S.Pellegrino hosted an exclusive luncheon at Jungsik Seoul, ahead of the S.Pellegrino Young Chef Academy (SPYCA) 2024-25’ Grand Finale
In March, S.Pellegrino Young Chef Academy SPYCA invited a bevy of young chefs, mentor chefs and judges for a special luncheon in Seoul. The purpose was to bring their future to the table through a panel discussion on the theme ‘Asia: Transforming into a Culinary Hub of the Future’.
The multi-course dining experience was held at Jungsik Seoul, a Michelin-starred restaurant operated by Chef Jungsik Yim — who previously served as a judge in the SPYCA 2015-16 Northeast Asia Regional Final. In October, the 15 regional winners including Ardy will progress to compete in the Grand Finale in Milan, Italy.
The event also celebrated the strong collaborative community within the SPYCA. The young chefs shared their firsthand perspectives on how being a part of the academy has shaped their careers and expanded their professional networks.
Roberto Caroni, Sanpellegrino Asia Pacific Zone Director, reaffirmed the company’s dedication to nurturing young culinary talent, stating: “S.Pellegrino is committed to providing young culinary talents with opportunities to gain global recognition, expand their expertise, and develop their careers. Through the SPYCA, participants not only receive mentorship from top chefs but also strengthen their skills and build lasting connections within a global network of past and present competitors. We remain dedicated to discovering and supporting the next generation of culinary leaders through this initiative.”
We caught up with a few of the chefs after the lunch to have a chat.
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Ardy Ferguson, Belon, Hong Kong
How are the preparations going for the grand finale? Have you made any updates or refinement to your creation?
Preparing for the grand finale has been an incredible journey. I am telling my story through this dish so every ingredient down to the ceramics has a narrative and reason. This also gives me a chance to work with Indonesian artisans to design bespoke ceramics and wooden platters that reflect the textures and traditions of the Archipelago. I believe this partnership will allow me to showcase Indonesian cuisine on a global stage.
Growing up in Indonesia, I always dreamt of sharing our culinary heritage with the world and this competition presents the perfect opportunity to do just that. I was truly inspired by the judges’ insights and my fellow competitors’ techniques during the regional finals. Every tweak I make brings me one step closer to a dish that genuinely honours my roots.
What’s some of the best advice you’ve received from Chef Vicky?
One of the best pieces of advice I have received from Chef Vicky is the importance of storytelling. Her mentorship has been pivotal in shaping my approach to the competition, helping me express my culinary philosophy through my signature dish. At first, I was focused solely on technique but I have come to understand that a dish is not just about flavour. It is about conveying passion and purpose. As I prepare to present my dish to a panel of world-renowned chefs, I aim to infuse every element with meaning. It is a daunting challenge but thanks to Chef Vicky, I feel ready to share not just my culinary skills but a piece of my personal journey.
What are some of the most memorable lessons you’ve learnt working with these top chefs and mentors?
Being in the same room with so many talented and celebrated chefs was an unforgettable experience. Beyond techniques, I learnt the importance of executing a dish under pressure. Watching them move through an unfamiliar kitchen with precision and calm was a masterclass in itself. The most memorable takeaway, however, was surprisingly simple: “Enjoy the moment.” It is easy to feel overwhelmed in such a high-pressure environment but one chef reminded me to pause and appreciate the privilege of being there and the rare opportunity to showcase my cuisine.
How do you feel about representing Asia for the competition? And what do you want the world to know about Asia’s culinary scene at the moment?
Asia’s culinary scene is a vibrant tapestry of flavours, techniques and traditions —reflecting the continent’s immense cultural diversity. There has been a growing recognition of the depth and variety within Asian cuisines. Chefs are increasingly experimenting with local ingredients and blending them with contemporary techniques, creating innovative dishes that honour their roots while appealing to global palates. This reflects the adaptability and ingenuity of Asian culinary traditions. I want the world to see that Asia’s food scene is not only diverse but dynamic, constantly evolving while remaining deeply rooted in its heritage. I am committed to showcasing this energy through my signature dish in Milan. While the responsibility is immense, I embrace it wholeheartedly and hope to make Asia proud.
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Kirk Westaway, Executive Chef, JAAN by Kirk Westaway
How do you feel today, 10 years after being a SPYC finalist, about the fine dining scene in Asia? How has it evolved since you started in Singapore?
Being part of San Pellegrino Young Chef was a major stepping stone at the start of my career. The day I returned from the world final in Milan in 2015 was my first day leading JAAN. It marked a real turning point and hasn’t slowed down 10 years on.
Arriving in Singapore, there were not many fine dining restaurants. Today, the dining scene is thriving. Tough to find a bad meal here. Singapore diners are incredibly knowledgeable, with a sharp sense on how food should taste and be presented. Every guest is a foodie and a critic, ensuring all of us to bring our A game daily. There is now a strong identity across the region, earning Singapore global recognition.
What advice do you have for young chefs today to stay consistent and excel?
My advice is, listen to everyone, but act only on the advice that you truly believe in. Keep a thick skin, as not every day is full of rainbows. There is plenty of talk about passion, hard work, and discipline and all of it matters but the key is, stay humble, learn constantly, and build your own philosophy. And enjoy the ride.
Do you believe Asia is becoming a culinary hub of the future—and why?
Absolutely, Asia’s diversity, talent, and drive are unmatched. The region is full of passionate chefs, incredible quality ingredients, extremely creative ideas and it is receiving the global attention it deserves. With growing recognition and investment in hospitality, Asia is setting new benchmarks with a very bright and very exciting future ahead.
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Chef Jung-sik Yim, head chef and owner, Jungsik
What advice do you have for young South Korean chefs you’re training or have worked with?
Be consistent. Keep going — things will come together. Don’t rush. Be patient. Everything happens for a reason, and every action has its consequences. Since you’ve chosen this path, give it your all. The process itself holds the answers. If you’ve truly done your best, there’s nothing to regret. Whether you succeed or fail, it all becomes a foundation for greater growth ahead. Whatever the outcome, take a moment to acknowledge your own effort. And yes, I know we’ve all heard these kinds of things from parents, teachers, or mentors. But once again, please, open your ears and let go of your stubbornness.
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Han Liguang, chef-owner Labyrinth
What advice do you have for the young chefs in Singapore/Asia on being consistent and resolute, particularly during uncertain times?
Firstly, I want to add a caveat by saying that we shouldn’t lump all chefs into one group because how chefs can adapt would depend on whether they work in the fine dining or casual space. With that said, I can only speak from the realm of which I’m in. What we do at Labyrinth is a constant need to evolve and understand cultural nuances. I believe that evolution does not come purely driven by trends, because trends come and go. As a chef running a restaurant for over a decade now, I know that it’s important for chefs to be driven by passion and what he/she believes in personally. My ever-present passion to want to be better isn’t driven by what’s trendy. To be truly successful in fine dining and tasting menu space, a chef has to be really driven and stay true to himself or herself. Lastly, the chef must always be humble enough to always seek to improve their craft. That’s how you achieve longevity.
