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The contestants of the 20 edition of the contest framed in Gastrocanarias had to use yams as the main ingredient in their first dish
Xavier Luis Boya, of Tenerife, has been proclaimed winner of the XX Canary Islands GastroCanarias Cooking Championship 2026 Cepsa Grand Prize, The oldest Cooking Championship in the Canary Islands and considered one of the three most important and demanding in Spain.. Boya was the best valued by the judges for organization, technique, recipe, presentation and tasting and after presenting his two creations: the first of them with yam as the main ingredient and the second, the free plate, with products from the “surprise box”.
The podium of the XX Canary Islands GastroCanarias Cooking Championship 2026 Cepsa Grand Prix completed Javier Castillo Marrero, second place, y Gabriele Bernucci Ghidini, third place. In addition, the jury awarded Michael Eduardo Martin Bracamonte as Best Helper, who has the option of being a finalist in the next edition.
In this edition and as has been customary for years, The cooks had to prepare two dishes in a total time of 135 minutes. The first of them has as its main ingredient and protagonist, which, as always, has been kept secret and was revealed and made known the day before the contest, has been the yam.
The second dish had to be prepared from the ingredients that the finalists found in the so-called “Surprise Box” provided, just like the so-called “Common Pantry” by the El Corte Inglés Supermarket, official supermarket of the Championship.
The finalist chefs of the XX Canary Islands GastroCanary Cooking Championship 2026 Cepsa Grand Prize were: Eric Guerrero Serrano (Tenerife), Xabier Luis Boya (Tenerife), Javier Castillo Marrero (Gran Canaria), Gabriele Bernucci Ghidini (Tenerife), Yurena Rodriguez Pacheco (Tenerife).
Luciano Lucía and Antonio Cazorla, classic and Neapolitan pizza champions
Luciano Lucia y Antonio Cazorla were proclaimed winners of the classic and Neapolitan pizza championship of the 7º IF Grand Prix Canary Islands Pizza Championship&B Group Committee, held on the Heineken Stage of the XX Gastronomic Fair of the Canary Islands GastroCanarias 2026. The jury also awarded Luciano Lucía as the best image in the classical modality and Antonio Cazorla in the Neapolitan modality.
The podium of the 7th Canary Islands Pizza Grand Prix IF Championship&B Grupo Comit in its classic pizza modality was completed by Lorenzo Toto, second, and Ricardo Borello, third. Regarding the type of Neapolitan pizza, The second place was Giovanni Cianniello and the third, Ezequiel Moreno.
The finalists of the classic pizza category were: Stefano Desogus, Donatella Lucia, Miguel Caceres, Samuel Rodriguez, Said El Hakimy, Michell Cleter, Riccardo Borello, Luis Lopez, Lorenzo Toto, Luciano Lucia, Nocholas Daví and Francesco Lucía. In the form of Neapolitan pizza, the finalists were: Jose Sanjuan, Marcello De Martino, Mattia Espertino, Giglio Onelio, Antonio Cazorla, Pietro Caccavallo, Giovanni Cianniello, Tiziano Benedetti, Fabio Bonaccio, Ezequiel Moreno and Nicolás García.
Each participant had to prepare a pizza for each category in which they participated., live, in front of the large audience, and in a maximum of 12 minutes of time. In addition, Only the ingredients indicated at the time of registration could be used.
