Catalonia names Ioannis Liapakis (Crete) European Young Chef 2025

Catalonia, World Region of Gastronomy 2025, was this year's host of the ninth edition of the European Young Chef Award (EYCA), which culminated today with the proclamation ofIoannis Liapakis, representing Crete, as European Young Chef 2025. His dish, Erevinthos, captivated the international jury chaired by the Catalan chef Xavier Pellicer.

The jury awarded first prize unanimously, highlighting “the exceptional depth of the flavours” and the “powerful and respectful” connection with Cretan culinary heritage. The experts underlined how Liapakis managed to elevate a humble, symbolic recipe, preserving its essential values —resilience, love of the land and intelligent use of resources— while bringing it into a contemporary culinary language.

At the same time, the jury praised all the participants for their high level of commitment to sustainability and to local producers, an approach that enriched the quality of the proposals and highlighted the strength and diversity of the regional cuisines represented. 

Nine finalists from across Europe compete in Catalonia

The competition, held from 24 to 27 November at the Sant Pol de Mar University School of Hospitality and Tourism (EUHT StPOL), brought together nine young chefs from regions awarded or candidates for European Region of Gastronomy:

• Pija Frešer (Slovenia)
• Joana Gonçalves (Coimbra)
• Joan Taltavull Juaneda (Menorca)
• Gabriele Somma (Sicily)
• Ànakin Rivera Vázquez (Catalonia)
• Ioannis Liapakis (Crete)
• Nigel Frank Tabone (Gozo)
• Ivan Barčot (Central Dalmatia)
• Bogdan-Andrei Lovin (Banat)

The second prize went to Pija Frešer (Slovenia), with the dish United Kingdom of Pohorje Pisker, a vibrant, faithful reinterpretation of a traditional stew. The third prize went to Joan Taltavull Juaneda (Menorca), with Arròs de la Terra, which celebrates xeixa wheat; the jury highlighted his exceptional ability to transform an almost forgotten cereal.

Catalonia, the setting for a European celebration of tradition and innovation

The competition ran under the motto Innovation on Tradition, combining roots in traditional cuisine with a creative eye on the future. On 25 November, the finalists shared and presented dishes and local products from their territories; the following day, they competed with their innovative reinterpretation.

In addition to the competition, Catalonia offered the young chefs a gastronomic and cultural immersion programme, allowing them to discover producers, territories and culinary traditions across the country. These experiences reinforced the competition's vocation as a space for learning, exchange and professional networking.
A prestigious international jury

The proposals were assessed by a jury chaired by Xavier Pellicer, chef of the restaurant bearing his name, distinguished as Best Vegetable Restaurant of the World (2018 and 2019) and awarded in 2024 the National Gastronomy Award of the Catalan Academy of Gastronomy and Nutrition.

The jury also included:

• Frida Jensen (Denmark), pastry chef and 3rd prize EYCA 2021
• Ken Trahv (Estonia), chef and gastronomy entrepreneur
• Evi Chioti (Cyprus), executive chef and certified judge of the International Taste Institute
• Per T. Tørrissen (Norway), IGCAT expert and manager of the Northern Norway Competence Center for Food
• Wendy Barrie (Scotland), IGCAT expert, cook and food heritage communicator

Beyond technical excellence, the jury assessed creativity, the capacity for gastronomic storytelling, the reduction of food waste and the balanced use of ingredients, as well as in-depth knowledge of local produce.

The closing gala at the University of Barcelona

The awards ceremony took place on 27 November at the historic building of the University of Barcelona, at an event chaired by the Minister of Agriculture, Livestock, Fisheries and Food, Òscar Ordeig, accompanied by Dèlia Perpiñà, director of Prodeca. In his speech, Minister Ordeig said that “Catalonia is proud to have hosted this international celebration of gastronomy. I congratulate all the finalists and young chefs: you are the future of our culinary heritage. Above all, I want to highlight local producers: without their dedication, the gastronomic heritage we celebrate today would not exist. This competition is also a recognition of their work and of the richness of our food landscapes."

IGCAT's president, Diane Dodd, highlighted the gastronomic and cultural excellence Catalonia offered participants and visitors, underlining the country's ability to show “extraordinary diversity and quality”.

About the European Young Chef Award

The European Young Chef Award is a competition promoted by IGCAT (Institute of Gastronomy, Culture, Art and Tourism) which brings together the winners of regional competitions from all over Europe with the aim of promoting innovation based on traditional cuisine, highlighting sustainable food cultures and creating future ambassadors for local products and territories.

This year's edition forms part of the Catalonia World Region of Gastronomy 2025 initiatives. The event is organised by the Department of Agriculture, Livestock, Fisheries and Food, through Prodeca, and by the Department of Business and Labour, through the Catalan Tourist Board, with the collaboration of the Trade, Crafts and Fashion Consortium of the Government of Catalonia.