S. PELLEGRINO YOUNG CHEF ACADEMY: MEET THE CANADIAN FINALISTS
The S.Pellegrino Young Chef Academy Competition identifies the best young chefs worldwide, showcases their talent, and accelerates their professional development. It is a way for young talent to access the top tier of the chef community and positively impact the world of gastronomy.
This commitment to nurturing talent plays out on the Canadian restaurant scene in real time; many finalists have had the opportunity to work at some of Canada’s Best restaurants. While all of the finalists deserve their time in the spotlight, you’ll have to check back on October 24th to find out which lucky chef is heading to Milan.
Stefan Armand
From: Calgary, Alberta
Experience: Fairmont Empress Victoria BC, MAD Academy Copenhagen Denmark, Quay Restaurant Sydney Australia, Fish Butchery Sydney Australia, Fox and Monocle Cafe Sidney BC, Saveur Restaurant Victoria BC.
Culinary hero: Douglas Mcmaster from Silo in London, Josh Niland from Saint Peter in Sydney, and Rene Redzepi from Noma.
Goal: To put food into bellies not bins! My long-term dream is to create a zero-waste restaurant and my vision of a modern fish shop on the Island. I love fine dining cuisine and would love my restaurant to have this code. However, I want to do it in a manner that is ethical, sustainable, and brings as much joy to people as I can.
Favourite dish: Cream sauce + Wild mushrooms + Pasta = Max happiness.
Competing Dish: Aged Vancouver Island Rockfish 4 Ways with Local Corn and Beans
Sébastien Rémillard
From: Winnipeg
Experience: Started culinary competitions at the age of 14 winning multiple national titles, worked for Chef Yvan Lebrun in Québec city Initiale, a Relais Chateaux and 5 Diamonds property. Silver medalist at the world level of WorldSkills culinary competition. Staged at NOMA in Copenhagen, then Chef of R&D for La Tanière in Québec City (also 5 diamonds and RelaisChateau). Currently, I work as R&D Chef for Bocuse d’Or Canada in Toronto.
Culinary hero: Aithor Zabala.
Goal: To be the candidate for the Bocuse d’Or Canada and open my own restaurant and achieve 3 Michelin stars.
Favourite dish: It’s hard to choose a favorite dish, but my favorite cuisine is Japanese.
Competing Dish: The Evolution of my Life
Clement Cavoret
From: Annecy, France
Experience: 10 years of experience 2 et 1⭐️
Culinary hero: Pierre Gagnaire, Yannick Alleno, Jacques et Regis Marcon.
Goal: Open my own restaurant and get some stars!
Favourite dish: Oignon soup and Saint Honoré.
Competing Dish: Deerly not wasted
Anthony Huynh
From: Markham, Ontario
Experience: I’ve been in the industry for 7 years. Started at 16 working at JOEYs. Then attended George Brown College – Centre for Hospitality and Culinary Arts. After that, I spent time in Hong Kong, before moving back to Canada to work at Langdon Hall. After a 2-year stint, I moved to Toronto to work at Enigma Yorkville.
Culinary hero: Rene Redzepi.
Goal: To one day own one of the best restaurants in Canada.
Favourite dish: A warm bowl of Pho has always been my go-to dish, specifically Pho Dac Biet.
Competing Dish: Cantonese Pork and Abalone with Rice Banh Mi
Anthony Vien
From: Québec
Experience: 10 years of culinary experience. 5 years at the prestigious restaurant Le Saint-Amour and now Chef de cuisine at restaurant Tanière3. I did two internships in France at 1 and a 2 Michelin starred restaurants.
Culinary hero: Yannick Alleno, Francis Mallman, and Alain Ducasse.
Goal: Open my own restaurant with my girlfriend and one of my best friends, with a farm, a vineyard and a big playground outside to have the chance to cook outside with some ancestral method.
Favourite dish: I think it’s pizza all the way ahah!
