Bon Sawatdee, a 24-year-old chef from North Brabant, European Region of Gastronomy 2018, will compete in the European Young Chef Award 2017. The final will take place on 6 November 2017 in Sant Pol de Mar, Catalonia, hosted by the University College for Hospitality and Culinary Arts (EUHT StPOL).
A Passion Born in the Kitchen
Bon discovered his love for food at an early age. After attending the Hotel School in Eindhoven, he began working in professional kitchens at just 16. Over the years, he has developed a strong foundation in classic French cuisine while weaving in influences from his Asian heritage.
In every dish, Bon expresses his background and creativity. He enjoys experimenting with fish and shellfish, ingredients that allow him to combine technique and emotion.
Innovating Tradition
For the competition, Bon will reinterpret “Balkenbrij,” a traditional Dutch dish. His version highlights local crayfish from Brabant’s waters, paired with pumpkin, an Asian vinaigrette, and a coconut-lobster foam. Together, these elements create a bridge between Dutch tradition and Asian inspiration — a combination sure to impress the judges.
All finalists have been challenged to innovate on traditional recipes using local ingredients from their regions. This approach not only honours heritage but also showcases the chefs’ creativity and commitment to sustainability.
International Jury and Mentorship
An international jury panel, chaired by Greek celebrity chef Argiro Barbarigou from the South Aegean (winner of the 2016 edition), will evaluate the finalists. Stamatios Misomikes, winner of the European Young Chef Award 2016, will also return to lead a Master Class for the young chefs.
About the European Young Chef Award
The European Young Chef Award is organised by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) in collaboration with the European Regions of Gastronomy Platform. Its mission is to:
- Create future ambassadors for local food products.
- Promote innovation in traditional cuisine.
- Highlight sustainable food cultures.
About the European Region of Gastronomy
The European Region of Gastronomy Platform and Award aim to improve quality of life by promoting local food cultures, educating for health and sustainability, and encouraging culinary innovation. Candidate regions collaborate through a shared knowledge-exchange platform to foster cross-border initiatives.
About IGCAT
Founded in 2012, IGCAT is a non-profit organisation that brings together experts in gastronomy, culture, arts, and tourism. The institute helps regional leaders unlock the potential of their local assets for sustainable development. IGCAT also coordinates the European Region of Gastronomy Award, the European Young Chef Award, and the Innovative Food Souvenir Award.
