Seven of Australia and New Zealand’s most prominent chefs will judge the Pacific Regional Final of the S.Pellegrino Young Chef Academy, with Tasmanian-based chef Analiese Gregory among them.
Gregory, a pioneer of the sustainable food movement, has moved away from high-end kitchens to focus on Lumachelle, her self-described “anti-restaurant” project in the Huon Valley which she says will open “when it’s ready”.
She has also become a familiar face on television through her SBS series, A Girl’s Guide to Hunting, Fishing and Wild Cooking where she explores wild Tasmanian ingredients.
Gregory joins six other judges on the Pacific panel for the seventh edition of the global cooking competition, which is searching for the best culinary talent under 30.
Applications are open until June 9 with chefs asked to submit a signature dish showcasing their technical skill, creativity and personal belief.
The rest of the jury includes Daniel Hong from Sydney’s Merivale group, Clinton McIver from Melbourne’s Amaru, Alanna Sapwell from Adelaide’s Esmay, James Cole Bowen from Perth’s Gibney, Karen Martini from Melbourne’s Bar Carolina and Sydney-based Ross Lusted.
All applications will first be assessed by ALMA, The International School of Italian Culinary Arts, before shortlisted chefs cook their dishes for the panel.
Judges will score each dish out of 10 across three areas: technical skill, creativity and personal belief.
The Pacific Regional Final winner will head to Milan in 2027 to compete for the S.Pellegrino Young Chef Academy Award against the best young chefs from around the world.
