Participating in the European Young Chef Award 2021 gave Espen Laumann, representing Trondheim-Trøndelag, European Region of Gastronomy 2022, a powerful kickstart to his culinary career. This inspired him to continue competing and growing, leading to victories such as 1st place in the Norwegian Championship for apprentices and vocational certificates and top recognition in Årets Grønne Kokk, Norway’s largest vegetarian competition.
After completing his culinary education, Espen gained professional experience in top Norwegian restaurants including Jonathan Grill and Le Bistro. His dream of competing in Bocuse d’Or came true in 2023 when he joined Håvard Werkland’s team in Årets Kokk, Norway’s Bocuse d’Or qualifier. They won the national competition, secured 3rd place at the Bocuse d’Or European Final 2024 in Trondheim, and 4th place at the World Final in Lyon 2025.
As an EYCA finalist and 1st Prize Winner, Espen became an IGCAT Regional Chef Ambassador, committing to promote his region’s culinary heritage, local products, and sustainable food culture beyond the competition.
Today, Espen has returned to his hometown of Brønnøysund, where he serves as assistant head chef at Hildurs Urterarium, a family-run restaurant with one of Norway’s northernmost herb gardens, highlighting local ingredients and culinary heritage. In parallel, he teaches at Brønnøysund Upper Secondary School, sharing his passion, skills, and knowledge of Norwegian gastronomy with the next generation of chefs.
Espen’s journey reflects a deep commitment to culture, sustainability, and education – showing how competition, experience, and regional pride can shape extraordinary culinary careers.
As an IGCAT Regional Chef Ambassador, this young chef embodies the spirit of the European Young Chef Award: using the competition as a platform for long-term professional development, cultural promotion, and international exchange. His journey illustrates how dedication to regional identity, combined with openness to innovation and teamwork, can lead to extraordinary achievements, even from the smallest of places.
IGCAT warmly congratulates Espen on his accomplishments and looks forward to following the continued growth and inspiring journey of his emerging culinary talent across Europe.
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.
The European Young Chef Award is organised and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT).
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.
