The stage is set for the Grand Finale of the S.Pellegrino Young Chef Academy Competition 2024-25, which will take place in Milan on 28–29 October 2025. The global competition brings together 15 of the most promising young chefs under 30, each vying for the prestigious title of S.Pellegrino Young Chef 2025.

After a year of regional heats featuring 164 contestants, the 15 finalists will present their signature dishes to an esteemed international jury of celebrated chefs: Christophe Bacquié, Jeremy Chan, Antonia Klugmann, Mitsuharu “Micha” Tsumura, Niki Nakayama, Elena Reygadas, and Julien Royer. Dishes will be evaluated on technical expertise, creativity, and the ability to inspire positive change through gastronomy.

Alongside the main prize, the event will also honor winners of the S.Pellegrino Social Responsibility Award, the Acqua Panna Connection in Gastronomy Award, and the Fine Dining Lovers Food for Thought Award.

The competition has a track record of shaping careers. Nelson Freitas, winner of the 2022–23 edition, joined Central in Lima under chef Virgilio Martínez after his victory, with his journey captured in the documentary Afuera Hay Más – A Young Chef’s Journey.

This year’s finalists include Gabriela Sarmiento (Latin America & Caribbean) with La Malquerida, Ben Miller (UK) with Ode to Sam Yee, and Edoardo Tizzanini (Italy) with An Artichoke Heart. Representing Asia is Chef Ardy Ferguson of Belon in Hong Kong, mentored by Chef Vicky Lau of TATE Dining Room. Ferguson’s dish, Archipelago Celebration, reflects his Indonesian and Hong Kong heritage, combining nasi tumpeng with Cantonese-inspired duck smoked with sugar cane.

“As the Grand Finale approaches, I’ve been busy preparing with plenty of practice runs,” says Ferguson. “It’s been an amazing experience so far and I’m very grateful to S.Pellegrino for the opportunities. I’m looking forward to meeting the other young, talented chefs from around the world and learning from them.”

Chef Vicky Lau adds: “The S.Pellegrino Young Chef Academy is an incredible platform for young chefs like Ardy. His dedication is inspiring, and I have every confidence he will make us proud in Milan.”

 

The Grand Finale in Milan promises to be more than a contest — it is a celebration of food as culture, innovation, and connection, spotlighting the next generation of chefs shaping the future of global gastronomy.