Chair of the Jury of the European Young Chef Award 2024 and Michelin-Star chef from Italy, Martina Caruso will join the jury of the 8th European Young Chef Award, taking place in Sicily (Italy) from 27-30 November 2024.
Martina Caruso, head chef of the Michelin-starred Signum Restaurant in Salina, Italy, renowned for her culinary creativity and deep respect for Sicilian traditions, is one of Italy’s most celebrated chefs. She earned her Michelin star in 2016, becoming the youngest female chef in Italy to receive this accolade. Her career has been studded with prestigious awards, including Michelin’s Best Female Chef in 2019, where her work was lauded for its balance of structure, originality, and dedication to local ingredients.
Growing up immersed in the culinary world of her father’s kitchen at the Signum, Martina developed a passion for gastronomy at a young age. Her formative years included training under celebrated chefs such as Gennaro Contaldo and Gennaro Esposito, with stints at acclaimed establishments like Jamie’s Italian in London and La Torre del Saracino in Vico Equense. At just 23, Martina took over the kitchen of Signum alongside her brother Luca, transforming it into one of Italy’s top culinary destinations.
Martina’s commitment to sustainability has been a cornerstone of her work, earning the Signum Restaurant the prestigious Michelin Green Star in 2021. As a staunch advocate for small Sicilian producers, she celebrates local heritage through her dishes, which blend tradition with innovative techniques and a playful approach to presentation.
Martina Caruso’s experience and dedication to culinary excellence are sure to bring valuable insights to the jury of this year’s European Young Chef Award, helping to highlight the importance of creativity, sustainability, and a deep appreciation for culinary heritage.
In her role as Chair of the European Young Chef Award jury, Martina brings her wealth of experience and a passion for nurturing the next generation of culinary talent.
Reflecting on the competition, Martina stated: “I tell all young finalists to follow their dreams. You need to carry out your projects with humility, persevering and making sacrifices. However, you must always have respect—respect for our craft, for all the people we meet, but above all, for yourself. In our profession, it is essential to follow the rhythm of nature and the seasonality of raw ingredients. You should always look back at traditions and ancient flavours and learn to interpret them in a simple and playful way.”
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.