S Pellegrino Young Chef Academy opens 2026–27 applications with top UK chefs on jury

The San Pellegrino Young Chef Academy has opened applications for its 2026-2027 edition. The UK regional final is scheduled for this October, with a panel of seven prominent British-based chefs confirmed to judge the competition. Now on its seventh edition, the programme invites chefs aged 30 and under to submit entries before 9^th June, with the aim of identifying and supporting emerging culinary talent at an early stage in their careers.

Entrants are required to submit a signature dish that demonstrates their technical skill, creativity and individual approach to cooking. The International School of Italian Culinary Arts (ALMA) will review all submissions and produce a shortlist of candidates to advance to the regional final. The UK winner will then go on to represent the region at the Grand Finale in Milan in 2027, competing against young chefs from across the world.

This year’s UK jury brings together a broad cross-section of the country’s restaurant industry. The panel comprises 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 the Fallow Group. Judges will assess dishes not only on technical execution and flavour, but also on originality, personal identity and the thinking behind each entry.

Ainsworth commented on his involvement: “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.”

The competition has a record of recognising chefs at significant moments in their development. Past participants include Mark Moriarty, winner of the 2015 edition, who has since become a prominent television chef and a notable figure in modern Irish cooking, and Killian Crowley, a 2017–18 finalist who went on to work at Michelin-starred Aniar in Galway. Most recently, Ben Miller, the UK winner for 2024-25, has been promoted to head chef at Alex Dilling at Hotel Café Royal in London.

Miller reflected on how the experience influenced his career: “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.”

Beyond the main competition, the Academy offers mentorship and career development opportunities for participants. Several additional awards are also available, including the S Pellegrino Social Responsibility Award, judged in partnership with the Sustainable Restaurant Association, the Acqua Panna Connection in Gastronomy Award and the Fine Dining Lovers Food for Thought Award.

Food Desk

Applications for the San Pellegrino Young Chef Academy are open until 9^th June 2026. For further information, visit the academy’s website here.