Meet the 10 sushi chefs competing in ITAMAE Balfegó 2026
September 28 will mark the new edition of ITAMAE BALFEGÓ, which this year expands its reach with the participation of chefs from across Europe. Ten contestants will compete for the title of Europe’s Best ITAMAE in a new venue that will bring together the competition, workshops focused on Japanese culinary techniques, insights into the world of sake, and fish-cutting demonstrations, all led by renowned industry experts.
The event will take place at Balfegó’s new facilities in L’Ametlla de Mar (Tarragona), where the awards ceremony will also be held later that afternoon, featuring some of the most prominent figures in Japanese and Spanish cuisine.
The ten participants who have successfully passed the first selection stage among the many applicants are:
ADRIÁN FIGUEROA BARCIELA – OMAKASE CORUÑA (A CORUÑA)
Adrián, a Spanish national, was born in 1991. He began his professional career in 2011 at Stuzzico Restaurant in London. In 2012, he returned to his native Galicia to pursue new opportunities at the Real Club Náutico de Vigo. In 2013, he went back to London and rejoined Stuzzico, where he worked until 2016 before returning home once again to join Osushi Restaurant in Vigo. In 2017, he sought new challenges at Purosushi Restaurant in Vigo. In 2019, he joined the Balfegó Group, working at Tunateca Balfegówhile traveling the world to showcase Bluefin Tuna cuisine at major international events. In 2021, he launched his first personal project, Omakase Coruña, located in one of the city’s most prominent squares in A Coruña.
BISHNU GHARTI – PENHA LONGA RESORT, SINTRA (PORTUGAL)
Sushi specialist Bishnu Gharti was born in 1992 in Dang, Nepal. He began his professional career working in hotels in his hometown between 2012 and 2014. His first international opportunity came in 2015, when he joined The Regency in Salmiya, Kuwait. In 2021, he moved to Portugal, where he started working at Daisuki Sushi Love in Carnaxide. His next position took him to Sintra, where he worked at Kodachi Japanese Sushi Bar during 2022 and 2023. His third role in Portugal was at Miyuki Japan Sushi Bar in Vizela, where he worked throughout 2024 and 2025. He then returned to the beautiful town of Sintra to join Penha Longa Resort, where he continues to work as a Sushi Chef today.
CHI TAM PHAN – SAINT LAURENT-SUSHI PARK PARIS (PARIS)
Originally from Vietnam and with 20 years of experience, Chi Tam Phan has built his career in some of Paris’s most prestigious luxury hotels. He began his journey in London at Ubon by Nobu, before joining the opening team of Nobu Paris between 2001 and 2002. This was followed by positions at Hôtel Pershing Hall, Hôtel Benkay Novotel Tour Eiffel, and Lo Sushi, all in Paris. In 2009, he joined the renowned Ritz Paris, a city he has never left since. From 2011 to 2013, he continued his career at the Mandarin Oriental Paris, working at Restaurant Camélia. His next five-star appointment took him to Buddha-Bar Hôtel Paris, where he worked from 2014 to 2015. Later that year, he returned to the Ritz Paris, remaining there until 2017, before moving to Hôtel Royal Monceau. In 2018, he joined Hôtel Banke Paris, where he worked until 2020. He then spent several years working as a private chef until 2024. Since 2025, he has been a member of the team at Saint Laurent-Sushi Park Paris, where he continues to showcase his expertise and passion for Japanese cuisine.
EDUARD DIMANT – MOCHI RESTAURANT (VIENNA)
Austria’s representative brings with him extensive professional experience that began in 1992 at Sushi Bar Berlin. From 1999 to 2002, he gained his first experience in the hotel industry at the Hyatt Berlin. Before completing his tenure there, he decided to seek new challenges and moved to Paris, where he worked at Pierre Gagnaire. In 2003, he joined the team at the prestigious Hôtel de Crillon under renowned chef Jean-François Piège, also in Paris. In 2004, he moved to the Park Hyatt Paris, before returning to Berlin in 2005 to join Shiro i Shiro. In 2007, he became part of the DO & CO Club Restaurant in Munich, and in 2008 he worked at the impressive BMW Welt in the same city. In 2009, he returned to DO & CO Restaurant, this time in Vienna, in a landmark location facing St. Stephen’s Cathedral. In 2012, he embarked on his entrepreneurial journey and founded what has since grown into a portfolio of successful restaurants and businesses, including Mochi, O.M.K, Ramen Bar, Kikko Bā, Mochi Catering, Kōbō, Cucina Itameshi Vienna, and Chicken Karate.