Competing Dish: Stuffed Quail Baked in Salt Crust with Autumn Leaves
Harun Younussi
From: Istanbul, Turkey
Experience: I began my culinary career at 16, working with Victor Barry at Piano Piano. After three years, I had worked my way up to sous-chef. After that, I moved to Alo, working under Patrick Kriss and his Executive Chef, Solomon Mason. I became the chef de cuisine of Aloette and worked on building Aloette Go. Since then, I’ve eaten my way through Europe while simultaneously knocking on doors, landing a stint at Geranium.
Culinary hero: Victor Arguinzoniz.
Goal: My goal is to become an inventor. I dream of learning things beyond cooking, exploring deeper into the sciences and of how things work, to develop a figurative tool belt that I can then use in tandem with my creativity. To one day create products that can help make the world a little bit better. To be a fixer. Before cooking, my path was to become a visual artist. I utilize that creativity every day consciously or subconsciously.
Favourite dish: My favourite dish is called Mantu. It is a hybrid between Afghan Mantoo and Turkish Manti. Each of which are dumplings stuffed with ground meat. This dish I can eat any time of the year, anywhere. It definitely would be my final meal.
Competing Dish: The Shepherd’s Offerings
Terry Boutte
From: Montréal, Quebec
Experience: Currently Sous chef at Le Mousso. Worked at Ritz Carlton Montreal Maison Boulud, Manoir Richelieu, Pastel, Py-r**(France), Michel Sarran**(France), and more…
Culinary hero: Guillaume Sanchez, Yannick Alleno and Mory Sacko.
Goal: Do a four hands dinner with one of my culinary heroes.
Favourite dish: Tartiflette.
Competing Dish: Lamb Triptych
Karly Ready
From: London, Ontario
Experience: I enrolled at the Pacific Institute of Culinary Arts, where I graduated with diplomas in Culinary Arts and Baking and Pastry Arts, achieving several awards. October 2021– January 2024, Cook 2 to Demi Chef de Partie/Entremetier, Saucier Cook, Langdon Hall Country House Hotel & Spa Current: November 2023 – Present, Chef de Partie to Sous-Chef, The Gate Restaurant.
Culinary hero: Anne-Sophie Pic
Goal: I aspire to continue evolving as a chef and to influence the culinary culture in Canada positively. I hope to eventually open my own restaurant/ property that emphasizes sustainability, inclusivity, and education in cooking.
Favourite dish: BBQ chicken and roasted potatoes/vegetables. I would say it is my favourite dish because it’s nostalgic, it is something I would eat every summer, cooking outside on the BBQ with my family.
Competing Dish: Land and Sea
Victoria Rinsma
From: Toronto, Ontario
Experience: I worked in a bistro for 3 years, then did some private chef work, and then began at Hexagon where I have been for 6 years.
Culinary hero: Julia Child
Goal: My goal is to continue to grow and learn while getting the opportunity to remain creative, cooking for people I love ad ultimately having something of my own.
Favourite dish: Single-handedly pickles. However, in regards to a composed dish, either biangbiang or butter chicken momo’s, but it changes often.
Competing Dish: Across the Sea and back again
Mary Yap
From: Philippines
Experience: Started at 16 years old Shangri-La’s Mactan Resort and Spa; Cebu City, Philippines 2012-2013, Gaylord Texan Resort and Convention Centre; Grapevine, Texas 2013-2014, Circa Eatery 1850; Cagayan de Oro City, Philippines 2014-2015, The Ledbury; London, United Kingdom 2016, Galvin at Windows at London Hilton on Park Lane; London, United Kingdom 2016, El Celler de Can Roca BBVA World Tour; London, United Kingdom 2016, Harrods (Pastry Production Kitchen); London, United Kingdom 2016, Le Germain Hotel Toronto Maple Leaf Square; Toronto, Ontario 2018-2019, 2021-2022, 1 Hotels; Toronto, Ontario 2021, Islington Golf Club; Etobicoke, Ontario 2022-Present
Culinary hero: Massimo Bottura.
Goal: Become a Head Chef and build my own business hosting supper clubs and private events.
Favourite dish: Filipino Beef Lasagna (The Filipino version is made up of Béchamel sauce and sweet tomato Bolognese sauce on every layer).
Competing Dish: Duck Sinigang (Tamarind Consomme)
Find out what the S.Pellegrino Young Chef Academy can do for you, and how to become a member.
