The European Young Chef Award 2025 finalists have joined previous honourees as IGCAT Regional Chef Ambassadors. With this commitment, they pledge to champion their regions’ local foods, celebrate culinary diversity and promote sustainability.
A Growing Network Strengthening Local Food Cultures
As Regional Chef Ambassadors, these young chefs aim to act as positive change-makers throughout their careers. They will represent their regions with pride, protect food heritage and support sustainable practices.
Since 2016, this network has grown steadily, bringing together finalists who continue to make a meaningful impact in their communities.
Their recognition highlights the vital role young chefs play in preserving and enhancing local food diversity. Through creativity and innovation, they help advance food production and consumption practices that are environmentally sound, ethically responsible, socially conscious, culturally rich and economically sustainable.
Inspiring Future Leaders in Sustainable Gastronomy
“The more future chefs we can inspire to champion sustainability and promote food producers in their regions, the more chance we will have of safeguarding culinary heritage and promoting food and cultural diversity. This morning, the 2025 finalists became IGCAT Regional Chef Ambassadors, joining a network of over 70 young chefs all committed to promoting healthy, local food from the regions they represent.” – Diane Dodd PhD, President of IGCAT
Signing Ceremony and Competition Warm-Up
Following the signing on 25 November 2025, each young chef prepared a traditional dish from their region as part of the warm-up activities. These dishes reflected the flavours their ancestors once prepared and used autochthonous plants and animals.
The next day, they returned for the competition. Finalists presented innovative interpretations of their traditional recipes while using the same local products. The judges assessed flavour, texture and presentation. They also listened to the story behind each dish.
An international jury panel chaired by Xavier Pellicer, a leading figure in plant-based fine dining from Catalonia, World Region of Gastronomy Awarded 2025, evaluated the entries.
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). It brings together young culinary talents from the awarded and candidate European Regions of Gastronomy.
Finalists qualify through local contests. They compete by innovating traditional regional recipes while using local ingredients, thus maintaining cultural identity and promoting sustainability.
About the World & European Regions of Gastronomy
The World Regions of Gastronomy and the European Regions of Gastronomy, guided by IGCAT, work 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;
- contributing to community health and well-being.
About IGCAT
IGCAT empowers local communities by raising awareness of the need to protect and promote regional food, culture, arts and natural assets. This work supports sustainable and balanced tourism and development strategies, which are essential to safeguarding the planet, health, wellness and local economies.
Founded in 2012, IGCAT is a non-profit institute that collaborates with regional stakeholder consortiums in gastronomy, culture, arts and tourism. The Institute relies on a global network of experts and works in partnership with specialised intergovernmental organisations.
IGCAT serves as the official secretariat for the World Region of Gastronomy and the European Regions of Gastronomy Platforms. The Institute has also developed the European Young Chef Award, the World Food Gift Challenge, the Top Foodie Websites Award and the international Food Film Menu.
