S.Pellegrino Young Chefs Academy Competition is the largest global initiative to discover and mentor the most talented young chefs under 30 years of age. The Academy opens its doors to members from over 70 different countries, ensuring that talent is not constrained by geography, ethnicity, or gender. This is a place where passionate young chefs interact with the most influential players in global gastronomy, and where together they cultivate an inspiring culinary community.
Ten amazing young culinary talents from across Asia will compete for the regional finals of the S.Pellegrino Young Chef Academy Competition 2024-25 on 28th October in Hong Kong.
The 10 young chefs from Asia were shortlisted from thousands of applicants globally by culinary experts at ALMA, the world’s leading educational center for Italian Cuisine. They were assessed based on three Golden Rules, namely displaying the strongest technical skills, genuine creativity and demonstrating an exceptional personal belief about the power and importance of gastronomy. The young chefs are now invited to bring their take on the future of gastronomy to the table by cooking their signature dish, where a panel of seven renowned judges will score each candidate based on the same three Golden Rules.
The two who will fly the Indonesian flag at the competition are Stefan de Graaf from SyrcoBASÈ and Variando Wahyu from Maya Sanur Resort, both from Bali. De Graff is Head of Culinary Services at SyrcoBASÈ, a culinary hub in Ubud founded by Chef Syrco Bakker. Variando Wahyu is sous chef at Maya Sanur Resort, a beachside resort on Bali’s east coast. Finalist Ardy Ferguson, sous chef at Belon in Hong Kong, is half Indonesian and grew up in South Jakarta.
Stefan de Graff
Like many chefs, Stefan started in the dishwashing area. At 13, he got his first job at a small café, and was sometimes allowed to help in the kitchen. Stefan began his culinary education at 16, and during his final year started an internship at Two Michelin-starter Pure C under the mentorship of Chef Syrco Bakker. After graduating, Stefan rejoined Pure C and worked his way up, eventually advancing to the position of sous chef. In 2023, Stefan moved to Bali to set up Syrco BASÈ and work as head chef. In Bali, cooking with only local produce, and flavors he has never tasted before, presented a new and exciting challenge.
“In crafting this dish, I sought to blend the flavors of Balinese cuisine with the memories of my roots in Tholen, a small village in Zeeland province, The Netherlands, historically renowned for its mussel culture and rich supply of fish, shellfish, crustaceans and seaweed. In Bali, I have been immersing myself in the vibrant local cuisine and incredible flavors and dishes. In this fusion, I weave together the essence of Bali and Zeeland, capturing the essence of two worlds in one dish. It’s a tribute to my journey, Where the flavors of my past meet the spices of my present,” reveals Stefan.
The dish is inspired by Bebek Betutu. Betutu is a traditional dish from Bali, known for its rich flavors and advanced preparation. The word betutu is derived from the Balinese words tutu, which means to burn or roast, and be, which means meat. So, Betutu refers to meat (typically duck) that is roasted with a unique blend of Balinese spices (Base Genep). This dish is emblematic of Balinese cuisine, showcasing the Island’s culinary heritage and the importance of spice blends in its cooking traditions,” Stefan explains of his competition dish.
Variando Wahyu
Variando Wahyu was born in Java of Javanese and Balinese parents. Ando, as he is fondly called, was inspired by his family traditions and the joy of bringing people together through food. Over the years, he developed a passion for exploring different cuisines, and Balinese cuisine particularly resonated with him due to its vibrant flavors and rich cultural significance. Ando’s competition dish Go Local, Or Go Home – showcases the rich flavors and vibrant ingredients typical of Balinese cuisine.
“I aim to highlight the balance of spices, freshness, and traditional cooking techniques that reflect the culture and heritage of Bali. Each element is thoughtfully chosen to create a harmonious experience that honors the culinary traditions of the region. This dish represents a blend of my own experiences with Balinese food and the memories I’ve created while learning from my Journey as a chef who spends most of my time in Bali, making it a tribute to the heart and soul of Balinese cuisine,” shares Ando.
Ardy Ferguson
Funnily enough a career in cooking wasn’t something Ardy thought about until he was 23. “I initially studied electrical engineering in college though I quickly realized that field was not for me. Around that time I was working at a bakery with my brother and found my true calling! I am thankful that my parents have been supportive about my decision from the beginning and I look forward to having them in Hong Kong during the competition,” Ardy reveals.
Ardy’s competition dish, Archipelago Celebration, “aims to showcase the beauty of Indonesian cuisine with the culinary influences I have embraced in Hong Kong. Though it’s impossible to show it all in one dish, I hope I can give people a glimpse into the amazing flavors Indonesian cuisine has to offer. The centerpiece of the dish is Nasi Tumpeng, a celebratory dish that is shared with the people we care about. Accompanying the Nasi Tumpeng, is my take on Sate Padang and Sayur Lodeh – both are dear to my heart and pay homage to my Indonesian upbringing,” Ardy shares.
“My dish is one of celebration. Living in Hong Kong and being away from home I don’t see my family often but whenever we get together my Aunt would prepare Nasi Tumpeng to celebrate, surrounded by impressive side dishes that could be a star on its own. So when I was brainstorming ideas for the dish, I thought about what this competition represents. It’s a celebration of talented young chefs around the world and the impact they will have in the industry which I aim to encapsulate in my dish,” Ardy continues.
Star Regional Judges
Some of the region’s most renowned and respected chefs have been selected to judge this year’s Asia Regional Final. Themselves representing a wealth of different cuisines and backgrounds, this year the panel features icons including:
Vicky Cheng from Wing in Hong Kong, currently ranked #5 on Asia’s 50 Best Restaurants 2024. Chudaree ‘Tam’ Debhakam, owner and Head Chef at Baan Tepa Culinary Space in Bangkok, a fine-dining restaurant focusing on local ingredients, sustainability and culinary creativity which holds two Michelin stars. Alessandro Guardiani, Executive Chef of one-Michelin-starred MUNI Alain Ducasse in Kyoto, Japan.
David Lai chef and owner at Hong Kong’s Neighborhood which today ranks #16 on Asia’s 50 Best Restaurants 2024. Vicky Lau is one of Asia’s leading chefs, winning two Michelin stars at Tate Dining Room, one Michelin-star and one Michelin Green star in her soy-based restaurant MORA in her native Hong Kong.
Hong Kong born Richie Lin of Mume in Taipei, combines his international outlook, propension for minimalist Nordic-inspired plating and passion for Taiwanese produce. The restaurant is ranked #34 on Asia’s 50 Best Restaurants 2024.
Finally, born in Dagupan, Philippines, but now based in Singapore, Johanne Siy is Chef-Owner of Lolla where her food spotlights Asian-inspired modern European cuisine that often pays homage to her Filipina heritage. She has steered the restaurant to #43 on Asia’s 50 Best Restaurants 2024.
FoodieS Media will be covering the S.Pellegrino Young Chef Academy Competition Asian Regional Finals on 28th October in Hong Kong. Watch out for our updates via our Instagram on how our three chefs will fair.
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