Antonis Dimovasilis, the Young Chef representing South Aegean

South Aegean European Region of Gastronomy 2019 is thrilled to send Young Chef Antonis Dimovasilis to compete in the European Young Chef Award 2018 this 26 November in Galway, Ireland. Antonis earned his place in competition by stunning the judges in his local competition with his innovation and creativity. Young Chef Antonis is coming to the competition with a lot of experience in his knife bag. He has worked as a Chef De Partie at the Frankie Italian RestaurantSantAnna MykonosArismari and Avarsamo and at the 1500 B.C Seafood Restaurant.

The European Young Chef Award aims to showcase regional and local food products while contributing to raise awareness on healthy eating. It furthermore promotes food as a powerful tool able to re-connect rural and urban environments and to find smart solutions towards regional development through food production and sustainable hospitality industries.

About the European Region of Gastronomy

Candidate and awarded Regions of Gastronomy from Europe, guided by IGCAT, are working together to raise awareness about the importance of their cultural and food uniqueness and share the long-term aim to: promote a better quality of life in European regions; highlight distinctive food cultures; educate for better health and sustainability; nurture creativity; improve tourism standards; and stimulate gastronomic innovation.


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 aims to empower local communities by guiding, facilitating, and supporting leaders in regions to understand the potential of their distinct food, culture, arts and sustainable tourism assets.

IGCAT provides the Region of Gastronomy Award and is the official secretariat for the European Region of Gastronomy Platform. Furthermore, the Institute has developed the European Young Chef Award the Local Food Gift Challenge, the Top Food Experiences of the Year and the Food Film Festivals project.