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    1st International Chef Challenge of Alimentaria

    Sponsored by

    Alimentaria hosts the first international chef challenge held in Spain, endorsed by WorldChefs (World Association of Chefs’ Societies). Six chefs from Morocco, Azerbaijan, Poland, Portugal, Romania and Spain will compete to impress an international jury.

    • MARCH 25th
    • 9:30am - 4:00pm
    • MAIN STAGE - THE HORECA HUB

    1st International Chef Challenge of Alimentaria

    Two dishes featuring Spanish ingredients

    Starter

    Hot, cold, or hot/cold starter with sea bass as the main ingredient.

    Main ingredient: two cleaned fillets from a sea bass of approximately 2.2 kg from Aquanaria.

    Main Course

    Main course with beef sirloin as the main protein, served with garnish and sauce.

    Main ingredient: beef sirloin from 6–8 year-old Rubia Gallega cattle, aged for 25 days, weighing approximately 2 kg, from Txogitxu.

    Contestants

    Spain

    Toño Rodríguez

    CHEF

    Nerea Bescós

    ASSISTANT

    Morocco

    Adil Ain El Hayat

    CHEF

    Mohamed Dechraoui

    ASSISTANT

    Azerbaijan

    Abulfaz Habibov

    CHEF

    Eknur Alimov

    ASSISTANT

    Poland

    Krzysztof Klimaszewski

    CHEF

    Anna Piskorz

    ASSISTANT

    Portugal

    Tomás Pereira

    CHEF

    David Rasgado

    ASSISTANT

    Romania

    Andrei Miron

    CHEF

    Alexia Stan

    ASSISTANT

    Jury

    The international jury will assess the dishes according to the following criteria: ingredients brought and preparation (mise in place), hygiene and food waste management, correct professional preparation, innovation, service, presentation, as well as flavour and texture.

    Uwe Micheel

    United Arab Emirates Jury

    Petros Gavriel

    Cyprus Jury

    Erich Glavica

    Croatia Jury

    Gert Klotzke

    Sweden Jury

    Toño Rodríguez

    Chef

    Is a Spanish chef born in Jaca (Huesca) and recognized as a prominent figure in contemporary haute cuisine in Spain. He is the executive chef and owner of the restaurant La Era de los Nogales, located in the small village of Sardas in the Aragonese Pyrenees, where he has developed a cuisine that blends tradition and innovation, highlighting local products and regional recipes from a creative and technical perspective.


    Rodríguez has received numerous national and international accolades. Among them, he was named Chef of the Year at the Alimentaria 2024 fair, has received awards such as the Sol from the Repsol Guide, and his restaurant has earned a Michelin Star, making Sardas one of Spain’s most unique gastronomic destinations.


    In addition, he stands out as the captain of the Spanish Professional and Competitive Culinary Team, leading the Spanish team in international culinary contests and representing Spanish gastronomy on prestigious stages.

    Nerea Bescós

    Chef assistant

    Is a prominent Spanish chef from Pedrola (Zaragoza) with a growing and award-winning career in national gastronomy. She has worked in several renowned restaurants, including Quema in Zaragoza, Saborea in Biescas, and since 2021, at the restaurant El Doncel in Sigüenza (Guadalajara), which holds a Michelin star.


    Bescós has received several awards throughout her career, including prizes in national cooking and pastry competitions, recognition as Best Young Chef of Aragón, and a bronze medal with the Spanish Culinary Team at the IKA/Culinary Olympics, where she competed representing Spain against teams from around the world.


    Her culinary style combines contemporary techniques with respect for local products and Spanish gastronomic traditions, establishing her as one of the most promising young voices in today’s Spanish cuisine.

    Adil Ain El Hayat

    Chef

    Is a Moroccan chef, gastronomic consultant and culinary content creator known for his participation in MasterChef Morocco (2016).


    Originally from Casablanca (Morocco), he has developed his career between Morocco and France, combining traditional Moroccan cuisine with modern techniques from international gastronomy. In addition to his work as a chef, he also works as a culinary consultant and jury member at Euro-Mediterranean gastronomic festivals, promoting Moroccan cuisine through events and digital media.

