“Through the European Young Chef Award, I hope to challenge myself, learn from other talented young chefs, exchange ideas and build new connections. I see this experience as a valuable opportunity to grow, gain inspiration and take another step forward in my culinary journey,” states Pasquale Sammut, chosen to represent Gozo, European Region of Gastronomy awarded 2026, at the 10th European Young Chef Award.
Pasquale is a 23 year old chef from Nadur, Gozo. After graduating from ITS, he gained valuable experience working in Ireland before returning to Malta, where he worked at Bahia. He is currently working at Level Nine under Chef George Attard, continuing to develop his skills and expand his knowledge of gastronomy.
From a young age, cooking has always been a passion of his and a way to express himself creatively. For him, gastronomy is about more than preparing food; it is about expressing ideas, exploring flavours and creating meaningful experiences through food. His inspiration comes from the nature around him, the changing seasons and the different cultures and culinary experiences he discovers through travelling.
At this stage of his career, his main goal is to learn as much as possible, continue challenging himself and grow both personally and professionally. Like many chefs, one of his biggest dreams is to open his own restaurant one day and create a culinary identity of his own.
At the 2026 Young Chef Award, Pasquale will present Rabbit and Langostine, a Maltese-inspired dish bringing together two sides of the island’s culinary identity: its traditional love of rabbit and its deep connection to the Mediterranean Sea. The rabbit offers rich, earthy flavours, while the langoustine adds a delicate sweetness and a taste of the sea. Together, they create a balance of land and sea that reflects Malta’s heritage, local ingredients and Mediterranean character.
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.
