The die is cast. The panel of gastronomic experts has already determined the eight finalist proposals who will opt next Tuesday, March 25, to the award of the XIII International Creative Cooking Competition of the Red Shrimp of Dénia.
As every year, the Municipal Market Dénia will host the final phase of this challenge, where the selected chefs will test their skills to elevate the qualities of the Red shrimp based on an original recipe. During the event, participants will cook their proposals live, which will be evaluated by the jury to determine the winner. winning dish of 2025.
The eight finalists for 2025
The eight chefs who have made it to the final of the thirteenth edition of the contest are:
- Daniel Delgado, from the Cobo Estratos restaurant (Burgos)
- Carlos Hernández, from the ABaC restaurant (Barcelona)
- Koichi Kuwabara, from the Scapar restaurant (Barcelona)
- Ana Lazaro, from the Barro restaurant (Ávila)
- Jose Carlos Lopez, from Origen Restaurant (Puigcerdá, Girona)
- Ariel Munguía, from the Canfranc Express restaurant (Huesca)
- Juanfran Pérez, from the Espacio Montoro restaurant (Alacant)
- Edgar Rodriguez, from the Aromata restaurant (Palma)
They have been selected from among the about fifty chefs who submitted their recipes to be evaluated by a rigorous group of culinary experts. The organizers wished to express their gratitude for the high participation, both from chefs from all over Spain and from those who submitted their proposals from Italy.
El 25 March, the finalists will demonstrate their mastery live, providing shape, texture and flavor to their dishes. Each chef may have one assistant and must bring their own ingredients, except for the Dénia red prawn, which will be provided by the organization with the collaboration of the Brotherhood of Fishermen of Dénia. In addition, they will have a table and an induction hob to bring your culinary creation to life.
A prestigious jury
As every year, the excellence of the proposals will be supported by a top-level jury, comprised of renowned chefs, journalists, and food critics. This year, the difficult task of selecting the winners will fall to:
- Julia Pérez, food journalist and president of the jury
- Carolina Alvarez, chef of Quique Dacosta Restaurant
- José Carlos Capel, food critic
- Igor Cubillo, food journalist
- Susi Diaz, chef of the La Finca restaurant
- Víctor Martín, chef of the Trigo restaurant
- Aaron Ortiz, chef of the Kabo restaurant
- Bruno Oteiza, chef of Gatxupa Restaurant & Bar and Bruno Oteiza Restaurant
- Begoña Rodrigo, chef of the La Salita restaurant
- Yves Silvain, gastronomic influencer
Judges will evaluate proposals based on their Presentation, flavor, and importance of red shrimp in the recipe. In addition, punctuality in the delivery of dishes will be key, while the use of non-edible ingredients will result in a penalty.
After a close deliberation, the jury will announce the winners. winners of the first, second and third prizes, who will receive € 2.500, € 1.500 and € 1.000, respectively. In addition, each of them will receive a commemorative sculpture by the artist Toni Marí.
El XIII International Creative Cooking Competition of the Red Shrimp of DéniaOrganized by the Association of Hospitality and Tourism Entrepreneurs of the Marina Alta (AEHTMA) in collaboration with City of Dénia, continues to consolidate itself as one of the most important gastronomic events in the countryThe event celebrates the excellence of the Dénia red prawn, a product of exceptional quality that, once again, will be the star of a competition packed with talent and creativity.
