In the Global Chefs Challenge Finals, the best chefs in the world aged 26 and up compete to show their skills, and to prove how adaptable they are in the day-to- day challenges of running a kitchen.
Their culinary creations must follow guidelines such as being appetizing and tasteful, while also showing off exemplary plating for ease of service.
Name: Michael Cole
About: coming soon!
Name: Rahil Rathod
About: Employer: Delta hotel by Marriott,Toronto
"I am privileged and honored to represent Canada for Global Chef Challenge Final in Malaysia. It is going to be a wonderful experience which will be added to my career journey."
Inspirational Chef: I look up to different chefs for different inspiration, cuisine, technics and unique style of cooking. If I must name someone who inspired me, from childhood it would be my mother.
Favorite Dish to Prepare: I am a big believer of simple but made perfect. My favorite dish to prepare anytime would be Patrani Machi. It is a whole pomfret marinated in Coriander, mint and coconut paste wrapped in banana leaf and steamed. The aroma of the fish is a show stopper when you open the banana leaf and dig into the green herb marinated fish after it is steamed.
Name: Roberto Luis Pineda Berrocal
About: Employer: Galileo Restaurant Bar
"I am proud to represent the Latin community of chefs where I will implement the humility, joy and professionalism that characterizes each one of us. I am so happy to know the siles of the other participants and share experiences and knowledge, because this is what makes us winners."
Inspirational Chef: Anthony Bourdain, since he expresses in his books the reality of the pans and the fire, the kindness of the food and the constant effort of this beautiful and strong profession.
Favorite Dish to Prepare: Appetizer: Squid Stuffed in Balsamic Spheres and plantain Humus
Main course: Crab suck in mashed avocado at thom kha gai
Dessert: Lemon Lemonade Foam in Pistachio Truffles and Nuts Bisquit with typical ants of Colombia
Name: Nicolas Min Jorgensen
About: Employer: Restaurant Substans, Aarhus C
"I look forward to test myself against the best chef in the world. Competing has been a part of my 13 years as a chef. This will be my first international as a single chef ever. I feel we created some thing good and I have a strong and solid support team behind me. We set almost 1 and a half year for practice."
Inspirational Chef: Im inspired by many different chefs like Alain Passard, Thomas keller, Rene Redzepi, Esben Holmboe Bang, Adria Ferran, David Kinch. All are extremely talented and dedicated to the style of cooking they do and I admire their focus and personality in cooking.
Favorite Dish to Prepare: My favourite dish to cook is all kind of vegetables, I just love that
Name: Simon Webb
About: coming soon!
Name: Kristian Vuojarvi
About: Employer: KV Restaurants OY
"I feel very happy to compete in Global chefs challenge"
Inspirational Chef: Joel Robuchon
Favorite Dish to Prepare: I like to prepare Finish fish dishes
Name: Paul Emde
About: Employer: Compass Group Eurest Deutschland Gmbh Helfmann Park 2D-65760 Eschborn
"It's an honor for me to compete with people from all over the world and I hope that I can learn a lot from the other competitors about their cuisine and how they think about food & cooking. I hope it will be a great experience to stay in Malaysia."
Inspirational Chef: As a German, I have to say Joachim Wissler (3 stars) because I like his ideas and stories behind everything and that it make sense to eat them. For international, I like guys like Andreas Caminada, Ryan Clift and Grant Achatz.
Favorite Dish to Prepare: I specially like to prepare starters. I like to cook with fish and also I think there is much to explore about vegan and veggie dishes.
Name: Balazs Adamek
About: Employer: Reastaurant Diófa Székesfehérvár, HUNGARY
"It is a great honor for me to have this opportunity to participate, to represent my country and my profession in such a monumental event and top prestige competition. I have already participated in several international competition but this will be the greatest challenge of my life."
Inspirational Chef: My professional chef icons are Peter Gilmore and Rasmus Kofoed. I am so inspired by the pioneering work of them due to their nature friendly food compositions.
Favorite Dish to Prepare: I don’t really have a preference among the plates to prepare, I love all of them just a bit more the meats and sauces.
