Per Theodor Tørrissen, an experienced chef and advocate for sustainable food practices, will be a jury member at the 9th European Young Chef Award, taking place in Catalonia (Spain) from 24–28 November 2025.
With a career that bridges culinary arts, education, and sustainability, Per Tørrissen brings a rare blend of expertise and passion to this year’s European Young Chef Award (EYCA) jury. As an IGCAT Expert, he champions gastronomy as a force for cultural exchange, environmental responsibility, and innovation.
Academic Foundations and Professional Leadership
Per studied food and food culture at the University of Nesna in Norway and earned additional qualifications in project management from Nord University. Today, he leads the Northern Norway Competence Center for Food (Nordnorsk kompetansesenter MAT) — an organization founded by Nordland County Municipality to advance local food knowledge and promote sustainable practices across the region.
The center, located in Mosjøen and affiliated with Mosjøen Upper Secondary School, works directly with farmers, chefs, educators, and community leaders. Together, they strengthen Northern Norway’s culinary heritage and encourage environmentally responsible production.
Promoting Innovation Through ArktiskMat
One of the center’s flagship initiatives is ArktiskMat, an annual food symposium that gathers chefs and food enthusiasts to explore sustainable Arctic cuisine. Through workshops, cooking demonstrations, and open discussions, the event promotes regional ingredients and climate-friendly techniques.
Importantly, ArktiskMat has grown beyond Norway’s borders. Through a series of European roadshows, it highlights Northern Norway as an emerging destination for culinary tourism and sustainable gastronomy.
Education for the Future of Food
Under Per’s direction, the center also launched the world’s first vocational program in “Sustainable Food Experiences” at Nordland Fagskole. This program prepares students for the global transition toward a more sustainable and resilient food industry. By combining creativity with environmental awareness, it empowers the next generation of chefs and food professionals to lead meaningful change.
Commitment to the Awards Vision
Per is thrilled to serve on the European Young Chef Awards 2025 jury, stating, “I think The European Young Chef competition is more than a showcase of culinary talent—it’s a catalyst for innovation, collaboration, and cultural exchange. By empowering young chefs to express their creativity and connect with peers across borders, it helps shape a promising future for gastronomy and strengthens the pipeline of passionate professionals entering the field.”
About IGCAT’s European Young Chef Award
The European Young Chef Award is an annual competition organised by the International Institute of Gastronomy, Culture, Art and Tourism (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.
About the World & European Regions of Gastronomy
The World Regions of Gastronomy and the 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 is the official secretariat for the World Region of Gastronomy and the European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Foodie Websites Award and the international Food Film Menu.
