This year the Barilla Pasta Championship Asia competition will launch its second edition, proudly organised by Barilla, inviting chefs from across:Singapore, Malaysia, Japan, China, India, the Philippines, Vietnam, and South Korea to showcase their culinary talent and celebrate their passion for Italian cuisine. As one of the most beloved cuisines worldwide and particularly in Asia, Italian food continues to captivate diners with its rich traditions, flavors, and ability to bring people together. Through this event, Barilla aims to utilise its longstanding knowledge rooted in passion and Italian traditions to provide like-minded chefs with an opportunity to hone their skills, elevate their craft and celebrate the essence of Italian cuisine across the globe.
More than just a competition, this championship challenges chefs to push the boundaries of Italian gastronomy. Whether seasoned professionals or emerging talents, participants will use pasta as a canvas for creativity to showcase their culinary expertise. By organising this event, Barilla for Professional reaffirms its commitment to inspire and enable food professionals, to delight their guests with contemporary, wholesome, Italian gastronomy.
“The Barilla Pasta Championship was the first cooking competition I ever participated in. I wanted to see how my cooking would be evaluated by the world and whether I could really make food that could be appreciated worldwide. I think this is a greatopportunity to share your abilities with the world. Taking that first step will open doors to a vast array of possibilities, so I hope chefs across Asia embrace this challenge and give it their best!” saidChef Seigo Fuchigami (Japan), Barilla Pasta Championship Asia Final Champion (2024).
Chef Seigo Fuchigami, a seasoned Japanese culinary expert, has been perfecting his craft since the age of 17. In 2015, he opened his own restaurant, Fuchigami, blending the finest elements of Japanese and Italian cuisine. A true connoisseur, Chef Fuchigami earned his Italian wine sommelier certification in Tuscany, and his global experience includes high-profile collaborations with chefs like Davide Oldani and Claudio Sadler.
The competition unfolds over several months, starting with online applications in February. Following a virtual selection round, six chefs per country will compete live, in-person National Finals between May and August. The top chef per country will be crowned the National Winner title and all National Winners from each country will compete live, in person at the finals for the coveted Barilla Pasta Championship Asia Final Champion title.
With applications open until 15th April, 2025 chefs are invited to submit their signature pasta recipes. Each submission must include a step-by-step process and feature Barilla Spaghetti n.5 or Penne Rigate, ensuring pasta remains the focal point.
A distinguished panel of judges, including Chef Andrea Tranchero, Executive Chef at Barilla APAC, along with esteemed industry experts, will evaluate the entries. Key judging criteria include aesthetic appeal, harmony of flavors and technical execution, with a strong emphasis on achieving the perfect al dente texture. Precision, skill, and innovation will ultimately determine the chefs who stand out.
Beyond the recognition brought by the championship, all participants who are part of the National Finals will be awarded a personalised Barilla for Professionals chef jacket symbolizing their achievement and commitment to Italian gastronomy. In addition, the top three winners from Asia Finals will embark on an exclusive culinary tour of Italy’s Parma Food Valley, a UNESCO Creative City for gastronomy in Italy and the home of Barilla. This will foster connections with industry leaders while expanding culinary horizons by immersing participants in the region’s rich culinary heritage and engaging with food producers, chefs, and industry leaders. They will also receive cash prizes of up to €3,000.
“Through this championship, we aim to inspire chefs to push the boundaries of Italian cuisine, using Barilla’s pasta as the perfect base to bring to life their creations.” said Chef Andrea Tranchero, Executive Chef at Barilla APAC. “Made from a high-quality semolina blend and with over 145 years of pasta craftsmanship, our pasta ensures consistent performance even during peak times, providing chefs with the reliability they need in the kitchen.”
