7 celebrity Catalan chefs celebrate the European Region of Gastronomy 2016

On Tuesday 27 September 2016, on World Tourism Day, Catalan cuisine received a unique tribute.

For the first time, the chef Nandu Jubany, alongside with seven star chefs – Carme Ruscalleda (Sant Pol), Joan Roca (El Celler de Can Roca), Paco Pérez (Miramar),  Jordi Cruz  (Àbac), Fina Puigdevall (Les Cols), Paolo Casagranda (Lasarte) i Raül Balam (Moments), offered a dinner in homage to their profession.  200 professionals from the tourism and gastronomy sector including representatives of the Slow Food Network, Cuina Catalana campaign and IGCAT experienced a gastronomic feast.

This special event marked the occasion of Catalonia, European Region of Gastronomy 2016 Award and was hosted at the special invitation of the President of Catalonia, Carles Puigdemont, and in the presence of Catalan Minister of Enterprise and Knowledge, Jordi Baiget and the Minister of Agriculture, Livestock, Fisheries and Food, Meritxell Serret, amongst other public authorities.  IGCAT’s President, Dr. Diane Dodd was amongst many distinguished guests and noted with appreciation the high level and culinary expertise provided during the gala event.
About the European Region of Gastronomy

The European Region of Gastronomy Platform and Award aim to contribute to better quality of life in European regions, by highlighting distinctive food cultures, educating for better health and sustainability and stimulating gastronomic innovation. Candidate regions are invited to join a knowledge-exchange platform of European regions in order to further cross-border collaborations and develop shared initiatives.


IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism) organises the Award with the support of European institutions. IGCAT  is an international network of experts in the fields of culture, arts, tourism and gastronomy that aim to empower local communities by guiding, facilitating and supporting leaders in cities, regions and cultural projects to understand the potential of their distinct food, culture, arts and sustainable tourism assets.