The international competition to discover talented young chefs has once again reached its end. This year the winner of the competition was Yasushiro Fujio, aged 29.
Storytelling in a dish
This year the jury was made up of Virgilio Martínez (Central), Margarita Forés (Cibo di M, Cibo, Lusso, Grace Park and Casa Artus), Brett Graham (The Ledbury), Annie Féolde (Enoteca Pinchiorri), Dominque Crenn (Atelier Creen), Ana Roš (Hisa Franko) and Paul Pairet.
The dish the jury fell in love with was a creation that clearly evoked Fujio’s roots. It consisted of green foods and ayu fish, a Japanese river fish that can only be caught during a short period in the summer. Some describe this fish as tasting like meat with an aroma of melon and cucumber. What most impressed the judges were the elegance and subtlety with which the dish itself was able to recreate a typical Japanese scene: rocks, green, nature, fish… Specifically the scene Fujio was portraying was that of a river near his house.
The prestige of the competition and prestige of the chef
The Sant Pellegrino Young Chef competition has been running since 2015 and, beyond the recognition it brings young chefs, it is also a platform that allows them to meet world-renowned chefs and affords them endless professional and development opportunities.
However, Yasushiro Fujio already has international prestige: Forbes magazine chose him as one of its Forbes Asia 30 Under 30 when he was just 26.
Congratulations Yasushiro Fujio, it certainly looks like you have a bright future ahead of you.
Photo credit : Finedininglovers.com