An international jury, composed of four international experts and accompanied by the president of IGCAT, Diane Dodd PhD, has considered the candidacy of the Manabí region for the title of World Region of Gastronomy 2026. After reviewing the bid book Manabí: Gastronomy from the Middle of the World, submitted on 30 December 2023, the jury visited the region from October 20 to 26, 2024.
The purpose of the visit was to assess the appropriateness and readiness of the region to hold the title in 2026. The jury will prepare a detailed report with recommendations to support the region’s development.
First of all, the jury wishes to congratulate every Manabí resident on the bicentennial of the province and notes that this is an extraordinary moment to launch a new vision for the future: Manabí: Millenary Gastronomy. The jury would also like to commend the work of the four institutions of the Promotion Committee, as it exemplifies unity among all sectors of society (public, private, academic, and NGOs). Additionally, the Manabí: Millenary Gastronomy campaign, which has garnered over 11,000 supporters through high-quality audiovisual content, deserves praise. Furthermore, the jury commends the publication of Manabí Gastronomía Milenaria 200 recetas sus relatos y sus secretos (Manabí: Millenary Gastronomy – 200 Recipes, Their Stories, and Secrets), which will serve as a bible for future chefs wishing to innovate with identity.
Likewise, we want to highlight MANPANOR (Mancomunidad del Pacífico Norte de Manabí) for its notable collaboration between municipalities and the development of cultural routes, which was recently recognised nationally by Ecuador’s Ministry of Tourism. The Latitud Iche Route has demonstrated that collaboration, rather than competition, works best. Food producers along the route benefit from greater visibility thanks to cross-marketing opportunities. Everyone wins with a broader commitment to sustainable and collaborative food practices.
During the visit, the jury had the opportunity to speak with more than 116 stakeholders from across the region and was impressed by the support of various public bodies, including the Minister of Tourism, the Minister of Culture, the Minister of Agriculture, the Governor of Manabí, the Prefect of the Provincial Government of Manabí, and the mayors of Manta, Pedernales, Sucre, San Vicente, Jama, Chone, Tosagua, Rocafuerte, Montecristi, Jipijapa, and Portoviejo.
Additionally, the jury had the opportunity to interview representatives from the public, private, and third sectors, as well as academic institutions, and applauds the efforts of all involved in the region’s strategies and plans. The jury met with tourism directors, chefs, producers, fishermen, heritage experts, academics, business representatives, educators, and local non-governmental entities concerned with the development and protection of Manabí’s culture, and they commend and celebrate the commitment and determination shown across the region to protect and promote its gastronomic and cultural diversity.
The jury was impressed by the vision of Manabí, candidate World Region of Gastronomy 2026, which has been inspired and reinforced by the work of civil society leaders, particularly the FUEGOS Foundation, demonstrating that gastronomy can provide new opportunities for young people and help revitalize the region, renowned as the garden of Ecuador.
From the academic sector, the jury values the fact that Manabí has 7 universities and 7 technical institutes, offering 8 degree programs in Tourism, Hospitality, and Gastronomy, as well as 4 specialized technological programs. The region produces more than 70 research projects in hospitality, tourism, culture, and heritage, and has established 25 culinary schools. In addition, higher education institutions are supporting this initiative. A key driver of innovation is the Iche School – Restaurant – Laboratory, where Manabí’s cuisine is being prepared to reach the world through specialised education in authentic recipes, unique products, and culinary techniques, combining tradition with creativity, sustainable cooking, and nutrition. Iche also impressed by having attracted more than 30,000 visitors to the region.
The jury highlighted the role of ESPAM University for its excellent commitment to the countryside and the environment, and the Technical University of Manabí – UTM. The Eloy Alfaro Laic University of Manabí – ULEAM stands out for its vision and for connecting students from various sectors with artisanal producers (community engagement). This combination ensures opportunities for all ages, amateurs and professionals, and for the entire region.