    Mohamed Dechraoui

    Assistant

    Is a Moroccan cook involved in promoting traditional Moroccan gastronomy. Throughout his career, he has taken part in culinary events and gastronomic activities aimed at promoting Moroccan cuisine. In his culinary work, he focuses on preserving traditional recipes and showcasing the cultural richness of Moroccan cuisine to different audiences through demonstrations and gastronomic activities.

    Abulfaz Habibov

    Chef

    Is an Azerbaijani chef with extensive professional experience in his country’s gastronomy. He has worked in prestigious hotels in Baku, developing his culinary career for over a decade, beginning in establishments such as the Hilton Baku and participating in national gastronomic initiatives.


    He currently serves as Head Chef (Executive Chef) at the InterContinental Baku, an IHG Hotel, contributing to the creation and supervision of high-quality menus and outstanding culinary experiences for guests of this prominent hotel in Azerbaijan’s capital.


    Habibov has also been recognized for his culinary creativity and his contribution to the development of local gastronomy, participating in events and projects that promote both traditional and contemporary Azerbaijani cuisine.

    Eknur Alimov

    Chef assistant

    Is a contemporary Azerbaijani chef currently working at the Emporium Cafe in Baku, a popular café within the luxury Emporium shopping center. He stands out for his focus on ingredient quality and the reinterpretation of local flavors, combining traditional Azerbaijani cuisine with contemporary influences to offer fresh and appealing gastronomic proposals. His work in the kitchen helps enrich the dining experience, merging modern techniques with Azerbaijan’s culinary heritage in an informal and cosmopolitan setting.

    Krzysztof Klimaszewski

    Chef

    Is a Polish chef with over 20 years of professional experience in the culinary industry. He currently serves as Head Chef at Brasserie Selgros in Piaseczno, Poland. Throughout his career, he has gained extensive experience in restaurants both in Poland and abroad, continuously refining his skills and shaping his culinary philosophy.


    He is a graduate of the Wyższa Szkoła Hotelarstwa i Gastronomii (Higher School of Hospitality and Gastronomy) in Poznań. His diploma thesis focused on the Slow Food movement and the concept of the “right to taste,” reflecting his deep commitment to product quality, culinary heritage, and conscious gastronomy.


    His culinary approach combines a deep respect for tradition with openness to modern trends and creativity in flavor composition. This philosophy is reflected in his successful participation in prestigious gastronomic competitions.


    In 2025, he was awarded the title of Wielkopolski Kucharz Roku (Wielkopolska Chef of the Year), distinguishing himself through his talent, precision, and technical excellence.

    Anna Piskorz

    Chef assistant

    Is a Polish chef with a solid background in contemporary cuisine and a prominent presence on the gastronomic scene. With a passion for reinterpreting traditional Polish flavors using modern techniques, Anna has developed her career by combining culinary creativity with a deep respect for local ingredients. Her approach focuses on exploring textures and combinations that respect Poland’s gastronomic heritage while seeking to surprise diners. Anna has worked on various culinary projects and currently brings her experience and vision to the Wandal restaurant, where she collaborates in the creation of dishes that reflect the richness of modern Polish cuisine and its evolution.

    Tomás Pereira

    Chef

    Tomás Pereira is Corporate Executive Chef at Eurostars Hotel Company, where he leads the gastronomic strategy and culinary supervision of various establishments within the chain. His profile stands out for a solid background in hotel kitchen management and gastronomic projects, combining creativity, innovation and process standardisation in high-demand environments.


    As a corporate chef, he is known for his focus on operational excellence, team development and the creation of gastronomic proposals aligned with brand identity and guest experience, providing a strategic vision of food & beverage within the international hospitality sector.

    David Rasgado

    Chef assistant

    Portuguese chef currently serving as Sous-Chef at Eurostars Universal Lisboa, where he actively participates in kitchen operations coordination, team supervision and the development of gastronomic proposals aligned with the hotel chain’s quality standards.


    His professional profile is defined by a technical and contemporary cuisine, with particular attention to seasonal products and the fusion of Portuguese tradition with modern techniques. In his role as second-in-command in the kitchen, he contributes to the creation of new dishes as well as to process control, presentation and culinary consistency, ensuring a refined gastronomic experience aligned with the establishment’s positioning.

