Ioannis Liapakis, representing Crete as the European Gastronomy Region 2026, won the title of European Young Chef 2025 on November 27, 2025. His dish, Erevinthos, impressed the international jury, chaired by Xavier Pellicer—a leading figure in plant-based haute cuisine from Catalonia, awarded the World Gastronomy Region 2025.
The jury unanimously awarded first place to Erevinthos, recognizing its exceptional depth of flavor and strong connection to Cretan heritage. Liapakis was praised for elevating a humble, symbolic recipe while preserving its core values: resilience, creativity, and deep respect for the land.
The competition level was extremely high, with judges commending all participants for their commitment to sustainability and support of local producers, noting that “with such quality, all finalists are winners.”
Nine Talented Finalists from Across Europe
The contest took place November 24–27 at the Sant Pol School of Hospitality and Culinary Management in Barcelona, featuring young chefs from nine European Gastronomy Regions.
Second place: Pija Fre?er (Slovenia) with United Kingdom of Pohorje Pisker.
Third place: Joan Taltavull Juaneda (Menorca, Spain) with a modern take on the traditional Arr?s de la Terra, reviving the nearly forgotten wheat variety xeixa.
This year’s theme, “Innovation on Tradition,” encouraged finalists to creatively explore local products and recipes. Competitors first presented traditional dishes and later showcased innovative interpretations on November 26. Beyond competition, the European Young Chef Award served as a platform for knowledge exchange, cultural collaboration, and promoting sustainability.
International Jury and Criteria
The jury combined expertise, culinary knowledge, and international recognition. Members included:
- Xavier Pellicer (Spain, chair)
- Frida Jensen (Denmark, pastry chef)
- Ken Trahv (Estonia, entrepreneur & chef)
- Evi Chioti (Cyprus, executive chef & food expert)
- Per T. T?rrissen (Norway)
- Wendy Barrie (Scotland, food writer)
Judging extended beyond taste: they evaluated creativity, use of local ingredients, waste reduction, ingredient balance, and the storytelling behind each dish.
Award Ceremony in Barcelona
The ceremony was held at the historic building of the University of Barcelona, attended by political and institutional representatives of Catalonia.
Agriculture Minister ?scar Ordeig highlighted the importance of local producers.
IGCAT President Dr. Diane Dodd congratulated the finalists as “the new guardians of European gastronomic heritage.”
Finalists
- Pija Fre?er (Slovenia 2021)
- Joana Gon?alves (Coimbra 2021, Portugal)
- Joan Taltavull Juaneda (Menorca 2022, Spain)
- Gabriele Soma (Sicily 2025, Italy)
- ?nakin Rivera V?zquez (Catalonia 2025, Spain)
- Ioannis Liapakis (Crete 2026, Greece)
- Nigel Frank Tabone (Gozo 2026, Malta)
- Ivan Bar?ot (Central Dalmatia 2027, Croatia)
- Bogdan-Andrei Lovin (Banat 2028, Romania)
The European Young Chef Award, organized annually by IGCAT (International Institute of Gastronomy, Culture, Arts & Tourism), highlights innovation rooted in tradition. Young chefs are selected through competitions in their Gastronomy Regions and invited to showcase their region through modern creations using local ingredients.
Official ambassador: World-renowned chef Joan Roca, who emphasizes that “participation itself is a victory.”