The development possibilities for the private sector are enormous, and we want to congratulate the Manabí Chamber of Industry and Production; La Fabril, the first company to support Manabí’s candidacy and which helps young people studying Manabí cuisine and food innovation; Edipacif S.A. (shrimp); To’ak Chocolate; Ajamar (seafood preserves); Cárdenas Chocolate; Toquifina (artisan hats); La Prosperina (coffee); and the Banana Plantain (chifles), for leading the way in ensuring decent employment, sustainability, and ethical work. These are examples of how private initiatives can sell high-quality products in the international market and generate significant economic and social impacts for the region.
The jury also wants to highlight innovative producers who are creating new products with quality and uniqueness, such as pechiche liqueur and pitahaya wine, or other beverages based on local fruits. These are examples of innovation with great potential for economic and social dynamism.
In particular, we enjoyed many experiences, such as that of the San Francisco Farm (chocolate), which shows that local products can be an educational, recreational, and promotional visit. It also stands out for its commitment to the environment, organic practices, and avoiding single-use plastics.
The jury highlighted the initiative of Expo Cebu and enjoyed its sustainability corridor, noting that more and more gastronomic consumers want to eat pesticide-free products and ensure good conditions for animals. The jury has also appreciated the conversations with Slow Food – ALMA, an NGO focused on preserving plant and animal varieties, as well as food diversity. They particularly valued its initiative for the Design and Implementation of Productive and Edible Forests, led by local agroecologists.
The jury highlighted the crucial role that the hospitality sector plays and observed outstanding examples of traditional hospitality both in Manabí and in Quito (creating a window to the region). The combination of traditional and contemporary interpretations adds authenticity, and the jury wishes to thank all those who provided spectacular food and hospitality during the visit: Casa Gangotena hotel and restaurant (Quito), Montuvia restaurant (Quito), Oro Verde hotel (Manta), Casa Rosada restaurant (Manta), Casa Patrimonial Vesubio restaurant (Bahía de Caráquez), Maribel restaurant (Jama), Valentina Colibrí restaurant (Jama), Saiananda hotel and rescue center (Bahía de Caráquez); the Vuelta al Campo project (Portoviejo); Ramada La Tonga restaurant (Tosagua), Muya restaurant (Manta), Ceibo Real hotel (Portoviejo), Nardo restaurant (Portoviejo), and Montubio (Portoviejo).
The jury enjoyed seeing that ancient artisanal traditions remain alive and emphasised that these are unique assets for the region. He jury would like to thank Ricardo Alcívar’s Artistic Center in Jama, the Toquilla Straw Hat Museum, Estancia Lolita in Jipijapa, and the Cerro de Hojas Jaboncillo Research and Interpretation Center. Additionally, the jury wishes to thank the Cañeros de Manta artisanal fishing association.
The jury witnessed the outstanding public involvement in the Manabí: Millenary Gastronomy International Festival, where the massive attendance and enthusiasm created a vibrant and celebratory atmosphere. Media personalities accompanied this event, contributing to the dissemination and recognition of local culture. The passion of all attendees was evident in their support for Manabí’s gastronomy, which shone as the star of the event, showcasing the richness of the region’s flavours and traditions. It was undoubtedly a memorable occasion that reinforced Manabí’s cultural and culinary pride and identity.
Manabí’s intangible cultural heritage is expressed in all its splendour and diversity, both in crafts and live performances, where performing and musical arts intertwine. It is particularly significant that these expressions of popular and traditional culture are driven by young people, a particularly vulnerable social group. Their pride as the driving force behind celebration and hospitality creates a mirror effect that can inspire other citizens their age. These emerging collaborative leaders (chefs, maîtres, and producers) have the potential to spark a gastronomic revolution using audio-visuals.
All the companies and initiatives listed above are of high quality and demonstrate that Manabí has the necessary resources to continue developing its gastronomic offerings, combining rich heritage, food products, and educational experiences that are attractive to visitors.
