S.Pellegrino Young Chef Academy opens 2026-27 entries with top UK jury
Applications for the latest edition of S.Pellegrino Young Chef Academy are now open, with a high-profile line-up of UK chefs confirmed for this year’s regional final.
The global talent programme returned for its 2026-27 edition with chefs aged 30 and under invited to apply before Monday, June 9, 2026, ahead of the UK final in October.
For young chefs trying to break through in a competitive industry, the programme has built a reputation as one of the most visible international platforms of its kind. Entrants were asked to submit a signature dish designed to showcase not only technical skill, but creativity, personality and a clear point of view as a chef.
The process will begin with a shortlist selected by ALMA, the International School of Italian Culinary Arts, before the strongest candidates progress to the regional finals.
A heavyweight UK judging panel
This year’s UK jury brought together a broad cross-section of some of the most respected names in hospitality, spanning chef owners, operators and chefs leading distinctive modern restaurants.
The panel includes Paul Ainsworth of The Ainsworth Collection, Nieves Barragán Mohacho of Sabor and Legado, Chantelle Nicholson of Apricity, Angelo Sato of Humble Chicken, Emily Roux of Caractère, Stuart Ralston of Lyla, and Will Murray of Fallow Group.
The eventual UK winner will go on to represent the region at the Grand Finale in Milan in 2027, competing against emerging chefs from around the world.
Crucially, the judging criteria extend beyond whether a dish is simply well cooked. The panel will be looking for flavour, precision and technical control, but also originality, identity and evidence of how a chef sees their own food developing in the years ahead.
Paul Ainsworth said: “It’s a privilege to be involved in something that genuinely supports young chefs at such an important stage in their careers.
“What’s exciting about this competition is that it’s not just about technical ability, it’s about seeing personality on the plate. You’re looking for chefs who understand flavour and craft, but who also have a point of view and a clear sense of where they’re heading.
“The UK has an incredible pool of talent coming through, and it’s always inspiring to see that first hand.”
A platform with a strong track record
Part of the competition’s credibility comes from the calibre of chefs it has supported in previous editions. Past alumni include Mark Moriarty, who won in 2015 and has since become a major figure in Irish food, and Killian Crowley, the 2017-18 winner, who went on to further strengthen his profile after his time at Michelin-starred Aniar in Galway.
More recently, UK winner Ben Miller from the 2024-25 edition has just been promoted to head chef at Alex Dilling at Hotel Café Royal, underlining the competition’s ability to spotlight chefs at a decisive stage in their development.
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Reflecting on his own experience, Ben said: “Taking part in the competition was a turning point for me.
“It pushed me to reflect on who I am as a chef - not just what I cook every day, but what I want to communicate through my food. Presenting to chefs you admire pushes you in a different way, and the level of learning is hard to match. It gave me a much clearer sense of my cooking.”
That wider developmental angle remains central to the Academy. Alongside the main title, additional prizes include the S.Pellegrino Social Responsibility Award, judged by the Sustainable Restaurant Association, the Acqua Panna Connection in Gastronomy Award, and the Fine Dining Lovers Food for Thought Award.
In a sector where young chefs are often judged first on output and speed, competitions like this continue to offer something more rounded: visibility, mentorship and a chance to define a personal style in front of some of the industry’s most influential figures.
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