For young chefs looking to make a difference in the world of gastronomy, the S.Pellegrino Young Chef Academy Competition offers the opportunity for showcasing their talent on the global stage. Applications for the 2026-27competition are now being accepted.
Last year’s Canadian winners included Victoria Rinsma, winner of the Canada Regional Final, booking her place at the Grand Finale with her signature dish, Across the Sea and Home Again.
The creation, which Rinsma said “takes inspiration from my grandmother’s impactful love for cooking transmitted to me as a young girl, to the reflection of my culinary career,” was chosen by the Local Jury of chefs Jason Bangerter, Nuit Regular and Normand Laprise as the standout dish.
The S.Pellegrino Social Responsibility Award was claimed by Sébastien Rémillard for his dish, The Evolution of My Life; the Acqua Panna Connection in Gastronomy Award went to Clement Cavoret for his dish, Deerly Not Wasted; and the Fine Dining Lovers Food for Thought Award was won by Mary Loiusse Isabelle Yap for a dish of duck sinigang with tamarind consommé.
To qualify to enter this year, young chefs must:
- Be under the age of 30
- Have worked for at least one year as Executive Chef, Chef de Cuisine, Sous Chef, Chef de Partie or Commis Chef (you do not need to have worked for 1 year in the same restaurant)
- Be currently employed
The official language of the competition is English, so candidates must be able to express themselves in spoken and written English. However, in order to facilitate and speed up the registration process, candidates may apply in any of the following languages: English, Spanish, Portuguese, French, Italian, or German.
Applicants need to read the competition regulations before starting the application process. The deadline to submit your application is June 9th, 2026.
Open to chefs aged 18-30, the S.Pellegrino Young Chef Academy Competition seeks to identify the best young chefs around the world, showcase their talent, and accelerate their professional development. It is a way for young talent to access the top tier of the chef community and make a positive impact in – and even beyond – the world of gastronomy.
