The 7th edition of S.Pellegrino Young Chef Academy is now open for applications. The prestigious competition gives talented chefs under 30 a global platform to help shape the future of gastronomy and fast-track their careers.

For young chefs looking to give their culinary vision scope, the S.Pellegrino Young Chef Academy competition is a rare opportunity to expand their horizons beyond the sphere of their professional kitchens. Taking place every two years, the global initiative consists of two rounds: the regional final and the Grand Finale. The regional final sees South African chefs competing against those from all across the Africa, Middle East and South Asia (AMESA) region. The winner of this round then goes through to the Grand Finale (held the following year) in Milan. 

Luckson Mare

More than a culinary contest, S.Pellegrino Young Chef Academy is a platform dedicated to discovering talent, fostering creativity, and supporting young chefs as they develop their own culinary voice. Simply by taking part, chefs make connections with their peers from across the globe, gain international visibility, and meet influential icons of the culinary world.  

Vusi Ndlovu, of Edge, recalls some of his highlights from the 2018 Grande Finale: “Dominique Crenn calling my name… Impressing Brett Graham with my duck cookery. And giving all of them a taste of buchu for the first in their lives was pretty awesome. Most importantly, it showed me that Africa’s story and ingredients are worthy of a world stage.” 

At the 2025 Grande Finale, Luckson Mare from The LivingRoom at Summerhill Guest Estate in KZN impressed Jeremy Chan with his duck with sweet potato and matungulu. “For a long time, for me at least, it felt like opportunities like this only happened far away – in Europe or the US. But now, someone working in Durban, someone from Africa, is competing among the world’s best,” he says. “That visibility matters. If even one young chef sees this and thinks, ‘if he can do it, I can too’, then it’s already a win.”

To enter, young chefs (aged between 18 and 30, who have worked full time in a professional kitchen for a year or more) need to develop a signature dish, which they will cook for the duration of the competition. It should demonstrate technical skill and creativity and, just as importantly, show their personal beliefs and voice. 

 

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Alongside the main title, three further awards recognise excellence by celebrating social responsibility, connection to culinary heritage and the expression of personal belief through food. Zanté Neethling, head chef at Beyond, was awarded the prestigious S.Pellegrino Social Responsibility Award at the 2025 Grand Finale. “This award gives me the opportunity to be a voice for South African indigenous plants, creating awareness in embracing true South African culture and cuisine,” she says.

Callan Austin, restaurateur and chef at Dusk in Stellenbosch, won the same award at the 2021 event and says of his experience, “The exposure was really good; meeting a lot of interesting, influential chefs. I’m still calling on those contacts now.”

Expanding horizons, celebrating creativity and accelerating careers, this is a not-to-be-missed chance to take part in the 2026/27 S.Pellegrino Young Chef Academy. To discover more about the competition, visit S.Pellegrino Young Chef Academy.