Two of Thailand’s most talented young chefs, Jim Ophorst and Ployumporn Ar-Yucharoen, who are among the 10 semi-finalists in the Southeast Asia region, are preparing for the fast approaching Southeast Asia Regional Final cook-off contest that will be held in Singapore on October 23rd, 2017.
Among Southeast Asia’s 10 selected semi-finalists are: Andrea De Paola, Sous Chef at Osteria Art – Singapore; Billyanto Billy, Chef de Partie at Bulgari Hotel & Resort – Denpasar, Indonesia; Jake Kellie, Sous Chef at Burnt Ends – Singapore; Jie Shen Ang, Chef de Partie at Mezza9, Grand Hyatt Singapore – Orchard, Singapore; Jim Ophorst, Chef at PRU at Trisara – Phuket, Thailand; Kim Leun Chen, Chef at Sitka Restaurant – Damansara Heights, Malaysia; Mickael Farina, Chef at Kandolhu Island – Male, Maldives; Ployumporn Ar-Yucharoen, Chef de Partie at La Scala at Sukhothai Hotel Bangkok – Bangkok, Thailand; Priyam Chatterjee, Chef at Qla – New Delhi, India; and Seokhyun Han, Sous Chef at Meta Restaurant Singapore – Singapore.
From Thailand, Jim Ophorst earned himself a place in the Southeast Asia final with his signature dish “Cauliflower”, while Ployumporn Ar-Yucharoen secured her spot as the only female chef in the regional final with her signature dish “Beauty and the Beast”.
Between June and December 2017, the semi-finalists of each region are competing in local challenges. Each region will have a jury composed of leading independent chefs, who will judge the semi-finalists’ signature dishes and select the best one, based on the five Golden Rules.
By the end of December 2017, the 21 young chefs from around the globe will be announced as the official finalists, who will move on to the Grand Finale, to be held in June 2018. Each finalist will be assigned a “Mentor Chef” (a member of their regional jury), who will provide guidance on how to improve their signature dishes and support them in their preparation for the international finals.