“Following the first position at the national level, I won the privilege of representing the Banat region in Malta, within the prestigious European Young Chef Award competition. This competition constitutes a top diplomatic and cultural platform, where my mission is to transpose local traditions, Banat’s gastronomic heritage and modern techniques onto a renowned European stage,” states Alexia Coroian, chosen to represent Banat, European Region of Gastronomy awarded 2028 at the 10th European Young Chef Award.
Alexia is defining her academic training within the Politehnica University of Timișoara, following the courses of the Faculty of Chemical Engineering, Biotechnologies and Environmental Protection, specializing in Food Control and Expertise.
At the age of just 17, she chose to test her skills in the international arena, marking a courageous debut directly at the IKA Culinary Olympics in Stuttgart. She also obtained the First Prize at the National Competition “Parada Etniilor”, where she highlighted cultural traditions through gastronomy, and the First Prize at WorldSkills – Sustainable Gastronomy Romania, an elite competition, which evaluates excellence in crafts, attention to detail, food waste management and sustainability.
Alexia wants a career defined by constant evolution. She wants to discover diverse culinary cultures through study trips, with the ultimate goal of returning to the origins, in order to highlight the gastronomic identity of Romania.
At the 2026 European Young Chef Award, Alexia will present “Country Symphony”, an avant-garde reinterpretation of the classic paprikash and traditional Banat stew. Featuring poultry, potato, parsnip, and a rustic sauce, the recipe historically appeared in peasant households as an ingenious method of utilizing resources. To elevate the dish, Alexia will apply modern and precise techniques to each of the components, giving each element a well-defined aesthetic and gustatory role.
About IGCAT’s European Young Chef Award
The European Young Chef Award is an annual competition organised by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) that gathers young culinary talents from the awarded and candidate European Regions of Gastronomy. Selected each year through local contests, finalists to the European Young Chef Award compete by innovating traditional recipes from their regions using local ingredients.
The 10th edition of the European Young Chef Award is organised and promoted by IGCAT and hosted by Gozo, European Region of Gastronomy awarded 2026. The competition will be held at the ITS-Institute of Tourism Studies on 29 November-2 December 2026.
About the World/European Regions of Gastronomy
World/European 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 Websites for Foodie Travelers Award and the international Food Film Menu.
