Andreas Dermatis, South Aegean finalist to the EYCA 2021

Andreas Dermatis, South Aegean finalist to the EYCA 2021

“Local gastronomy is a treasure, and it only acquires value when we spread it generously from generation to generation” believes Andreas Dermatis, the young chef finalist who will represent South Aegean, European Region of Gastronomy awarded 2019 at the European Young Chef Award 2021, to be held in Braga (Minho, European Region of Gastronomy awarded 2016) on 23-24 November.

Born in 1996 on Rhodes Island, Andreas has grown his passion for cooking since his early years, with his grandmother teaching him the traditional cuisine from the South Aegean and his mother preparing cakes for special occasions.

After studying at culinary school, Andreas upgraded his skills by travelling across Europe, attending several gastronomy seminars and volunteering at many food events, thus gaining a remarkable experience in the hospitality industry, despite his young age.

A tireless young chef, he is always looking for new experiences, techniques and ingredients, but with a constant eye on the traditional cooking style he learnt from his mother and grandmother.

What motivates him is the dream to open his own restaurant one day where to transmit his idea of cooking and serve local, seasonal, healthy, tasty and innovative dishes to his guests. 

At the EYCA 2021, Andreas will present a reinterpretation of Lakani, a typical festive Aegean dish based on braised goat meat and chickpea trahanas cooked in a traditional ceramic pot called lakani and served with yoghurt and feta cheese. He chose this recipe because: “it is an ideal ambassador of the Mediterranean diet, respecting the seasonality of the ingredients, as well as their harmonious cohesion, with the ultimate goal of highlighting the South Aegean Region gastronomic and productive wealth.”

About the European Young Chef Award

The European Young Chef Award is an annual competition organised by 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.

The 5th edition of the European Young Chef Award is organised and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) and hosted by the Municipality of Braga (Portugal) in Minho, European Region of Gastronomy awarded 2016. The competition will be held in the renovated Municipal Market of Braga on 23-24 November 2021 and will gather finalists from 10 European Regions of Gastronomy.

About the European and World Regions of Gastronomy

Candidate and awarded European and World 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; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.


IGCAT aims to empower local communities by raising awareness of the importance to protect and promote distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguard 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 founded the European and the World Region of Gastronomy Award and is the official secretariat for the European and World Regions of Gastronomy Platform. Furthermore, the Institute has developed the European Young Chef Award, the European Food Gift Challenge, the Top Websites for Foodie Travelers and the Food Film Menu.