The jury also wishes to thank every person they spoke with, who are working together for the region and collectively created a wonderful impression of Manabí as a gastronomic gem to explore and enjoy:
Mg. Mateo Estrella, Ministro de Turismo, Ministerio de Turismo
Mg. Santiago Granda, Subsecretario de Turismo, Ministerio de Turismo
Mg. Verónica Álvarez, Asesora de GAD Provincial de Manabí, Prefectura de Manabí
Mg. Luis Villacreses Sierra, Presidente, Cámara de Industrias y Producción de Manabí -CIMP
Dr. Carlos Montalvo, Guía Turístico, Museo Casa del Alabado
Mg. Valentina Álvarez , Coordinadora Gastronómica, Fundación Fuegos
Lic. Lisbeth Bentacourt, Socia y fundadora, Restaurante Montuvia
Lic. Verónica Pulgar, Guía Turística, Unidad de Información y Seguridad Turística, Cuerpo de Agentes de Control Metropolitano de Quito
Mg. Stephany Romero Pérez, Consultora de Turismo Gastronómico, Fundación Fuegos
Lic. Juan Carlos Castillo, Gerente, Sidarthafilms
Sra. Estefanía Carrera, Coordinadora educativa, Museo Casa del Alabado
Dr. Luis Andrade, Guía y docente, ESPAM University
Mg. Pabel Muñoz, Alcalde de Quito, Alcaldía Metropolitana de Quito
Mg. Lucía Fernandez De Genna, Fundadora-CEO, Casa Rosada
Mg. Imelda Muñoz, Coordinadora, Prefectura de Manabí
Mg. Giassandro Perotti, Gerente General, Eurofish
Mg. Paul Andrade, Presidente, Buró de Turismo de Manta
Sr. Etzon Romo, Gerente General Quito Turismo, Quito Turismo
Sr. Orazio Bellettini Cedeño, Co-fundador y Director Ejecutivo, FUEGOS
Mg. Marciana Valdivieso, Alcaldesa de Manta, Alcaldía de Manta
Dr. Ronald Muñoz Cedeño, Gobernador de Manabí, Gobernación de Manabí
Sr. Leonardo Orlando Arteaga, Prefecto de Manabí, Prefectura de Manabí
Sr. Victor Moreira, Director Ejecutivo, CIMP
Dr. Marco Zambrano, Rector, ULEAM
Lic. Miguel Angel Escobar, Camarógrafo, Sidarthafilms
Lic. Fabricio Terán Vélez, Director Ejecutivo, Sidarthafilms
Lic. Felipe Centeno, Marketing, Prefectura de Manabí
PhD (c) Ámparo Cabrera, Docente, ULEAM
Mg. Carla Rizzo, Gerente general, TMA
Lic. Juan Francisco Proaño, Coordinador de educación, TMA
Mg. Alfredo Harmsen, Fundador, Hotel Saiananda
Lic. Chantal Fontaine, Fundadora, Hotel Saiananda
Mg. Rodrigo Vélez, Gerente general, EDPACIF S.A.
Mg. Daniel Heredia, Gerente general, Fundación Radar
Mg. Adriana Arellano, Directora, Fundación Fuegos
Mgt. Patricio Tamariz, Consultor de turismo sostenible
Sr. Juan Ramón, Gerente general, Fundación Raíces y sueños
Mg. Fabricio Lara, Alcalde de San Vicente, Alcaldía de San Vicente
Lic. Marcos Cuesta, Gerente general, El Faro
Lic. Gabriela Mora, Coordinadora estratégica, Prefectura de Manabí
Lic. José Chavez, Chef pastelero, Iche
Sr. Ricardo Alcívar, Escultor
Sra. Gloria Chavez, Chef, Valentina Colibrí
Dr. Carlos Mendoza, Alcalde de Sucre, Alcaldía de Sucre
Mgt. Susana Cárdenas, CEO y fundadora de Cárdenas Chocolate, Cárdenas Chocolate
Lic. Cecilia Cedeño, Chef y fundadora, Restaurante Muya
Sra. Margarita Lucas, Chef, Saiananda Hotel
Sra. Lidia Zambrano, Ayudante de cocina, Saiananda Hotel
Sr. Benito Cedeño, Panadero, Saiananda Hotel
Sr. Miguel Rivadeneira, Dueño, Finca San Francisco-Ricaurte
Lic. Irina Bravo, Gerente general, Finca San Francisco-Ricaurte
Sr. Geovany Moreira, Agricultor, Slow Food ALMA
Sra. Mari Rosado Moreira, Agricultora, Slow Food ALMA
Sra. Patricia Zambrano, Agricultora, Slow Food ALMA
Lic. Luis Fernando Dueñas, Chef, Fundación Fuegos
Dra. Miryam Félix López, Rectora, ESPAM
