Manabí, World Region of Gastronomy 2026, successfully organised and hosted the inaugural Manabí Young Chef Competition 2025, marking a significant step in the region’s commitment to cultivating young culinary talent and strengthening its international gastronomic presence. The event was coordinated by the Comité Promotor Manabí Región Mundial de la Gastronomía 2026 in collaboration with the Universidad Laica Eloy Alfaro de Manabí (ULEAM).
The competition aims to identify and empower emerging chefs who are dedicated to preserving local heritage, innovating with native products, and contributing to the long-term sustainability of Manabí’s gastronomy sector. Aligned with the Plan Quinquenal Manabí Gastronomía Milenaria 2022–2026, the initiative forms part of a broader strategy to encourage culinary research, technical excellence and the transmission of ancestral knowledge.
Inspired by the international standards set by IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism), the organisation responsible for the World and European Regions of Gastronomy Awards, the competition evaluated participants on sustainability, innovation, technical mastery and cultural communication.
Six young chefs, representing leading universities and gastronomic institutes across the province, competed for the title. After an impressive display of creativity and skill, Dayanary Lucía Vergara Salcedo from the Universidad Técnica de Manabí (UTM) was named Manabí’s First Young Chef 2025. Her dish, Greñoso, presented under the mentorship of Jairo David Ponce Galarza, captivated the jury for its balance of tradition, innovation, and respect for local ingredients.
Additional recognitions included:
- Best Rescue of Tradition and Innovation Using Local Products: Universidad Técnica de Manabí;
- Best Culinary Technique: Universidad Laica Eloy Alfaro de Manabí;
- Sustainability in the Kitchen: Escuela y Laboratorio Gastronómico Iche;
Expert Jury
The judging panel, composed of renowned national chefs and educators, highlighted the impressive level of technical competence and cultural expression demonstrated by the participants. The Jury included: Luis Vaca, executive chef at Hualiwo; Emil Viera Manzo, expert in national and international cuisine and culinary instructor; Paul Fernández Bellón, executive chef at Hotel Manta Host; Jaime Piedra, instructor at CTS (Culinary Trainer School); Cecilia Cedeño, CEO and executive chef of Muya Cocina Gourmet; Samuel Vásquez, chef and CEO of El Mesón, renowned for cutting-edge fusion cuisine.
During the closing ceremony, Dr. Marcos Zambrano Zambrano, Rector of ULEAM, congratulated the young chefs and underscored the importance of such initiatives in strengthening Manabí’s cultural and productive identity. He also announced that the Pacific Convention Center, currently under construction at ULEAM, will host the 2nd World Gastronomy Summit in 2026, an event organised in collaboration with IGCAT that will bring global attention to the region.
A Step Toward IGCAT’s Americas Young Chef Award 2026
By establishing the Manabí Young Chef Competition at the regional level, the organising committee confirms its intention to collaborate with IGCAT on the upcoming Americas Young Chef Award 2026, the first edition of the competition in the Americas. The experience gained in this inaugural event will contribute to building strong regional mechanisms for selecting and supporting candidates for this international competition.
About the World/European Regions of Gastronomy
World 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 founded the World/European Region of Gastronomy Award and is the official secretariat for the World/European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Foodie Websites and the international Food Film Menu.
