“I am currently preparing for the European Young Chef Award 2026 in Gozo, Malta. Looking to the future, I hope to continue learning from great chefs, sharing knowledge, and growing both personally and professionally. And, who knows, maybe one day I will achieve my dream: to have my own restaurant,” states Noelia Fernandez, chosen to represent Catalonia, World Region of Gastronomy awarded 2025, at the 10th European Young Chef Award.
Noelia grew up in Ullastrell, a small village deeply rooted in agriculture and local traditions. Her culinary journey was profoundly shaped by her late grandfather, who taught her to respect nature, ingredients, and seasonal produce from their family garden and farm.
After completing her secondary education and artistic baccalaureate in performing arts, Noelia chose to pursue her passion for cooking as an art form. She trained at the Joviat Culinary School in Manresa, earning degrees in cooking services and kitchen management. Noelia has gained valuable hands-on experience working in renowned kitchens, including the Michelin-starred restaurant Aürt, Compartir Barcelona, Ignot, El Ciri, and Cal Taiet.
Her dedicated effort led her team to win the Best Schools of Catalonia competition and earned her first place in the Young Chef Award of Catalonia. Noelia aspires to continue learning alongside top chefs, share knowledge, and eventually open her own restaurant.
At the 2026 European Young Chef Award, Noelia will use careful techniques to elevate the Partridge with Cabbage. In this complex stew, the partridge pairs seamlessly with pork—an indisputable cornerstone of Catalan culinary tradition, represented here by lean pork, streaky pork belly (cansalada viada), and traditional Catalan sausage (botifarra catalana)—alongside local cabbage (col del país). With this recipe, she wants to elevate cabbage, a crop straight from the earth, to the same culinary status as a noble game meat.
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.