    Andrei Miron

    Chef

    Andrei Miron is a professional chef dedicated to performance and continuous growth in the field of gastronomy. Throughout his career, he has taken part in both national and international competitions, showcasing his skills and passion for the culinary arts. He represented Romania at the Stuttgart 2024 Culinary Olympics, where, as a member of the National Youth Team, he won a bronze medal in a world-class competition. He also competed at the Worldchefs European Grand Prix in Rimini 2025, contributing to a silver medal in the Global Vegan Chef Challenge, which secured qualification for the 2026 world final. 

     

    In addition, he represented Romania at the Croatia Culinary Cup 2025, one of the most important international culinary competitions, competing in both individual and team categories. At national level, he has taken part in events such as Arena Bucătarilor, where he further developed his technical skills and competitive spirit. He has worked alongside professional chefs and international judges, strengthening his experience and culinary vision. He currently holds a chef position, managing both à la carte menus and complex gastronomic events. He is recognised for his discipline, creativity and ability to perform under pressure in high-level competitions. Each participation and achievement represents an important step in his professional development.

    Nerea Bescós

    Ayudante
    Es una destacada chef española originaria de Pedrola (Zaragoza) con una trayectoria creciente y premiada en la gastronomía nacional. Ha trabajado en varios restaurantes reconocidos, entre ellos Quema en Zaragoza, Saborea en Biescas y, desde 2021, en el restaurante El Doncel en Sigüenza (Guadalajara), que cuenta con una estrella Michelin.
    Bescós ha obtenido varios galardones a lo largo de su carrera, como premios en concursos nacionales de cocina y repostería, el reconocimiento como Mejor Cocinera Joven de Aragón y la medalla de bronce junto a la Selección Española de Cocina en las IKA/Olimpiadas Culinarias, donde ha competido representando a España ante equipos de todo el mundo.
    Su estilo culinario combina técnicas contemporáneas con el respeto por los productos locales y las tradiciones gastronómicas españolas, lo que la ha consolidado como una de las voces jóvenes más prometedoras de la cocina española actual.

    Uwe Micheel

    Jury United Arab Emirates

    Uwe Micheel is a renowned German chef who has developed most of his career in Dubai and is considered an influential figure in the gastronomy of the United Arab Emirates. A German chef with more than 40 years of experience in fine dining and international hospitality, he began his career in Dubai in 1981 at the InterContinental Hotel Dubai Deira Creek, where he served until 2008, when the hotel was rebranded as Radisson Blu Hotel Dubai Deira Creek. 


    Since then, he has continued his work at the property as Executive Chef, overseeing numerous restaurants within the hotel and playing a key role in its culinary development. He has also been President of the Emirates Culinary Guild and Vice President of the World Association of Chefs’ Societies, promoting the training and development of young chefs in the region. 


    He is the author of culinary books such as Flavours of Dubai and has received several awards for his contribution to the development of Dubai’s culinary scene.

    Petros Gavriel

    Juray Cyprus

    Petros Gavriel is a renowned Cypriot chef and an influential figure in the development of Cypriot gastronomy. He has served as President of the Cyprus Chefs Association, where he has promoted professional training, culinary excellence and the international projection of Cypriot cuisine. He also takes part

    Erich Glavica

    Jury Croatia

    Erich Glavica is a Croatian chef from Legrad, known for his role as an ambassador of Croatian cuisine and an international culinary leader. He is President of the Hrvatski kuharski savez (Croatian Chefs Association) and has been recognised as a member of the Worldchefs Culture, Cuisine and Heritage Committee, standing out as an expert in global culinary standards. 

     

    He also leads teams in international competitions such as the Svjetski kuharski kup, where he has guided Croatian groups to medal-winning results, and combines his competitive work with the management and promotion of local gastronomy through his restaurant and culinary projects.

    Gert Klotzke

    Jury Sweden

    Gert Klotzke is a well-known Swedish chef recognized for his deep knowledge of Nordic cuisine and his ability to combine tradition with modern culinary techniques. He has played an important role in promoting Swedish food culture, both through his work in professional kitchens and his presence in food writing and media. 

     

    Klotzke is especially respected for his focus on high-quality local ingredients and for highlighting classic Scandinavian flavors in a refined but accessible way. His approach to cooking reflects a strong respect for sustainability, seasonality, and culinary heritage, which has influenced many chefs and food enthusiasts in Sweden. 

     

    Overall, Gert Klotzke stands out as an important figure in Swedish gastronomy, valued for his expertise, his educational contributions, and his lasting impact on modern Nordic cooking.