Chef Antonis Dimovasilis from Mykonos shone in the final of the local young chef competition held in Syros, Greece and took the title of best young chef. He will go on to represent the South Aegean European Region of Gastronomy in the 2018 European Young Chef Award.
This has been the third edition of the regional young chef competition organised by the South Aegean European Region of Gastronomy. This competition takes place to declare the nomination of the young chef who will represent the Region in the International European Young Chef Award held on 25-26 November 2018 in Galway, Ireland.
The Jury at this year’s edition consisted of the Ambassador of the South Aegean European Region of Gastronomy 2019, Mrs. Arghiro Barbarigou, the President of the Dodecanese and Cyclades Chefs Club, Mr. Nikos Christoforou, and the Chefs Mrs. Ioanna Stamoulou, Mr. Kostas Bougiouris, Mr. Nikos Koukiasas and Mr. Dimitris Plitas. The jury was impressed by all of the young chef contestants, who came from different islands in the South Aegean Region. Vasilis Adamidis from Rhodes, Elias Flaskos from Kos, Christos Papathanassiou from Naxos and Antonis Dimovasilis from Mykonos. In the final, the winner of the competition, Antonis Dimovasilis, captivated the judges with his gastronomic skills and his dish Archegonon, which consisted of grouper with topinambur purée and kakavia soup.
The young chefs who participated in this year’s competition surpassed every expectation at all levels, especially since the bar has been set high. This competition gives hope that the islands’ incredible local products will once again travel abroad to entice lovers of high gastronomy with their taste and quality.
Armed with the strong and unique advantages of its islands, along with the impressive performance of the young chefs that have been representing the South Aegean at the European Young Chef Award, the South Aegean European Region of Gastronomy is excited to share that it will be hosting the 2019 edition of the European Young Chef Award.
Mr. Philemon Zannetidis, Vice Governor of Primary Sector & Gastronomy, remarked that, regarding the competition, “It is a process that the regional authority has made into an institution, not only to showcase the gastronomic richness of our islands but also the new talents that, through the competition, have the opportunity to be internationally distinguished and become the top chefs who will be the ambassadors of our islands’ gastronomy and local products. We invest in extroversion in every sector that is a comparative advantage for the South Aegean.”
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 8th edition of the European Young Chef Award is organised and promoted by IGCAT and hosted by Sicily, European Region of Gastronomy awarded 2025. The competition will be held at the IPSSEOA “Giovanni Falcone”, Giarre Hospitality School on 27-30 November 2024.
About the World & European Regions of Gastronomy
The World Regions of Gastronomy and the 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.
About IGCAT
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 is the official secretariat for the World Region of Gastronomy and the European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Foodie Websites Award and the international Food Film Menu.
