IGCAT update

 

PRESS RELEASE 27 November 2025 Ioannis Liapakis from Crete European Region of Gastronomy 2026 was awarded European Young Chef for 2025 on 27 November. With the dish Erevinthos, Ioannis impressed the international jury, chaired by Xavier Pellicer - a leading figure in plant-based fine dining, from Catalonia, World Region of Gastronomy awarded 2025. The jury unanimously awarded this dish first prize, praising its exceptional depth of flavour and its powerful connection to Cretan heritage. They commended the way Ioannis elevated a humble, symbolic recipe while preserving the values at its core, resilience, resourcefulness, and profound respect for the land. The jury commended all participants for their exceptional commitment to sustainability and their strong focus on supporting local producers, which greatly enhanced the quality of each dish. With such outstanding representation of their regions, every one of the finalists is a winner! Nine finalists from across Europe The competition was held at Sant Pol School of Hospitality and Culinary Management in Sant Pol de Mar (Catalonia) on 24-27 November 2025 and gathered finalists from 9 awarded and candidate European Regions of Gastronomy, including: Pija Frešer (Slovenia awarded 2021) Joana Gonçalves (Coimbra awarded 2021 - Portugal) Joan Taltavull Juaneda (Menorca awarded 2022 - Spain) Gabriele Somma (Sicily awarded 2025 - Italy) Ànakin Rivera Vázquez (Catalonia awarded 2025 - Spain) Ioannis Liapakis (Crete awarded 2026 - Greece) Nigel Frank Tabone (Gozo awarded 2026 - Malta) Ivan Barčot (Central Dalmatia candidate 2027 - Croatia) Bogdan-Andrei Lovin (Banat canddiate 2028 - Romania) Pija Frešer from Slovenia European Region of Gastronomy 2021 won second prize with the dish United Kingdom of Pohorje Pisker. The jury found the dish incredibly enjoyable, praising it as a vibrant and authentic expression of the Pohorje region. They commended how the flavours of the traditional stew were faithfully preserved while being presented in a refined and contemporary way. The third prize went to Joan Taltavull Juaneda from Menorca European Region of Gastronomy 2022 for his dish Arròs de la Terra, celebrating xeixa wheat. The jury praised his exceptional skill in transforming this nearly lost grain. Under the theme Innovation on Tradition, on 25 November the finalists presented and shared knowledge about traditional dishes and local food products from their regions. They then competed on 26 November, proposing their innovative interpretation of the traditional recipes. Ultimately, the competition was an opportunity for finalists to learn about different food cultures from across Europe and establish a professional network, while promoting culinary innovation and sustainability using traditional cuisine and local produce. The international jury The young chefs’ innovative dishes were evaluated by an international jury of chefs and experts chaired by, chef Xavier Pellicer, Executive Chef of Xavier Pellicer Restaurant (Catalonia), awarded “Best Vegetable Restaurant of the World" 2018 and 2019 by the We’re Smart Green Guide, receiving the National Gastronomy Award in 2024 from the Acadèmia Catalana de Gastronomia i Nutrició. The panel also included: pastry chef Frida Jensen, 3rd Prize at the European Young Chef Award 2021 and owner of Façon by Frida (Denmark); Ken Trahv, Founder and co-owner of Kampus, Pompei, Humal, Parallel, and Kauss, and executive chef of N58 Hospitality Group (Estonia); Evi Chioti, Executive Chef, Culinary Consultant, and Certified Judge at the International Taste Institute (Cyprus); chef Per T. Tørrissen, IGCAT Expert and Manager of the Northern Norway Competence Center for Food (Norway); and Wendy Barrie, IGCAT Expert, cook, food writer and Director of the Scottish Food Guide and Scottish Cheese Trail (Scotland); Besides the young chefs’ technical skills, the jury panel assessed their creativity, their ability to communicate the story of their dishes, together with their capacity to reduce food waste and single-use plastics in the kitchen, as well as ensure a balanced use of meat/fish ingredients and vegetables in their dishes. Moreover, special attention was paid to the finalists’ knowledge of local products and producers from their regions. The Award Ceremony An award ceremony was held on 27 November at the Barcelona University's historical building, attended by Òscar Ordeig, Minister of Agriculture, Livestock, Fisheries and Food, from Catalonia Region; Dèlia Perpiñà, Director of PRODECA; and Arantxa Calvera, Director of the Catalan Tourist Board. Òscar Ordeig remarked that: “Catalonia has been proud to contribute to such an important World celebration of gastronomy. I want to congratulate all the finalists and young chefs — you are the future of our culinary heritage. Above all, we celebrate our local food producers: without their work, dedication and passion, there would be no gastronomic heritage to honour. Today is a recognition of their work and a reminder of the rich flavours and traditions that define our region.” President of IGCAT, Dr. Diane Dodd, expressed her heartfelt appreciation to the hosts for offering an exceptional culinary journey through Catalonia, allowing international guests to truly experience the region’s richness and excellence. Addressing the finalists of the European Young Chef Award 2025, she stated: “You are the new guardians of our culinary traditions. Over these past days, you have demonstrated extraordinary creativity, sensitivity, and a deep understanding of why our food and cultural heritage must be cherished and shared. It has been a privilege to meet each of you. I am confident that your passion and talent will take you far, and I sincerely wish you all a brilliant future.” The Award Ceremony was hosted by Núria Soler, who also moderated the livestreaming of the European Young Chef Award 2025 together with Dr. Diane Dodd and Marta Minoves, Winner of the European Young Chef Award 2024. A commitment to sustainability and local products On 25 November, all finalists to the European Young Chef Award 2025 signed up as IGCAT Regional Chef Ambassadors, committing to proudly and sustainably promote their regions’ food and cultural heritage throughout their future professional career. Throughout the European Young Chef Award 2025 programme, the young chefs took part in educational and gastronomical visits, exploring local gastronomy and meeting producers across Catalonia. About IGCAT’s European Young Chef Award The European Young Chef Award is an annual competition organised by IGCAT that gathers young culinary talents from the awarded and candidate European Regions of Gastronomy. Selected each year through local contests, finalists to the European Young Chef Award compete by innovating traditional recipes from their regions using local ingredients. This year, the competition was financed by the Department of Agriculture of the Sicilian Region. IGCAT counts on the continuous support of the official ambassador of the competition, world-renowned, Michelin-starred chef Joan Roca, who has endorsed its principles since the first edition in 2016. Nominated Best Chef in the World for two consecutive years (2017 and 2018), Joan Roca stated that “the European Young Chef Award is a learning process and a very valuable experience. Success is doing what you like doing. So, the finalists to the European Young Chef Award have already won!” The 9th edition of the European Young Chef Award is organised and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) and hosted by Catalonia, World Region of Gastronomy awarded 2025 at Sant Pol School of Hospitality and Culinary Management. The European Young Chef Award 2025 is hosted by the Government of Catalonia and supported by EUHT St Pol. About the World/European Regions of Gastronomy European Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; driving environmental sustainability in tourism, hospitality and agricultural sectors; supporting balance and sustainable tourism practices; highlighting and supporting expertise from within rural and urban communities, creating connections and sharing good practices; and contributing to community health and well-being. About IGCAT IGCAT aims to empower local communities by raising awareness of the importance of protecting and promoting distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguarding our planet, health, wellness and local economies. IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations. IGCAT founded the World/European Region of Gastronomy Award and is the official secretariat for the World/European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Foodie Websites and the international Food Film Menu. For more information: www.europeanregionofgastronomy.org www.igcat.org info@igcat.org

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