Australian chef Kimberly Tang of Anchovy in Richmond has won the Pacific Regional Final of the S.Pellegrino Young Chef Academy Competition 2026–27, securing her place at the global Grand Finale in Milan, Italy, in 2027. She will represent the Pacific region alongside some of the world’s most promising emerging culinary talents.
The regional competition brought together leading young chefs from across the Pacific, who presented signature dishes to a jury of internationally recognised culinary professionals. Tang impressed the judges with her dish, ‘Before Sustainability Was a Trend’, which showcased her technical ability, creativity and approach to contemporary gastronomy.
Speaking after her win, Tang said she was excited to receive the recognition, particularly as this was her second time competing. She also received the Fine Dining Lovers Award, in addition to the overall regional title.
Tang thanked S.Pellegrino, her mentor, the judges and the competition team for their support. She said representing the Pacific in Milan would be a significant learning opportunity and expressed her ambition to continue developing as a chef while helping create opportunities for emerging talent in the industry.
Ahead of the Grand Finale, Tang will work with mentor Thi Le, head chef of Anchovy in Richmond. Le will guide her as she refines her signature dish, develops her culinary philosophy and prepares to compete on the international stage.
Clinton McIver also expressed enthusiasm about representing the Pacific region and supporting Tang’s development. He said her dish stood out because of the story it communicated, adding that mentoring her at the global competition would be an honour. He expressed confidence in her talent and potential as they prepare for the next stage.
Three Awards Recognise Emerging Culinary Talent
Alongside the overall regional title, three awards recognised different aspects of the finalists’ culinary approaches. The recipients will have the opportunity to compete for their respective global titles at the Grand Finale in 2027.
Dian Sheng received the S.Pellegrino for Social Responsibility Award for the dish ‘Tide & Grain’. The award recognises chefs who demonstrate sustainable practices through their signature dishes.
Jamie Musgrave won the Acqua Panna Connection in Gastronomy Award for ‘West Australian Shellfish: A Trip Home’. The award celebrates chefs who connect tradition and modernity through their culinary approach.
Tang also received the Fine Dining Lovers Award for ‘Before Sustainability Was a Trend’. This distinction recognises the chef whose signature dish best expresses their personal beliefs.
The S.Pellegrino Young Chef Academy Competition aims to discover and support emerging culinary talent, providing young chefs with opportunities to develop their skills, share ideas and gain international recognition.
Tang’s victory gives her the opportunity to represent the Pacific region at the 2027 Grand Finale in Milan, where she will compete against other regional winners for global recognition. Her dish’s sustainability theme and her plans to work with mentor Thi Le will form part of her preparation for the international event.
