Spanish gastronomy continues to showcase emerging talent, and among them, Gabriel Navarro Oliveros, a 17-year-old student from Lanzarote, stands out. He has triumphed in the XIV edition of the High Cuisine Promises Award, one of the most significant competitions for young chefs in Spain.
The student from CIFP Zonzamas was recognized as the best among ten finalists from various autonomous communities. The intense final took place at Le Cordon Bleu Madrid, one of the world's most prestigious culinary schools, located on the campus of Universidad Francisco de Vitoria.
The four-hour competition challenged participants to create an original recipe using chicken and lobster as a common base, combined with ingredients of their choice. Gabriel Navarro captivated the jury with his dish “Armonía entre mar y tierra” (Harmony between Sea and Land), which excelled in flavor balance, technical execution, and presentation.
His proposal allowed him to obtain a scholarship valued at 9,000 euros, intended for a certificate in any of Le Cordon Bleu Madrid's specialties.
This victory not only acknowledges his talent but also provides a valuable educational opportunity. As the winner, Gabriel Navarro will receive a 24,000 euro scholarship, enabling him to pursue a full diploma in one of the school's specialties: cuisine, Spanish cuisine, or pastry. This award provides a decisive boost to his career, opening doors to excellent training in an international environment.
Gabriel Navarro's success also benefits his training center, CIFP Zonzamas in Lanzarote, which will receive 1,500 euros in financial aid to recognize its educational work and support for young talent.
The second prize went to Andreu Berenguer Gandía, a student from CIPFP Batoi in Alicante, for his creation “Royale de hígado de pollo con pinza de bogavante confitada” (Chicken Liver Royale with Confit Lobster Claw), earning him a 9,000 euro scholarship for a certificate at Le Cordon Bleu Madrid.
The jury, chaired by renowned chef Paco Roncero, who holds two Michelin stars and three Repsol suns, included top professionals such as Rafael de Bedoya, Adrián Delgado, and Erwan Podoulec. They evaluated technique, creativity, skill, presentation, and the final taste of the dishes. Roncero highlighted the participants' authenticity and the winning proposal's technical precision.
