Thousands of chefs from all over the world applied for the competition, inspired by the opportunity to connect and learn directly from the most influential members of the gastronomic world and to demonstrate their unique creativity and vision. Among them, 165 passed the first selection process and are now ready to show their talent and passion during the regional finals.

The UK regional final, which takes place on the 25th of September at Le Cordon Bleu, will give nine young chefs the opportunity to present a signature dish to a local jury of renowned chefs, made up of Adam Smith, Lorna McNee, Nokuthula Majozi and Santiago Lastra.

The nine finalists include:

• Joshua Wilde is head chef at Fare Eatery in Wokingham
• Swann Auffray is sous chef at the Little Chartroom in Edinburgh
• Kurtus Auty is head chef at Bosun’s Restaurant in York
• Ben Miller is sous chef at Alex Dilling at Hotel Café Royal
• Sam Heaven is chef de partie at The Fat Duck in Bray
• Connor Anderson is chef de partie at The Three Chimney’s in Skye
• Wayne Munn is sous chef at Langdale Chase Hotel in Windermere
• Sude Hancher is chef de partie at Cornus in London
• Audrey Park is chef de partie at Sketch in London

The jury is in charge of selecting the regional winners, including S.Pellegrino Young Chef Award, S.Pellegrino Social Responsibility Award, Acqua Panna Connection in Gastronomy Award and Fine Dining Lovers Food for Thought Award.

Each young chef’s application and their signature dish was evaluated by culinary experts at the World’s Leading International Educational and Training Centre for Italian Cuisine, ALMA.

ALMA’s selection process hinged on three key criteria: technical skills, creativity and a personal belief in the transformative power of gastronomy to make a positive change in society through food.

Matteo Berti, head of education of ALMA, commented: “S.Pellegrino Young Chef Academy Competition surprises us with every edition and it is not a given since we have been collaborating with them since the first edition.

“Candidates outdo themselves from year to year, guided by passion and commitment. The selection process was not easy, but now it's up to the shortlisted candidates to show their talents throughout the course of the competition. The best of luck to all of them.”

The regional winners of the S.Pellegrino Young Chef Award will go on to compete for the global title of S.Pellegrino’s Young Chef of the Year 2024.