The Americas’ Young Chef Award 2026 finalists have joined past honourees as IGCAT Regional Chef Ambassadors, committing to champion their regions’ local foods, celebrate culinary diversity, and promote sustainability.
As IGCAT Regional Chef Ambassadors, these young chefs pledge to be positive change-makers throughout their careers, proudly representing their regions’ heritage and food cultures in sustainable ways. This growing network of ambassadors, formed since the European Young Chef Award 2016 finalists, is dedicated to making a meaningful and lasting impact.
This recognition underscores the vital role young chefs can play in preserving and enhancing local food diversity and quality through their creativity and innovation. Together, they aim to promote food production and consumption practices that are environmentally sound, ethically responsible, socially conscious, culturally rich, and economically sustainable.
President of IGCAT, Diane Dodd PhD, noted:“Investing in the next generation of chefs means empowering them to lead with purpose — championing sustainability, uplifting local producers, and protecting the rich culinary traditions of their communities. Today, the 2026 Americas’ finalists join IGCAT’s growing network of Regional Chef Ambassadors, now exceeding 80 young culinary leaders dedicated to advancing healthy, locally sourced food and celebrating the cultural diversity of their regions.”
Following the signing on 10 October 2026 in Iche School, each young chef prepared a traditional dish from their region as part of the warm-up for the competition. The dishes they served, were reminiscent of a dish their ancestors would prepare and use autochthonous plants and animals. The day after, they were invited back for the competition day and presented an innovative interpretation of the traditional recipe, using the same products. The competition is to enhance the flavours, textures as well as the plating and present this as a story from their region to an international jury chaired by Edgar León, a leading figure in Ecuadorian cuisine.
About IGCAT’s Young Chef Award
The Young Chef Award is an international competition organised by IGCAT that gathers young culinary talents from awarded and candidate Regions of Gastronomy annually, and hosted its first Americas edition in 2026 in Manabí, World Region of Gastronomy 2026. Selected each year through local contests, finalists of the Young Chef Awards compete by innovating traditional recipes from their regions using local ingredients.
IGCAT counts on the support of the official ambassador of the Americas competition, Manabitan-renowned chef Valentina Álvarez who truly endorses its principles. Valentina stated that “Gastronomy is a magical intersection that blends landscapes, people, culture, products, and heritage, from which a fabric is woven that builds an identity allowing us to call ourselves!”
The 1st edition of the Americas Young Chef Award is organised and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) and hosted by Manabí, World Region of Gastronomy 2026 at Iche School-Restaurant-Lab, with the support of the Fuegos Foundation, Prefectura of Manabí and CAF.
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 Regions of Gastronomy Platform. 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.
