Pau Sintes
My goal in the short term is to learn from the great chefs by interning at their restaurants and continuing to study sustainable gastronomy. In the long term, I want to set up a small restaurant in my village that promotes the produce, farmers, and artisans of Menorca.
Pau Sintes represented Menorca, European Region of Gastronomy Awarded 2022, at the European Young Chef Award 2022, where he was awarded 1st Prize. At the time, Pau described the competition as an important opportunity to raise the profile of young chefs and to promote Menorca’s rich gastronomic heritage. That experience marked a defining moment in his professional path.
After completing his Degree in Culinary and Gastronomic Sciences at CETT-UB-UPC in Barcelona, Pau continued to refine his technical and creative approach in some of Spain’s most renowned kitchens, including a stage at Celler de Can Roca and later at Aponiente under Ángel León. These experiences strengthened his commitment to innovation rooted in tradition and deep respect for local produce.
Today, Pau serves as Head Chef at La Cocina de Cristine, the restaurant of Cristine Bedfor Boutique Hotel in Menorca. Under his leadership, the restaurant received a MICHELIN Guide 2025 recommendation, renewed again in 2026, confirming the consistency and identity of his culinary vision.
Beyond the restaurant, Pau remains actively engaged in promoting Menorcan gastronomy nationally and internationally. He has participated in showcookings at Madrid Fusión, Fórum Gastronòmic and FITUR (2023–2025), collaborated with the Consell Insular de Menorca to promote local products across Spain, and worked with the Institut Ramon Llull on Catalan-language culinary initiatives. In 2025, he was awarded the “Talent Jove” Prize by the Government of the Balearic Islands in recognition of his contribution to tourism and gastronomy.
In parallel, Pau is completing a Master’s Degree in Teacher Training at the University of the Balearic Islands (UIB) and teaches practical culinary classes at the School of Hospitality of Menorca, demonstrating his commitment to education and the next generation of chefs.
Rooted in Menorca’s landscapes, traditions and seasonal produce, Pau continues to embody the spirit of the European Young Chef Award: using the competition as a launchpad for long-term professional growth, regional promotion and international excellence.