Ten finalists will compete at Le Cordon Bleu Dusit on 20 October 2026, joined by seven regional jurors and returning Academy chefs

Bangkok, 12 October 2026 – S.Pellegrino Young Chef Academy announces the Asia Regional Final of its 2026-27 Competition, taking place on 20 October 2026 at Le Cordon Bleu Dusit Culinary Arts School in Bangkok. Ten finalists representing restaurants in Hong Kong SAR, Japan, South Korea, Singapore, Thailand and Vietnam will present their signature dishes for the chance to represent Asia at the Grand Finale in Milan in 2027.

From 18 to 20 October, the finalists and their mentors will join returning Academy chefs, including William Yee, Ardy Ferguson and Louis Han, for a programme celebrating culinary talent and the relationships built across editions. By connecting young chefs with experienced mentors and peers, S.Pellegrino helps them develop their craft and build lasting professional connections.

Seven chefs to select Asia’s next representative

The Asia regional jury comprises Garima Arora of Gaa and Chudaree “Tam” Debhakam of Baan Tepa in Bangkok; LG Han of Labyrinth and Sun Kim of Meta Restaurant in Singapore; Ryogo Tahara of Logy in Taipei; Sam Tran of Gia in Hanoi; and Luigi Troiano of Noi in Hong Kong.

The panel brings several familiar Academy figures back to support the next generation. Garima Arora and Tam Debhakam have judged previous Asia Regional Finals, while LG Han mentored Xu Yu Chan and William Yee in previous editions, and Sun Kim mentored Kevin Wong, Asia’s regional winner in the 2019-21 edition.

“The Academy gives young chefs a stage for their ideas and a community that can support them long after the competition. When chefs return to cook, mentor or judge, they bring experience back into that community and help the next generation take its next step. We are proud to bring that spirit to Bangkok,” said Giacomo Giacani, Head of Asia-Pacific, Nestlé Waters & Premium Beverages.

Academy alumni return to cook and share their experience

Three chefs from previous editions will cook at the cocktail reception and gala dinner at Dusit Thani Bangkok on 20 October, bringing their own Academy journeys to the table.

William Yee will be the featured guest chef at the cocktail reception. The 2024-25 Asia regional winner of the Acqua Panna Connection in Gastronomy Award returns to cook as his former mentor, LG Han, joins this year’s jury.

At the gala dinner, Ardy Ferguson, global winner of the S.Pellegrino Young Chef Academy Competition 2024-25, will cook alongside Louis Han of Nae:um in Singapore. Louis competed in 2017 before returning as mentor to Ian Goh, who won the 2022 Asia Regional Final and the global Fine Dining Lovers Food for Thought Award in 2023. Their participation connects the experiences of competing, mentoring and returning to contribute to the Academy community.

Mentorship that continues across editions

The welcome dinner at CLARA on 18 October will be prepared by Christian Martena. A returning mentor, Christian mentored Simone Scarparo in the 2024-25 edition who received the Asia regional S.Pellegrino Social Responsibility Award. This year, he will be mentoring  Kittitee Kamonnawin, offering this year’s finalists another perspective on the Academy journey.

Gerard Villaret, himself a former competition participant, returns as mentor to Patnarin Posiri of Elements, inspired by Ciel Bleu. His previous mentee, Chudapa “Joy” Chansaming, a 2022-23 Asia regional finalist, will also return to the programme as a guest. These connections make Bangkok a meeting point for chefs at different stages of their development, united by a willingness to share their experience.

A setting dedicated to culinary development

As the competition venue, Le Cordon Bleu Dusit Culinary Arts School places the Regional Final in a setting dedicated to culinary education. Its kitchens will provide the stage for the finalists to demonstrate their craft, connecting the school’s educational role with the Academy’s mission to help young chefs develop their skills and express their individual culinary voices.

Established in 2007 as a joint venture between Le Cordon Bleu International and Dusit International, the school offers training in French cuisine and pâtisserie alongside its Professional Thai Cuisine programme. Based at CentralWorld in Bangkok, it combines practical learning with guidance from experienced chef instructors, preparing students for careers in the global hospitality industry.

Two Bangkok-based finalists will compete on their home city’s stage: Kittitee Kamonnawin of CLARA with “Kha Kai Mandorla”, and Patnarin Posiri of Elements, inspired by Ciel Bleu, with “Refined Southern Thai Cuisine”. The full lineup of ten finalists and their mentors is included in the notes to editors.

Recognising talent and the future of gastronomy

The regional jury will assess the finalists’ signature dishes against three criteria: technical skill, creativity and the personal belief behind the dish. The awards will be announced at the ceremony and gala dinner at Dusit Thani Bangkok on the evening of 20 October:

• S.Pellegrino Young Chef Academy Award – selected by the regional jury, with the winner progressing to cook at the Grand Finale 2027.
• S.Pellegrino Social Responsibility Award – selected by the Sustainable Restaurant Association.
• Acqua Panna Connection in Gastronomy Award – voted for by the competition mentors.
• Fine Dining Lovers Award – voted for by the Fine Dining Lovers Insiders.

For updates on the competition and the Academy community, visit sanpellegrinoyoungchefacademy.com.

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