{"id":10960,"date":"2017-07-06T11:07:30","date_gmt":"2017-07-06T03:37:30","guid":{"rendered":"https:\/\/www.luxurysocietyasia.com\/?p=10960"},"modified":"2017-12-13T13:32:42","modified_gmt":"2017-12-13T06:02:42","slug":"s-pellegrino-young-chef-2018","status":"publish","type":"post","link":"https:\/\/www.luxurysocietyasia.com\/s-pellegrino-young-chef-2018\/","title":{"rendered":"S.PELLEGRINO YOUNG CHEF 2018 AWARDS"},"content":{"rendered":"<p><span style=\"color: #ff6600;\"><b>Two Talented Chefs from Thailand through to the South-East Asia Regional Final\u00a0<\/b><\/span><\/p>\n<p><i>Chefs <\/i><i>Jim Ophorst and Ployumporn Ar-Yucharoen<\/i><i> are among the 10 semi-finalists in the South-East Asia region<\/i><\/p>\n<p>The road to the <span style=\"color: #ff6600;\"><b>S.Pellegrino Young Chef 2018<\/b><\/span> Grand Finale is still long, but ten semi-finalists from each of the twenty-one regions worldwide are now one step closer.<\/p>\n<p>From Bangkok, <span style=\"color: #ff6600;\"><b>Jim Ophorst, Chef de Cuisine at PRU at Trisara<span style=\"color: #000000;\">,<\/span> <\/b><\/span>has earned himself a place in the South-East Asia semi-final yet again with his signature dish \u2018Cauliflower\u2019. Meanwhile, <span style=\"color: #ff6600;\"><b>Ployumporn Ar-Yucharoen,<\/b> <\/span><b><span style=\"color: #ff6600;\">Chef de Partie at La Scala\u00a0 Italian Restaurant, <\/span><\/b>has secured her spot as the only female chef in the South-East Asia regional final with her signature dish \u2018Beauty and the Beast\u2019.<\/p>\n<p>These two talented young chefs have been selected from thousands of applications submitted by young chefs from over 90 different countries. S.Pellegrino Young Chef 2018 received 30% more applications than the previous edition, with more young chefs than ever before eager to be in with a chance to meet culinary talents from across the globe, share ideas, come into contact with different culinary cultures, and accelerate their careers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-10964\" src=\"https:\/\/www.luxurysocietyasia.com\/wp-content\/uploads\/19679354_1492684877465620_4471824053681833_o-769x1200.jpg\" alt=\"\" width=\"750\" height=\"1170\" srcset=\"https:\/\/www.luxurysocietyasia.com\/wp-content\/uploads\/19679354_1492684877465620_4471824053681833_o-769x1200.jpg 769w, https:\/\/www.luxurysocietyasia.com\/wp-content\/uploads\/19679354_1492684877465620_4471824053681833_o.jpg 1313w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><strong><span style=\"color: #ff6600;\">South-East Asia\u2019s 10 selected semi-finalists are:\u00a0<\/span><\/strong><\/p>\n<ul>\n<li><b>Andrea De Paola, <\/b>Sous Chef at &#8216;Osteria Art\u2019 \u2013 Singapore<\/li>\n<li><b>Billyanto Billy,<\/b> Chef de Partie at &#8216;Bulgari Hotel &amp; Resort&#8217; \u2013 Denpasar, Indonesia<\/li>\n<li><b>Jake Kellie,<\/b> Sous Chef at &#8216;Burnt Ends&#8217; \u2013 Singapore<\/li>\n<li><b>Jie Shen Ang,<\/b> Chef de Partie at &#8216;Mezza9, Grand Hyatt Singapore&#8217; \u2013 Orchard, Singapore<\/li>\n<li><b>Jim Ophorst,<\/b> Chef at &#8216;PRU at Trisara&#8217; \u2013 Phuket, Thailand<\/li>\n<li><b>Kim Leun Chen,<\/b> Chef at &#8216;Sitka Restaurant&#8217; \u2013 Damansara Heights, Malaysia<\/li>\n<li><b>Mickael Farina,<\/b> Chef at &#8216;Kandolhu Island&#8217; \u2013 Male, Maldives<\/li>\n<li><b>Ployumporn Ar-Yucharoen,<\/b> Chef de Partie at &#8216;La Scala \u2013 Italian Restaurant, Sukhothai Hotel Bangkok&#8217; \u2013 Bangkok, Thailand<\/li>\n<li><b>Priyam Chatterjee,<\/b> Chef at &#8216;Qla&#8217; \u2013 New Delhi, India<\/li>\n<li><b>Seokhyun Han,<\/b> Sous Chef at&#8217;Meta Restaurant Singapore&#8217; \u2013 Singapore<\/li>\n<\/ul>\n<p><i>\u201cI made it into the semi-finals in 2016, and now I am determined to relive this experience and work alongside South-East Asia\u2019s best rising chefs again this year!\u201d<\/i>\u00a0 said Jim Ophorst, Chef from &#8216;PRU at Trisara&#8217;, Phuket, who is no stranger to the competition, having qualified for the regional final in last year\u2019s competition.