MILAN – Yasuhiro Fujio, sous chef at La Cime di Osaka, is winner of the third edition of S.Pellegrino Young Chef 2018, the international competition that selects and rewards the best young talents in the world of catering.
Merit also goes to Italy for this Japanese victory. Yasuhiro Fujio’s mentor and coach is Italian, Luca Fantin, chef at Bulgari Ginza Tower, the only starred Italian restaurant in Tokyo.
Young chefs and mentors
The award ceremony concluded three days of intense work involving 21 young chefs from around the world and the same number of mentors (including Italians Umberto Bombana of the three-starred '8 e 1/2' di Hong Kong, Luca Fantin executive chef at the 'Ginza Tower' in Tokyo and Matteo Monti former chef at restaurant 'Rebelot' in Milan), as well as a star jury composed of Annie Féolde ('Enoteca Pinchiorri' in Florence), Virgilio Martínez ('Central' in Lima), Margarita Forés ('Cibo' in the Philippines), Brett Graham ('The Ledbury' in London), Dominique Crenn ('Atelier Crenn' in San Francisco), Ana Roa ('Hiaa Franko' in Caporetto) and Paul Pairet ('Ultraviolet' in Shanghai).
The winning dish
'Across the sea' is the title of the signature dish with which Yasuhiro Fujio enthused the jury: a dish made with ayu, a fish particularly appreciated in Japan for the unique taste and texture of the meat.
“Thanks to all those who supported me: I don’t consider myself the best young chef in the world and I feel true admiration for all the colleagues with whom I shared a truly unique experience. I consider this recognition first of all a great responsibility for the future” he commented.
The link between S.Pellegrino and the restaurant industry
“In S.Pellegrino we are guided by an authentic passion for the restaurant industry and the work of chefs. This is the reason why, a few years ago, we began reflecting on how we could make our contribution to this world.
We were looking for something that could really make the difference - affirmed Federico Sarzi Braga, CEO of the Sanpellegrino Group – At the end of the third edition of the S.Pellegrino Young Chef, we can say that we are really developing this goal: supporting and nurturing young talents.
Contributing to promoting talent and passion, promoting the union between different cultures and different generations of chefs, is our commitment to the future”.
by Alessandro Conte
5, 21 - 2018
