It is third time lucky for the 23-year-old, who finished second and third in the competition over the last two years.
Young beat nine other finalists, all of whom were scouted to take part in the contest, following a two-hour cook-off at The Restaurant Show today (3 October).
Arthur Bridgeman Quin, junior sous chef at The Punchbowl Inn came in second place and Thomas Reeves, chef de partie at L’Enclume was third.
“The competition was very stressful, when I got to my dessert everything went wrong in my eyes and I was panicking but I finally got there,” said Young.
“It means everything to me to win. When I started cooking seven years ago I never thought I’d be here on the this stage, so for me it’s a massive achievement.”
Chairman of judges Mark Sargeant, who won the competition in 1996, said the future of the industry was in ‘safe hands’ with the young chefs.
“Winning this title is simply the start of what will be a long and successful culinary career and I’ll certainly be following Danny Young over the coming years to see where this title takes him,” said Sargeant.
Young impressed the judges with a starter of Norwegian haddock, salt & vinegar black peas; a main course of potato crisps, dashi “Caviar”; rare breed miso beef, oriental mushrooms, crispy kale, coriander; and a dessert of warm orchard apple syrup sponge and Horlicks ice cream.
His prize includes a stage to the value of £2,500 and the chance to join Michel Roux Jr on a culinary trip to Norway.
YNCOTY was announced alongside the 2018 senior competition, which was won by ex-Dabbous head chef Luke Selby.