Chefs under 30 encouraged to enter S.Pellegrino Young Chef 2016 competition

By Emma Eversham contact

- Last updated on GMT

Members of the UK & Ireland judging panel for S.Pellegrino Young Chef 2016: (L-R) Claude Bosi, Ross Lewis, Ollie Dabbous and JP McMahon
Members of the UK & Ireland judging panel for S.Pellegrino Young Chef 2016: (L-R) Claude Bosi, Ross Lewis, Ollie Dabbous and JP McMahon

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Chefs under the age of 30 are being encouraged to enter the S.Pellegrino Young Chef 2016 competition for the chance to become Young Chef of the Year. 

Applicants have until Thursday 31 March to submit their entries into the global competition. 

Entries will be divided into 20 regions and assessed by Italian cuisine training centre ALMA who will pick 10 finalists for each region.

Regional finalists will then be required to cook their signature dishes for a regional jury some time between 1 May and 15 August with the 20 best chefs from each region selected to go through to the final. 

Each finalist will be assigned a mentor chef to help them prepare their signature dish for the global final in Milan on 13 October with the UK & Ireland mentor chef being Hibiscus chef-patron Claude Bosi. 

This year's competition will feature a new panel of judges - dubbed the Seven Sages and comprising David Higgs, Carlo Cracco, Gaggan Anand, Elena Arzak, Mauro Colagreco, Wylie Dufresne and Roberta Sudbrack - - who will pick the S.Pellegrino Young Chef 2016.

One-off experience

The 2015 competition's global winner and finalist for the UK & Ireland, Mark Moriarty, encouraged others to enter this year

“I was delighted and honoured to be named S.Pellegrino Young Chef 2015. The journey was an unforgettable, one-off experience that I will always remember. I met so many fantastic chefs along the way and the title has made an incredible difference to my career as a whole," he said. 

To apply, fill out an application form here​ and attach a copy of your signature dish. Chefs must be no older than 30 and are required to have at least one year’s experience working in a restaurant at chef de partie level or higher. 

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