“Participating in the European Young Chef Award is an incredible honour for me, providing a unique opportunity to advance my journey in the culinary world,” says Giulia Casano, the finalist representing Gozo, European Region of Gastronomy 2026, at the 8th European Young Chef Award.
Born in Sicily, Giulia Casano grew up immersed in the rich flavours and traditions of her dual heritage, blending Italian and Maltese roots. Her love for cooking blossomed in her childhood, nurtured by her parents in their family kitchen. At the age of 10, Giulia moved to Gozo, where she further cultivated her culinary identity by embracing the traditions and local ingredients of the Maltese islands.
At just 16, Giulia embarked on her professional culinary journey, enrolling at the Institute of Tourism Studies in Gozo and gaining hands-on experience at the acclaimed Ta’ French restaurant. Her dedication to perfecting her skills has led her to pursue a Diploma in Food Preparation and Production Operations while working at the prestigious Phoenicia Hotel in Floriana. For Giulia, every dish tells a story, blending the past and present. Her ultimate goal is to open her Michelin-starred restaurant, where she aims to create culinary experiences that evoke nostalgia, excitement, and comfort with every bite.
“Cooking is my creative outlet, a way to translate emotions into flavours and textures. I’m inspired by the seasons, my memories, and my feelings. My dream is to become a Michelin-star chef and create a restaurant that offers a sensory journey through food, evoking deep emotions and connections,” she explains.
For Giulia, the European Young Chef Award is an invaluable platform to refine her skills, celebrate Gozo’s rich culinary heritage, and further her aspirations of becoming a distinguished chef. “I see food as an art form that allows me to express memories, emotions, and my connection to the seasons and traditions,” she says.
At the 2026 European Young Chef Award, 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 culinary history. Rabbit, or “fenek,” has long held symbolic significance in Maltese culture, transitioning from a forbidden delicacy during feudal times to a national symbol of resilience and community. Traditionally served during a “fenkata” or rabbit feast, this dish is a centrepiece of gatherings like the Mnarja, a mid-summer festival celebrated with folk singing, dancing, and communal dining near Mdina. Giulia’s rendition of this iconic dish preserves its historical essence, paying homage to the simplicity and robust flavours that have solidified its place in Maltese cuisine.
About IGCAT’s European Young Chef Award
The European Young Chef Award is an annual competition organised by 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. This year, the competition was financed by the Department of Agriculture of the Sicilian Region.
IGCAT counts on the continuous support of the official ambassador of the competition, world-renowned, Michelin-starred chef Joan Roca, who has endorsed its principles since the first edition in 2016. Nominated Best Chef in the World for two consecutive years (2017 and 2018), Joan Roca stated that “the European Young Chef Award is a learning process and a very valuable experience. Success is doing what you like doing. So, the finalists to the European Young Chef Award have already won!”
