“Participating in the European Young Chef Award 2026 represents an extraordinary opportunity to challenge myself, exchange ideas with talented young chefs from across Europe, and share the culinary identity of my homeland. I want to demonstrate that even the simplest traditional dish, born from necessity and passed down through generations, can become an expression of contemporary fine dining without losing its authenticity,” states Dennys Sarzana, chosen to represent Sicily, European Region of Gastronomy awarded 2025, at the 10th European Young Chef Award.
Dennys Sarzana is a 23-year-old Sicilian chef from Trapani, Italy. His culinary journey began at the “Ignazio e Vincenzo Florio” Hospitality Institute in Erice, followed by advanced training at ALMA and CAST Alimenti alongside Italian National Culinary Team professionals. A member of the Italian Federation of Chefs and Culinary Team Sicilia, Dennys has earned numerous accolades, including a gold medal at the Italian Culinary Championships.
For Dennys, cooking is a universal language rooted in research, passion, and respect for local ingredients. Heavily inspired by Sicily’s rich gastronomic heritage, he seeks to reinterpret authentic Mediterranean flavours using contemporary techniques without losing their historical identity. His ultimate ambition is to represent his homeland internationally and inspire future generations through creativity and culinary excellence.
At the 2026 European Young Chef Award, Dennys will present L’Essenza di Arriminare (The Spiral of Memory). A reimagination of Pasta chi vruocculi arriminat (Pasta with stirred-in cauliflower), one of the most representative dishes of Palermo’s gastronomic tradition. Using skillful techniques and imaginative use of each ingredient, Dennys will transform the humble pasta into a carefully crafted, creative dish, while still honoring the dish’s origins and spirit. Emphasizing sustainability through zero-waste ingredient use and local sourcing, the dish preserves the authentic flavor balance of Palermo’s heritage while presenting a modern expression.
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.
