Pasta World Championship 2019

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Pasta World Championship 2019

THE ART OF PASTA

2019 EDITION'S THEME

In 2019, Pasta World Championship reaches its 8th edition, and this year’s theme is “The Art of Pasta”.
Is pasta an art? For us it is.
Each piece of pasta is a small piece of design that combines beauty and taste.
Creating with pasta means playing with the colors of a painting, the grace of a ballet, the sounds of a symphony.
It is form and movement, and creates masterpieces.
It is an art, or the sum of many arts.
Pasta is the ultimate summa: something simple and essential that can be reinterpreted, transformed and continually revolutionized by the greatest Masters in the world.
This is the art that explodes all over the world.
This is the Art of Pasta.

PASTA WORLD CHAMPIONSHIP 2019

If there’s one thing Paris is known for all over the world, it is being the
capital of art. On October 10 and 11, the city will gain a new title,
becoming the capital of pasta.
In fact, Pasta World Championship has chosen the charming setting of
Pavillon Cambon as the location of the 2019 edition, in which:
14 chefs will compete to demonstrate their mastery.
3 challenges will push them to create three artwork recipes.
5 judges among starred chefs and artists will look for “the art of pasta” in
every dish.

Discover the agenda

THE 3 MATCHES

In this challenge, the chefs will create and present their
Masterpiece:
their signature dish throughout this edition.

Chefs will be asked to embrace a new Gastronomy perspective:
by
using the Better-For-You pasta types, they will create a recipe
able to combine creativity with a holistic concept of
well-being.

The piece of resistance, the work – and the dish – by which the
chef will be remembered.
The chefs will be invited to
reinterpret the Masterpiece of their first challenge, by adding
an unexpected twist.

Chefs Participants

BILLIS NIKOLAOS

Before becoming the Chef at two of the best restaurants in Greece, Etrusco in Corfu and Botrini* in Athens, he developed his savoir-faire in multi-starred restaurants in France, Spain and around Greece.

SEBASTIAN BUTZI

Polyhedral and determined, after university he embraced a promising culinary career by assisting famous Chefs Karl and Rudi Obauer in Werfen, well-known for their avant-garde regional cuisine.

NICOLA PELLIGANA

Torn between his love for Sicily and his adventurous spirit, he built his career in both Italy and Australia. Starred chefs Mauro Uliassi*** and Mario Percuoco were his maestros before he joined the team of “Vizio” in Woolloomooloo.

KEITA YUGE

A multidisciplinary chef, with extensive knowledge of Italian cuisine. He grew his talent in the finest restaurants in Paris (G.Savoy), Tokyo (Chez Inno), Osaka (Quintocanto) and recently Yokohama (Salone 2007).

KSHITIZ SETHI

Born in New Delhi, his love for cooking grew in his father’s bakery shop. His professional career blossomed in Canada in 2016, when he joined top custom caterer “L-eat Catering”.

JAY BOYLE

After some enriching experiences in the finest restaurants of his native Australian land, he went out on a Norwegian adventure to join the two best places in Oslo, “Maaemo***” and more recently Kontrast*, headed by the reputed Chef Svensson.

EDOUARD CHOUTEAU

Chef at Anne, inside the luxury hotel Pavillon de la Reine (Paris), he learnt how to master the art of avant-garde cuisine by working side by side with starred chefs like Eric Fréchon, Pierre Gagnaire or Alain Passard.

CHRISTIAN CARRIERI

Five years ago, his adventurous spirit brought him to Dubai where he embraced a sound culinary carrier in the most prestigious hotel restaurants like Grosvenor House, The Oberoi, One and Only The Palm before joining the Marriott Strega Italian Restaurant.

GABRIEL HEINTJES

An eclectic chef who took his own path by opening his “Dinner” company, after several experiences in restaurants such as Hotel Storchen and Widder in Zurich, Gran Casino Baden and even a pop-up restaurant in Biel.

SEAN TURNER

Executive Chef at Louie on DeMun (St. Louis-MO), he was inspired by Jonathan Benno’s “new modern italian” style, as he cooked in his restaurant in NYC. He considers pasta a true “comforting food”.

