Davide Fiammenghi will proudly represent East Lombardy – European Region of Gastronomy 2017 at the European Young Chef Award 2017. The competition will take place on 6 November in Sant Pol de Mar, Catalonia, at the University College for Hospitality and Culinary Arts (EUHT StPOL).
Davide will join other talented young chefs from across Europe as they compete to showcase creativity, technical skills, and respect for their regions’ culinary traditions.
A Lifelong Passion for Food
Hailing from Cremona, the city famous for violins and Stradivari, Davide’s passion for food began early. At just two years old, he would climb onto a chair to watch his grandfather, a chef and master ice-cream maker, at work in the kitchen.
He later attended the Alberghiero Institute, gaining experience in restaurants across Cremona, London, and Dundee. These opportunities allowed him to explore gastronomy from multiple cultural perspectives. Alongside his love for cooking, Davide is an avid traveller — an interest that inspires him to experiment with fusion cuisine while staying true to his Italian roots.
Looking to the future, he envisions himself abroad, sharing the richness of Italian culinary traditions with the world.
Innovation Rooted in Tradition
With only five days to go before the competition, eight finalists are preparing to face off in the kitchens of EUHT StPOL. Each will present an innovative dish inspired by a traditional recipe from their region.
The goal is to reinterpret culinary heritage in a fresh and creative way, while raising awareness about the importance of sustainable ingredients and biodiversity. By using products sourced directly from their home regions, the chefs will highlight the authenticity and identity of their local food cultures.
An International Jury of Experts
The international jury will be chaired by Argiro Barbarigou, celebrity chef from the South Aegean – European Region of Gastronomy 2019. After the competition, she will also lead a Round Table discussion on the value of food heritage and innovation in modern gastronomy.
A Platform for Future Culinary Leaders
The European Young Chef Award is organised by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) in collaboration with EUHT StPOL and the European Regions of Gastronomy.
The event aims to:
- Encourage innovation in traditional cuisine
- Promote sustainable food cultures
- Inspire future ambassadors for local food products
Through this initiative, young chefs like Davide Fiammenghi have the chance to honour their roots, celebrate regional diversity, and shape the future of European gastronomy.
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.