Name: Bjarni Gunnar Kristinsson
About: Employer: Executive Chef of Harpa
Chef Bjarni is the executive chef of Harpa, the Opera House & Conference center in Reykjavik. Chef Bjarni has been the head chef of Grillid, one of the finest establishments of cuisine in Iceland, aswell as having worked in Michelin star rated restaurants in France. He competed in The Icelandic Culinary Team for more than 10 years and has been an active judge within Worldchefs, judging at the Nordic Chef Of The Year, Culinary Olympics and Culinary World Cup. Chef Bjarni is a mentor to many of the younger and aspiring chefs in Reykjavik, turning Iceland into one of the finest food destinations in Europe. The team consists of father and son as Chef Bjarni´s 19 year old son Gabriel vill be his assistant in GCC.
Name: Francesco Cinquepalmi
About: Employer: Grand Hotel La Chiusa di Chietri
"I'm very honoured to be one of the leads in this great competition. I'm one of the world's finalist and I'm proud and satisfied about that. I know that it won't be easy but I'm ready to do my best and keep high the honour of Italy."
Inspirational Chef: Obviously, the most inspiring chef is my coach "Pierluca Ardito", Executive Chef and Coach for the "Italian Chef Association". Most of the credit goes to him and to his desire of bring us hungry for victory.
Favorite Dish to Prepare: My favourite dish to prepare is fish in all its forms and its pairings using mostly local products.
Name: Naoya Suzuki
About: Employer: The Westin Nagoya Castle
"I am very honored to take part in this prestigious Global Chefs Challenge Finals 2018 in Malaysia. I will compete with all my force."
Inspirational Chef: Chef Otaka, Honorary Executive Chef of The Westin Nagoya Castle and Chef Paul Bocuse of France
Favorite Dish to Prepare: Dishes that are creative seasonal expression and taste with using fish and vegetables in the four seasons of Japan.
Name: Amelia Ng Mei Vern
About: Employer: Hotel Istana Kuala Lumpur City Centre
"The experience of preparing for the competition and eventually being able to compete alongside other aspiring Malaysian chefs is incredibly humbling. It is an honor to receive constructive criticism and valuable advice from all the international judges that will inevitably be helpful to me in future competitions."
Inspirational Chef: One name that comes to mind is definitely the legendary Chef Andre Chiang. His relentless hard work and dedication to specializing in French cuisine, despite being of Asian descent, he has catapulted Asia to the world culinary stage. I believe work ethic is at the core of every successful individual and he is one that truly inspires me.
Favorite Dish to Prepare: To be honest, it's really hard to zero in on one dish but I'd have to say preparing Malaysian food, in general, brings me utmost satisfaction. Being a Malaysian. It is no question that I enjoy Malaysian food so that's what I love cooking as well. If I had to pick a few, I'd say Asam Pedas, Chicken Rice and Masak Lemak are my go-to dishes.
Name: Dennis van den Beld
About: Employer: Relais & Chateaux Het Roode Koper (1-star michelin)
"I am proud and excited to defend the culinairy honour of The Netherlands at the upcoming Global Chefs Challenge Finals. I love the thrill of fair competition and looking forward to share my extraordinary passion for food with world famous chefs, audience and Jury."
Inspirational Chef: I am inspired and encouraged by my (deceased) mother to persue my ambitions in becoming a Top Chef. Perseverance is what I learned from her. But to name an international acclaimed chef, I would say: Martin Kruidhof. I admire him for his choice of ingredients and how he process them.
Favorite Dish to Prepare: My favourite dish to prepare is our local Sole, caught in the Dutch ‘Noordzee’. I like to combine it with langoustines (also from the Noordzee, Scottishwaters). Gently cooked fillet of sole, langoustine, sweetheart cabbage cannelloni, fried quail egg, fennel crème, mushroom, crispy sourdough, langoustine sauce
Name: Kare Andre Hjartholm
About: Employer: KV Restaurants OY
"I am proud to get the opportunity to compete in the Global Chef Challenge and really looking forward to take on the task and start working with the menu."
Inspirational Chef: Geir Skeie who has the ability and stubbornness to make an decision and go for it 100%; and Rjan Johannesen's courage and will to take on one of the largest cooking challenges in the world twice.
Favorite Dish to Prepare: Gratinated Norwegian langustines. An elegant commodity that requires very little to be outstanding.
Name: Robbie Penamn
About: Employer: Balbirnie house hotel , fife Scotland
"I am very exited about competing against the best chefs in the world, challenge of the competition and very humbled to be a part of this huge competition."
