The sixth edition of the international competition S.Pellegrino Young Chef Academy has among its semifinalists five Chileans, nominated in three of the 15 categories of this award, which distinguishes the best of international gastronomy.
Five Chilean chefs under 30, based in different parts of the world, have overcome the complex first phase of selection in order to become the best new chef of the prestigious S.Pellegrino Young Chef Academy 2024-2025 tournament.
After beating thousands of applicants and undergoing the demanding evaluation of ALMA, one of the world's most renowned Italian gastronomic schools, the gastronomic experts made it to the semifinals in three of the 15 categories in contention.
The first of these is the Latin America and the Caribbean category, which includes:
- Sebastián Mella (26 years old) head chef of Pulpería Santa Elvira, in Santiago, who participates with the dish "Cordillera, valle y Pacífico", a potato and corn stew, pork and seaweed, inspired by his childhood and the culinary tradition of his grandparents, Víctor and Ana. The dish also alludes to water, a fundamental element of the future and how it defines food in central Chile.
- Javiera Palacios (22 years old), sous chef at PAZ, Nicolás Gárate's new restaurant in Providencia, and member of the Chilean Gastronomic Selection. Her dish, "Desde mis orillas", is a Chilean rockfish wrapped in crustacean farce, accompanied by various coastal ingredients. "My goal is to proudly represent the rich culinary heritage of my country, evoking the flavors of the Chilean sea, emphasizing sustainability and respect for the ingredients," he said.
- Pablo Ramírez (29 years old), executive chef and partner of Sabor Muermino, in Puerto Varas, and Meli, an agroecological and regenerative vegetable garden in the area. "Aliento del Pacífico", is his preparation with which he seeks to express the essence and authenticity of seafood products. "To tell a story of respect for the sea and its resources, capturing the freshness and unique flavor of these ingredients, and emphasizing the culinary tradition and art that surrounds them," he stressed.
Ignacia Valdés (29), who works at Contra Bar in New York, will compete for the United States and was also selected with a seafood preparation: a whole shima-aji with merken chili sauce and cochayuyo. "Chile taught me the power of fresh fish and seaweed. I would like to inspire people to start a new relationship with food to appreciate all that a fish has to offer."
While in the final of the Iberian Countries, Chile is also present through Chilean Javiera Araya (26 years old), who works at El Molino de Urdániz in Pamplona, a restaurant with two Michelin Stars. She is aiming for a prize with "Cortesía de la montaña", a roasted quail stuffed with bull loin and roasted apple, tomato and other spices, a dish inspired by the similarities between the foothills of the Chilean Andes and the north of Spain. "This dish brings me closer to my home, discovering its potential and motivates me to represent Chilean gastronomy in Navarra and the whole world," said the young Chilean chef.
The competition, which brings together the best young chefs from around the world, will be held in several regional stages before the grand finale in Milan next January.