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Competition

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Registrations open!

Registrations for Chef Balfegó 2026 are now open!
If you are a chef at any restaurant in Europe and want to become the next Chef Balfegó, you can sign up by filling out the following form:
Registrations open until May 31.

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  • Personal Information
  • DD slash MM slash YYYY
  • Professional Informational
  • Attached documents
  • Attach CV and photograph*
  • Next please attach your CV or professional history as a PDF, Word document or written text. Please attach a recent photograph of yourself wearing a chef's jacket, the photo should not include other people and should have a neutral background, preferably white or light-coloured.
  • Drop files here or
    Max. file size: 20 MB.
    • Attach recipe*
    • Please attach the recipe of the dish you are submitting in order to qualify. In accordance with the competition rules, we would like to remind you that any dishes that do not meet with the approval of the judges due to their simplicity or insufficient presentation will not go through to the next phase of the competition. All participants will receive a notification of their elimination or progression to the next phase.
    • Drop files here or
      Max. file size: 20 MB.
      • Attach a photo of the dish for the recipe submitted*
      • Attach a photo of the dish for the recipe submitted* Attach a photo of the dish for the recipe submitted* The photo must be of the highest possible quality and well-lit so that the judges are able to assess the presentation of the dish, this point is of vital importance in order to be eligible for the classification. Dark, out-of-focus or poor quality photos will be deleted immediately.
      • Drop files here or
        Accepted file types: jpg, png, Max. file size: 20 MB.
        • Adjuntar la segunda receta (Parte a elegir)*
        • A continuación deberás adjuntar la receta con la parte de atún rojo a elegir que propones para poder ser clasificado. Recordamos conforme a las bases del concurso que aquellos platos que por su sencillez o presentación insuficiente no tengan la aprobación del jurado no pasarán a la siguiente fase. Todos los participantes recibirán una comunicación de su anulación o paso a la siguiente fase.
        • Drop files here or
          Max. file size: 20 MB.
          • Adjuntar foto de la receta*
          • Adjuntar foto del plato correspondiente a la receta con la parte a elegir* La fotografía debe tener la mayor calidad posible y estar bien iluminada para que el jurado pueda valorar la presentación del plato, este punto es de vital importancia para poder ser clasificado. Las fotos oscuras, desenfocadas o de baja calidad serán eliminadas directamente.
          • Drop files here or
            Accepted file types: jpg, png, Max. file size: 20 MB.
            • Attach QR Code*
            • Attach QR Code* Please attach the photo of the QR code that will be given to you when you purchase Balfegó Bluefin Tuna to make the dish to be photographed, and that accompanies any piece of Balfegó Tuna.
            • Drop files here or
              Accepted file types: jpg, png, Max. file size: 20 MB, Max. files: 1.
              • Product
              • If you are one of the 8 selected in the first round, you will participate in the final round where you must have two different recipes, one for the first round and one for the second round. The judges will assess the work of the eight selected on the basis of the two recipes submitted. You will have to prepare seven dishes of both recipes for the panel of six judges to try them both, and another for filming. For this, you must define the number of pieces of tuna you need to have at your disposal that day and their weight: One of the recipes must be made with Balfegó Bluefin Tuna loin. The other one must also be made with Balfegó Bluefin Tuna, but you can select the part of the tuna you want. One of the two recipes to be made in the final can be the one submitted in the first qualifying round.
              • 1. First Recipe
              • 2. Second recipe
              • Questions
              • If you have any questions, you can write it in here, and we will reply you to the email you have indicated in this form.
              • This field is for validation purposes and should be left unchanged.