S.Pellegrino Young Chef Academy has named Vasyl Fysiuk, Senior Sous Chef at SINO, a contemporary Ukrainian restaurant in London, as the winner of the UK Regional Final of the S.Pellegrino Young Chef Academy Competition 2026-27, earning the opportunity to represent the UK at the prestigious Grand Finale in Milan in 2027.
The Regional Final brought together some of the region's most exciting emerging culinary talent, with finalists presenting their signature dishes to a judging panel comprising Emily Roux, Angelo Sato, Sally Abé, Will Murray, Chantelle Nicholson and Stuart Ralston. Following a day of competition, Vasyl impressed the judges with his dish ‘Becoming, to this day…’, an intricate pork dish featuring tenderloin glazed with elderberry and smoked pear, accompanied by cabbage, beetroot, apple and sauerkraut. The dish demonstrated his exceptional technical skill, creativity and a clear vision for the future of gastronomy.
Reflecting on his victory and the inspiration behind his winning dish, Vasyl Fysiuk said: “Winning the UK Regional Final is an incredible feeling, and I’m still trying to take it all in. I’m hugely grateful to S.Pellegrino Young Chef Academy for giving young chefs like me the opportunity to share our stories and cooking on such a brilliant platform. A massive thank you to my mentor, Tom Phillips, for his guidance and support throughout the competition, to the judges for recognising what I was trying to express through my dish and to SINO for their continued support and belief in me.”
“My dish, Becoming, to this day…, is very personal to me. It’s about where I’ve come from, the experiences that have shaped me and how I continue to evolve as a chef. I wanted to take the traditions I grew up with and reinterpret them through everything I’ve learnt, while always showing respect for the ingredients. To have that story recognised means so much, and I can’t wait to represent the UK in Milan next year.”
As Regional Winner, Vasyl Fysiuk now embarks on the next stage of his journey through the S.Pellegrino Young Chef Academy. Ahead of the Grand Finale, he will work closely with mentor Tom Phillips, Executive Chef at two Michelin-starred Restaurant Story, who will provide guidance, support and expertise to help refine the chef's signature dish, develop his culinary philosophy and prepare him for the international stage.
Commenting on the winning dish, Sally Abé from the judging panel said: "Congratulations to all of the contestants. We ate some incredible food today, and choosing a winner was an incredibly tough decision. But the winner stood out because his food represented his roots. We were all blown away by every single element of his dish. It was an elegant, precise and very well-executed plate of food. The sauerkraut foam was a revelation. We were all pleasantly surprised by the contrast between what we expected and what was delivered. The amount of work involved was clear to the eye, but also on the palate. His story alongside it was incredibly genuine and really representative of his heritage. We're incredibly excited to see how he develops as a chef and represents the UK at the Grand Finale in Milan next year.”
Three other chefs received awards at the Regional Final and will have the chance to win respective global titles at the Grand Finale in 2027. The awards were:
- S.Pellegrino for Social Responsibility Award – Benedict Shimwell, with ‘Wild Boar, Apples and Beer’ (selected by the Sustainable Restaurant Association, recognising chefs who demonstrate sustainable practices through their signature dish)
- Acqua Panna Connection in Gastronomy Award – Lesley Serrao, with ‘A Sunday at Veronica’s’ (selected by the Mentors, recognising the chefs who successfully connected tradition with modernity in their culinary approach)
- Fine Dining Lovers Award – Lesley Serrao, with ‘A Sunday at Veronica’s’ (selected by journalists and industry experts from the Fine Dining Lovers network, recognising the chef who best expresses their personal beliefs through their signature dish)
The winners were announced during a celebratory Awards Dinner at 26 Leake Street in Waterloo, following a day of competition and judging at Le Cordon Bleu. Hosted by Jesse Burgess, co-founder of TOPJAW and presenter of Apple TV+’s Knife Edge, the evening brought together some of the UK’s leading chefs, rising culinary talent and figures from across the hospitality industry to celebrate the next generation of chefs. Dinner was prepared by Ben Miller, himself a former S.Pellegrino Young Chef Academy UK finalist and now Head Chef at Alex Dilling’s two-Michelin-starred restaurant at Hotel Café Royal, bringing the Academy’s commitment to nurturing young talent full circle. Cocktails were served by acclaimed East London bar A Bar With Shapes For A Name, with the awards presented throughout the evening, culminating in the announcement of the UK Regional Winner.
