Chef and owner of Auberge Chez Amand in Gozo, Amand P. Veranneman will join the jury of the 2026 European Young Chef Award, hosted by Gozo, European Region of Gastronomy 2026, from 29 November – 2 December 2026.
Amand is a gastronome and restaurateur. After graduating from the International School for Catering and Tourism COOVI in Brussels, he worked and trained in several High-Class Horeca establishments in Belgium. After moving to the Maltese islands, he opened the restaurant La Vallette in Valletta in 1982.
Establishing himself as an important figure in the Gozo gastronomic scene, Amand then launched the known restaurant Ta’ Frenċ in Gozo and was also its co-owner. He was also the owner of Auberge Napoleon in Victoria and Għarb, as well as the restaurant Chez Amand. He is also the founder member of The Chaine des Rotisseurs Bailliage of Malta, and where for many years he served as Conseiller Culinaire.
Amand has previously served on the jury of the European Young Chef Award, taking place in Hauts-de-France, European Region of Gastronomy 2023. At the same time, he acted as an official ambassador for Gozo, presenting the bid book for the European Region of Gastronomy Award 2026. Amand retired from catering at age 65.
Reflecting on his role as jury member for the 2026 European Young Chef Award, Amand states:
“Gastronomy has been in my heart for many years. Despite knowing that trends have changed, as a judge when it comes to taste and eyes my experience will let me know how to judge from within.”
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.
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.
