Top 10 Set to Battle in the Canadian Regional Final of the S.Pellegrino Young Chef Academy Competition

Story: Connie Li

S.Pellegrino Young Chef Academy recently announced the 10 Canadian regional finalists for the S.Pellegrino Young Chef Academy Competition 2024-25. Toronto-based chef Anthony Huynh is among the 10 talented young chefs. The group will compete at George Brown College, Toronto, on October 23 for the chance to be named the Canadian representative in the competition’s Grand Finale in October 2025 in Milan, Italy.

The S.Pellegrino Young Chef Academy is an online educational platform that aims to attract, connect, and nurture the next generation of culinary talent. The sixth edition of the S.Pellegrino Young Chef Academy Competition this year received submissions from more than 1,000 young chefs from 15 countries worldwide. Each submission included the chef’s signature dish, which was evaluated by culinary experts from ALMA, the World’s Leading International Educational and Training Centre for Italian Cuisine. The experts assessed each dish based on three criteria: technical skills, creativity, and a personal belief in the transformative power of gastronomy to create positive change in society through food.

This year’s 10 Canadian regional finalists hail from Ontario, Quebec, and British Columbia. Each contestant will produce their signature dish to be judged by a panel of three distinguished chef judges in the final, held at George Brown College on October 23. One chef will be named the winner and will move on to the Grand Finale. At the Grand Finale, finalists from 15 regions across the globe will present their signature dishes to a jury of seven distinguished international chefs.

Prior to the regional final, eliteGen magazine had the opportunity to chat with Anthony Huynh about the competition and his signature dish.

eG: Can you describe the inspiration behind the signature dish you’ve created for the S.Pellegrino Young Chef Academy Competition? What elements make it unique?
AH: The inspiration for my signature dish, Cantonese Pork and Abalone with Rice Banh Mi, comes from my fond memories of family meals. It fuses traditional Cantonese flavors, like braised pork and abalone, with the vibrant elements of a Vietnamese banh mi. The dish features barbecued pork loin topped with grilled abalone and a cured egg yolk gel, all served with a unique rice-based side that incorporates the classic banh mi condiments. What makes it unique is not just the fusion of culinary traditions, but also how it tells a personal story, encapsulating my upbringing in a multicultural household.

eG: What motivated you to apply for the S.Pellegrino Young Chef Academy Competition, and what does it mean to you personally and professionally?
AH: Applying for the S.Pellegrino Young Chef Academy Competition was a pivotal decision for me. I saw it as an opportunity to showcase my skills and creativity on a larger stage while also satisfying my competitiveness. Personally, it represents a significant step in my culinary journey, allowing me to push my boundaries and challenge myself. Professionally, it offers the chance to gain exposure and mentorship from esteemed chefs, which I believe is invaluable as I strive to make a mark in the culinary world.

eG: What are your main goals for participating in this competition, and how do you envision it impacting your culinary career?
AH: My primary goals for participating in this competition are to refine my culinary skills, gain feedback from industry leaders, and expand my network within the culinary community. I hope to learn from the experience, not just about cooking, but also about how to present myself as a chef and storyteller. I envision this opportunity enhancing my career by opening doors to collaborations and mentorships that will shape my future endeavors.

eG: How has your experience working at Enigma Yorkville shaped your approach to cooking and the creation of your competition dish?
AH: Working at Enigma Yorkville has been transformative for my culinary journey. The restaurant’s focus on a tasting menu format has taught me the importance of balance and progression in a dining experience. I’ve learned to create dishes that not only stand alone but also complement one another within a meal. This philosophy greatly influenced my competition dish, pushing me to consider how each element interacts with the others, ultimately aiming for a harmonious experience that highlights both individual flavors and the overall narrative of the meal.

eG: If you were to win the Canadian regional final, what do you hope to achieve or learn as you prepare for the Grand Finale in Milan?
AH: Winning the Canadian regional final would be a dream come true, but it would also come with the responsibility of representing my country on a global stage. As I prepare for the Grand Finale in Milan, I hope to further refine my techniques and learn from my fellow competitors and the esteemed judges, absorbing insights that I can incorporate into my future work. Ultimately, I want to use this experience to grow as a chef and continue my journey of innovation and storytelling through food.