European Young Chef Award 2016

Regional Young Chef Ambassadors

Following the successful first edition of the European Young Chef Award in 2016, whereby ten talented chefs from different European regions competed, using local products and innovating on traditional recipes, nine young finalists have signed a protocol to be IGCAT Regional Chef Ambassadors and thus commit to supporting regional cuisine and local products.

Young Chef Ambassadors support local food products and innovation on tradition to contribute to a more sustainable and better quality of food experiences.

 

The Regional Chef Ambassador programme is an opportunity to give extra visibility to the talented young chefs while at the same time spreading IGCAT’s message that cultural and food diversity is necessary to ensure sustainable futures for regions.

Mikko Tilhonen
Mikko Tilhonen
Kuopio, Finland Mikko is 27 years old and started his cooking career in 2005 at Savonia Culinary...
Leon Pintaric
Leon Pintaric
Prekmurje, Slovenia Leon is 21 years old and studied at Bad Gleichenberg Tourism School in...
Daniel Joarza
Daniel Joarza
Sibiu, Romania Daniel is 28 years old and is a self-educated chef. After studying Management in...
Jan van Hout
Jan van Hout
Noord Brabant, Netherlands Jan is 23 years old and studied at Venlo cookery school, The...
Mikkel Kjølhede
Mikkel Kjølhede
Aarhus-Central Denmark Region, Denmark Mikkel is 27 years old and studied gastronomy at...
Andrei Iosif Micle
Andrei Iosif Micle
East Lombardy, Italy Micle is 22 years old and is a young consultant chef. He completed his...
Stamatios Misomikes
Stamatios Misomikes
South Aegean, Greece Stamatios is a passionate and very creative young chef. Raised in a...
Shane Sheedy
Shane Sheedy
Galway, West of Ireland Shane is 28 years old and he has been working in kitchens since he was...
Edgars Balodis
Edgars Balodis
Riga-Gauja, Latvia Edgars spent 3 years preparing himself to become a chef. Then, he started...

The Regional Chef Ambassadors are committed to:

  • showcase regional and local food products that are wholesome and healthy;
  • contribute to raising awareness of health issues and to promote healthy eating;
  • introduce innovations on traditional recipes in their menus;
  • support and promote local food traditions and festivals to the best of my ability and means;
  • promote local food cultures as an important source of new ideas and innovative food products and culinary experiences;
  • support initiatives that re-connect rural and urban environments and stimulate debate about the importance of traditional agriculture and food productions methods;
  • encourage dialogue between everyone in the hospitality chain supply in order to find smart solutions to demand and supply chains in the region with regard to food production;
  • encourage hoteliers and other restaurants to promote local products.
By enricgomez.com