Menorca has officially announced the four candidates who will compete for the Jove Xef Menorquí 2026 award, a distinction that recognises emerging young culinary talent on the island. The competition will take place on Saturday, 31 January, at the IES Maria Àngels Cardona, in a public event combining culinary competition, gastronomic outreach and the promotion of local produce.
In addition to the title, the winner will earn the opportunity to represent Menorca at the European Young Chef Award, scheduled to be held in November in Gozo, Malta.
The candidates for this year’s edition are Carlos Arévalo, Berenice Rodríguez and Gisela Torrent, students of the Intermediate Degree in Kitchen and Gastronomy at IES Maria Àngels Cardona, together with Gabriel Pons Landino, a student of the Grand Diploma in Cuisine and Pastry from the Hofmann School of Hospitality. They will compete to succeed Joan Taltavull, winner of the local competition in 2025 and third-place finisher at the European contest held in Catalonia.
TDB keeps you informed. Follow us on: Facebook, Twitter and Instagram
Menorca announces the four candidates for the Jove Xef Menorquí 2026 award
During the competition, participants will be required to present their own interpretation of the traditional Minorcan dish “Ous plens amb salsa d’ametlles”, a recipe featured in the book Art de la Cuina by Fra Francesc Roger. The dish will be assessed by the jury based on technical execution, creativity, respect for culinary heritage and presentation.
The jury will be composed of José Bosch, founding partner of the Fra Roger Association; chef and gastronomic consultant Bàrbara Lluch; chefs and Menorca representatives at the European Young Chef Award 2024 and 2025, Òscar Roca and Joan Taltavull; gastronomic writer and modern languages lecturer Henrik Brian Zeegers; head of the Hospitality Department at IES Maria Àngels Cardona, Joan Florit; and the winner’s mentors, Sílvia Anglada and Toni Tarragó.
The programme will also feature two complementary public activities focused on gastronomy and healthy lifestyles. At 11:15 a.m., Diego Linares, from Fem Fit Club, will deliver the talk “Health is also cooked: habits around the plate”. This will be followed by a practical workshop led by Tonia Pons, from Mi Mundo Cocinando, on preparing “Minorcan coca in pizzetta style”. Participation is limited, open to attendees aged six and over, and requires prior registration via email at producte@menorca.es.
Maó, 30 January 2026