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10962\" src=\"https:\/\/www.luxurysocietyasia.com\/wp-content\/uploads\/19693805_1492684870798954_2262102431501820312_o.jpg\" alt=\"\" width=\"740\" height=\"1000\" \/><\/p>\n<p><strong><span style=\"color: #ff6600;\">Ployumporn Ar-yucharoen, Chef de Partie from Italian restaurant \u2018La Scala\u2019 at The Sukhothai Bangkok<\/span> <\/strong>comments, <i>\u201cBeing the only female semi-finalist in the South-East Asia region, I am proud to represent Thailand and excited to be meeting people from different countries.\u201d<\/i><\/p>\n<p>Each young chef\u2019s application and signature dish was evaluated by experts at the World\u2019s Leading International Educational and Training Centre for Italian Cuisine, ALMA, in charge of the local finalist selection. The experts of ALMA evaluated the applications in adherence to the <span style=\"color: #ff6600;\"><b>five \u201cGolden Rules\u201d<\/b>: <b>ingredients, skill, genius, beauty and message<\/b><i>.<\/i><\/span><\/p>\n<p>\u201c<i>It is the third time now that we have the responsibility to select the young chefs for the local finals, but we continue to be amazed by how much flair and passion for fine food these young talents possess,<\/i>\u201d said Andrea Sinigaglia, General Manager of ALMA. \u201c<i>Having to select only ten semi-finalists for each region when you are presented with so many interesting applications is not at all easy. It is also our responsibility to accompany all candidates in a way that renders the competition realistic and highly educational. S.Pellegrino Young Chef is not only a chance to emerge, but also a moment of international encounter, exchange and sharing.<\/i>\u201d<\/p>\n<p>From <span style=\"color: #ff6600;\"><b>June to December 2017<\/b> <\/span>the semi-finalists of each region will compete in local challenges. Each region will have a jury composed of leading independent chefs, who will judge the semi-finalists\u2019 signature dishes and select the best one, based on the five Golden Rules.<\/p>\n<p>The South-East Asia local challenge will be held in<span style=\"color: #ff6600;\"> <b>Singapore on 23 October 2017<\/b><\/span>, with the following star-studded jury panel of Asia\u2019s best chefs:<\/p>\n<ul>\n<li><span style=\"color: #ff6600;\">Richard Ekkebus of Amber Restaurant at The Landmark Mandarin Oriental, Hong Kong<\/span>, has been awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau for its ninth year and is ranked 3<sup>rd<\/sup> best restaurant in Asia by Asia\u2019s 50 Best Restaurants 2017.<\/li>\n<li><span style=\"color: #ff6600;\">Mingoo Kang of Mingles in Korea<\/span>, which ranks 15<sup>th<\/sup> Best Restaurant in Asia and the Best Restaurant in Korea by Asia\u2019s 50 Best Restaurants 2017.<\/li>\n<li><span style=\"color: #ff6600;\">Chele Gonzalez of Gallery VASK in Philippines<\/span>, which is ranked 35<sup>th<\/sup> Best Restaurant in Asia and Best Restaurant in Philippines by Asia\u2019s 50 Best Restaurants 2017.<\/li>\n<li><span style=\"color: #ff6600;\">Tetsuya Wakuda of Tetsuya\u2019s in Australia and Waku Ghin in Singapore<\/span>, the latter awarded with one Michelin star for the 2016 Michelin Guide in Singapore. Chef Tetsuya was the recipient of The Diners Club\u00ae Lifetime Achievement Award in 2015 by Asia\u2019s 50 Best Restaurants.<\/li>\n<li><span style=\"color: #ff6600;\">Vicky Lau of Tate Dining Room &amp; Bar in Hong Kong<\/span>, which is awarded one Michelin star by the Michelin Guide for Hong Kong and Macau, while Chef Vicky was named Asia\u2019s Best Female Chef in 2015 by Asia\u2019s 50 Best Restaurants.<\/li>\n<\/ul>\n<p>By the end of December 2017, <span style=\"color: #ff6600;\">the 21 Young Chefs from around the globe will be announced<\/span> as the official finalists, who will move on to the<span style=\"color: #ff6600;\"> <b>Grand Finale<\/b><\/span>, to be held in <span style=\"color: #ff6600;\"><b>June 2018<\/b><\/span>. Each finalist will be assigned a \u201c<span style=\"color: #ff6600;\"><b>Mentor Chef<\/b><\/span>\u201d (a member of their regional jury), who will provide them guidance on how to improve their signature dishes and support them in their preparation for the international finals.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Two Talented Che&#8230;<\/p>\n","protected":false},"author":1,"featured_media":10961,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[193],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - 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