Giulia Casano 

IGCAT Regional Chef Ambassador from
Gozo, European Region of Gastronomy awarded 2026

“Participating in the European Young Chef Award is a significant honor for me, offering a valuable opportunity to grow in the culinary world.”— Giulia Casano

A Dual Culinary Heritage

Born in Sicily, Giulia Casano grew up immersed in the flavors and traditions of her Italian and Maltese roots. Her love for cooking was sparked early, spending time in the kitchen with her parents. These early experiences laid the foundation for a lifelong passion.

At the age of 10, she moved to Gozo. There, she embraced the island’s culinary identity and its local ingredients, further shaping her personal style and deepening her connection to food.

Training and Experience

Giulia took her first professional step at just 16. She began her studies at the Institute of Tourism Studies in Gozo and gained hands-on experience at the renowned Ta’ French restaurant.

Today, she continues to pursue her culinary ambitions. She is currently enrolled in a Diploma in Food Preparation and Production Operations while working at the prestigious Phoenicia Hotel in Floriana.

For Giulia, each dish is a reflection of her journey — a fusion of past and present. Her dream is to open a Michelin-starred restaurant, where her food will evoke nostalgia, excitement, and comfort.

A Platform for Growth

The European Young Chef Award represents an invaluable opportunity for Giulia. It’s a chance to sharpen her skills, promote Gozo’s culinary heritage, and take another step in her evolution as a chef.

Her Signature Dish: Fenek moqli bit-tewm u l-inbid

At the European Young Chef Award 2024, Giulia Casano presented Fenek moqli bit-tewm u l-inbid — or Pan-Fried Rabbit with Garlic and Wine. This dish is deeply rooted in Maltese history and identity.

“Fenek,” or rabbit, was once a restricted food during Malta’s feudal past. Over time, it became a symbol of resilience, closely tied to national pride and communal gatherings. The dish is a central feature of the traditional fenkata — festive rabbit feasts often celebrated at events like Mnarja, Malta’s midsummer festival, filled with folk music, dancing, and shared meals.

Giulia’s version of this iconic dish preserves its authenticity. She honors its bold, rustic flavors while celebrating the enduring simplicity that defines Maltese cuisine.