Canadian Chef Paul Moran recently took part in the S. Pellegrino’s Best Young Chef Finals in Milan, Italy. Nineteen other regional chefs also took part in the competition, hoping to win the title of ‘Young Chef of the Year’ whilst representing their country on the world stage.
By Kate McLaughlin
In an additional twist, each chef was paired with an emerging designer who hoped to win the competition with a design that best represented their particular chef’s dish.
Chef Moran re-created his original winning dish—a flavourful blood pigeon, smoked and roasted with beet jus and charcoal boil, polenta and salsify. This dish placed him a remarkable fifth overall, and well represented his Canadian cooking roots. Moran says he’s happy about the finish, and was interested in seeing what the judges were looking for this year.
This year’s seven acclaimed judges—Gastón Acurio, Yannick Alléno, Massimo Bottura, Margot Janse, Yoshihiro Narisawa, Joan Roca and Grant Achatz—set out to find the perfect dish, and found it created by the talented hands of Mark Moriarty, the representative of the UK and Ireland.
All 20 chefs should be commemorated for their dedication to fine-cuisine and hard work throughout the competition. When asked about what was next for him, Moran said, “Well the future holds a move back to Vancouver—the dream is to open up a restaurant.”
We’re all looking forward to that as well.