Chef specializing in regional and Mediterranean cuisine and Agroecological producer of native fruits, Laura Rosano joined the jury of the 1st Americas Young Chef Award, which took place in Manabí, World Region of Gastronomy 2026, from 8-12 October 2026.
Laura Rosano is a chef specializing in regional and Mediterranean cuisine and a certified agroecological producer of native fruits. She has 30 years of experience, ten of them in Sweden and the Netherlands, and holds a postgraduate degree in the Mediterranean Diet and Contemporary Cuisine from the University of Barcelona.
She is director and teaching chef at Verde Oliva, a company devoted to designing and delivering food-education workshops and to researching and promoting regional cuisine and native fruits. She owns Chacra Agroecológica Ibira Pitá, a farm that produces native fruits and serves as a center for education and culinary experiences. She coordinates the food program at the Centro Coeducativo Imagine in El Pinar (Canelones) and leads taste, food and environmental education workshops, a project approved by Uruguay’s National Public Education Administration (ANEP).
She is the author of the two native-fruit recipe books of Uruguay and co-author of the guide and recipe book “Frutos nativos y hongos silvestres de Uruguay” (Native Fruits and Wild Mushrooms of Uruguay). She sits on the board of the Uruguayan Agroecology Network and on IGCAT’s board of experts, is a member of Slow Food International and is part of FAO’s Chefs Against Hunger initiative. She has won competitive funding from Uruguay’s Ministry of Education and Culture and the Coltivare e Custodire Award, granted by the University of Gastronomic Sciences of Pollenzo and Aziende Vitivinicole Ceretto (Italy).
About IGCAT’s Young Chef Awards
The first ever Americas Young Chef Award is an expansion of its European version, 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. This year, finalists from 7 different countries in the Americas came together in Manabí, World Region of Gastronomy 2026, to share their local food culture and test their skill in innovating a traditional dish from their region.
About the World & European Regions of Gastronomy
The World Regions of Gastronomy and the 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 is the official secretariat for the World Region of Gastronomy and the European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Foodie Websites Award and the international Food Film Menu.
