European Young Chef Award 2024

The European Young Chef Award 2024 was organised and promoted by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) and Sicily, European Region of Gastronomy awarded 2025, and was held at the IPSSEOA “Giovanni Falcone”, Giarre Hospitality School in Giarre, on 27-30 November 2024.

Eight finalists took part in the 2024 edition representing 8 different awarded or candidate World/European Regions of Gastronomy: Polina Nazarova, from Sout Aegan 2019 (Greece); Kaja Naveršnik, from Slovenia 2021; Óscar Roca, from Menorca 2022 (Spain); Jasmin Kärkkäinen, from Saimaa 2024 (Finland); Rosaria Grasso, form Sicily 2025 (Italy); Marta Minoves, from Catalonia 2016 and World Region of Gastronomy Awarded 2025 (Spain);  Giulia Casano, from Gozo 2026 (Malta) and Kincső Szász, from Harghita 2027 (Romania).

The competition was organised on two consecutive days under the theme Innovation on Tradition, whereby finalists were asked to innovate traditional recipes from their regions by using local seasonal products.

On the first day, the finalists were welcomed by the Director of‬ the IPSSEOA school of Giarre‬, Monica Insanguine and President of IGCAT, Diane Dodd PhD who gave a presentation on the importance of protecting and promoting food diversity, as well as the crucial role that young chef play to ensure a sustainable food future. They then signed a protocol agreement to become IGCAT Regional Chef Ambassadors, committing to proudly and sustainably promote their regions’ food and cultural heritage throughout their future professional career.

Afterwards, the finalists shared knowledge about the traditional gastronomy and local food products from their regions by preparing and presenting the chosen traditional recipes. This first cooking round was a warm-up for the young chefs to get familiar with the cooking stations and for the jury to taste the traditional dishes. 

On the second day, the finalists presented their innovative dishes to an international jury of experts chaired by chef Martina Caruso, from Signum restaurant in Salina (Sicily), awarded 1 star and 1 green star by the Michelin Guide. 

The panel included: chef Boštjan Volk, winner of the European Young Chef Award 2023 (Slovenia); pastry chef Frida Jensen, 3rd Prize at the European Young Chef Award 2021 and owner of Façon (Denmark); José Luis Marques, IGCAT Expert and Director of the Coimbra School of Hospitality and Tourism Coimbra (Portugal); Dr. Iulia Dragut, IGCAT Expert and President of the Cultural Association Euro East Alternative (Romania); and chef Per T. Tørrissen, IGCAT Expert and Manager of the Northern Norway Competence Center for Food (Norway).

The European Young Chef Award 2024 award ceremony was hosted by Liliana Rosano, who also moderated the livestreaming of the European Young Chef Award 2024 together with Diane Dodd and Prof. Vincenzo Russo, member of the committee that leads the Sicily, European Region of Gastronomy 2025 programme and full professor at IULM University (Milan).

Salvatore Barbagallo, Councillor for Agriculture of the Sicilian Region, remarked that: “I’m proud to host such an important European event that is encouraging young people to aspire and succeed in building a food future. Food is particularly important in Sicily, which has so many great products that we welcome our international guests to taste.”

The winner of the European Young Chef Award 2024 was Marta Minoves, from Catalonia 2016 and World Region of Gastronomy Awarded 2025 (Spain), who presented the dish Fonda Tor, innovating on the traditional recipe Patates Emmascarades typically prepared by farmers during the pig slaughter season, utilising every part of the animal. Today, for health reasons, it is made with blood sausage (botifarra negra), which contains pork meat and blood, preserving the authentic flavour of this traditional dish. What sets Fonda Tor apart is its innovative reinterpretation: a potato mille-feuille layered with blood sausage, a rich pork bone sauce, and a crispy pork skin tile. It’s paired with a quince allioli foam and pickled winter cabbage to balance the richness, and even includes an olfactory element—sagí (aged pork fat)—that evokes the scent of traditional Catalan kitchens.

Altogether, the dish becomes a multi-sensory celebration of regional identity, showcasing local ingredients, ancestral techniques, and creative presentation, making it a truly singular and deeply meaningful culinary creation.

Jasmin Kärkkäinen, from Saimaa 2024 (Finland), won second prize with her dish Saimaa Gomekeeper’s New Autumn Classic, an innovative interpretation of her grandma’s traditional recipe, Moose Meatballs With Nature’s Goodies.  The jury was impressed by Jasmin’s ability to maintain the traditional flavors while presenting them in an elegant, modern style. Highlighting the chef’s exemplary respect for local ingredients and commitment to sustainability.

Third prize went to Rosaria Grasso, from Sicily 2025, and her dish Flavours of Home and Sea. The jury praised Grasso’s ability to elevate anchovies, a humble ingredient, into a dish bursting with flavor and sophistication, making her dish an exceptional starter to represent Sicily’s culinary roots.

The award ceremony was held on 29 November at the Monastery of the Benedictines in Catania, attended by Salvatore Barbagallo, Councillor for Agriculture of the Sicilian Region.

The European Young Chef Award 2024 was also an opportunity for the finalists to get to know local chefs and producers and learn about the gastronomy of Catania.

On 30 November, participants explored Sicily’s rich gastronomic heritage through a series of immersive visits focused on citrus fruits, traditional cheeses, and the renowned Pistacchio Verde di Bronte DOP.

The day began at CREA – San Salvatore Agricultural Company in Acireale, with a guided Citrus Collection Tour and tasting, highlighting rare and local citrus varieties. This was followed by a visit to La Cava Cheese Dairy in Randazzo, where guests witnessed traditional cheese-making techniques and enjoyed a guided cheese tasting.

In Bronte, Caffetteria Luca welcomed participants with a pistachio tasting, including arancini, cannoli, and gelato, followed by an exchange with local artisans. The journey continued at Pistì – Antichi Sapori dell’Etna, with a pistachio grove tour, pastry workshop, and tasting session.

A visit to the Bronte Pistachio DOP Consortium offered insights into sustainability and product protection. The day concluded with a dinner at Mōn Restaurant by Luciano Carciotto, featuring gourmet pizzas made with high-quality Sicilian ingredients.

The European Young Chef Award 2024 was organised by IGCAT and hosted by

With the support of