LÉA MARION

Eclectic French Chef with a love for contaminated Nordic and Mediterranean cuisine. She worked at Michelin starred restaurants: Frantzen** and Gastrologik* in Sweden or Toya* in France. She recently joined the reputed Oaxen Krog** in Stockholm.

ZORA KLIPP

After taking her first steps at the luxurious Landhaus Wachtelhof in Rotenburg, she moved to Hamburg to become Head Chef at the Kliemannsland. Host in her own cooking show, she likes to convey her simple but unconventional culinary philosophy.

HEAVEN DELHAYE

Due to her French and Portuguese roots, she captured many European culinary influences and achieved a sound reputation in the local TV. Her last success? Opening “Chez Heaven”, her own restaurant in Rio De Janeiro.

MATTEO CARNAGHI

Sous-chef at Viviana Varese’s Alice*, the only starred restaurant in Milan owned by a woman chef, he forged his talent in Michelin starred restaurants in Italy and in the Netherlands, where he worked for Dutch chef Sergio Herman.

The Jury

DAVIDE OLDANI (Chef)

"Art and artisan have the same roots. Pasta is an artisanal form of art. It’s the art of fine taste, something that changes depending on the ingredients we put on the plate."

He brought to the Italian cuisine the concept of “cucina pop”, which is based on perfectly balanced contrasts. These contrasts can be also experienced in his restaurant “D’O”, near Milan.

AMANDINE CHAIGNOT (Chef)

"I see pasta as a canvas that each chef can use in many ways. It’s an ingredient you can use to express different things, it gives you such freedom!"

Her creativity is rooted in the talent instilled by the French chefs she rubbed shoulders with, like Ducasse, Alléno and Fréchon. Bocuse de Bronze in 2012, she's very involved in charity through her work with the NGO World vision and she will open soon her new restaurant “Pouliche”.

SIMONE ZANONI (Chef)

"For me, the art of pasta is about the ability to enhance and transform what is basically a social, everyday item into something artistic."

Sustainability and Mediterranean cuisine are the centre of his vision. Head Chef of “Le George” in Paris, his career grew between London and Paris, as he worked in Gordon Ramsay’s starred restaurants.

PAOLA NAVONE (Designer)

"Pasta is a beautiful example of democratic design. Simple, natural, universal. I think it's a magnificent "creative medium”: it can make anyone feel a little bit like an artist."

Her mind is a combination of colours of the South of the world and the taste and forms of the West. She won international awards as an architect, product designer, interior decorator and art director.

ASHLEY ALEXANDER (Food photographer)

"Like art, pasta can not only evoke emotion and inspiration in the moment but can spark and inspire further creativity and future work."

Melbourne-based recipe developer, stylist, and creative director, her blog ‘Gather & Feast’ focuses on food made to be shared. Author of the book ‘Morning, Noon & Night’, she has developed creative content for various clients around the world.

HOSTS

LORENZO COGO

MASTER OF GASTRONOMY

Lorenzo Cogo, chef and owner of “El Coq” in Vicenza, is the
youngest Michelin-starred chef in Italy and the Master of
Gastronomy of Pasta World Championship 2019.

STÉPHANE ROTENBERG

MASTER OF CEREMONY

French journalist and host of TV show “Top Chef”, Stéphane
Rotenberg acts as Master of Ceremony of the 2019
edition.

Discover Pasta World Championship 2018 Edition

Pasta is a never-ending journey from field to table.
Becoming a master is no different: it’s a journey made of passion, dedication and the constant search for perfection.

PASTA WORLD CHAMPIONSHIP 2018

17 young chefs participated in the 2018 edition of Barilla Pasta World
Championship in Milan.
After winning the final round with Chinese finalist Toby Wang, USA
representative Carolina Diaz has earned the title of Master of Pasta,
becoming the first female winner in the history of the contest. She
was able to demonstrate her skills during all the “Mastery Challenges”, by
showing an exceptional ability in balancing flavors and by putting her heart
in every dish.