European Young Chef Award 2016

IGCAT Regional Chef Ambassadors

Después de las tres primeras y exitosas ediciones del European Young Chef Award, 27 jóvenes finalistas han firmado un acuerdo para convertirse en IGCAT Regional Chef Ambassadors (Chef-Embajadores Regionales de IGCAT) comprometiéndose por lo tanto a promover la cocina regional y los productos locales.

Los IGCAT Regional Chef Ambassadors apoyan los productos gastronómicos locales y la innovación en la tradición para contribuir a mejorar la sostenibilidad y la calidad de las experiencias gastronómicas.

 

La iniciativa de los IGCAT Regional Chef Ambassadors es una oportunidad para dar mayor visibilidad a talentosos jóvenes chefs y, al mismo tiempo, difundir el mensaje de IGCAT de que la diversidad cultural y gastronómica es necesaria a fin de garantizar un futuro sostenible para las regiones.

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...
Filip Matjaž
Filip Matjaž
Primorska, Slovenia Filip graduated at the Faculty of Tourism Studies – in Primorska, Portorož...
Pau Gabarró
Pau Gabarró
Catalonia, Spain Pau Gabarró’s passion for cuisine started when he finished secondary school and...
Davide Fiammenghi
Davide Fiammenghi
East Lombardy, Italy Davide comes from Cremona, he is 21 years old and his cuisine-love springs...
Aisling Rock
Aisling Rock
Galway-West of Ireland, Ireland Aisling Rock, is a 21 years old Culinary Arts student at the...
Bon Sawatdee
Bon Sawatdee
North Brabant, The Netherlands Bon Sawatdee attended the secondary Hotel School in Eindhoven...
Alin Barabancea
Alin Barabancea
Sibiu, Romania Alin is a young chef coming from Sibiu –  Romania an area with an exceptional...
Spiros Kougios
Spiros Kougios
South Aegean, Greece Spiros Kougios attended the School of Tourism and Cooking Training in...
Josi Polso
Josi Polso
Kuopio, Finland Josi Polso is a third-year Hospitality and Tourism student at the Savonia...
Andra Andriuc
Andra Andriuc
Sibiu, Romania Andra Andriuc studies at the College of Sociology and Human Resources in Sibiu...
Andreas Bjerring
Andreas Bjerring
Aarhus-Central Denmark Region, Denmark Andreas Bjerring is 22 years old and studies gastronomy...
Andrew Ishmael
Andrew Ishmael
Galway-West of Ireland, Ireland Full time student of Culinary Arts at Galway International Hotel...
Antonis Dimovasilis
Antonis Dimovasilis
South Aegean, Greece He has worked as a Chef De Partie at the Frankie Italian...
Beatriz Costa
Beatriz Costa
Minho, Portugal Beatriz Da Silva Costa is an 18-year-old chef from Portugal. She is currently...
Daniele Coccetti
Daniele Coccetti
Terra di Marca, Italy Daniele Coccetti a 24-year-old chef who first discovered his passion for...
Eric Díaz
Eric Díaz
Catalonia, Spain Eric is studying a High Degree in Kitchen Management and currently working in a...
Rok Žurman
Rok Žurman
Slovenia A 21-year-old culinary student. Despite his current young age his journey in gastronomy...
Suvi Mäki
Suvi Mäki
Kuopio, Finland 23-year-old, third-year Hospitality and Tourism student at the Savonia...
Tim Bressers
Tim Bressers
North Brabant, The Netherlands Tim is 25 years old, born and raised in Berghem in Noord-Brabant...
Jure Dretnik
Jure Dretnik
Slovenia Jure Dretnik is the young chef who represented Slovenia, European Region of Gastronomy...
Hans Kjellsson
Hans Kjellsson
Aarhus-Central Denmark, Denmark “My passion is the good workmanship and local produce made with...
Clara Florit
Clara Florit
Menorca, Spain Born in Ciutadella de Menorca 26 years ago, Clara Florit is the finalist who...
Bernardo Calvo Oliveira
Bernardo Calvo Oliveira
Coimbra Region, Portugal Dedicated, passionate and humble, Bernardo Calvo Oliveira is proud to...
Paul Răhăian
Paul Răhăian
Sibiu, Romania 25 years old and with a strong passion for cooking, Paul Vlad Răhăian is the...
Vic Tosseram
Vic Tosseram
North Brabant, The Netherlands “I would describe myself as a learning cooking enthusiast who is...
Rui Meira
Rui Meira
Minho, Portugal He does not remember when he actually decided to become a cook but, according to...
Mariona Rodà
Mariona Rodà
Catalonia, Spain 19 years old, Mariona Rodà is the young talent who represented Catalonia...
Eirini Giorgoudiou
Eirini Giorgoudiou
South Aegean, Greece “Gastronomy is a fascinating art and we need to focus on its past and...

Los IGCAT Regional Chef Ambassadors se comprometen a:

  • Resaltar productos gastronómicos locales y regionales que sean saludables;
  • Contribuir a concienciar sobre temas de salud y promover la comida saludable;
  • Introducir innovaciones en las recetas tradicionales en sus menús;
  • Apoyar y promover las tradiciones y los festivales gastronómicos locales;
  • Promover las culturas gastronómicas locales como una fuente importante de nuevas ideas y productos y experiencias culinarias innovadoras;
  • Apoyar iniciativas que reconecten los entornos rural y urbano y estimulen el debate sobre la importancia de los métodos agrícola y de producción de alimentos tradicionales;
  • Estimular el diálogo entre todos los actores de la cadena de suministro de la hospitalidad a fin de encontrar soluciones inteligentes acerca la producción de alimentos para la demanda y la oferta en la región;
  • Alentar a los hoteleros y restauradores a promocionar los productos locales.
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