Spiros Kougios carries great expectations this year. He represents the South Aegean, the region that won the first European Young Chef Award in 2016 and holds the title of European Region of Gastronomy 2019.
Fortunately, he’s not alone. Spiros is supported by two key figures from the region, as well as Stamatios Misomikes, last year’s winner and current young ambassador. Argiro Barbarigou, celebrity chef and ambassador for the South Aegean 2019 programme, will lead the international jury panel. Spiros also counts on the guidance of Heidi Lazani, Executive Director of ERG 2019 and assistant to the Governor of the South Aegean.
A Prestigious Competition in Catalonia
The European Young Chef Award 2017 will take place on 6 November in Sant Pol de Mar, Catalonia, under the auspices of Joan Roca. The event is hosted and organised in collaboration with the University College for Hospitality and Culinary Arts (EUHT StPOL).
This competition offers young chefs a unique chance to test both their technical skills and creativity. Each participant must prepare an innovative recipe inspired by the gastronomic roots of their region. The goal is to encourage innovation while respecting local traditions and ingredients.
Spiros’s Journey and Inspiration
Spiros studied at the School of Tourism and Cooking Training in Rhodes, graduating earlier this year. His love for cooking grew through hands-on experience in two Rhodes-based restaurants, where he trained in professional kitchens alongside his studies.
He aims to “assure multi-sensory culinary experiences” and believes innovation should always be grounded in local heritage and flavours. At the competition, he will present an inventive version of “Spinalo”, a colourful traditional dish from his region.
Celebrating Tradition and Innovation
The European Young Chef Award values culinary traditions developed over centuries — the “DNA” of food cultures. It highlights regional gastronomy, local knowledge, and the power of innovation rooted in place.
By recognising emerging chefs, the Award seeks to promote sustainable food practices and creative gastronomy across Europe. Its mission is to nurture future ambassadors of local cuisine, celebrating both tradition and modernity in every dish.
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.
