Cristina Llorens, Menorca’s finalist to the EYCA 2021

Cristina Llorens, Menorca’s finalist to the EYCA 2021

“In the world of cooking, there is always something new to discover and this is one of the things I like about it. I want to keep learning, observing and travelling, getting to know new products and new worlds in the kitchen,” claims Cristina Llorens, the young chef that will represent Menorca, European Region of Gastronomy awarded 2022 at the European Young Chef Award 2021.

Born in Ciutadella de Menorca 25 years ago, Cristina has always lived in her family’s farm, among nature, animals, local products and traditions. “When I was a child, I dreamed of being a cook and working among stoves. As soon as I started cooking school, I knew I wasn’t wrong and that was what I wanted to do.”

Cristina studied intermediate and higher degrees at the Maria Angels Cardona high school in Menorca. While studying, she gained experience in the kitchens of restaurant Es Tast de na Silvia and restaurant Mon. In 2016, after winning the BalearsSkills competition, she represented the Balearic Islands in the SpainSkills contest.

At the EYCA 2021, Cristina will present an innovative reinterpretation of Greixera de peus de porc (Pig’s trotters greixera), an old Menorcan dish typically eaten on the last Tuesday before Easter and Lent.

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.