Paul Qui continues his “Can’t Stop, Won’t Stop” tour with a win from one of the world’s most prestigious cooking competitions. This weekend, he won the title of Young Chef Of The Year at the San Pellegrino Cooking Cup, which also happens to be a regatta, in Italy.
Qui, who will soon open his own restaurant (also named Qui) in Austin, beat nine other chefs from around the world in an intense, two-day competition that involved cooking for 160 people on a boat. No, seriously, we’re not talking Top Chef here. San Pellegrino put Paul Qui on a boat and made him cook:
His inspirational dishes, mackerel with tomato dashi and steamed egg custard, earned Chef Paul Qui of U.S.A. the Acqua Panna & S.Pellegrino Young Chef of the Year 2013 Award. As a result of his stellar performance on the water, judges also selected Chef Qui for the S.Pellegrino Inside the Cooking Award. The mackerel with tomato dashi dish was prepared on the eve of the regatta for 160 guests and an esteemed jury of renowned chefs during the Young Chef of the Year dinner. He prepared his second dish, steamed egg custard, as the sailing crew raced for 12 miles from Malamocco to San Giorgio Island.
Congratulations to Paul Qui, whose Top Chef experience probably prepared him well for these shenanigans.
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