Executive Chef, Culinary Consultant, and Certified Judge at the International Taste Institute, Evi Chioti will join the jury of the 9th European Young Chef Award, taking place in Catalonia (Spain) from 24–28 November 2025.
A passionate advocate for sustainable gastronomy, cultural heritage, and culinary diplomacy, Chef Chioti brings to the jury panel a distinguished career that bridges fine dining with education, research, and international collaboration.
Holding a BSc in Economics and Business Administration from the University of Macedonia (Greece), she is currently pursuing a Master’s degree in Cultural Policy and Development at the Open University of Cyprus, specializing in wine and gastronomy tourism. She is also a Certified Sustainable Gastronomy Chef from Alma – The International School of Italian Culinary Arts in Italy.
Evi serves as President of Disciples Escoffier Cyprus and is a professional member of several renowned culinary organizations, including the Académie Culinaire de France, Les Toques Françaises, Chefs Sans Frontières, and the World Association of Chefs Societies (WACS). As an international judge, she has participated in major competitions such as the International Taste Institute (Brussels), La Cuiller d’Or (France), and the Disciples Escoffier Young Talents Escoffier contests in Paris and London. She also contributes her expertise to the French Honey Competition and the PDO Halloumi evaluation team in Cyprus.
Throughout her career, Evi has been recognised for her commitment to culinary excellence and sustainability, earning distinctions such as Gold Winner in Patisserie at the Chefs Club Athens and Awarded Chef at the Gastronomy Biennale in Rome for her Ancient Greek Cuisine presentation. Beyond competitions, she is dedicated to culinary education and sustainable development, organizing seminars on Mediterranean cuisine, fermentation techniques, and sustainable gastronomy.
Describing her vision for the European Young Chef Award 2025, Evi shares:
“Young Chefs, you drive our hope for food future restructuring. A future that will respect and re-invent the wisdom of the world’s Culinary heritage, targeting innovation, beauty of creativity, and product quality, aiming to protect nature’s survival and sustainability.
A competition with high standards of excellence and a humanitarian mindset, as the European Young Chefs award 2025, can promote culinary development and celebrate the real joy of working together for saving the authentic taste of food and pleasure. Each one of you is already a winner, and we are proud to share this beautiful journey of tastes and aromas with you.
Congratulations to all for your devotion to fine gastronomy, and wishing you the best success in the competition!”
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) 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.
About the World & European Regions of Gastronomy
The World Regions of Gastronomy and the European 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; 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; and contributing to community health and well-being.
About IGCAT
IGCAT aims to empower local communities by raising awareness of the importance of protecting and promoting distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguarding 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 is the official secretariat for the World Region of Gastronomy and the European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Foodie Websites Award and the international Food Film Menu.
