(Seoul, 24 March 2025) On March 25, S.Pellegrino will host an exclusive media event at Jungsik Seoulahead of the S.Pellegrino Young Chef Academy (SPYCA) Competition 2024-25 Grand Finale. Now in its sixth edition, applications for the competition opened in February 2024, with fifteen regional finals held between September 2024 and January 2025. Fifteen regional winners emerged and will progress to compete in the Grand Finale in Milan, Italy, in October 2025. They will cook once more for a chance to be crowned the best young chef in the world.
(Seoul, 24 March 2025) On March 25, S.Pellegrino will host an exclusive media event at Jungsik Seoulahead of the S.Pellegrino Young Chef Academy (SPYCA) Competition 2024-25 Grand Finale. Now in its sixth edition, applications for the competition opened in February 2024, with fifteen regional finals held between September 2024 and January 2025. Fifteen regional winners emerged and will progress to compete in the Grand Finale in Milan, Italy, in October 2025. They will cook once more for a chance to be crowned the best young chef in the world.
To mark this milestone and recognize Asia’s diverse and dynamic dining scene in celebration of Asia’s 50 Best Restaurants, S.Pellegrino will host an exclusive luncheon themed “Bring Your Future to the Table”. The event will bring together Asia regional winner Ardy Ferguson and ten distinguished chefs from the region, all of whom have served as judges and mentors. Held at Jungsik Seoul, a Michelin-starred restaurant operated by Chef Jungsik Yim—who previously served as a judge in the SPYCA 2015-16 Northeast Asia Regional Final — the luncheon will feature a specially curated lunch course and a panel discussion with participating chefs around the topic ‘‘Asia: Transforming into a Culinary Hub of the Future’.
The panel discussion will be structured into three sessions:
- The present landscape – A changing plate: Fine dining through the eyes of Asia – Exploring how consumer perceptions of fine dining have evolved and how different Asian countries interpret and redefine the concept.
- The way forward – Shaping the path forward – Insights from leading chefs on the shifting dynamics and future potential of the Asian culinary market. Strategies focusing on sustainability and profitability to stay ahead will be discussed.
- From competition to career – Building global culinary leaders – Firsthand perspectives from young chefs on how being a part of the academy has shaped their careers and expanded their professional networks.
The event will also celebrate the strong collaborative community within the SPYCA. Ten renowned chefs will come together to create a unique multi-course dining experience.
- The lunch course will begin with two rounds of amuse-bouche prepared by six senior chefs who have served as judges and mentors in the academy.
- The first course will be crafted by William Yee, Junior Sous Chef of Singapore’s ‘Labyrinth,’ and winner of the Acqua Panna Connection in Gastronomy Award at the Asia regional final.
- The second course, a hot starter, will be prepared by Korea’s Jaeho Kim from ‘Andaz Seoul Gangnam,’ who was recognized for his culinary tribute to his family’s history and traditions.
- The main course will be powered by Ardy Ferguson, Sous Chef of Hong Kong’s ‘Belon’ and winner of the Asia regional final. Guests will be served with an adaptation of his winning dish, ‘Archipelago Celebration’, inspired by the “vibrant culinary traditions of Indonesia” and the gastronomic offerings of Hong Kong.
- The lunch will conclude with a signature dessert by host chef and SPYCA Juror alumni Jungsik Yim.
Chef Richie Lin, an Asia regional judge for the SPYCA 2024-25, remarked, “The young chefs who advanced to the Asia regional finals showcased exceptional skill, creativity, and vision. Collaborating with them on this lunch course, I realized that it won’t be long before they rise as global ambassadors of Asian cuisine.”
Chef LG Han, who has mentored two regional collateral award winners at the SPYCA competition, shared, "Witnessing the growth of my young chefs through the competition has reinforced my belief in the importance of overseas experience and building an international network in fostering the next generation of culinary leaders. I remain committed to supporting not only my mentee chefs but also all participants who have gone through SPYCA, helping them grow into future leaders that will inspire generations to come.”
Ardy Ferguson, the Asia regional winner impressed the judges with his modern reinterpretation of Indonesia’s traditional celebratory dishes, ‘Nasi Tumpeng’ and ‘Sate Padang,’ with his take on the Hong Kong-style duck. In reflecting on his advancement to the global final, he shared, “I’m truly honored to represent Asia on the world stage with a dish that reflects my Indonesian roots and my culinary journey in Hong Kong. I deeply appreciate the supportive community I’ve found among my fellow competitors and the guidance of my mentors Chef Vicky Lau and Chef Matthew Kirkley. Together, we’ve shared our love for food and continue to inspire one another. I look forward to sharing my story through the Archipelago Celebration at the grand final in Milan this October.”
Roberto Caroni, Sanpellegrino Asia Pacific Zone Director, reaffirmed the company’s dedication to nurturing young culinary talent, stating: “S.Pellegrino is committed to providing young culinary talents with opportunities to gain global recognition, expand their expertise, and develop their careers. Through the SPYCA, participants not only receive mentorship from top chefs but also strengthen their skills and build lasting connections within a global network of past and present competitors. We remain dedicated to discovering and supporting the next generation of culinary leaders through this initiative.”
For more information about the SPYCA and its competition, please visit the official website: https://www.sanpellegrinoyoungchefacademy.com/.
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About S.Pellegrino Young Chef Academy
Gastronomy has the potential to transform society, shaping a more inclusive, more sustainable future. But doing requires talent. That's why S.Pellegrino has created S.Pellegrino Young Chef Academy, a platform to attract, connect and nurture the next generation of culinary talents. An environment that will empower them through education, mentoring and experience opportunities, as well as through the renowned global competition.
The Academy opens its doors to members from over 70 different countries, ensuring that talent is not constrained by geography, ethnicity, or gender. This is a place where passionate young chefs interact with the most influential players in global gastronomy, and where together they cultivate an inspiring culinary community.
To discover more please visit: https://www.sanpellegrinoyoungchefacademy.com/
About S.Pellegrino and Acqua Panna
S.Pellegrino, Acqua Panna and Sanpellegrino Italian Sparkling Drinks are international trademarks of Sanpellegrino S.p.A., which is based in Milan, Italy. Distributed in over 150 countries through branches and distributors on all five continents, these products represent quality, excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs and drinks.
Sanpellegrino has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.