The search for the best young chef in the world is about to begin again, as the globe’s greatest culinary talent search, the S.Pellegrino Young Chef Academy Competition, returns for its 2026-27 edition.
As ever, the competition kicks off with a series of regional finals around the world, each presided over by a panel of esteemed local chefs known as the Local Jury.
With the Canada Regional Final set to take place October 27-28, the Local Jury has been announced. Tasting and marking the plates and presentations of the young hopefuls this year will be chefs Briana Kim (Antheia), Daniel Hadida (Restaurant Pearl Morissette) and Quinton Bennett (O'Rourke Family Estate).
Ahead of the final, during which the jurors will be tasked with choosing the chef to represent Canada at the overall competition Grand Finale in Milan in 2027, we asked them which chefs and restaurants are currently on their radars as ones to watch, away from the competition.
Briana Kim
My pick is Lili Linda of Tatin Bakehouse [in Oakville, ON). Drawing on her Indonesian heritage and Southeast Asian flavours, she approaches French pastry with technical precision, thoughtful restraint and a clear sense of identity, creating work that feels both comforting and fresh. I admire how Tatin’s rotating weekend specials highlight seasonal produce and new ideas while keeping flavour at the centre. She is also building toward a larger vision: a bakery, market and gathering place grounded in generosity, community and a distinct point of view.
Daniel Hadida
One chef I believe deserves more attention is Zach Smith of Fat Rabbit in Niagara. What stands out to me about Zach's cooking is his ability to translate the region's incredible agricultural bounty into a dining experience that feels both refined and approachable. His food is thoughtful, ingredient-driven, and rooted in a genuine respect for locality, while still bringing creativity and surprise to every plate. What excites me most is Zach's clear point of view and commitment to continual evolution, qualities that are essential for shaping the future of Canadian gastronomy. Through Fat Rabbit, he's helping redefine Niagara as a serious culinary destination, and I expect both his influence and reputation will continue to grow.
Quinton Bennett
My choice is Peter Koo. I first worked with Peter at Michelin-starred Enigma in Toronto, where his precision, discipline and natural creativity were immediately apparent. He then joined Sauvage in Canmore, developing a deeper connection to hyperlocal and foraged ingredients while cooking within the remarkable landscape of the Canadian Rockies. Peter has since joined Row 188 in the Okanagan Valley, where he continues to explore his capabilities and creativity. He is technically accomplished, quietly ambitious and deeply curious, an exciting young chef whose identity and potential are only beginning to emerge.
