MARCHESI 1824 AND CARE'S
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With the project “CARE’s, The Ethical Chef Days”, created by starred chef Norbert Niederkofler and Paolo Ferretti, Marchesi 1824 and Restaurant Torre of Fondazione Prada respectively promote the initiatives “CARE’s Social Responsibility Award” and “CARE’s Chef Under 30”, in line with the principles of an ethical cuisine, safeguarding of the land and environmental preservation.

CARE’s Social Responsibility Award

Since 2016, Marchesi 1824 has been fostering the “CARE’s Social Responsibility Award”, aimed at rewarding the efforts of professionals who have distinguished themselves in the safeguarding of an ethical culinary culture, by means of innovative practices that favour ecological and social sustainability, and the promotion of the local territory and biodiversity.

FOURTH EDITION - 2019
“La Lanterna di Diogene”, a social cooperative based in Solara di Bomporto, in the province of Modena, arose from the desire to give people who have grown up with difficult medical conditions the dream of a fulfilling job.

THIRD EDITION - 2018
“Contrada Bricconi” in Valzurio, near Bergamo, arises from the wish of Giacomo Perletti and Matteo Trapletti to revive the farming and hospitality of a location with ancient traditions, including the restoration of the original sixteenth-century buildings.

SECOND EDITION - 2017
The “Azienda Agricola Brandimarte” in Castelluccio di Norcia, renowned for using techniques that respect nature and its cycles in the cultivation of lentils and spelt.

FIRST SUMMER EDITION - 2017
Francesca Iurlaro a graduate student at the European University Institute of Florence a scholarship for the innovative approach with which she has introduced the concept of ethics applied to food in her academic research.

FIRST EDITION - 2016
Harald Gasser, a farmer from the Alto-Adige at the “Aspinger” alpine “maso” or farm and keeper of “rare herbs” which he cultivates, preserving over 400 species.

CARES' CHEF UNDER 30

“CARE’s Chef Under 30” is the project conceived in collaboration with Ristorante Torre and “CARE’s, The Ethical Chef Days”, with the goal of promoting the principles of a sustainable cuisine by inviting talented chefs under the age of thirty from around the world to create an exclusive menu inspired by the culinary identity of their country of origin.

Discover more on Fondazioneprada.org

Second edition – 2019

Lennard Yeong
Lennard Yeong, in-house chef at Miele, Singapore (China)
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Lennard Yeong

Lennard Yeong (1988) studied engineering, but from more than ten years has devoted himself to cooking with a particular interest in food science. Yeong is a self-taught chef, in 2015 he was among the finalists of the first edition of MasterChef Asia and today he is one of the most promising chefs in Singapore. Since 2018 he works as in-house chef for the brand Miele in Singapore, where he holds cooking classes and develops new recipes.
Lennard Yeong has also conducted a series of documentaries, titled “For Food's Sake!”, for Channel NewsAsia TV network investigating the causes of Singapore’s food supply difficulties, a country that imports 90% of its food. With his genuine approach to cooking the chef wants to educate and stimulate new generations for a more careful nutrition through a conscious choice of food products.

Francesca Ferreyros
Francesca Ferreyros, Chef at “IK”, Lima (Peru)
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Francesca Ferreyros

Francesca Ferreyros started her culinary education in the kitchen of chef Iván Kisic in Lima (Peru) in 2009, and continued in the United States where she collaborated with chef Niven Patel. In 2015 she moved to Europe and worked at the restaurant El Celler de Can Roca in Girona (Spain), Ferreyros spent the following year in Asia joining the team of the Indian chef Gaggan Anand in Bangkok (Thailand). Interested in Nikkei (Japanese-Peruvian) and Chifa (Chinese Peruvian) cuisines, Ferreyros returned to Peru in 2018 as chef at the IK restaurant in Lima, where she created her own fusion cuisine combining ingredients, techniques and traditions from Southeast Asia and Peru. The young chef is currently working with the indigenous peoples of the Amazon to extend her knowledge about products and ancient techniques of her country's cuisine. Her upcoming projects include the opening of a new restaurant where she can present her culinary research that connects Asia and Peru traditions.

VUSUMUZI NDLOVU
Vusumuzi Ndlovu, Head Chef of “The Marabi Club” restaurant, Johannesburg
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Vusumuzi Ndlovu

Vusumuzi Ndlovu started his culinary education at the Sheraton Hotel in Pretoria (South Africa) in 2000. In 2012 he joined the team of chef Peter Tempelhof in Cape Town and also the South Africa’s national chef team. In 2015 he moved to Johannesburg to collaborate with Chef David Higgs at “The Saxon”, then he was selected to be part of one of the best Belgian restaurant, the “In de Wulf” in Heuvelland. After the European experience, Vusumuzi Ndlovu returned to the kitchens of The Saxon in Johannesburg where he conceived his awardwinning duck dish using skills, techniques and flavour combinations learned over the years. He recently worked at “The Marabi Jazz Club” in Johannesburg. Ndlovu was named as one of the top seven and the number one young chef in Africa and Middle East in the San Pellegrino Best Young Chef 2018.

