“Every dish has a story behind it. My role as a chef is to make sure that story continues to be told,” affirms Gabriel Quitério, chosen to represent Coimbra, European Region of Gastronomy awarded 2021-2022, at the 10th Americas Young Chef Award.
Born in Praia de Mira, on Portugal’s Coimbra coast, Gabriel Quitério grew up shaped by the Atlantic Ocean and the Gândara landscape. Food was central to family life, with his earliest culinary memories rooted in his grandmother’s kitchen—watching her knead traditional corn bread and simmer rooster stew. These experiences taught him that cooking is about preserving heritage, sharing memories, and bringing people together.
Having completed professional training in cooking and pastry, Gabriel is now refining his skills in Kitchen Management and Production at the Coimbra Hospitality and Tourism School. Also a competitive athletics athlete, he brings discipline and commitment to his culinary craft.
For Gabriel, gastronomy tells stories of territory and tradition while creating new experiences. Competing in the European Young Chef Award allows him to share his region’s rich identity on an international stage while striving for culinary excellence.
At the 2026 European Young Chef Award, Gabriel will present XÁVEGA, a contemporary interpretation of Pitau de Raia, a dish from Praia de Mira featuring dried ray with the traditional Pitau sauce. XÁVEGA is a tribute to the fishermen who brought fish ashore, to the families who learned to make the most of every available resource, and to the agricultural communities that successfully cultivated the sandy soils of the Gândara. Rather than changing the identity of the traditional recipe, the goal is to reinterpret its textures, presentation and dining experience while maintaining its traditional flavour profile.
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.
