EYCA 2023_Oskar Krauss

Oskar Krauss to represent Trondheim-Trøndelag at the EYCA 2023

“My inspiration comes from my upbringing and the fact that I live in the middle of the Oceans’ Mouth as we call it here in Norway. The access to fresh produce is unprecedented and I love using ingredients of the highest quality. This brings me joy and drives me forward,” affirms Oskar Krauss, the finalist who will represent Trondheim-Trøndelag, European Region of Gastronomy awarded 2022 at the 7th European Young Chef Award.

Oskar is 18 years old and comes from Hitra, a small island off the cost of Trøndelag region (Norway) with just over 5.000 inhabitants. After finishing two years of study at Guri Kunna VGS college, he has just started his internship at Hotel Frøya, on the neighbouring island of Frøya.

“I decided to become a chef because when I work with food, I get this kind of high that drives me to create something fantastic,” claims Oskar. “My dream is to open several restaurants, both here in Norway but also internationally, where food of the highest gastronomical level is served.”

Oskar always tries to find ways of using most parts of the ingredients he treats, and cooking with local, non-treated produce gives him extra motivation: “I am super lucky to be living in Frøya and to be doing my internship at Hotel Frøya. The collaboration between my school, the hotel and the producers on this small island is incredible, and having access to all this biological, zero km food is a real privilege,” he adds.

“Representing Trondheim-Trøndelag at the European Young Chef Award 2023 is an incredible opportunity and an amazing experience that gives me the inspiration to continue to explore the deep ocean within food,” concludes Oskar.

At the European Young Chef Award 2023, Oskar will present his innovative version of Bacalao, a traditional Norwegian coastal dish inspired by the Portuguese fishermen who came to Norway many decades ago. Served at celebrations, on Sundays or as a normal week-day meal, especially along the coast, Bacalao is traditionally prepared with a tomato-based sauce and salted, dried cod (Klippfisk). The Klippfisk is a specific type of cod caught in the early spring, then salted and let to dry on the rocks leading down towards the ocean. For his traditional dish, Oskar has used his mother’s recipe.

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.

The 7th edition of the European Young Chef Award is organised and promoted by IGCAT and hosted by Hauts-de-France, European Region of Gastronomy awarded 2023. The competition will be held at the Lycée Hôtelier Le Touquet on 20-24 November 2023 and is supported by Hauts-de-France 2023 consortium members: Chambre d’Agriculture Hauts de France; CCI Hauts de France; Chambre des Métiers et de l’Artisanat Hauts de France; Hauts de France Tourisme; Plateforme des Organisme du Tourisme; UMIH Union des Métiers et des Industrie de l’Hôtellerie; UniLaSalle; Programme Investissement Avenir; Caisse des dépôts; GIP Forinval Amiens; Région Académique Hauts de France; and Région Hauts de France.

About the World/European Regions of Gastronomy

World/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.


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 founded the World/European Region of Gastronomy Award and is the official secretariat for the World/European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the international Food Film Menu.