Lic. Karen Chávez, Miembro, Slow Food ALMA
Lic. Sofía Garcia, Miembro, Slow Food ALMA
Srta. Zoé Zambrano, Modelo, Reina de San Vicente
Lic. Henry Valencia, Chef, De vuelta al campo
Dr. Tito Zambrano, Presidente, CORPOGRAM
Ing. Xavier Zambrano, Promotor, Expo-Cebu
Lic. Fanny Vergara, Chef, Autónoma
Lic. Karen Flores de Valgaz, Gerente general, Manabí Produce
Dr. Leonardo Rodríguez, Alcalde de Chone, Alcaldía de Chone
Sra. Rita Zambrano, Propietaria, Dulcería Los Almendros
Lic. Noberto Vélez, Alcalde de Rocafuerte, Alcaldía de Rocafuerte
Lic. Romel Cedeño, Alcalde de Tosagua, Alcadía de Tosagua
Sra. Milena Delgado, Chef, Restaurante Maribel
Sr. Jonathan Toro, Alcalde de Montecristi, Alcaldía de Montecristi
Sr. Jorge Cedeño, Historiador, Museo de Sombrero de Paja Toquilla
Ing. MG. Lorena Bravo, Directora, Museo de Sombrero de Paja Toquilla
Sr. Simón Ezpinal, Artesano, Comunidad Pila
Sr. Richard Santano, Artesano, Comunidad Pila
Sr. Edy Veliz, Artesano, Comunidad Pila
Sr. Pedro Delgado, Artesano, Comunidad Las pampas
Sra. Lilibeth Paredes, Cantante
Sr. Alpio Alfonso Delgado, Pescador, Federación de organizaciones pesqueras y análogos del Ecuador
Sr. Jimmy López, Pescador, Federación de organizaciones pesqueras y análogos del Ecuador
Sra. Ana Mendoza, Organizadora de eventos, Am eventos
Sra. Dolores Lino Pin, Chef, Cevichería 3 dueños
Sr. Carlos Plaza, Gerente ejecutivo, Hacienda La Prosperina
Sra. Alejandrina, Palma Chef, Finca La Adelita
Lic Leonardo Pinargote, Chef y fundador, Restaurante Nardo
Lic. Madelaine Vélez, Gobierno de Manabí, Prefectura
Lic. María Fernanda Buseta, Directora Carrera de Gastronomía, Universidad Técnica de Manabí
PhD Santiago Quiroz, Rector, Universidad Técnica de Manabí
Dra. Mara Molina, Vicerrectora, Universidad Técnica de Manabí
Lic. Lexy Loor Alcívar, Directora de Participación Ciudadana, Prefectura de Manabí
Lic. Fátima Flores, Directora de Ministerio de Turismo en Manabí, Ministerio de Turismo
Dr. Pedro Quijije, Vicerrector académico, ULEAM
Mg. Gabriela Sion Santos, Directora de Gastronomía y Hospitalidad, ULEAM
Mg. Luis Reyes, Chef de partida, ULEAM
Mg. Dahiana Ávila, Miembro del comité promotor, ULEAM
Mg. Leydy Cevallos, Protocolo, ULEAM
Dra. Ángela Plúa, Alcaldesa de Jipijapa, Alcaldía de Jipijapa
Sra. Lupita Vélez, Secretaria General, Alcaldía de Montecristi
Lic. Andrés Ortiz, Asesor, Prefectura de Manabí
PhD Baly Vera, Asesor, Prefectura de Manabí
Econ. Armando Sosa, Director de Planificación para el Desarrollo, Prefectura de Manabí
Sr. Luis Gutierrez, Propietario, Estancia Lolita
Sra. Vanessa Pincay, Administradora, Estancia Lolita
Sr. Luis Balda, Chef, Restaurante Montuvio
Ing. María Molina, Guía local, Cerro de Hojas Jaboncillo
Mg. Romina Muñóz, Ministra de Cultura y Patrimonio, Ministerio de Cultura y Patrimonio
Ing. María Yocanda, Guía local, Cerro de Hojas Jaboncillo
Ing. Manuel Barcia, Director de cultura regional, Ministerio de Cultura
Lic. Jorge Ponce, Jefe político de Portoviejo, Gobernación de Manabí
Lic. Andrés Rivera, Director, Centro de Investigación e Interpretación Zonal 4
Sr. Miguel Chillán, Presidente, Cerro de Hojas Jaboncillo
The jury wishes to point out that the award will provide additional motivation for stakeholders to continue and deepen their cooperation, share knowledge, and develop cross-marketing opportunities with other awarded and candidate World Regions of Gastronomy, thereby gaining international visibility.
