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The Austin, Texas-based chef, who is preparing to open a new hotspot qui, scored two major titles on June 16 in Venice, Italy. Representing the USA at the 13th annual S.Pellegrino Cooking Cup, Qui walked away with the Acqua Panna & S.Pellegrino Young Chef of the Year 2013 Award as well as the “Inside the Cooking” award.
“Participating in the S.Pellegrino Cooking Cup was the opportunity of a lifetime,” Qui said in a statement. “I’m thrilled to have been awarded the Acqua Panna & S.Pellegrino Young Chef of the Year 2013 and Inside the Cooking Award and thoroughly enjoyed the opportunity to be in the company of some of the world’s finest chefs in the Venice.”
The Pellegrino cup, which combines a cooking competition with a regatta, featured ten international chefs going head-to-head while sailors and fine-dining lovers watched alongside.
But which one of Qui's dishes, which he prepared for 160 people, captured judges the most? Cured local mackerel with compressed tomato seeds, tomato dashi, candied olives, and basil. He also prepared a Japanese dish called Chawanmushi, an egg custard steamed in a prosciutto rind dashi with langoustines, local peas, ovoli mushrooms, and white peach, coriander, and tomato salsa.
Way to go, Paul!
Watch Top Chef Winner Paul Qui compete at the S.Pellegrino Cooking Cup
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