 Best Restaurants 2018. With her growing voice, she is a champion for change, focusing on waste reduction, better nutrition and the environment in both her hometown and on the global scene.

Gavin Kaysen

Gavin Kaysen is the owner of the Spoon and Stable Restaurant in Minneapolis and is one of a handful of chefs from the USA to stand and represent his country at the biannual Bocuse d’Or culinary competition in Lyon, France. In 2015, team USA won the first silver with Kaysen as head coach and in 2017 they won gold. Kaysen is now the President of Team USA and will be the leader of the crew who will represent the country at Bocuse d’Or 2021. Open, engaging and always willing to share his knowledge, Kaysen has an acute eye for detail and years of experience in what it takes to cook high-level cuisine under the pressure and heat of the lights. 

Enrico Bartolini

Enrico Bartolini can be categorised as one of Italy’s finest gastronomic talents. He currently holds eight Michelin stars across his restaurants, earning three of them in the 2020 guide for Enrico Bartolini at MUDEC in Milan. The highly accomplished chef first made his mark abroad in the kitchens of Paolo Petrini in Paris and Mark Page in London, before returning to Italy, where he worked under the guidance of Massimiliano Alajmo. He earned his first Michelin star while running the Le Robinie restaurant in Oltrepò Pavese, at the age of just 29. Bartolini leads the way in the movement of gastronomic excellence, blending research and experimentation with the rich, dynamic culture of Italy.

Clare Smyth

The Irish born and London-based chef, named the World’s best female chef by World’s 50 Best Restaurants in 2018, has both an impeccable list of accolades and work experience to her name.

After rising through the ranks of Ramsay’s Royal Hospital Road to become Chef Patron and the first British female chef to earn the ultimate accolade of three Michelin stars, she went on to open her debut London restaurant, Core, in August 2017 and hasn’t looked back since.

The Notting Hill address quickly earnt two Michelin stars and a loyal following and is testament to Smyth’s cooking and leadership philosophy, where she celebrates the finest British produce and empowers her team.

Andreas Caminada

Chef Andreas Caminada showcases contemporary Swiss cuisine at his unusual three Michelin-starred restaurant, Schloss Schauenstein set inside a historic 13th century castle. Located in his hometown of Graubünden, Switzerland the restaurant’s unique geography allows him to source ingredients direct from the crystal-clear lake Lucerne or the snow-capped Swiss Alps.

Ranked in the World's 50 Best Restaurants list since 2012, the longevity and consistency of the world class restaurant are a testament to the chef’s commitment to perfection. In addition to his flagship restaurant, his portfolio boasts casual dining hotspots in luxury hotspots like St. Moritz. His dedication and commitment to the culinary profession are also highlighted by his foundation, Fundaziun Uccelin, supporting and nurturing young, talented chefs and service staff. Chef Caminada received the World’s 50 Best Sustainable Restaurant Award for his environmental and social approach at Schloss Schauenstein in 2019.

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