Winning the European Young Chef Award 2019, representing the South Aegean region, marked a defining moment for Eirini Giorgoudiou. At just 24, her victory brought recognition, professional opportunities, and a platform to showcase her innovative approach to Rhodes and Greek cuisine. For the competition, she impressed the jury by transforming a traditional Dodecanese dish Okras with Grouper, combining local ingredients with creativity and regional authenticity.
As an EYCA finalist and 1st Prize Winner, Eirini became an IGCAT Regional Chef Ambassador, committed to promoting her region’s culinary heritage, local products, and sustainable food culture beyond the competition. Beyond her kitchen achievements, Eirini has also contributed to the European Young Chef Award as a jury member in 2021, sharing her expertise and inspiring the next generation of chefs. Her philosophy combines tradition with modern techniques, attention to detail, and a passion for creating meaningful culinary experiences.
Following the award, she began her professional career at Five Senses, the gastronomic restaurant at Lindos Blue Hotel, where she spent two years modernising Greek and Rhodian recipes. Her rising profile led to participation in Top Chef Greece, which she won, further establishing her reputation nationally and attracting international opportunities.
Eirini later co-founded Ark Restaurant in Pefkos-Lindos, where she and Chef Kyriakos Iakovidis craft high-end menus rooted in local traditions, seasonal ingredients, and personal culinary memories. Their work has earned numerous accolades, placing the restaurant among the 30 best in Greece for innovative cuisine.
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. Her journey illustrates how dedication to regional identity, combined with innovation, creativity, and hard work, can lead to extraordinary achievements.
IGCAT warmly congratulates Eirini on her accomplishments and looks forward to following their continued growth and the inspiring journeys of 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.
