How a young Chinese chef beat the world to work in the best restaurants

Twenty-year-old chef Andersen Lee is getting ready for the big leagues. The Chinese-Canadian from Montreal will have the opportunity to learn from the kitchens of three of the top restaurants in the world: Odette in Singapore, which was recently awarded top spot in Asia’s 50 Best Restaurants, Core by Clare Smyth in London, and Quintonil, helmed by Jorge Vallejo in Mexico City.

Lee beat 1,200 applicants from 74 countries to win the 50 Best BBVA Scholarship.

Applicants can only have a maximum of three years experience working in a professional kitchen, they must submit a recommendation letter and self-produced videos of themselves making a dish, and if they make it through to the final three candidates, conduct a Skype interview.

William Drew, group editor of The World’s 50 Best Restaurants praised Lee for his keen interest in cooking. “Andersen’s philosophy on food, his fresh thinking, his ambition and his deep desire to learn from the best stood out in a hugely competitive field. His dish reflected his technical ability, elements of his background and the local terroir, as well as his individual personality.”