The S.Pellegrino Young Chef Academy Competition is a bi-annual event open to chefs aged 18-30, designed to help identify the best young chefs in 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.
This year’s finalists include 10 Canadians, spanning Ontario, British Columbia, and Quebec, with dishes inspired by everything from Caribbean and South American heritage and Filipino traditions to Korean, Mongolian, Thai, Maharashtrian and Mediterranean influences.
Each contestant has a unique story, and their signature dishes are inspired by cultural heritage, family, sustainability, and the experience of building a life and career in Canada.
The Canadian finalists include:
From Ontario
 | Shai-Ann Tyson – A dish rooted in her Caribbean and South American heritage and memories of cooking with family, celebrating tradition, resilience and diverse voices in Canadian gastronomy. |
 | Kalyan Chakraborty – A nostalgic dish built around locally sourced Ontario ingredients, with a focus on sustainability, whole-animal utilization and respect for the food system.
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 | Adrian Michael Pahayahay – A refined take on Filipino chicken inasal, bringing together smoke, vinegar and annatto while connecting cultural heritage with contemporary technique.
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 | Idil Bilgen – Inspired by her upbringing on Türkiye’s Mediterranean coast, her dish brings together land and sea ingredients to explore heritage, belonging and cultural connection.
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 | Teah Piyawat Saiwong – Thai-inspired flavours meet seasonal Canadian ingredients in a dish that reflects his journey of building a life in Canada while staying connected to his roots.
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From British Columbia
 | Jungun Yang – A dish connecting Korean roots with life on Canada’s West Coast, using coastal ingredients to bring Korean and Pacific Northwest flavours and techniques together.
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 | Tengis Battur – Drawing on Mongolia’s nomadic traditions, Battur explores cultural identity, adaptability and his goal of introducing Mongolian cuisine to a wider audience.
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 | Jakub Jicinsky – Caribbean-inspired flavours and humble ingredients come together in a dish celebrating family, community and cultural connection.
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 | Yash Mhadgut – Coastal flavours of Maharashtra are reimagined in a contemporary fine-dining format, honouring culinary traditions and the women who preserve them.
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From Quebec
 | Jana Larose – Her dish, L’Aube au féminin, uses beetroot, flowers and female duck as symbols of strength, resilience, gentleness, protection, instinct and freedom, paying tribute to those who bring light and vitality to each new dawn.
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These finalists will compete in Toronto this October for the opportunity to represent Canada at the international Grand Finale in Milan, Italy, in 2027.
Image is of the seven culinary leaders who will guide, inspire, and evaluate the finalists at the Grand Finale in Milan.
