The heat is on! With the 2025 S.Pellegrino Young Chef Academy finale in full swing in Italy, all eyes are on chef Luckson Mare, who will proudly represent the Africa, Middle East and South Asia. As anticipation builds, we spoke to former winners to get their exclusive insight into the experience and what it takes to compete. For young chefs harbouring dreams of greatness, few platforms offer the transformative power of the S.Pellegrino Young Chef Academy Competition.

“The SPYC Competition is probably the most prestigious, international stage where young chefs can show the world what they’re capable of,” reflects Callan Austin, whose participation opened doors he never imagined possible. “San Pellegrino brings together the best chefs in the world to compete, mentor and attend the main events, which is an attractive networking opportunity for budding chefs.” Callan is currently head chef at Eat Out 3-star restaurant Dusk in Stellenbosch.

The intimidation factor is real, and that’s kind of the point. Callan recalls the nerve-wracking experience of “cooking in front of the chefs you’ve idolised your entire career.” Marcus Gericke says he always loved competitions, and the idea of cooking against some of the best chefs in the world on a global stage really appealed to him. “I always love to meet new people and network where possible, so that was also another reason for me entering.”

For Vusi Ndlovu, who placed as second runner-up in 2015, the reality check was immediate: “The calibre of chefs was literally world-class, and the budgets and support the other teams came with was insane. We weren’t scared but just aware that things were that serious.”

But within that intimidation lies the competition’s greatest gift: the push beyond comfort zones. Marcus says, “when entering, you don’t think that the final is in Milan (northern hemisphere), and the season you competed in isn’t necessary the one that you will have in the final, so getting produce and exact ingredients can be tough.”

What sets SPYC apart isn’t just the prestige, it’s the profound personal transformation that occurs. “It definitely made me look more within myself as to what kind of chef I wanted to be,” Vusi explains. “I think that was the biggest blessing.”

Zanté Neethling, global winner of the Social Responsibility Award, echoes this sentiment: “During the development of your signature dish, you will discover your true cooking identity and build confidence in your abilities. Remember that it is a very personal journey that takes discipline and commitment. You are sharing a part of who you are through the art of food.”

More than perfecting techniques or impressing judges, the competition is about finding your authentic voice in a global conversation, and it’s evident that the competition’s impact extends far beyond the event itself. For Callan, it attracted a host of new opportunities through the exposure he received. “While I was still in Italy, I was offered a guest judge appearance on MasterChef SA and tons of other media exposure. It really just cemented a strong foundation and platform for my career,” he says.

Vusi experienced a similar shift. “A lot changed for sure. Suddenly people wanted to talk to me and see me; with that came the responsibility of deciding how to say what I wanted to say.”

The exposure to international talent proves equally valuable. “Just being exposed to all of the top young chefs opened my eyes to different styles of cooking and had an influence on me to push my own boundaries,” Callan notes. For South African chefs, SPYC represents a chance to elevate our food narrative on the world stage. “I feel that there are so many talented young chefs that could use this platform to tell their and South Africa’s culinary story,” he emphasises. But he offers advice for aspiring chefs wanting to compete: “Don’t pick some tired South African dish like bobotie or melktert and try revive it into something they’ll understand. Make an impact with something meaningful and comment on South African identity that is beyond just food.”

Perhaps most tellingly, these chefs speak of how the competition mindset becomes a permanent part of their cooking DNA. “We simply compete every day, maybe not as intensely, but we are always asking ourselves why we do what we do, how do we do better than yesterday,” Vusi reflects. In fact, he says the dish he created for the competition literally became the benchmark of the work he does now – proof that the standards achieved under pressure become the foundation for future excellence.

For those thinking of entering the competition, the chefs have the following advice: “Just enter. Don’t wait,” says Callan. “Tell an important story that will resonate with the international judges.”

Vusi keeps it simple but impactful: “Be true, forget the gimmicks.”

And Zanté says the S. Pellegrino Young Chef Academy Competition will be the most exciting and fascinating experience of your life. “Networking with ambitious individuals and being part of the community is such a lovely experience.”

Marcus’s advice? “Go for it! Take the risk, put yourself out there and see where you stand amongst the greats.”

Are you a young chef ready to take on the challenge? The next S.Pellegrino Young Chef Academy Competition could be your moment to shine on the global culinary stage.

Follow Eat Out on social media @eatoutguide and our Head of Content Tessa Purdon @tessapurdon to catch some behind-the-scenes action of the two-day competition taking place on 28 and 29 October in Milan, Italy.

S.Pellegrino and Acqua Panna is an Eat Out Woolworths Restaurant Awards brand partner and proud sponsor of the Chefs’ Chef Award. If you’re a budding chef interested in taking part in the S.Pellegrino Young Chef Academy Competition, find out more here.