UK&I semi-finalists announced for S.Pellegrino Young Chef competition

The competition gives young chefs the opportunity to learn from leading talent and work alongside some of renowned names in the industry. ALMA - a leading international educational and training centre for Italian cuisine - was charged with the competitions regional semi-finalists selection and sifted through thousands of applications from 90 different countries.

Andrea Sinigaglia, general manager of ALMA, said: “The process was anything but easy. Our chefs and experts worked hard in order to select just ten semifinalists for each region from so many interesting applications, so they have to make some tough decisions.

“The average skill level was quite high; it’s exciting to realise how many talented young chefs there are around the world that have the potential and the passion to emerge - they’re just looking for their big break.”

The UK and Ireland’s 10 selected semi-finalists:

1. Łukasz Wącirz, Chef de Partie at Llangoed Hall in Wales with his dish: “Polish Lynx in the forest with a ‘Pigeon’ in the leaves and Goose with ‘Saber’”
2. Alfonso Giugliano, Sous Chef at Cornstone Restaurant in Cork with his dish: “After the Storm”
3. Francesco Simone Sodano, Sous Chef at Annabel’s club in London with his dish: “Octopus and Celery Salad”
4. Mhariah Setosta, Chef de Partie at 21212 Restaurant in Edinburgh with his dish: “Duck Dumplings”
5. Adam Handling, Head Chef at Restaurant Adam Handling at Claxton in London with his dish: “Burnt Beef”
6. Ian Musgrave, Sous Chef at The Ritz Hotel in London with his dish: “Gloucester Old Spot Pork, Langoustines, Hispi Cabbage and Apple”
7. Gareth Ruck, Chef at Hogan Lovells Fine Dining in London with his dish: “Salt Marsh Lamb”
8. Romuald Bukaty, Chef de Partie at Avenue by Nick Munier in Dublin with his dish: “Symphony of the Sea”
9. Brandon Clemens, Chef de Partie at Kaspar’s at The Savoy in London with his dish: “Pigeon, Honey, Truffle, Carrot”
10. George Kataras, Sous Chef at M restaurants in London with his dish: “Whole Turbot

The next stage of the competition takes place between 1^st May and 15^th August, during which the semi-finalists will compete in their local finals, with the individual winners going on to represent their country at the global final in Milan in October.