Participating in the European Young Chef Award 2022, where he was awarded 1st Prize, marked a defining moment in the career of Pau Sintes, representing Menorca European Region of Gastronomy 2022. The competition strengthened his commitment to showcasing Menorcan gastronomy through creativity, precision, and deep respect for local products.
Winning the Award not only brought international recognition but also positioned Pau as an IGCAT Young Chef Ambassador, committed to promoting his region’s culinary heritage beyond the competition stage. His passion for Menorca’s gastronomic identity, combined with strong technical training and academic excellence, has continued to shape his professional path.
After completing his Degree in Culinary and Gastronomic Sciences at CETT-UB-UPC in Barcelona, Pau gained experience in some of Spain’s most renowned kitchens, including a stage at Celler de Can Roca and later at Aponiente under Ángel León. These formative experiences further refined his technical expertise and deepened his understanding of innovation rooted in tradition.
Today, Pau serves as Head Chef at La Cocina de Cristine, the restaurant of Cristine Bedfor Boutique Hotel in Menorca. Recently, the restaurant received the prestigious MICHELIN Guide 2025 recommendation, renewed again in 2026, a remarkable achievement that confirms the quality, consistency, and identity of his culinary vision.
Beyond the restaurant, Pau remains actively engaged in promoting Menorcan gastronomy nationally and internationally. He has participated in show cookings at Madrid Fusión, Fórum Gastronòmic and FITUR (2023–2025), collaborated with the Consell Insular de Menorca to promote local products across Spain, and worked with Institut Ramon Llull on Catalan-language culinary initiatives. In 2025, he was awarded the “Talent Jove” Prize by the Government of the Balearic Islands, recognising his contribution to tourism and gastronomy.
In parallel, Pau is currently completing a Master’s Degree in Teacher Training at the University of the Balearic Islands (UIB), where he also teaches practical culinary classes at the School of Hospitality of Menorca, demonstrating his commitment to education and the next generation of chefs.
As an IGCAT Regional Chef Ambassador, this young chef embodies the spirit of the European Young Chef Award: using the competition as a launchpad for long-term professional growth, regional promotion, and international excellence. His journey reflects dedication, humility, and a strong sense of identity, proving that Menorca’s culinary heritage continues to thrive through young talents committed to both tradition and innovation.
IGCAT warmly congratulates Pau on his continued success and looks forward to following the inspiring evolution of his culinary career.
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.
