Winner of the European Young Chef Award 2022 and IGCAT’s Regional Chef Ambassador, Pau Sintes will join the jury of the 7th European Young Chef Award, to be held in Le Touquet (France), on 20-24 November 2023.
Despite his young age (23 years old), Pau has already come a long way since he was elected European Young Chef in 2022, and is currently working as head chef of Cristine Bedfor Boutique Hotel in Mahon (Menorca, European Region of Gastronomy awarded 2022).
Cooking and science have always been his passion, which he pursued by graduating in Culinary and Gastronomic Sciences at the University of Barcelona (CETT-UB) in 2022. “Thanks to my studies, I have been able to merge the two and understand what happens during the culinary process,” explains Pau.
Alongside his education, he started developing his professional career as a cook, including some remarkable work experiences at Fontenille Menorca of the Relais Chateaux hotel chain, 21 de Marzo (official catering of the Hermanos Torres***), S’Ambosta Obrador (Sa Llagosta), and the Celler de Can Roca***.
Pau’s approach in the kitchen is based on clear values such as working directly with local producers, using seasonal ingredients, fighting food waste, promoting the gastronomic heritage of his island through the recovery of old recipes, teamwork and, ultimately, striving for both environmental and human sustainability.
The same values that earned him 1st Prize at the European Young Chef Award 2022: “One year ago, I had the opportunity to represent the gastronomy of my territory at the European Young Chef Award 2022 in Trondheim, Norway. With the support of my mentors (Silvia Anglada and Toni Tarragó from En Tast de na Silvia Slow Food restaurant), I had the chance to obtain the 1st Prize presenting a vegetarian dish inspired by an old Menorcan recipe from the 19th century, and based on ingredients from local producers who defend and work the countryside of Menorca,” he affirms.
Pau lives in a small town called Alaior and his whole family has always been closely linked to gastronomy and local products. “It is great to have the possibility to learn from nature and appreciate the products that every season has to offer, either wild or cultivated. I really enjoy going and looking for bolets (mushrooms), asparagus, snails, capers, black berries, fishing, and harvesting all the fruits and vegetables produced in my family garden.”
Excited about the new challenge of sitting on IGCAT’s international jury, Pau highlights: “The European Young Chef Award gives real visibility to young people in the gastronomy world, by supporting young cooks that are committed to the environment, to gastronomic heritage, to training, learning and sustainability.”
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 7th edition of the European Young Chef Award is organised and promoted by IGCAT and hosted by Hauts-de-France, European Region of Gastronomy awarded 2023. The competition will be held at the Lycée Hôtelier Le Touquet on 20-24 November 2023 and is supported by Hauts-de-France 2023 consortium members: Chambre d’Agriculture Hauts de France; CCI Hauts de France; Chambre des Métiers et de l’Artisanat Hauts de France; Hauts de France Tourisme; Plateforme des Organisme du Tourisme; UMIH Union des Métiers et des Industrie de l’Hôtellerie; UniLaSalle; Programme Investissement Avenir; Caisse des dépôts; GIP Forinval Amiens; Région Académique Hauts de France; and Région Hauts de France.
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.