Greek chef Irene Giorgoudiou won the “European Young Chef Award” for 2019 on Thursday, in a competition organized by the South Aegean Region authority on the Greek island of Rhodes.
The South Aegean has been designated as the ”Gastronomical Region of Europe” for 2019, and authorities there organized the new culinary competition, which was held on Wednesday and Thursday on the famous Greek holiday island.
Attracting some of Europe’s top young chefs, the competition was also hosted by the International Institute of Gastronomy, Culture, Art, and Tourism (IGCAT).
The winning dish created by the 24-year old Greek chef, titled ”Twelve Elements,” drew its inspiration from local ingredients from the islands of the Dodecanese archipelago, featuring fish and local herbs, among others.
The second place was occupied by the Romanian chef Paul Vlad R?h?ian with a dish titled ”The Transylvanian Landscape” and third place was won by Holland’s Vic Tosseram with his presentation ”Cheeky Beans in Green.”
The judges were comprised of an international panel of distinguished chefs from all over the globe.
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