18 MICHELIN STARS GATHER IN PARIS FOR THE CHEF BALFEGÓ INTERNATIONAL SEMI-FINAL
The prestigious culinary competition will take place on September 8th at Le Cordon Bleu Paris, bringing together 15 top European chefs. The winners will be announced during a gala at the Newcap Event Center.
Madrid, September 1st – Chef Balfegó, the international professional cooking competition, reaches one of its most significant milestones this year with the European semi-final taking place at Le Cordon Bleu, Paris, on September 8th. For the first time, the French capital will host 15 chefs from across Europe, each presenting their most creative and technical recipes featuring Balfegó bluefin tuna, in pursuit of one of the eight coveted spots in the grand finale, to be held in Madrid on October 27th, 2025.
Created by Balfegó, a Spanish company based in L’Ametlla de Mar (Tarragona), the competition reflects the brand’s deep-rooted commitment to excellence, sustainability, and culinary innovation. Specializing in the capture, feeding, study, and distribution of bluefin tuna, Balfegó operates in over 40 countries and adheres to strict social and environmental standards that ensure the preservation of the species. It is the only company in the world capable of supplying bluefin tuna on demand at its optimal fat content and has pioneered the research and use of all tuna cuts in haute cuisine.
With participation open to chefs from countries such as France, Italy, Germany, Portugal, Greece, the Netherlands, Switzerland, and Austria, this year’s edition reinforces Chef Balfegó’s position as a benchmark competition in European gastronomy.
What is Chef Balfegó?
Chef Balfegó is an international professional cooking competition founded by Balfegó, Spanish company recognized worldwide as a leader in the sustainable fishing, farming, and distribution of bluefin tuna. Now in its 8th edition, the contest aims to spark creativity and innovation through a unique ingredient: Balfegó bluefin tuna, recognised as the world’s best red tuna for its exceptional quality.
How does it work?
The competition began with an initial round in which participants submitted a recipe and a photograph. From over a hundred applications, the jury selected the entries that stood out for their technique, presentation, and originality. Fifteen semi-finalists from countries including France, Italy, Germany, Portugal, Greece, the Netherlands, Switzerland, and Austria will now present their dishes live in Paris on September 8th, once again featuring Balfegó bluefin tuna as the star ingredient.
The jury, made up of eight renowned European chefs who together hold 18 MICHELIN stars, will judge the dishes: Christopher Coutanceau, (Christopher Coutanceau***, La Rochelle), Paolo Casagrande (Lasarte*** Barcelona), Heinz Reitbauer (Steirereck***, Viena), Viki Geunes (Zilte***, Amberes), Daniel Schimkowitsch (L.A. Jordan**, Deidesheim), Rui Paula (Casa de Chá da Boa Nova**, Leça da Palmeira), Domenico Stile (Enoteca La Torre**, Rome). They will decide which eight finalists will advance to Madrid.
The grand finale will take place at Le Cordon Bleu Madrid on October 27th, 2025, where the new Chef Balfegó will be named. A total of 12 chefs will compete for the title: the eight winners from the Paris semi-final and the four finalists from the Spanish national round — Guillermo Chávez (Amelia**, San Sebastián), Riccardo Radice (Fishølogy*, Barcelona), Angelo Duarte (Brugarol, Barcelona), and Piero Aponte (El Molino de Urdániz**, Navarra). The winner will receive prizes worth over €20,000, including a trip for two to Japan, a set of high-end Japanese knives, professional audiovisual coverage, and other exclusive rewards that underscore the prestige of the competition.
What will happen on September 8th?
The European semi-final will unfold on September 8th at Le Cordon Bleu Paris. Contestants will have one hour to prepare their dish, which must be plated for the jury. This year’s semi-final will feature 15 chefs representing some of the most prestigious restaurants across Europe, including Anthony Gerbeau (L’Artimon, France), Athinagoras Kostakos (Nõema, Greece), Francisco Silva (Vila Foz*, Portugal), Jean Paul Tossens (Le Monastère de Saint-Mont, France), Enrico Mantovanelli (Bistrot al 5, Italy), Lucas Vital (Vista*, Portugal), Diego Duarte (The Yeatman**, Portugal), Franz-Josef Unterlechner (Schwarzreiter, Germany), Valeria Dell’Amico (Il Narciso, Italy), Martijn Wetsteijn (Fred**, Netherlands), Berien Wiling (Ron Gastrobar*, Netherlands), Shaurya Manchanda (L’Atelier des Augustins*, France), Leo Besnard (Le Lion d’Or, Switzerland), Davide Polli (Pramerl & The Wolf*, Austria), and Andrea de Carlo (Bavarie by Käfer, Germany).
The evening will culminate in a special gala at the Newcap Event Center in Paris, featuring a traditional kaitai (Japanese tuna-cutting ceremony), the official awards presentation, and the much-anticipated announcement of the eight winners who will advance to the grand finale in Madrid.
ALL ABOUT CHEF BALFEGÓ 2025
Semi-Final
Paris – September 8th
Grand Final
Madrid – October 27th
Competition rules and guidelines available in this [LINK]
<<Images available here>>
PRESS CONTACT
For interviews, further information or images:
Micaela Muro Lara
micaelam@mateoandco.es / M: +34 902 100 219
