“Participating in the European Young Chef Award is a significant honour for me, offering a valuable opportunity to grow in the culinary world”, affirms Giulia Casano, the finalist who will represent Gozo, European Region of Gastronomy 2026 at the 8th European Young Chef Award.
Born in Sicily, Giulia Casano grew up surrounded by the flavors and traditions of her dual heritage, with roots in both Italy and Malta. Her early passion for cooking was nurtured alongside her parents in the kitchen, sparking a love for the culinary arts that would shape her future. At age 10, she moved to Gozo, where she deepened her culinary identity, embracing the traditions and ingredients of the Maltese islands.
At just 16, Giulia took her first step into the professional kitchen, studying at the Institute of Tourism Studies on Gozo and gaining hands-on experience at the renowned Ta’ French restaurant. Driven by her commitment to mastering her craft, she is currently pursuing a Diploma in Food Preparation and Production Operations while working at the prestigious Phoenicia Hotel in Floriana. For Giulia, each dish is a story, a fusion of past and present. Her dream is to one day open her own Michelin-starred restaurant, where she hopes to create culinary experiences that evoke nostalgia, excitement, and comfort in every bite.
“For me, cooking is a creative outlet where I can transform emotions into flavors and textures. I draw inspiration from the seasons, my memories, and my feelings. My ambition is to become a Michelin-star chef and open my own restaurant, using food to evoke nostalgia, excitement, and comfort”.
For Giulia, the European Young Chef Award is an invaluable platform to expand her skills, showcase the culinary heritage of Gozo, and deepen her journey toward becoming an accomplished chef: “I see food as an art form that lets me express memories, emotions, and my connection to seasons and tradition”.
At the European Young Chef Award 2026, Giulia Casano will present Fenek moqli bit-tewn u l-inbid, or Pan-Fried Rabbit with Garlic and Wine, a dish deeply rooted in Maltese history. Rabbit, or “fenek,” has long held symbolic value in Maltese culture, evolving from a restricted food during feudal times to a national emblem of resilience and community. Traditionally enjoyed as part of a “fenkata,” or rabbit feast, the dish has been celebrated at gatherings like the Mnarja, a mid-summer festival featuring folk singing, dancing, and communal dining near Mdina. Giulia’s presentation of this dish preserves its historical essence, honoring the simplicity and bold flavors that have made it a cherished staple in Maltese cuisine.
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.