The commitment of the promotion committee and their planned strategies and projects are all admirable: the promotion of the Manabí Diet is and will be very important, as well as the 100% Made in Manabí seal. The Young Chef of the Americas project will be crucial in positioning Manabí as a leader in sustainability and innovation rooted in culinary tradition. Overall, the planned promotions and both national and international events will help place Manabí on the global gastronomic map.
It is essential to establish a public-private fund to implement the plan, lead, and manage the budget efficiently and transparently. The fund should have sufficient resources to employ an executive director to coordinate all participating institutions and serve as the main point of contact with IGCAT. This person will be selected by the Promotion Committee and validated by IGCAT to ensure they have the knowledge and leadership necessary to guarantee the successful implementation of the Bicentennial of a Millenary Gastronomy: 2024-2029 Plan.
Recommendation
The jury values that the candidacy:
- Integrates the six different focus areas of IGCAT;
- Has been developed with the participation of multiple stakeholders;
- Includes plans for Manabí’s participation in joint IGCAT projects that demonstrate a commitment to the international dimension;
- Presents a lasting and long-term legacy for the region;
- Shows a strong commitment to sustainability and high-quality food products;
The jury agreed that the exceptional food and hospitality offered by Manabí, along with its culture, harmony among cultures, crafts, traditions, landscapes, high-quality food products, exceptional restaurants, as well as its tangible and intangible heritage, make Manabí’s candidacy extremely solid.
Therefore, based on the written application and the visit to the region, the jury has decided to recommend the Manabí region for the title of World Region of Gastronomy 2026.
The jury will present its recommendations to the region in the coming weeks, and pending further information regarding the mixed fund, budgets, and governance, it is expected that IGCAT will approve this recommendation at the next IGCAT assembly scheduled for 10 December 2024.
If all criteria are met and approved in December, the jury is confident that Manabí will be able to hold the award ceremony in early 2025, which will already be an opportunity to share Manabí’s gastronomic treasures with the world and also to kick off the projects and plans for 2026.
Composition of the Jury
Diane Dodd, PhD – IGCAT President
Diane Dodd, PhD, is the President of IGCAT (International Institute of Gastronomy, Culture, Arts, and Tourism) and the founder of the World Region of Gastronomy Award, aimed at supporting regional development by highlighting distinctive food, crafts, and cultures, educating for better health, supporting balanced and sustainable tourism, and stimulating creative and culinary innovation. Along with experts from the growing platform of awarded regions, she has driven initiatives such as the World Food Gift Challenge, the European Young Chef Award, the Food Film Menu (an international short film competition on food sovereignty), and the Top Websites for Foodie Travelers list. She is also a regional advisor for the global network IFACCA (International Federation of Arts Councils and Cultural Agencies). She is a visiting professor in the Master’s course on Cultural Institutions and Policies at the International University of Catalonia and in the Event Management and Destinations course for EUHTStPOL. Additionally, she is an independent evaluator for the Council of Europe’s Cultural Routes programme and an editor of various publications on cultural policy and management for the European Cultural Foundation (ECF).
