And the winner is…
(DANIEL) KYONGHO CHOI IS THE WINNER OF S.PELLEGRINO YOUNG CHEF ACADEMY COMPETITION 2024-25 REGIONAL FINAL
HE WILL BE REPRESENTING THE PACIFIC AT THE GRAND FINALE IN MILAN NEXT YEAR IN 2025.
In Conversation with Daniel at Omnia Bar & Bistro, Melbourne.
Born? South Korea.
Education? I went to school in Ireland, I got a level 8 degree in Culinary Arts, Technological University Dublin.
Best Kitchens worked?
Chapter one by Mickael Viljanen and Benu and In Situ in San Francisco. Omnia, South Yarra is where I am now.
Favourite cheap eat? Tonkotsu ramen.
Most useful cookbook? Le Repertoire de la Cuisine.
What keeps you going? I’m passionate about getting better and better and being better than I was the day before.
Your obsession ingredient?
My obsession ingredient has to be butter, I use it in everything and it makes everything taste better.
Favourite kitchen tool? My knife.
Early influences?
My early influences would be my grandmother – and I grew up watching Gordon Ramsay and Heston Blumenthal.
How does your cultural background influence your approach to cooking and menu development?
My cultural background influences my approach to cooking and menu development a lot. I like to show a little part of myself in my cooking and my culture reflects that.
Favourite thing about being a contestant in SPYCA?
Learning about Australian produce. I was very lucky that my Head Chef in Omnia (Stephen Nairn, my mentor throughout the process) was very supportive and told me to use my pork loin from McIvor farms.
Can you share the story behind your successful dish Bacon and Cabbage or Pork and Kimchi? Growing up in Ireland, all I remember was eating bacon and cabbage! I remember the boiled bacon and soft but sweet cabbage, and a strong mustard flavour on the dish. So, creating the dish I wanted to make something that reflected that with a Korean twist to it. In Korean’s love having pork it’s very common with kimchi.
Advice to future young chefs?
Travel and eat in as many of the best restaurants in the world as you possibly can and draw inspiration from those experiences whilst you develop your palate.
Bacon cabbage and pork, kimchi.
MELBOURNE, 9th October 2024 – S.Pellegrino Young Chef Academy recognised KyongHo (Daniel) Choi as the winner of the competition’s Regional Final for the Pacific. He won the title after competing against nine other young chefs in front of a judging panel of Australian hospitality heavyweights at the Crown College on Melbourne’s Southbank.
The talented young chef will was closely guided by mentor, Josh Niland, to improve his abilities and emerge at an international level.
The local jury of judges for the Pacific Regional Final, tasked with declaring the regional winner, were:
Josh Niland (Saint Peters, NSW),
Brigitte Hafner (Tedesca Osteria, VIC),
Rosheen Kaul (Etta, VIC)
Shane Delia (Celebrity chef)
Brent Savage (Bentley Group, NSW)
Jury members evaluated the signature dishes according to three Golden Rules, for each of which will be assigned a score between 1 and 10.
Technical skills:
Technical skills and competences during all phases of processing the chosen raw materials (raw material selection, raw material processing, cooking techniques, recipe)
Creativity:
Ability to synthesize one's cooking philosophy within a recipe. Ability to define one's experience, knowledge and professional skills in a distinct and innovative manner, as well as to explore new, stimulating, innovative perspectives with a personal and contemporary style, maintaining a perfect balance between taste and appearance.
Personal belief:
Ability to communicate one's ‘creed,’ one's vision of the world and cuisine, in a clear message. A message that is conveyed through the creation of a dish that is nothing other than the expression of convictions, visions, experiences and technical skills that have led to the creation of the Young Chef's concept of identity and values in cooking.
Judge - Brent Savage told FCI
Brent Savage, co-owner of the esteemed Bentley Group in NSW. “I was very excited to be involved with the SPYCA competition this year, it is a privilege to be seeing the best of the next generation of creative young chefs working in Australia.”
“It is more important than ever to mentor Australia’s talented group of young chefs. SPYCA Competition provides the perfect opportunity to do so.”
The taste makers at work, scrutinising every detail from Josh Niland and Brent Savage at Crown College.
What’s next?
Adding a whole new dimension to competitions. The competition enchants with its exquisite final in Italy.
Winner KyongHo Choi of the Pacific Regional Final will not only gain visibility and prestige in the culinary world but will also have the chance to compete for the global San Pellegrino Young Chef Academy Award at the Grand Finale in Milan in 2025.
The Competition also featured three additional awards alongside the main prize:
San Pellegrino ‘Social Responsibility Award’ voted for by the Sustainable Restaurant Association which runs the Food Made Good program.
Acqua Panna’s ‘Gastronomy Award’ voted by the Competition mentors.
‘Fine Dining Lovers Food for Thought Award’ voted by Fine Dining Lovers readers.
Please stay tuned for more exciting updates.
Buon appetito, Mel Nathan.
Natives of Saddle Lamb by Dylan Smith, Scott Pickett Events.