Killian Crowley
Killian Crowley, Chef at “Aniar” restaurant, Galway (Ireland)
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Killian Crowley

Killian Crowley first studied in Belgium and continued his training in well-established restaurants and Michelin-starred kitchens such as the “Clairefointaine” in Luxembourg, where he discovered gourmet cuisine, at the Michelin three-star “Le Louis XV – Alain Ducasse” à l'Hôtel de Paris in Monte Carlo and at the “Bon-Bon” in Brussels, where he assisted chef Christophe Hardiquest. In 2016, he was finalist of Euro-Toques Young Chef of the Year competition. In 2018, he was nominated San Pellegrino Young Chef UK & Ireland, representing the United Kingdom and Ireland during the world final held in Milan.

Aldo Yaranga
Aldo Yaranga, Chef at “La Niña” restaurant, Miraflores (Lima, Peru)
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Aldo Yaranga

Trained in international kitchens, he started working in the most prestigious restaurants in Lima at the age of seventeen. With the aim of rediscovering the products of the Peruvian Amazon, he lived for two years in the region. Following this experience, he met chef Pedro Miguel Schiaffino who guided him during his work at the “Malabar” restaurant in Lima where Aldo Yaranga's dedication to sustainability and responsible cooking in direct contact with farmers began. At the age of 28, he became sous chef at “La Niña” restaurant, where together with the owner he worked on the development of an ethical vision linked to seasonality, the use of local ingredients and collaboration with local farmers and fishermen. 

First edition - 2018

Martina Caruso
Chef Patron at “Signum” restaurant, Salina (Sicily)
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Martina Caruso

She took her first steps in her family’s restaurant, “Signum”, alongside her father. She initially moved to London but then returned to Italy to increase her acquire experience in the best restaurants, including the starred “Open Colonna” with chef Antonello Colonna and “Pipero al Rex” with chef Luciano Monosilio, and the two-starred “La Torre del Saracino” restaurant with chef Gennaro Esposito. In 2016, she returned to her place of origin and began working at the “Signum” in Salina. In 2016, Martina received her first Michelin star, thereby becoming the youngest female chef to be awarded the accolade in Italy.

Aleksander Yourz
Chef at “Bernardazzi” restaurant, Odessa (Ukraine)
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Aleksander Yourz

In 2015, he moved to Montenegro, where he worked as Head Chef at the “Palladium” restaurant, before returning to Ukraine and working first at the “Reef” restaurant in Kiev and then at the “Varburger Dnepr”. Since February 2017, he is the chef at the “Bernardazzi” restaurant in Odessa.

Yury Kostorev
Chef at “Red Fox” restaurant, Sochi (Roza Chutor, Russia)
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Yury Kostorev

In 2012 he moved to Moscow, working initially in Adrian Quetglas’ restaurant “The Garden” and subsequently at Vladimir Mukhin’s “White Rabbit”, where he became its sous-chef. In 2013, before the beginning of the Sochi Olympics, he moved to Rosa Khutor to open the “Red Fox” with Vladimir Mukhin, the first gastronomic restaurant of the area. He has acquired experience on some of the most important restaurants in the world: from the brothers Jacques and Laurent Purceli at “Le Jardin des Sens” and under the guidance of Massimo Bottura, who selected him as the first Russian chef for an internship at the “Osteria Francescana”. 

Ben Marks
Head Chef at “Perilla” restaurant, Newington Green (London)
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Ben Marks

At the age of fifteen, he had his first work experience at the Michelin-starred “Operakällaren” restaurant in Stockholm, where he worked as Commis Chef (2007-8). In 2012, he moved to Copenhagen as Chef de Partie at the Michelin two-starred “Noma”, working in the kitchen alongside René Redzepi (2012-13), before returning to London to join Phil Howard at Michelin two-starred “The Square”, also as Chef de Partie (2014-15). Subsequently, he joined his long-standing friend and restaurateur Matt Emmerson in opening “Perilla Dining” in Newington Green. In 2017, he won the Food & Travel award for ‘Breakthrough Chef of the Year’, and was shortlisted for the Young British Foodie 2017 award. He was also included in the Forbes “30 Under 30 Europe 2018” list, and CODE Quarterly’s annual “30 Under 30” list of young industry professionals.