Sixth Annual San Pellegrino Young Chefs Academy Competition

The air crackled with tension on the final evening of the San Pellegrino Young Chef Academy Competition. This year’s competition was a remarkable showcase of culinary talent, with 10 standout chefs competing for a chance to represent Canada in the Grand Finale in Milan, Italy in October 2025 at the San Pellegrino Young Chefs Awards. Young chefs from across Canada, between 18 and 30 years old have been given the opportunity to become rising stars in their profession.

“San Pellegrino Young Chef Academy Competition surprises us with every edition. Candidates outdo themselves from year to year, guided by passion and commitment,” said Matteo Berti, Head of Education of ALMA. “The selection process was not easy, but now it’s up to the shortlisted candidates to show their talents throughout the course of the competition. The best of luck to all of them!”

There was palpable tension in the room.  And camaraderie. This was the culmination of competition in a three-day event, which had put them to the test. For them, the Cocktail Reception seemed endless. Finally, we sat down for dinner in the beautifully appointed Arcadian Court and the dishes served did justice to the gravity of the evening. The judges were affable, and sat together chatting and enjoying a splendid dinner. Among them, Normand Laprise, Nuit Regular and Jason Bangarter had done their extremely difficult job of choosing who was best among the best. This year’s panel brings decades of culinary excellence and a deep commitment to innovation and sustainability, making them the perfect influences of the next generation of culinary talent.

You could hear a pin drop as MC Pay Chen stepped on to the stage and introduced the executives responsible for sponsoring this award.

Jean Tuteleers, Marketing Manager of Italian Premium Waters, Nestlé Canada Inc. and Lina Benkhaldoun, Marketing Director of International Premium Waters Nestlé Canada spoke about their commitment to the Awards. Now in its sixth edition, this year’s San Pellegrino Young Chef Academy Competition received submissions from more than 1,000 young chefs from 15 countries worldwide. Each submission included the chef’s signature dish and was evaluated by culinary experts from ALMA, the World’s Leading International Educational and Training Centre for Italian Cuisine. The experts assessed each dish based on three criteria: technical skills, creativity, and a personal belief in the transformative power of gastronomy to make a positive change in society through food.

The Canadian regional finalists are:

1. Stefan Armand, Fairmont Express, Victoria, British Columbia
2. Anthony Huynh, Enigma Yorkville, Toronto, Ontario
3. Harun Younussi, Piano Piano, Toronto, Ontario
4. Karly Ready, The Gate, Flesherton, Ontario
5. Victoria Rinsma, Hexagon Restaurant, Oakville, Ontario
6. Mary Louisse Isabelle, Islington Golf Club, Toronto, Ontario
7. Clement Cavoret, Tanière3, Quebec City, Quebec
8. Anthony Vien, Tanière3, Quebec City, Quebec
9. Sébastien Rémillard, Bocuse d’Or Canada – Chefs Canada, Quebec City, Quebec
10. Terry Boutte, Le Mousso, Montreal, Quebec

When Jason Dagenais, Brand Partnerships Manager at San Pellegrino stepped to the stage to announce the winner, there was a collective holding of breath. The Canadian Regional Winner of the San Pellegrino Young Chef Academy Competition 2024-25 is:  Victoria Rinsma, a talented young chef from Hexagon Restaurant in Oakville, Ontario. Victoria impressed the esteemed panel of judges with her signature dish, “Across the Sea and Home Again“. She will now represent Canada at the Grand Finale in Milan, Italy, in October 2025.

Food is love. Gastronomy has the potential to transform society, shaping a more inclusive, more sustainable future. But doing so requires talent. That’s why San Pellegrino has created San Pellegrino Young Chef Academy, a platform to attract, connect and nurture the next generation of culinary talents. An environment that will empower them through education, mentoring and experience opportunities, as well as through the renowned global competition. The Academy opens its doors to members from over 70 different countries, ensuring that talent is not constrained by geography, ethnicity, or gender. This is a place where passionate young chefs interact with the most influential players in global gastronomy, and where together they cultivate an inspiring culinary community.