Save
Nelson Freitas, representing the Iberian Countries, is the winner of the S.Pellegrino Young Chef Academy Competition 2022-23.
Freitas is the best chef under 30 in the world, a significant title gained by beating 14 other finalists from all over the globe, gathered at the highly anticipated Grand Finale in Milan.
The dish presented by the winner
The chef, with the support of his mentor Filipe Carvalho (of restaurant Fifty Seconds in Lisbon), won over the international Grand Jury* (composed of Pía León, Riccardo Camanini, Hélène Darroze, Vicky Lau and Nancy Silverton) with his signature dish of crispy red mullet, sea urchin and homemade black garlic.
The dish, inspired by the tradition of his homeland Portugal, impressed the Grand Jury with its perfect serving temperature, its aesthetic impact, its colours and contrasts, as well as its intense concentration of flavour. A creation with the scent of the ocean and a starring role for fish (delivered directly from Portugal for the competition, as the chef explained), of which every part is used.
Speaking of his road to the prize, Freitas said: "Even though it was a lot of work, the journey itself was the best part of this experience: from the idea of the dish to the amazing chefs I had the opportunity to meet, it’s been truly incredible."
The other awards of the S.Pellegrino Young Chef Academy Competition 2022-2023
During the awards ceremony in Milan three collateral prizes that make up the S.Pellegrino Young Chef Academy Competition 2022-23 were given out: Portuguese chef Artur Gomes (pictured below), won the S.Pellegrino Award for Social Responsibility for his signature dish 'Vale das lobas celeriac', a dish that interprets the principle that food is best when it is the result of socially responsible practices.
He-Sen Liu, of restaurant Ling Long, Beijing won the Acqua Panna Award for Connection in Gastronomy with his dish Homemade oyster sauce with Shandong wagyu.
The Fine Dining Lovers Food for Thought Award, voted for by Fine Dining Lovers readers went to Ian Goh, from Singapore, for his signature dish Heritage lamb, a creation that fuses his love of lamb with the desire to highlight his Hainanese origins.
* For personal reasons, two members of the Grand Jury – Julien Royer and Eneko Atxa – were unable to attend. They recorded special video messages expressing their regret at not being able to make it and wishing the best of luck to all involved.
Relieve the best moments from this year's competition
Latest
