“Participating in the European Young Chef Award is an experience I never imagined I would have at this stage of my journey. It is an opportunity to represent my region, share a part of its culinary identity, meet young chefs from across Europe, exchange ideas, and learn from people who share the same passion. I see it as a life experience that will challenge me, inspire me, and help shape the chef I want to become,” affirms Marios Spyridis, chosen to represent South Aegean, World Region of Gastronomy candidate 2028 at the 10th European Young Chef Award.
Marios Spyridis is a 23-year-old culinary arts graduate from the Rhodes Tourism School. He completed his practical training at the Eden Roc Resort in Rhodes, gaining valuable experience in a five-star kitchen. Raised by parents who were professional cooks, Marios grew up surrounded by gastronomy and developed a passion for the craft despite learning early on about the demands of the profession. His family, along with the sea, local island ingredients, and Rhodian traditions, serve as his main sources of inspiration.
Marios enjoys experimenting with fusion cuisine, harmonizing seasonal local products with global techniques to respect traditions while allowing them to evolve. For him, cooking is a medium for storytelling, expressing heritage, and connecting people. His goal is to continue refining his style and sharing the distinct flavors of his region with a wider audience.
At the 2026 European Young Chef Award,, Marios will present THRIA³, a contemporary interpretation of the traditional Greek yiaprakia, inspired by the ancient Greek concept of thria and the idea of wrapping and enclosing food within leaves. The dish presents three different versions of yiaprakia, each featuring unique ingredients typical of the region of South Aegean, while keeping the rice as a common element among all three variations. THRIA³ connects ancient inspiration with contemporary Greece, using local ingredients to tell a story of tradition, adaptation, and change.
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.
