Marios Spyridis, a 23-year-old graduate of the Rhodes School of Tourism Professions, will represent the Region of South Aegean in the 2026 European Young Chef Award international competition. Organized by the International Institute of Gastronomy, Culture, Arts, and Tourism (IGCAT) will take place in Gozo, Malta, from November 29 to December 2, 2026, with the participation of young chefs from European Gastronomy Regions.
The representative from the South Aegean will present the traditional Dodecanese “Giapakia” as well as their innovative version titled “THRIA³.” The dish combines the technique of wrapping in grape leaves with the ancient tradition of “thria” and historical references to Alexander the Great’s campaign. The modern version also incorporates the aspect of sustainability through the use of the lionfish, an invasive species in the Mediterranean Sea.
The selection process was conducted in collaboration with the Cyclades and Dodecanese Chefs’ Club and its President, Nikos Christoforou. Marios Spyridis is supported by his team, led by Chef Thanasis Svanas, with Johannes Alta and Michalis Gerakis serving as mentors, while the Eden Roc Resort (Geronikolas Collection).
Participation in the competition is part of the Region of South Aegean’s strategy and its bid for the title of World Region of Gastronomy 2028. Since 2016, the Region’s representatives have won four awards in the competition: gold with Stamatis Misomikes (2016) and Irini Georgioudiou (2019), a silver with Andreas Dermatis (2021), and a bronze with Antonis Dimovasilis (2018).
