Gabriel Somma
For me, cuisine is a language — one that tells stories of my land, my roots, and the emotions that define who I am.
Born in Palermo, Gabriele Somma, 20, represents a new generation of Sicilian chefs who view cuisine as both an art form and a language of identity. His journey began at home, in the warmth of his family kitchen, where he learned from his mother not only how to cook but how to understand the emotions, gestures, and memories that food can hold.
What started as simple curiosity soon evolved into a passion and a calling. Through experience in several restaurants across Palermo, Gabriele refined his technical skills, discipline, and precision — essential tools for a professional chef. Yet, beyond the techniques, he discovered that cooking is storytelling: a way to express his roots, emotions, and the vibrant culture of his island.
Deeply inspired by Sicily’s rich history and diversity, Gabriele seeks to reinterpret its culinary traditions in a modern, personal way. His creative philosophy balances authenticity with innovation — respecting local ingredients while exploring new methods and presentations that highlight the island’s natural abundance.
For Gabriele, participating in the European Young Chef Award is not only a professional milestone but also a personal journey — an opportunity to learn, exchange ideas, and celebrate the flavours, identity, and soul of Sicilian cuisine.