The future of gastronomy in Asia

S.Pellegrino Young Chef Academy (SPYCA) brought together young chefs, mentor chefs and judges to discuss how Asia is transforming into a culinary hub of the future.

- AMY VAN

In March, S.Pellegrino Young Chef Academy SPYCA invited young chefs, mentor chefs and judges for a special luncheon in Seoul. The purpose was to bring the future to the table through a panel discussion on the theme 'Asia: Transforming into a Culinary Hub of the Future'. Host and SPYCA judge alumni chef Jungsik Yim, Asia regional champion Ardy Ferguson, and 10 regionally renowned chefs presented an exclusive multi-course dining experience. The lunch was held at Jungsik Seoul, a Michelin-starred restaurant operated by Chef Jungsik Yim, who previously served as a judge in the SPYCA 2015-16 Northeast Asia Regional Final. In October, the 15 regional winners including Ardy will progress to compete in the Grand Finale in Milan, Italy. We caught up with Ardy and a few of the top chefs to find out more about the state of dining in Asia.

Ardy Ferguson, sous chef, Belon, Hong Kong

How are the preparations going for the grand finale? Have you made any updates or refinement to your creation?

Preparing for the grand finale has been an incredible journey. I am telling my story through this dish so every ingredient down to the ceramics has a narrative and reason. This also gives me a chance to work with Indonesian artisans to design bespoke ceramics and wooden platters that reflect the textures and traditions of the Archipelago. I believe this partnership will allow me to showcase Indonesian cuisine on a global stage.

Growing up in Indonesia, I always dreamt of sharing our culinary heritage with the world and this competition presents the perfect opportunity to do just that. I was truly inspired by the judges’ insights and my fellow competitors’ techniques during the regional finals. Every tweak I make brings me one step closer to a dish that genuinely honours my roots.