Chef Ardy Ferguson of Belon wins S.Pellegrino Young Chef Award
Hong Kong’s culinary scene was buzzing with excitement this week as Chef Ardy Ferguson emerged as the regional winner of the S.Pellegrino Young Chef Academy Competition 2024-25. This prestigious recognition places Ferguson at the forefront of Asia’s young culinary talent, allowing him to represent the region in Milan next October, where he will compete against winners from 14 other regions for the coveted global title.
Ferguson’s winning dish, “Archipelago Celebration” – Nasi Tempung, showcases his innovative blend of flavours and techniques. Drawing inspiration from his Indonesian roots while incorporating local Hong Kong elements, he skillfully prepared a celebratory rice dish that highlights the best of both culinary worlds.
Incredibly grateful
After a challenging competition, Ferguson expressed his gratitude for the support he received. “I’m so appreciative of the people around me. My parents flew in from Canada, and my friends and coworkers at Belon gave me incredible support. It’s hard to fail with such a solid support system,” he shared. His dish, featuring duck lacquered with red wine vinegar and smoked with sugar cane, beautifully reflects his journey and the cultural influences that shape his cooking.
The competition experience
Roberto Caroni, the APAC Zone Director for S. Pellegrino, praised the creativity and skill of this year’s participants, noting, “Every competition showcases diverse and interesting flavours, personal narratives, and the provenance of ingredients.” The S.Pellegrino Young Chef Academy Competition is dedicated to discovering and mentoring young chefs under 30, providing them a platform to share their culinary stories.
Ferguson triumphed over nine other talented chefs from across Asia, with the support of his mentor, Chef Mathew Kirkley of Belon. Kirkley highlighted Ferguson’s dedication, stating, “He put in a couple of hundred hours into practice. Competitions like these allow the next generation of chefs to connect, exchange ideas, and grow.”
The judging panel, composed of esteemed chefs from various regions, evaluates contestants based on three key criteria: strong technical skills, genuine creativity, and a personal vision of gastronomy. This year’s jury included notable names like Vicky Cheng and Vicky Lau, showcasing the diverse expertise present in the culinary community.
Recognising other talents
In addition to Ferguson’s achievement, the competition awarded three collateral prizes that reflect S.Pellegrino’s commitment to social responsibility and innovation in gastronomy. Young Chef Simone Scarparo from Thailand received the Social Responsibility Award for his sustainable dish inspired by local ingredients. Aswin Kumar Karanat Subramanian from the Maldives won the Fine Dining Lovers Food for Thought Award for celebrating his cultural heritage through his cooking. Lastly, William Yee from Singapore earned the Acqua Panna Connection in Gastronomy Award for his reinterpretation of Malaysian street food.
Looking ahead
As the culinary landscape continues to evolve, former top competitor Kevin Wong notes the increasing importance of sustainability and personal identity in cooking. “Young chefs today must blend technical skills with their own creativity, demonstrating a maturity beyond their years,” he remarked. The S.Pellegrino Young Chef Academy Competition not only highlights individual talent but also strengthens the global chef community, fostering connections and mentorship for the next generation.
As Chef Ardy Ferguson prepares for the global Grand Finale, the excitement surrounding his journey reflects the vibrant and evolving nature of the culinary arts, celebrating the stories, cultures, and innovation that define today’s chefs.
