Three young chefs with roots in Nepal and India are set to bring personal memories, migration stories and traditional flavours to one of the Pacific region’s major emerging culinary competitions in Sydney this October.
Aarush Baba Rijal, Arinut Sachdeva and Ratish Mehrotra are among 10 finalists selected for the Pacific Regional Final of the S.Pellegrino Young Chef Academy Competition 2026–27. The competition will take place on Monday, 12 October 2026, at Sydney Seafood School at Sydney Fish Market, followed by an awards dinner at The Calyx in the Royal Botanic Gardens Sydney.
The three chefs have each developed distinctive culinary identities shaped by their backgrounds and professional journeys. Their signature dishes bring together South Asian influences with contemporary restaurant techniques, giving the regional final a strong focus on heritage, migration and personal expression.
Sydney-based Aarush Baba Rijal, who works at Icebergs Dining Room and Bar in Bondi, draws heavily on his Nepalese heritage. His culinary perspective has been shaped by memories of Nepal and by a deeper exploration of the flavours associated with his childhood and cultural background.
For the competition, Rijal will present charred wild boar neck with Malate second-flush jus, fermented pumpkin and bitter citrus. The dish reflects his journey from Nepal to Australia and his evolving understanding of Nepalese flavours beyond traditional recipes.
Rijal’s approach places ingredients associated with mustard oil, timur, fermentation, smoke and tea within a contemporary setting. Rather than simply reproducing familiar dishes, his competition entry uses those influences as a foundation for developing a personal culinary style.
Auckland-based Arinut Sachdeva brings a different migration story to the competition. Born in India, Sachdeva moved to New Zealand in 2015 and began his hospitality career working as a dishwasher before progressing through professional kitchens. He is now associated with the New Zealand International Convention Centre in Auckland.
His signature dish, crispy stuffed squid with prawn mousse, spiced crab, coastal hapuka and harissa coconut emulsion, reflects an evolution in his relationship with food. According to the Academy’s profile, his connection with seafood developed gradually after growing up in North India, where seafood was initially unfamiliar to him.
Sachdeva’s dish brings together memories, family influence and ingredients from his adopted home, illustrating how migration can reshape a chef’s understanding of identity and cuisine. His journey from an entry-level hospitality position to a senior kitchen role adds another dimension to his appearance at the Pacific final.
Sydney finalist Ratish Mehrotra, from The Charles Brasserie & Bar, draws inspiration from Lucknow and one of the city’s well-known slow-cooked dishes, Nalli Nihari. His competition creation transforms those traditional influences into a contemporary plated dish.
Mehrotra will present a Wellington of lamb leg based on Nalli Nihari, accompanied by globe artichokes and a croquette with apricot and macadamia chutney. The Academy describes Nalli Nihari as a slow-cooked Lucknow dish whose history connects everyday cooking with royal culinary traditions.
By presenting Nalli Nihari through the format of a lamb Wellington, Mehrotra connects the dish’s heritage with modern culinary technique. The result is intended to reflect both the history of the food and his own journey as a chef.
The three South Asian chefs will compete alongside Dian Sheng, Jackson Mehlhopt and Nic Kearney from Sydney, Jacob Aomarere Poole from the Gold Coast, Jamie Musgrave from Adelaide, and Khathawut Srichanklat and Kimberly Tang from Melbourne. Nine of the 10 finalists are based in Australia, with Sachdeva representing New Zealand.
The finalists were selected through the competition’s regional selection process, with applications and signature dishes assessed by ALMA, The School of Italian Culinary Arts. The competition evaluates young chefs across technical skills, creativity and their personal belief in gastronomy’s ability to make a positive contribution to society.
The Sydney final will bring the chefs before a seven-member local jury comprising Alanna Sapwell, Analiese Gregory, Daniel Hong, Clinton McIver, James Cole Bowen, Karen Martini and Ross Lusted. Their assessment will determine the Pacific Regional winner who progresses towards the Grand Finale in Milan in 2027.
The competition will also feature three additional awards alongside the main S.Pellegrino Young Chef Award. The Fine Dining Lovers Award recognises personal expression, the S.Pellegrino for Social Responsibility Award focuses on sustainable practices, and the Acqua Panna Connection in Gastronomy Award recognises the ability to connect culinary tradition with modernity. Regional recipients will progress towards the corresponding global awards.
The wider S.Pellegrino Young Chef Academy program is designed to support emerging chefs through competition, education, mentoring and connections with established culinary professionals. The 2026–27 edition has 15 regional finals scheduled between September 2026 and January 2027, with the Grand Finale currently planned for Milan in 2027.
For Rijal, Sachdeva and Mehrotra, the Pacific final represents more than a professional competition. Their dishes carry stories of Nepal, India, migration, family and regional food traditions, while demonstrating how those influences can evolve through contemporary cooking.
As the three chefs take their places in Sydney, their entries will offer a glimpse into the increasingly diverse culinary identity of the Pacific region, where heritage and modern technique are coming together on the same plate.