EDUARDO FABRICIO RODRIGUES PEIXOTO – YAKUZA ALGARVE ALBUFEIRA (PORTUGAL)
Born in Brazil in 1996 and specializing in the omakase style, Eduardo Fabricio began his professional career at a young age. Between 2011 and 2013, he worked at Keemo Sushi Na Esteira in Brazil. From 2013 to 2017, he continued developing his skills at Temaki Art, also in Brazil, before joining Hike Restaurant in Praia Brava in 2017. In 2018, he became part of Sushi Today, where he remained until 2021. He then moved to Unizushi in Brazil, working there from 2021 to 2022. Later that year, he made the move to Portugal, joining Well Vale do Lobo in the Algarve. From 2022 to 2024, Eduardo worked at both Yakuza Lisboa and Yakuza Paris, further expanding his international experience. In 2024, he also returned to Brazil to work at Unizushi Balneário Camboriú, while continuing his professional journey with Yakuza Lisboa until 2025. In 2025, he joined Mimi Omakase in Lisbon, where he worked until 2026. He is currently part of the team at Yakuza Algarve, where he continues to showcase his expertise in Japanese cuisine and the omakase dining experience.
HEUNG CHUL HAN – JUNO OMAKASE (LONDON)
Born in South Korea in 1972, Heung Chul Han began his culinary career in 1999 as a chef at Restaurant Manna in Seoul. In 2004, he moved to London to join Restaurant Edokko, marking the start of a distinguished career in some of the city’s most acclaimed Japanese dining establishments. In 2005, he joined Nobu Berkeley Street in London, before moving to Sketch in 2006. His career continued to progress with positions at Zuma Knightsbridge in 2007 and Roka Canary Wharf in 2009, both renowned names on London’s Japanese culinary scene. In 2016, Heung Chul Han became part of the team at Oliver Maki in London. The following year, he returned to the Nobu group, joining Nobu Park Lane, and later moved to Nobu Hotel Shoreditch in 2022. In 2023, he joined Restaurant Koyn in London before leaving later that same year to become part of the team at Los Mochis Restaurants. He currently works at Juno Omakase in London, where he continues to apply more than two decades of experience and expertise in Japanese cuisine.
JAUME MARAMBIO CORTÉS – ALAPAR RESTAURANT (BARCELONA)
Born in Spain in 1990, Jaume Marambio Cortés began his professional career at Restaurant Sant Rémy in Barcelona, where he worked from 2007 to 2011. In 2011, he also gained experience at Restaurant Dos Cielos at the Hotel ME Barcelona, before joining Restaurant Iurantia, where he worked from 2011 to 2012. From 2012 to 2014, he continued refining his culinary skills at Restaurant Saüc (one Michelin star), located within Hotel Ohla Barcelona. This experience in fine dining led him to join the creative team at Tickets Restaurant (El Barri) between 2014 and 2015, one of Barcelona’s most influential gastronomic projects. He then returned briefly to Restaurant Sant Rémy from 2015 to 2016 before making another significant career move to the iconic Disfrutar Restaurant in Barcelona, which at the time held one Michelin star and has since become one of the world’s most celebrated restaurants. Before the end of 2016, he returned to Tickets Restaurant (El Barri), remaining there until 2018, when he moved to Iberostar Varaderoin Cuba. In 2019, he became Head Chef of Pakta Restaurant (one Michelin star), another renowned El Barri establishment, a position he held until 2020. From 2020 to 2022, he worked at both MontBar and MediaManga in Barcelona, further expanding his culinary expertise. Today, he is the chef-owner of Restaurant Alapar in Barcelona, where he leads a personal gastronomic project that reflects the experience and creativity gained throughout his career.
