ARDY FERGUSON OF BELON IN HONG KONG IS THE REGIONAL WINNER OF THE SIXTH EDITION OF THE S.PELLEGRINO YOUNG CHEF ACADEMY COMPETITION 2024-25. HE WILL REPRESENT ASIA AT THE GLOBAL FINALE IN MILAN LATER THIS YEAR.
The clatter of knives against cutting boards, the hiss of pans hitting the flames, and the muted hum of whispered instructions filled the air at the Asia finals of the S.Pellegrino Young Chef Academy (SPYCA) Competition 2024-25. Held in Hong Kong on 29 October 2024, the event was a spectacle of precision, passion, and pressure as 10 young chefs from across the region cooked their hearts out under the watchful eyes of culinary icons.
Each contestant had five hours to craft 10 perfect servings that showcased their technical skills, creativity, and unique culinary identity. This wasn't just a competition; it was a crucible for growth, a test of adaptability, and an arena where personal stories were told through food.
The bi-annual SPYCA competition, organised by San Pellegrino, is renowned for identifying and nurturing the next generation of culinary stars. Past participants have gone on to helm Michelin-starred restaurants and redefine the culinary landscape.
This year, the Asia finals brought together an impressive cohort of talent, including Ardy Ferguson of Belon in Hong Kong, and Singapore representatives William Yee of Labyrinth, and Jiajun Law of Province. They shared the stage with competitors from other parts of Asia, including South Korea, Japan, Indonesia, Thailand, and the Maldives.
Through it all
Ardy Ferguson, the regional winner, embodied the spirit of the competition. His dish "Archipelago Celebration", inspired by Indonesia's nasi tumpeng, was a deeply personal homage to his heritage and family.
His creation of Hong Kong-style roast duck scalded and lacquered in red wine vinegar before being smoked in sugarcane was a fusion of the cultures that shaped him.
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