ALL ABOUT THE EURASIAN COMPETITION FINAL S.PELLEGRINO YOUNG CHEF
Only a few months are left before the final of the Eurasian stage of the S. Pellegrino Young Chef 2019-2020 competition, which means it is time to announce the jury, finalists and their mentors. The final competition is scheduled for October 9, 2019 and will be held at the Bolshoi Theater.
The Eurasian region, one of the twelve participating this year, will present ten young chefs who have to masterfully prepare dishes for the evaluation of the regional jury. Each participant in this competition passed a thorough selection of the ALMA team in accordance with the Golden Rules of the competition. The finalists will present their Signature Dishes to the regional jury and its judges will select the winner who will go to the Grand Final in Milan in 2020.
10 FINALISTS OF THE EURASIAN REGION AND THEIR MENTORS:
Andrey Kostin, mentor: Marko Sõmer (Estonia)
Egor Makarov, mentor: Anton Kovalkov (Russia)
Vitaly Saveliev, mentors: Ivan and Sergey Berezutsky (Russia)
Jonita Sescilaite, Mentor: Justinas Kapkovicius (Lithuania)
Naira Sosedova, mentor: Igor Grishechkin (Russia)
Artem Petrin, mentor: Arthur Ovchinnikov (Russia)
Lari Helenius, Mentor: Pekka Terävä (Finland)
Ivan Kamenev, mentor: Andrey Kolodyazhny (Russia)
Julia Karpova, mentor: Mirko Dzago (Russia)
This year, the structure of the S. Pellegrino Young Chef contest has transformed to highlight the transformative power of gastronomy as one of the brand’s important values. Starting in 2019, contestants will be awarded prizes in three new categories: Acqua Panna Award for Connection in Gastronomy, Fine Dining Lovers Food for Thought Award and S. Pellegrino Award for Social Responsibility.
REGIONAL JURY OF THE EURASIAN COMPETITION STAGE
This year’s Eurasian jury consists of representatives from Russia, Estonia and Finland. Each participant was selected as the conductor of the mission of the S. Pellegrino Young Chef competition: supporting the young generation of chefs to develop the gastronomy of the future.
Nino Graziano (Russia)
15 years ago, the Sicilian chef Nino Graziano left his two-star restaurant Michelin Il Mulinazzo to join the Semifreddo team in Moscow. This was followed by work at La Bottega Siciliana and Bolognetta Osteria & Pizzeria, also in the capital of Russia.
Vladimir Mukhin (Russia)
Chef Vladimir Mukhin was trained at La Barone in France, El Celler de Can Roca in Spain and Khajimi in Japan before opening his own White Rabbit restaurant (No. 13 on The World’s 50 Best Restaurants 2019) in 2012. This jury member is well known for his inventive approach to Russian cuisine and thoughtful combinations of ingredients.
Aram Mnatsakanov (Russia)
A native of Baku, Aram Mnatsakanov, is a chef, TV star, and owner of several restaurants in St. Petersburg, Moscow, and now also in Berlin. The main focus of this influential chef is Italian cuisine, but in 2018 he opened his first Georgian restaurant in St. Petersburg.
Inga Paernum (Estonia)
Having replaced several restaurants in Estonia, Inga Paernum became the Chief Chef under the President of the country in 2010 and held this honorable position until 2016. She enjoys exploring the subtle nuances of Estonian cuisine by choosing top-quality local ingredients.
Adrian Ketglas (Russia)
Adrian Ketglass was born in Argentina and raised in Spain, where he worked with Mark Foch, the first British chef to receive a Michelin star in Spain. For 10 years in Moscow, he led several restaurants that received profile awards. In 2015, Ketglass opened the Adrian Quetglas Restaurant in Palma, where he continues to explore international cuisine, finding inspiration in his diverse past experiences.
Angelika Udeküll (Estonia)
Angelika Udeküll, the head of the Wicca restaurant in Estonia, is known for experimenting with locally produced meat and naturally grown fruits and vegetables. For her passion for her work and her continued interest in new tastes and ancient culinary traditions, she received the Cordon Bleu’s Chef of the Year Award in 2018.
Linnea Vihonen (Finland)
Linnea Vihonen was 25 years old when she began her studies at the culinary school of Perho. In 2012, a graduate became the chef of the Yes Yes Yes vegan restaurant and appeared on Finnish television in the Mitä tänään syötäisiin program. Vihonen is a staunch supporter of supporting young talents: her work at Hella Food, a preparatory program for chefs in Helsinki, helps grow the future generation of the restaurant industry.
The winner of the regional stage of the competition and the finalists of the three awards will be announced at www.SanpellegrinoYoungChef.com based on the results of the competition.
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