MEIDAN SIBONI – WARSAW PRESIDENTIAL HOTEL, MEIDAN SIBONI STUDIO (WARSAW)
Born in 1988, Portuguese-Israeli chef Meidan Siboni has earned widespread recognition throughout his career for his culinary achievements and innovative approach to gastronomy. Today, he leads several projects across the international culinary scene. As the founder and Executive Chef of Meidan Siboni Studio in Jaffa, Israel, he oversees a range of creative and consulting ventures. Since 2025, he has also served as Culinary Partner and Concept Chef at Panorama Sky Bar, located within the Warsaw Presidential Hotel in Warsaw, Poland. In addition, since 2025 he has been Partner and Culinary Director of Grand Vin in Ness Ziona, Israel, where he is responsible for shaping the restaurant’s culinary vision and strategy. Alongside these roles, he currently provides culinary consultancy services for Sumika, also based at the Warsaw Presidential Hotel in Warsaw, contributing his expertise to the development and refinement of its gastronomic offering.
NUMAN SECKIN – GOLDEN EYE RESTAURANT, FAIRMONT GOLDEN PRAGUE HOTEL***** (PRAGUE)
Born in 1994 in Turkey, Numan Seckin began his professional journey between 2010 and 2013 at Divan in Turkey. He then continued his career at the Hilton Istanbul Bomonti Hotel & Conference Center in Istanbul from 2013 to 2016, followed by a brief period with the DO & CO Group in 2016. That same year, he moved to Dubai to join Waka Restaurant, where he worked until 2018. He then relocated to Abu Dhabi, becoming part of the team at Zuma, where he remained until 2020. Later that year, he returned to Turkey to work at Novikov Restaurant & Bar in Bodrum. In 2021, a new international opportunity took him to Albania, where he joined Maritim Resort Marina Bay & Casino in Vlorë. Later that same year, he returned to the UAE to rejoin Zuma Dubai. In 2024, Seckin became part of the team at Ayla by Blu in Dubai, where he worked until 2025, concluding his time in the United Arab Emirates. He then moved to the Czech Republic to take up his current position at the Fairmont Golden Prague Hotel in Prague, where he continues to work today.
PAOLO CINI – IE KOJI SAKABA (ROME)
Born in Rome in 1989 and trained at the World Sushi Skills Institute in Tokyo, Paolo Cini began his culinary career working as a kitchen assistant in various restaurants between 2006 and 2011. From 2013 to 2017, he joined Junsei Testaccio in Rome, where he further developed his expertise in Japanese cuisine. He then moved to Gotha Roma, where he worked from 2017 to 2019. Between 2019 and 2023, Paolo worked within the Junsei restaurant group, gaining experience across several of its establishments, including Junsei Flaminio (Rome), Junsei / E Selle de Vivi (Rome), Junsei Modena, and Junsei Salaria (Rome). This period allowed him to refine his craft across different concepts and locations within the group. A new professional challenge took him to Bomaki, where from 2023 to 2024 he worked across the group’s venues in Milan, Prati, and Ponte Milvio (Rome). In 2025, Paolo joined the team at IE KOJI SAKABA in Rome, where he currently serves as Sushi Chef. His talent and dedication to the art of sushi have also earned him recognition on the international stage, having been selected as a semifinalist in the World Sushi Cup 2026 in Tokyo.
The selected contestants will be evaluated by a prestigious panel of judges, internationally recognized for their work in leading restaurants across Europe. The jury will be chaired by Hideki Matsuhisa (Koy Shunka*, Barcelona). The remaining members of the judging panel are some of Europe’s most respected sushi masters and experts in Japanese gastronomy:
- Yoshikazu Yanome (Kaido*, Valencia, Spain)
- Endo Kazutoshi (Endo at the Rotunda*, United Kingdom)
- Alon Than (Alon Omakase*, Poland)
- Masazi Suzuki (Iyo Omakase, Italy)
- Van Giang Nguyen (Chang, Germany)
- Emanuele Bombardier (Matsuhisa at Le Royal Monceau Palace, France)
Together, they represent some of the highest standards of excellence in sushi craftsmanship and Japanese cuisine across Europe, bringing extensive experience and expertise to the competition.
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