Inspirational Chef: Chef that inspires me the most is my mentor Kevin Macgillivray Scottish culinary Team director. He has been an inspiration to me through out my whole career. Seeing what he has achieved in this industry the knowledge, hard work and commitment he shown for many years and until this day to Scottish hospitality makes him my inspiration in my career
Favorite Dish to Prepare: Favourite dish - has to be our silver medal winning lamb dish from culinary Olympics. Just seeing the dish evolve so much over the year we practiced to its finalized effort
Name: Loke Chee Peng
About: Employer: Lavish Dine Caterer
"My favorite dish to prepare is a famous local dish in Singapore - Fish Bee Hoon Soup. Just simple ingredient and traditional way of cooking."
Inspirational Chef: Along my cooking journey, there are so many Chefs had give me courage and advice. Sous Chef Chef Micheal Wong While i'm at Amara Singapore 2003, Chef De Cuisine Chef Armstrong, while im at The Cliff Restaurant 2007, Executive Chef Simon Song, while i'm working in a bristro 2010. Chef De Cuisine Yew Eng Tong, when i back to The Cliff at 2011.
There are also Chef Alan Wong,my Executive Chef.
Name: Jimmi Eriksson
About: Employer: National Culinary Team, Sweden
"Very excited and feels honorable representing Sweden. It is really great to compete against so many countries in such a big competition. "
Inspirational Chef: ", I am inspired by a Swedish chef named Tom Sjöstedt"
What is your favourite dish to prepare?
"My winning dish from The Chef of the year in Sweden made of halibut. "
Name: Teerapat Teeyasoontranon
About: Employer: Mr.Watcharapong Chareonwimonrak
"I feel very excited and so proud to have the opportunity to represent of Asia and participate in this great event because this competition is held every two years, It is a challenge for every contestant. It is a great opportunity for contestants from all over the world to be selected to participate in this competition. It is my great honor to be in this competition."
Inspirational Chef: "My inspires is Mr. Paul Bocuse that just pass away from us. For my personal opinion I think he has the heart and soul to create a chef to be a high quality person and a standard builder in a global cooking competition. He is the model and a great example to French chefs and all chefs from around the world. He is my legend"
What is your favourite dish to prepare?
"My favorite dish to prepare i always like to cook any kind of meats dish because every meats they have there own flavor and texture and they have different technique to prepare but for this competition my favourite and challenge to do is a first course because it challenging my self i will create some good quality of cheese and try to match the taste and flavor to the caviar sponsor."
Name: Muhammad Raees Abdul Sattar
About: "More than 14 years of professional cooking and kitchen experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Worked with classic and contemporary cuisine taking into consideration what I have learnt with my international experience in 5 star hotel with the chef whom I worked and also with my mother. Specialising in Italian, French and Continental Fine-Dining Cuisine Dynamic, Results-Oriented, and Team-Spirit"
Name: Patrick D. Mitchell
About: Employer: Ben E Keith Foods
"I am very excited to compete in the Global Chefs Challenge and honored to represent the United States of America in this very prestigious competition! Having competed in the Culinary Olympics, the Culinary World Cup and many other competitions, I feel this is the pinnacle of them all! To cook side by side with 20 chefs from around the world all competing for the top spot is amazing. This industry has provided me with many incredible experiences throughout my career and I believe in paying back what the industry has provided me. I am a strong advocate for the mentoring of young Culinarians which is why more than anything, I am thrilled to provide my Commis the opportunity to be a part of this competition at such an early stage in his career!"
Inspirational Chef: I enjoy watching what Daniel Humm is doing at Eleven Madison Park. He breaks things down to their core then builds a dish by bringing out the intensity of the flavors of those products.
Favorite Dish to Prepare: I hate to say I have one favorite dish over another but if I had to pick a product, I would probably say I enjoy working with Seafood more than anything. The freshness, the flavor of the sea and the versatility of Seafood is amazing. It has the ability to span the spectrum from the most delicate lightly poached piece of fish topped with a mouse that is as light as a cloud all the way to a piece of fish or shrimp that are grilled or seared with intense seasoning on them. Vegetables are a strong second for the same reasons. Delicate tender spring vegetables all the way to the intensity of fall root vegetables that are braised or roasted.