Tenerife Chef Xavier Luis Boya Crowned Winner of 20th Canary Islands Cooking Championship

Canarian cuisine has cemented its status as a key player in Southern Europe following the 20th Canary Islands Cooking Championship. Held at the Tenerife Trade Fair Center from May 19 to 21, the event concluded with Tenerife chef Xavier Luis Boya being crowned the archipelago’s new culinary leader. The competition was praised for its high technical standards and its role in showcasing local talent to an international audience.

Boya’s victory highlights both his individual skill and the evolution of the contest, which has become a benchmark for innovation in island cooking over the last 20 years. The jury judged the five finalists—Eric Guerrero Serrano, Javier Castillo Marrero, Gabriele Bernucci Ghidini, Yurena Rodríguez Pacheco, and Boya—on their technical precision, time management, and ability to improvise. Each chef had 135 minutes to prepare two dishes: one featuring yam, a traditional local staple, and a second using surprise ingredients from a "Mystery Box" provided by El Corte Inglés.

Javier Castillo Marrero took second place, followed by Gabriele Bernucci Ghidini in third. Additionally, Michael Eduardo Martín Bracamonte was named best assistant, earning an automatic spot in next year’s competition. This focus on teamwork highlights the event’s goal of building a professional network that connects suppliers, institutions, and chefs.

Beyond the competition, the event serves as a major economic driver supported by the Tenerife Island Council, the Government of the Canary Islands, and the Santa Cruz de Tenerife City Council. With backing from sponsors like Heineken and Cajasiete, the championship continues to act as a vital hub for the hospitality industry. By bringing together public and private sectors, the event reinforces the role of gastronomy as a cornerstone of the islands' cultural identity and economic growth.