Tenerife’s Culinary Talent Honoured at Basque Event
The Cabildo of Tenerife has officially recognised local culinary professionals who participated in the ‘100 Young Talents of Gastronomy’ event at the Basque Culinary Center in San Sebastián. Supported by Turismo de Tenerife, this gathering showcased the island’s gastronomic excellence and provided networking opportunities for young chefs and producers.
Attendees included notable figures such as Jorge Méndez from Bodegas Viñátigo, continuing a five-generation family tradition; Joel González from Quesería Ayojo, who has revitalised his family’s goat farming; and brothers Rubén and Bryan Medina from Panadería y Pastelería Zulay, which has thrived since 1937.
Three chefs also represented Tenerife’s cuisine: Guillermo Santos from Taste 1973 in Hotel Villa Cortés; Xabi Luis Boya from Secreto de Chimiche, winner of the XX GastroCanarias 2026; and Rafael de León from El Cenador at Iberostar Grand Hotel El Mirador. Their participation was coordinated by chef Juan Carlos Clemente, a prominent figure in Canarian gastronomy.
Lope Afonso, Vice President of Tourism for the Cabildo, stated that events like this highlight Tenerife’s vibrant culinary scene, showcasing the talent and commitment of its professionals. He emphasised the island’s growing reputation for authentic cuisine both locally and internationally.
Dimple Melwani, CEO of Turismo de Tenerife, noted that the recognition of these young chefs reinforces the island’s culinary identity and urges investment in their development. She remarked that their achievements enhance the visitor experience and strengthen the local gastronomic landscape, merging tradition and innovation.
At the event, Tenerife’s produce was highlighted, featuring local wines, artisan breads, oils, cheeses, and other traditional ingredients. Dishes reflected the island’s flavours, combining modern techniques with local staples, showcasing the creativity at the heart of Tenerife’s culinary offerings.
