“My years of study and practical experiences have given me a solid foundation in culinary techniques as well as a deep understanding of the importance of sustainability and responsible use of food resources”, affirms Marta Minoves, the finalist who will represent Catalonia, European Region of Gastronomy 2016 (and recently awarded World Region of Gastronomy awarded 2025) at the 8th European Young Chef Award.
Marta Minoves, born in the Catalan city of Berga, has always been guided by curiosity, adventure, and determination. She grew up in a close-knit family, with her father, Lluís, an architect, and her mother, Sara, a nursing director, along with her older brother, Martí. Early memories of picking vegetables from her grandparents’ garden and exploring the mountains around Berga instilled in Marta a profound appreciation for nature and the culinary world.
Her educational journey began at Sant Joan School, where she met influential mentors like Mrs. Mercè, her sixth-grade teacher, who encouraged her to explore her interests. In high school, Marta broadened her horizons by spending a year in the United States, which introduced her to new cultural perspectives. This experience confirmed her interest in food, leading her to pursue Culinary and Gastronomic Sciences at CETT-UB, with a focus on High Cuisine.
Marta’s studies have been accompanied by hands-on experiences in esteemed culinary settings, including internships at Berga’s La Cabana, Vic’s PaVic under World Chocolate Master Lluc Cruselles, and summer roles in Ibiza and Formentera, working with celebrated chef Nandu Jubany. One of her most significant experiences was interning at Aponiente, a three-Michelin-starred restaurant led by Chef Ángel León, where she deepened her expertise in sustainable seafood practices.
An advocate for sustainability, Marta conducted research on the gastronomic potential of marine by-products, particularly fish gills, at the University of Barcelona. This project allowed her to combine her scientific curiosity with her culinary ambitions, addressing the potential of previously overlooked ingredients: “The opportunity to transform something as simple as fish gills into a gourmet ingredient is one I’m grateful for.”
Marta’s achievements include winning the Young Chef Award of Catalonia and preparing for the European Young Chef Award 2024. Now a graduate, Marta is excited to share her passion and knowledge, aspiring to use gastronomy as a means for positive change, stating: “In the future, I hope to share my knowledge and passion with other young chefs and contribute to the development of gastronomy as a tool for positive change. I consider myself very fortunate for the opportunities I have had so far, and I am excited for all that is yet to come.”
At the European Young Chef Award 2024, Marta Minoves will present Fonda Tor, her innovative take on Patates Emmascarades, a traditional mountain dish from her home region of Berguedà. Known as a dish of frugality, Patates Emmascarades has its roots in Catalan farming culture, where it was historically prepared by farmers using ingredients from the annual pig slaughter. This hearty, nourishing meal traditionally included pork blood and offal, sautéed in pork fat, which provided essential nutrients during the cold months. In her innovative version, Marta celebrates this legacy, emphasizing the importance of sustainability and honouring Catalan mountain cuisine through modern techniques and thoughtful ingredient use.
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 8th edition of the European Young Chef Award is organised and promoted by IGCAT and hosted by Sicily, European Region of Gastronomy awarded 2025. The competition will be held at the IPSSEOA “Giovanni Falcone”, Giarre Hospitality School on 27-30 November 2024.
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.