“My participation in the European Young Chef Award is an opportunity to present the gastronomic heritage of my homeland, but also to exchange ideas and experiences with young chefs from all over Europe,” affirms Manos Pelekanakis, chosen to represent Crete, European Region of Gastronomy awarded 2026, at the 10th European Young Chef Award.
Manos is 19 years old and comes from Crete. He studies Culinary Arts at I.S.A.E.K. Kappa Studies, specializing as a Culinary Arts Technician – Chef, while at the same time working as a cook at the Idoria Hotel. From a very young age, his father, who is a cook and runs his own grill restaurant, has been a role model for him. So has his grandmother, in whose kitchen he experienced moments, flavors and aromas that have stayed with him. Through them, he became familiar with local products, seasonality and traditional recipes.
As he grows professionally, he enjoys experimenting with the flavors of tradition and bringing them into the present, without losing their memory or identity. For him, cooking is a way of offering love, joy and care through a plate of food. My dream is to keep developing every day and to reach as high as I can in the culinary world, while always maintaining my respect for tradition, local ingredients and seasonality.
At the 2026 European Young Chef Award, Manos will prepare Cretan Symphony, a contemporary interpretation of the traditional slow-cooked sea bass with Cretan Greens, aromatic herbs, Cretan Bizi and extra virgin olive oil. A recipe rooted in the flavors, aromas and memories of the Cretan family table, Manos will use careful techniques to elevate the flavours and aesthetics of the traditional dish into an innovative composition.
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.
