Winner of the European Young Chef Award 2019 announced!

Eirini Giorgoudiou from South Aegean, European Region of Gastronomy awarded 2019, has been announced today as the winner of the European Young Chef 2019.

With her dish 12 Elements, she won the hearts of the international jury chaired by acclaimed Greek Chef Argiro Barbarigou, who is also Ambassador for South-Aegean, European Region of Gastronomy 2019.

She innovated the traditional recipe Okras with Grouper using exclusively local ingredients from the twelve islands of the Dodecanese and transforming a very simple traditional plate by adding a unique explosion of flavours and textures.

The jury especially appreciated the extensive level of innovation, the storytelling and the connection of the dish to the region. The surprising taste was also an important element in the decision.

Argiro Barbarigou congratulated all participants and admitted that the jury had a hard decision to take. She highlighted that “the Young Chefs surprised the jury beyond any expectation. It has been impressive how they managed to present something innovative starting from their own roots.” She also stressed how the European Young Chef Award initiative celebrates Europe’s gastronomic diversity and that finalists are all winners.

The European Young Chef Award 2019 was held at Rodos Palace Hotel in Rhodes and gathered finalists from different European regions:

Jure Dretnik from Slovenia, European Region of Gastronomy awarded 2021 won the second prize with his dish Lunch of Mowers, while third prize went to Hans Kjellsson from Aarhus-Central Denmark Region, European Region of Gastronomy awarded 2017 and his dish The Taste of Home.

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.