Ramon Sentmartí – Catalonia World Region of Gastronomy 2025
Ramon Sentmartí is the General Director of PRODECA, a public company of the Government of Catalonia that promotes Catalan agri-food products and gastronomy in national and international markets, as well as provides support for the marketing and internationalization of Catalan agri-food companies. He has been a key figure in supporting Catalonia as a European Region of Gastronomy 2016, facilitating the development of a Gastronomic Plan and obtaining the role of IGCAT Expert. Since promoting Catalonia as the World Region of Gastronomy 2025, he has been named Ambassador by IGCAT. Ramon is a sociologist graduated from the Autonomous University of Barcelona, with a master’s degree from the London School of Economics and a postgraduate degree in Local and Regional Development from the University of Barcelona.
Jerry Spooner – Vanuatu Candidate World Region of Gastronomy 2027
Jerry Spooner, from Vanuatu (Pacific), has over 20 years of experience in the private sector and government. During his time in government, he led the development of Vanuatu’s Sustainable Tourism Policy and Strategy to guide the tourism industry toward a more sustainable model. As a co-founder of Regenerative Vanua, Jerry recognises the crucial role of culinary tourism in agritourism as a behaviour change and resilience strategy for small islands. Through local culinary experiences, he aims to better connect travelers with rural communities to protect traditional knowledge and land sovereignty. Jerry currently serves as President of the Pacific Committee of the Global Agritourism Network and is working on developing the Regenerative Pacific Recognition Route, guided by the Regenerative Vanua framework.
Jaume Gomila – IGCAT Board Member and Menorca European Region of Gastronomy 2022 (Possible Candidates for World Region of Gastronomy 2030)
Jaume Gomila has been a key figure in supporting Menorca as a European Region of Gastronomy 2022, facilitating the development of a gastronomic plan and obtaining a role on the IGCAT board. He is currently the president of the Adult Education Schools of Menorca. He is a philologist, teacher, and cultural manager. He holds professional degrees in Music and Theater, and a postgraduate degree in Literary Studies from the University of Barcelona. He has worked in various creative and heritage sectors. Since 2018, he has been a civil servant for the Government of the Balearic Islands, where he has organized artistic studies such as the Performing Arts Baccalaureate in Ibiza and the Menorca School of Dramatic Art. He has served as director of the Public Library and Historical Archive of Mahón (2014-2015) and General Director of Culture for the Balearic Islands (2015-2017). He is a member of numerous NGOs and cultural entities.
Fabrizia Toccoli – IGCAT International Projects Manager
Fabrizia Toccoli has been an expert at IGCAT (International Institute of Gastronomy, Culture, Arts, and Tourism) and the International Projects Manager for 8 years. She organizes IGCAT’s international events, such as the World Food Gift Challenge, the European Young Chef Award, the Food Film Menu, and the Top Websites for Foodie Travelers award. She acts as a liaison between IGCAT and local partners in the World Regions of Gastronomy Platform and has represented IGCAT in various European Erasmus+ projects, primarily focusing on communication and dissemination: FOODBIZ – Learning between universities and businesses for new employment opportunities in food and gastronomy; ON-IT – Online internships in tourism; and NEMOS – A new educational model for acquiring sustainability skills through service-learning. In 2020-2021, she was the director and coordinator of events for the association Lo Rebost Ecològic de Les Terres de l’Ebre, created to position the Terres de l’Ebre (Catalonia, Spain) as a reference destination for eco-friendly gastronomic tourism.
About the World/ European Region of Gastronomy Award
The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is the operative institute that oversees the management and coordination of the World and European Region of Gastronomy Award. IGCAT believes that cross-sectoral collaboration will help regions find solutions to current day challenges and thus, the Award is not only given because a region has great gastronomy but because the whole region is working together to create a more sustainable food future. IGCAT encourages not only hospitality industries to participate but everyone across the whole eco-system including public, private, NGO and academic institutions.
The first step in applying for the Award is to bring these different entities together. The next stage is to create a bid book that pulls together as many great initiatives as possible so that people within the region themselves can begin to appreciate how rich their resources are. The third stage is a jury visit that concludes with a recommendation for IGCAT Board and a report to help the region in preparing a successful journey.
Candidate and awarded 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; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and ultimately they contribute to community health and well-being.
26 October 2024
