After an impressive display of culinary talent from some of the UK’s most promising young chefs, Kurtus Auty of Bosun’s Restaurant in York has been honoured with the Fine Dining Lovers Food for Thought award from the S.Pellegrino Young Chef Academy.
Kurtus stood out in a competitive field with his signature dish, Courgette Dive, earning accolades for his creativity and personal flair. At just 26 years old, he serves as Head Chef at Bosun’s Restaurant and has made an incredible journey through the culinary world, teaching himself to cook by watching YouTube videos.
His career began at the age of 18 when he moved to London and joined Gordon Ramsay’s restaurant, Maze, as a Chef de Partie. He later refined his skills further at the Michelin-starred restaurant Pétrus in Knightsbridge.
The Fine Dining Lovers Food for Thought award, one of four presented during the evening, is given to the dish that best embodies the chef’s personal beliefs and culinary philosophy. Voters from the Fine Dining Lovers community helped select Kurtus as the winner.
On receiving the award, Kurtus said: “Thank you so much to everyone who voted for me. This is a huge honour, and I’m delighted to walk away from this fantastic competition with an award in hand. I’m really proud of my signature dish. I put so much time and energy into finessing it over the past few months, so it’s gratifying to know that voters could see my personality and belief within it.”
The S.Pellegrino Young Chef Academy Awards occur every two years, recognising and celebrating emerging talent in the culinary world and encouraging them to showcase their creativity and skills.
To keep up with announcements and the exciting initiative aimed at discovering and nurturing talented chefs, visit the S.Pellegrino Young Chef Academy.
