After an intense day of cooking which culminated in a gala dinner attended by top culinary leaders, Paul Thinus Prinsloo has been announced as the winner of the S. Pellegrino Africa and Middle East Regionals and is off to represent our region in Finale in Milan on 8 – 9 May 2020. Prinsloo is Chef de Partie at The Restaurant at Waterkloof in Cape Town. He won the judges over with his signature dish, Bouillabaisse 2.0, a contemporary interpretation of a classic based on the traditional Provençal fish stew originating from France.
Prinsloo says, “I’m really excited to be competiting in the Finale in Milan next year. There were a few mistakes on my part under the pressure today but I am always striving for perfection. I will be ready when I go up against the top Chefs in Milan”.
The win is even more impressive as this year’s competition saw over 2,400 applicants from all over the world, with 10 talented regional finalists taking part in the cook-off.
Receiving the Acqua Panna Award for Connection in Gastronomy, voted for by the Regional Mentors, was Elissa Abou Tasse from Beirut for her dish Adam’s Garden. This award was for the chef who produced a dish that represents diversity and recognises the beauty of different cultures coming together to create something fresh and exciting.
The Fine Dining Lovers Community Award, which was voted for by the online Fine Dining Lovers community, was won by Marcus Gericke from Qunu Restaurant in Johannesburg for his dish, Remembrance (Quail Consommé). This award is for the young chef who best represents their personal belief through their dish.
The S.Pellegrino Award for Social Responsibility was voted for by Food Made Good, the internationally recognized voice on sustainability in food. This dish represents the principle that food is best when it is the result of sustainable practices. Callan Austin from Le coin Français, Cape Town took this award for his dish, The Ghost Net.
All of the winners of the additional three awards will also be invited to attend the Grand Finale, affording them another opportunity to network with some of the biggest names in gastronomy from around the globe.