At just 22 years old, Pau Gabarró will proudly represent Catalonia at the European Young Chef Award 2017, held on 6 November in Sant Pol de Mar. This year’s competition will gather talented young chefs from the European Regions of Gastronomy at the University College for Hospitality and Culinary Arts (EUHT StPOL).
Pau earned his place after winning the Catalonia Young Chef Award in April 2017. Competing on home ground adds both excitement and pride for this rising culinary talent.
A Passion Awakened Early
Pau’s love for cooking began right after secondary school, when he worked in the kitchen of a small local restaurant. That early experience sparked his passion for gastronomy. Now in his final year of Culinary Arts School, he continues to refine his craft.
He describes himself as “a young chef in a learning process,” driven by curiosity and creativity. Pau loves experimenting with new techniques and reinterpreting traditional recipes using local ingredients. In the future, he dreams of combining his passion for cooking with his love of travel, learning from cultures around the world.
Innovation Rooted in Tradition
During the competition, chefs will be asked to innovate on traditional recipes—merging local knowledge with modern techniques. The event promotes regional gastronomic culture, encouraging participants to use local products as the heart of their dishes.
The European Young Chef Award seeks to rethink food as a tool for innovation and cultural identity, giving traditional flavours a fresh, contemporary voice.
A Prestigious Culinary Gathering
The jury will be presided over by Argiro Barbarigou, Greek celebrity chef and ambassador for the South Aegean – European Region of Gastronomy 2019.
Last year’s winner, Stamatios Misomikes, will return to lead a masterclass for both finalists and EUHT StPOL students. Contestants will also join a roundtable discussion with Barbarigou, exploring the evolving role of chefs as cultural ambassadors.
Celebrating Local Food and Sustainability
Beyond the competition, the event provides a platform to discuss key themes such as:
- Local food cultures as sources of innovation
- Sustainable food systems as tools for regional development
- The value of local products in shaping the future of gastronomy
The European Young Chef Award 2017 offers young talents like Pau Gabarró the chance to celebrate tradition, explore creativity, and shape the future of sustainable cuisine in Europe.
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.
