Wow! Another Dutch chef honoured with prestigious award on the world stage
The Netherlands can once again put itself on the culinary map, because Noah Wynants, senior sous-chef at De Librije***, has – yet again – secured a place on the podium at the S.Pellegrino Young Chef Academy Competition. In this prestigious international competition, which brings together young chefs from all over the world, the 28-year-old chef was praised for his innovative and modern vision of cooking with his vegan Dutch ‘Rendang’.
The S.Pellegrino Young Chef Academy is an international platform that challenges culinary talents to explore their gastronomic boundaries. This year, 4,000 young chefs from around the world competed for a place in the final, where the crème de la crème of the culinary world comes together. And the Netherlands can be proud that, with Noah Wynants, we once again have a top chef showing the world what we have to offer!
The road to the top: from intern to international top chef
After an initial internship at De Groene Lantaarn**, Noah Wynants joined the kitchen of De Librije*** as an intern in 2015, barely 17 years old. Now, 10 years later, he is senior sous-chef at the most awarded restaurant in the Netherlands. Over the past few years, Noah has developed under the guidance of top chefs such as Nelson Tanate – who recently won the Best Chef Award himself – and the late Jonnie Boer into a culinary talent who is not easily knocked off course. And he proved that in Milan, where he took third place after a nerve-racking final.
Noah’s ‘Dutch Rendang’: from local to global
With his Dutch ‘Rendang’, he previously won the title of Best Young Chef of Northern Europe. And now it was the showstopper of the final. This dish, based on aubergine and shiitakes, was seasoned with surprising local ingredients such as hazelnuts and passion fruit. The jury praised it for its unique combination of flavours and its ability to connect culinary traditions with a modern vision.
Antonia Klugmann, a competition jury member, put it aptly: “That this is a vegan dish with these flavours in a traditional competition is truly astonishing.”
The Netherlands on the international map
Noah’s success is proof of the Netherlands’ culinary growth in recent years. Nelson Tanate, Noah’s mentor at De Librije, says proudly: “The Netherlands really isn’t a competitive country in the culinary world. We do try to participate, but usually don’t manage to reach the very highest podium. Over the past fifteen years, the Netherlands has grown enormously as a culinary country. That we have been able to achieve this, and with local products and suppliers at that, is truly amazing. With this, we are once again putting the Netherlands on the international map.”
The winners of the S.Pellegrino Young Chef Academy Competition
In the thrilling final, the main prize ultimately went to Ardy Ferguson, a chef from Indonesia, who claimed the title of Best Young Chef 2025 with his ‘Archipelago Celebration’. In addition to the main title, three thematic awards were also presented:
- Acqua Panna Connection in Gastronomy Award: Noah Wynants for his innovative Dutch ‘Rendang’ (yes indeed!)
- Fine Dining Lovers Food for Thought Award: Nicolás A. López from the US
- S.Pellegrino Social Responsibility Award: Zanté Neethling from South Africa
The future of gastronomy: young, sustainable and innovative
The S.Pellegrino Young Chef Academy Competition is more than a culinary contest. It is a platform for young chefs who want to push the boundaries of gastronomy. Jeremy Chan, co-founder of the two-Michelin-starred restaurant Ikoyi in London, emphasises the major role young chefs will play in the future of the industry: “They can push boundaries, not only in terms of flavours and techniques, but also in terms of sustainability, ethical sourcing of ingredients and inclusivity.”
With Noah Wynants among the top three best young chefs in the world, the future of Dutch gastronomy is in good hands. And if that isn’t amazing, we don’t know what is!
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Image: Norbert Adam Kiss
