Talented chefs meet for European semi-final of Chef Balfegó competition in Paris

18 Michelin-starred food experts will gather in Paris this month to judge the European semi-final of the Chef Balfegó international cooking competition. Hosted at Le Cordon Bleu culinary school in Paris, 15 emerging chefs from across Europe will compete to earn one of eight spots in the grand finale, which is scheduled to take place in Madrid on 27^th October. The semi-final will conclude with a gala and awards ceremony at the Newcap Event Centre in the French capital.

The annual event was founded by Balfegó, a Spanish company based in L’Ametlla de Mar, Tarragona that specialises in the fishing, farming and distribution of bluefin tuna, operating in more than 40 countries with an emphasis on sustainable practices. Now in its eighth edition, the competition challenges chefs to create innovative dishes using Balfegó’s premium product.

The selection began with an open call for entries, in which chefs submitted recipes and photographs showcasing their technique and creativity. From over 100 applications, 15 were chosen for the European semi-final, hailing from countries including France, Italy, Germany, Portugal, Greece, the Netherlands, Switzerland and Austria, with some from notable restaurants such as L’Artimon in France, Nōema in Greece and Fred in the Netherlands. The eight chefs selected in Paris will join four Spanish finalists in the Madrid final next year, where the winner will receive prizes valued at over €20,000, including a trip to Japan, a set of Japanese knives and professional audiovisual coverage.

During the event in Paris, each contestant will have one hour to prepare and plate a dish using bluefin tuna. A jury of eight renowned chefs, collectively holding 18 Michelin stars, will evaluate the entries. The panel includes Christopher Coutanceau (of Christopher Coutanceau), Paolo Casagrande (of Lasarte), Heinz Reitbauer (Steirereck), Viki Geunes (Zilte), Daniel Schimkowitsch (L.A. Jordan), Rui Paula (Casa de Chá da Boa Nova), and Domenico Stile (Enoteca La Torre).

The evening gala in Paris will feature a traditional Japanese kaitai – or tuna-cutting ceremony – followed by the announcement of the eight finalists advancing to the Madrid event.

The full list of semi-finalists for the competition is as follows:

Andrea de Carlo (Bavarie by Käfer, Munich)
Angelo Duarte (Brugarol, Barcelona)
Anthony Gerbeau (L’Artimon, Palavas-les-Flots)
Athinagoras Kostakos (Nõema, Mykonos)
Berien Wiling (Ron Gastrobar, Amsterdam)
Davide Polli (Pramerl & the Wolf, Vienna)
Diego Duarte (The Yeatman, Porto)
Enrico Mantovanelli (Bistrot al 5, Fiesole)
Francisco Silva (Vila Foz, Porto)
Franz-Josef Unterlechner (Schwarzreiter, Munich)
Guillermo Chávez (Amelia, San Sebastián)
Jean Paul Tossens (Le Monastère de Saint-Mont, Saint-Mont)
Leo Besnard (Le Lion d’Or, Cologyny)
Lucas Vital (Vista, Portimão)
Martijn Wetsteijn (Fred, Rotterdam)
Piero Aponte (El Molino de Urdániz, Navarra)
Riccardo Radice (Fishølogy, Barcelona)
Shaurya Manchanda (L’Atelier des Augustins, Lyon)
Valeria Dell’Amico (Il Narciso, Carrara)

Food Desk

The semi-final of the Competition Chef Balfegó takes place on 8^th September 2025. For further information, visit the competition’s website here.