TORONTO — Paul Moran, executive chef for The Outpost, a fishing lodge in Haida Gwaii and CMH K2, a heli-skiing destination in B.C., placed fifth in the S. Pellegrino Young Chef 2015 competition last week.
“It was an amazing experience for me,” says Moran. “I feel truly privileged to have represented Canada in the inaugural S. Pellegrino Young Chef competition — and it’s a bonus to place in the top five.” Moran impressed the judges with his signature dish, blood pigeon smoked and roasted with beet jus and charcoal oil, polenta and salsify. He worked closely with mentor Rob Gentile, executive chef at Toronto-based Buca, Bar Buca, Buca Osteria & Bar, and the soon to open Jamie’s Italian.
Chef Mark Moriarty, representing the U.K. and Ireland, was crowned the S. Pellegrino Young Chef 2015 for his Celeriac baked in barley and fermented hay, cured and smoked celeriac, hazelnut, celeriac and toasted hay tea dish.
Twenty young chefs from countries around the world competed in the competition from June 25 to 27th. A jury of seven internationally acclaimed chefs, including Gastón Acurio, Yannick Alléno, Massimo Bottura, Margot Janse, Yoshihiro Narisawa, Joan Roca and Grant Achatz, judged the competition.
The S. Pellegrino event is designed to support fine-dining culture around the world as well as find and develop the best young chefs under 30.