Catalan Young Chef Award
38th edition Catalan Young Chef Award
45th University Gastronomy Day
The Catalan Young Chef Award is a contest held as part of the University Gastronomy Day, and decides on who is the Best Young Chef in Catalonia. It is one of the oldest culinary contests in Spain.
Since the 2016 edition, the winner of the Catalan Young Chef Award has been the representative of Catalonia in the final phase of the European Young Chef Award. The participation of one of the winners at the European Young Chef Award (EYCA) is promoted by Prodeca and the Catalan Tourism Agency, as members of the platform of the European Regions of Gastronomy.
The 38th edition of the Catalan Young Chef Award took place on March 23rd, 2026 at St.Pol HC facilities.
Noelia Fernández and Martina Columé, winners of the 2026 edition
The great winner of the day in the cooking category was Noelia Fernández, a student from Joviat Culinary School, who won both the Absolute Award and the Catalan Food Award thanks to her dish “Partridge with Catalan-style cabbage”. With this recognition, Noelia will have the honour of representing Catalonia at the prestigious European Young Chef Award.
In the cocktail-making category, the highest distinction went to Martina Columé, from IGB Instituto de Gastronomía de Barcelona, who achieved the highest overall score and received the award for Best Technique and Skills with her proposal “Matcha Tropical”.
As the host institution, we were proud to count on the participation of our students David Fibla, in cocktail-making, winner of the Best Presentation Award, and Marc Rubio, finalist in the cooking category. Both demonstrated outstanding technical skills, the result of months of effort, dedication, and the creativity that characterizes the training at our school.
Jordi Artal, guest chef at the 2026 edition
Jordi Artal has become one of the most renowned Catalan chefs in recent years thanks to his work at Cinc Sentits, the family-run restaurant in Barcelona that currently holds two Michelin stars.
Before dedicating himself to gastronomy, Artal worked as a technology executive in Silicon Valley. In 2004, he decided to follow his passion for cuisine and opened Cinc Sentits, a project rooted in Catalan traditions and local products.
Cinc Sentits received its first Michelin star in 2008 and its second in 2020. The restaurant was also awarded two Repsol Suns, recognizing its innovative culinary proposal and commitment to excellence and authenticity.
European Young Chef Award
Ever since the 2016 edition, the chef that will represent Catalonia in the European Young Chef Award (EYCA) will be chosen among the finalists.
The European Young Chef Award brings together regional winners from all over Europe to present and exchange knowledge about traditional dishes and local food products from their regions. In the competition, the candidates propose a reinterpretation of traditional recipes. The award aims to promote innovations in traditional cuisine, highlight sustainable food cultures and create future chef ambassadors for local regions and food products.
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