A jury of expert judges has been announced for the S.Pellegrino Young Chef Academy's Pacific Regional Final.
The S.Pellegrino Young Chef Academy continues its global search for the next generation of culinary talent with the announcement of the Jury for the Pacific Regional Final.
Applications for the seventh edition are open until 9 June 2026, giving chefs under 30 an extraordinary opportunity to enter by submitting a signature dish that showcases their technical skill, creativity and personal belief.
All applications will first be assessed by ALMA – The International School of Italian Culinary Arts, which will select the chefs who will advance to the 15 Regional Finals taking place around the world.
The Pacific regional Jury, composed of seven world-renowned chefs at the forefront of the culinary industry, will evaluate the shortlisted young chefs by tasting their signature dishes and selecting the talent who will represent the region at the Grand Finale.
The Jury for the Pacific Regional Final includes industry leaders Alanna Sapwell, Analiese Gregory, Daniel Hong, Clinton McIver, James Cole Bowen, Karen Martini, and Ross Lusted.
KyongHo “Daniel” Choi, the Pacific Winner of the S.Pellegrino Young Chef Academy representing Australia in the 2024–25 edition, looked back on his experience.
“Winning the S.Pellegrino Young Chef Academy Pacific title and competing in Milan was an intense masterclass in focus and resilience. Bringing my story, a blend of Korean, Irish, and Australian roots, to that global kitchen forced me to trust my own narrative more than ever. To the next generation of chefs in Australia and New Zealand: find the dish that defines you, master it until it's second nature, and lean into the challenge. The growth you'll experience on the other side is unmatched,” said Choi.
During the Regional Final, Jury members will evaluate each signature dish according to three golden rules, with each criterion scored on a scale from one to 10.
The winner of the Pacific Regional Final will advance to the Grand Finale in Milan 2027, competing alongside the best young chefs from around the world for the S.Pellegrino Young Chef Academy Award.
The Competition will also feature three collateral awards alongside the main prize: the S.Pellegrino Social Responsibility Award, voted for by the Sustainable Restaurant Association, which runs the Food Made Good programme; the Acqua Panna Connection in Gastronomy Award, voted for by the Competition mentors; and the Fine Dining Lovers Food for Thought Award, voted for by the Fine Dining Lovers insiders.
“I’m excited to be part of this year’s SPYCA judging panel. Having attended the Grand Final in Milan last year and witnessed the incredible scale, skill, and passion on show, I know just how powerful this opportunity can be. We have so many talented young chefs in our region, and SPYCA gives them a platform to showcase their individual flair and unique culinary skills to the world,” said Hong.
“Being part of SPYCA as a Mentor and now returning as a Judge is a genuine honour. After many years in the industry, it’s deeply rewarding to give back and help young chefs challenge themselves, build confidence, and recognise their potential at a pivotal point in their careers. SPYCA creates moments that shape belief, lift standards, and open doors, and nothing matters more to me than seeing young chefs go on to forge their own path and legacy. As a Judge, I’m excited to see passion, discipline, creativity, and the attitude that truly sets great chefs apart,” said McIver.
With seven judges spanning Australia and New Zealand, the cohort delivers a strong trans-Tasman footprint, reinforcing the Academy’s relevance and reach across the region. Collectively, the group holds 14 Chef Hats, including three chefs with nationally broadcast TV shows and four recipients of Chef’s Hats/Knives recognition, underscoring both critical acclaim and mainstream influence. Their global credentials are equally compelling, with Clinton McIver (Amaru) recognised in the World’s 50 Best Discovery list, alongside McIver’s previous role as a SPYCA mentor (2022/23) and Dan Hong’s attendance at the Milan Grand Final, bringing a valuable international perspective to the panel.
Set against this backdrop, the Pacific region has emerged as one of the most dynamic forces in contemporary gastronomy, shaped by cultural diversity, proximity to producers, and a deep respect for land and sea. From Australia and New Zealand to the wider Pacific, young chefs are increasingly telling personal stories through food, blending heritage, sustainability and modern technique in ways that continue to capture global attention. The S.Pellegrino Young Chef Academy Competition plays a critical role in elevating this momentum, offering a pathway for the region’s next generation to step confidently onto the world stage.
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