Four Vancouver chefs named finalists in prestigious competition for young chefs
Four Vancouver chefs have just been selected as finalists in the S.Pellegrino Young Chef Academy Competition 2026, placing them among some of Canada’s top up-and-coming culinary talents.
The competition is recognized globally as one of the top platforms for emerging chefs, bringing together culinary professionals under 30 from across the globe to showcase their skills, creativity, and personal culinary vision.
“The finalists represent a new generation of chefs pushing gastronomy forward through innovation, craftsmanship, and cultural storytelling. Their selection not only advances them to the competition’s regional stage but also provides valuable mentorship and exposure within the global culinary community,” stated a release from the S.Pellegrino Young Chef Academy Competition.
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The first of the four Vancouver chefs competing is Jungun Yang, who draws inspiration from his Korean roots and life on the West Coast.
“Growing up in Busan and now cooking in Vancouver, I am inspired by two coastal cultures connected by the sea. Through oysters, sablefish, geoduck, and especially kim (seaweed), I express the relationship between Korean heritage and the Pacific Northwest,” said Yang. “Using French and West Coast techniques, I want to tell the story of my journey between these two shores.”
The second contestant is Tengis Battur, whose cooking draws on Mongolia’s nomadic traditions.
“As [a] Mongolian chef working in fine dining in Canada, [I carry] the values of my nomadic heritage into every kitchen I enter. Like a modern nomad, I adapt to new environments, learn from different cultures, and grow through each experience while remaining connected to my roots,” said Battur.
Third on the list of Vancouver contenders is Jakub Jicnsky, who is inspired by Caribbean flavours.
“The flavours are bold yet comforting, telling a story of family gatherings, cultural pride, and the belief that food is one of the most powerful ways to preserve history and create connection,” said Jicnsky.
Last, but certainly not least, is Yash Mhadguy, who you may recognize from the kitchen of the beloved Vancouver restaurant Kavita.
“By elevating familiar flavours such as amti, sol kadhi, wada kokum, and seafood into a contemporary fine-dining expression, I celebrate heritage, memory, and sustainability,” said Mhadguy.
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These four finalists will travel to Toronto this October to compete for the chance to become Canada’s representative at the international Grand Finale in Milan, Italy.
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