Ardy Ferguson crowned Winner of the S.Pellegrino Young Chef Academy Competition

Hong Kong chef Ardy Ferguson shines at the Asia regional finals, earning a place in the global competition set for Milan in 2025

The culinary world witnessed a remarkable display of talent as Ardy Ferguson from Hong Kong’s Belon restaurant emerged victorious in the S.Pellegrino Young Chef Academy Competition 2024-25.

Competing against nine other exceptional young chefs from across Asia, Ferguson's innovative dish, “Archipelago Celebration”, secured him the title and a chance to represent Asia in the prestigious global finale scheduled for October 2025 in Milan.

Ferguson’s winning dish is a homage to his Indonesian heritage, featuring Nasi Tempung, a celebratory rice dish traditionally served at large gatherings. He incorporated local flavours by using duck prepared with techniques reminiscent of Hong Kong cuisine, including scalding and lacquered with red wine vinegar for colour. The duck was then smoked with sugar cane, imparting a sweet, smoky essence that reflects his culinary journey.

“I am so appreciative of the people around me,” Ferguson expressed after the competition. “My parents flew in from Canada, and my friends and co-workers at Belon gave me all their support and love. It’s hard to fail when you have so much support.”

His mentor, chef Matthew Kirkley, praised Ferguson’s dedication, noting that he invested hundreds of hours perfecting his craft for this competition.

The event showcased not only Ferguson's skills but also highlighted the creativity and innovation of young chefs from diverse backgrounds. The jury, composed of acclaimed chefs including Vicky Cheng and Chudaree ‘Tam’ Debhakam, evaluated contestants based on three key criteria: technical skill, creativity, and personal vision. Their collective expertise underscored the high standards set for this year’s competition.

In addition to Ferguson's triumph, three collateral awards were presented to other talented chefs:

S.Pellegrino Social Responsibility Award: 
Simone Scarparo from Thailand for his sustainable dish “Hidden in the Beeswax.”

Fine Dining Lovers Food for Thought Award: 
Aswin Kumar Karanat Subramanian from the Maldives for his culturally rich creation “Shells Break the Shells.”

Acqua Panna Connection in Gastronomy Award: 
William Yee from Singapore for his reinterpretation of Malaysian street food with “Dai Pai Dong.”

The S.Pellegrino Young Chef Academy continues to be a vital platform for emerging culinary talents, fostering their growth and encouraging them to share their unique narratives through food.

As Roberto Caroni, Sanpellegrino APAC Zone director, remarked, “We are thrilled to continue this sixth edition... giving them a platform to grow and experience new opportunities.”

Also see: #giveaway - A Grand Cheese Extravaganza for two (HK$1978 value) at Grand Hyatt Hong Kong