# Grace Cacciato Wins 2026–2027 S.Pellegrino Young Chef Academy U.S. Final New York chef Grace Cacciato will represent the United States at the Milan Grand Finale. - **Source:** [Bon Appétit](https://www.bonappetit.com) - **Published:** 2026-11-12 - **Topic:** [culture](https://brifing.si/c/culture) - **Original article:** - **On Brifing:** https://brifing.si/s/cd9d5d2a-bef7-4dc1-962a-d7c4e5921f98 ## Cacciato Wins Regional Title Chef Grace Cacciato, representing the Michelin-starred restaurant Saga in New York, secured victory at the 2026–2027 S.Pellegrino Young Chef Academy U.S. Regional Final. Her winning dish featured roasted squab paired with chanterelle mushrooms, toasted buckwheat, black raspberry, and Swiss chard purées. She will now represent the United States at the upcoming Grand Finale in Milan. ## Rigorous Competition Format Ten talented chefs competed at the Bon Appétit Test Kitchen in New York City, each having five hours to execute their signature dishes. The event was hosted by culinary expert Nilou Motamed. Mentors were present throughout the day to support their respective chefs, although they were strictly prohibited from participating in the actual cooking process. ## Distinguished Judging Panel The panel included accomplished industry figures such as E.J. Lagasse of Emeril’s, Fariyal Abdullahi of Hav Mar, and Isabel Coss of Pascual. Other judges included Jon Yao of Kato and Ryan Ratino of Bresca and Jônt. They evaluated the competitors based on technical skill, flavor profiles, and the ability to convey a personal culinary narrative. ## Diverse Culinary Narratives Competitors presented dishes reflecting their unique heritages and professional backgrounds. Adolfo Pucci explored his Venezuelan and Italian roots, while Amit Kumar presented a vegan sunchoke dish inspired by his childhood in India. Marcus Osorio utilized Indigenous ingredients for his tamal, and Nickolas Abbott paid homage to his Appalachian upbringing through a complex pork-focused plate. ## Sustainability and Innovation Chef Evan Neumann of Auro received the S.Pellegrino Social Responsibility Award for his sustainable practices and creative use of coastal ingredients. Meanwhile, Natasha Daniels of Providence earned two honors: the Acqua Panna Connection in Gastronomy Award and the Fine Dining Lovers Award, specifically recognized for her zero-waste approach and deep connection to culinary traditions. ## Young Talent Spotlight The competition highlighted a wide range of experience levels, including 21-year-old Lucy Field from Per Se, who presented a refined duck dish. Other notable entries included Nicolas Lopez’s fusion of Mexican and Japanese techniques, and Juwon Lee’s focus on joyful, healthy food inspired by his upbringing in South Korea and Singapore. ## Mentorship and Community Pillars The S.Pellegrino Young Chef Academy operates on three core pillars: Community, Competition, and Mentorship. These elements are designed to nurture the next generation of culinary leaders. Mentors like Saga executive chef Charlie Mitchell worked closely with competitors for several months, providing guidance and perspective to help refine their signature dishes before the final event. ## Looking Toward Milan Following her victory, Grace Cacciato will continue working with her mentor to prepare for the global stage. The Grand Finale in Milan will bring together regional winners from around the world to compete for the ultimate title. This event serves as a significant platform for emerging chefs to gain international recognition and professional growth. ## Sources covering this story - https://www.bonappetit.com/story/spellegrino-young-chef-academy-2026-us-regional-final — --- _Summary written by Brifing from the original reporting. Copyright in the original article belongs to its publisher; read the full piece at the link above._