Meet the finalists in the 58th edition of the ArsNova International Culinary Prize, the final of which will be held on 3 February 2026.
PAUL GUÉNOT – BELGIUM
Born in 1998 in Épinal, in the Vosges, Paul Guénot discovered cooking at a very early age from his father. He started his career at Maison Lenôtre in Paris where he met chef Guy Krenzer, before joining the Maison Clément cold meats shop in Nancy. Since 2020, he has been sous-chef at the two-star Ma Langue Sourit restaurant in Moutfort, working alongside chef Cyril Molard. Taking part in the ArsNova Prize for the second time gives him the opportunity to push his boundaries and aim for excellence.
@_pa26_ / @malanguesourit.cyril_molard
BRICE MAILLET – FRANCE
Brice Maillet began his culinary training at the age of 19. Working alongside demanding and inspirational chefs, he has developed rigour and creativity, while taking part in competitions hones his technical expertise. Now working as sous chef at La Chèvre d’Or alongside Tom Meyer, he continues his journey of constant improvement and pursuit of perfection. A regular competitor in contests (Meilleur Apprenti de France, Meilleure Brigade de France, etc.), his goals are clear: to win the final and, one day, become a MOF.
@bricemaillet_ / @lachevredor
YUKI HIGASHIZONO – JAPAN
After 12 years training in French hotels and restaurants in Kagoshima, Yuki Higashizono moved to France in 2017. He first worked at the Michelin one-starred La Cachette, then alongside Frédéric Simonin who holds the Meilleur Ouvrier de France (best craftsman in France) title. Back in Japan in 2018, he became chef at High Lines, then executive chef at the Quarter Group in 2021. Since 2023, he has been working at the Sheraton Kagoshima.
@yukihigashizono0208 / @sheratonkagoshima
THIJS GRIFFOEN – NETHERLANDS
Sous-chef at the Noble restaurant in ‘s-Hertogenbosch (Netherlands), Thijs Griffioen brings a blend of rigorous classical training and creativity to the kitchen. A graduate of the Cas Spijkers Academie, he honed his culinary skills in numerous renowned establishments. Already a two-time participant in the Prix ArsNova, he describes his approach as a way of “painting with flavours,” marrying tradition and modernity.
@thijsje1989 / @restaurantnoble
BLAKE NORGREN – SWEDEN
Blake Norgren developed a passion for flavours at a very early age which has come over loud and clear in various competitions. He stood out from the crowd by taking third place in the Young Chef of the Year 2024 competition and becoming a regional finalist in the San Pellegrino Young Chef competition. These competitive experiences have given him the confidence and perseverance needed to compete in the ArsNova Prize today. For him, cooking is a form of expression and connection. His goal is to head up his own team and inspire others.
@blakenorgren / @sheratonstockholm
KAMIL NOWAK – UNITED KINGDOM
Originally from Silesia in Poland, Kamil Nowak has been inspired by his grandmother’s cooking since childhood. After a training at L’Enclume and several experiences, he helped the restaurant Dysart Petersham to achieve a Michelin star in 2019. He went on to manage formal catering at the Victory Services Club, where he and his team won a Catey Award and created a rooftop vegetable garden. Now sous-chef at the Luca restaurant in London and after being one of the ArsNova Prize finalists last year, Kamil is trying his luck again this year, building on the experience he has gained.
@nowa_kkamil / @luca.restaurant
ALEXANDER WEINMAN – UNITED STATES
Trained from the age of 17 at Le Cordon Bleu in Portland, Alexander Weinman acquired a solid foundation in classic French techniques. After an apprenticeship with Philippe Boulot, he continued his training with Justin Woodward at Castagna, where he explored a creative approach to haute cuisine. In Los Angeles, he joined the team at Meteora, led by two-Michelin-starred chef Jordan Kahn. Now based in Colorado, he works at the Mirabelle restaurant in Beaver Creek alongside Belgium Master Chef, Daniel Joly.
@washingtoniivita
SIMON QUÉTINEAU – SWITZERLAND
Simon Quétineau began his career at the age of 18 with Joël Robuchon in Monte Carlo, before working with Michel Guérard and then Christophe Bacquié, helping the latter to win his third Michelin star. In 2019, he moved to Geneva for the opening of L’Atelier Joël Robuchon, where he became sous-chef in 2021 and head chef in 2023, picking up two Michelin stars for the restaurant in October of the same year. Guided by rigour and respect for the product, he offers a cuisine that is meticulous, generous and firmly focused on excellence.
