#News • 3 November 2025

German chef Franz-Josef Unterlechner wins Chef Balfegó 2025

• Léo Besnard (Le Lion d’Or, Switzerland) and Athinagoras Kostakos (Noema, Greece) took second and third place in the eighth edition of the competition

• The jury was chaired by Martín Berasategui and included Quique Dacosta (Quique Dacosta Restaurante***), Fina Puigdevall (Les Cols**), Ricard Camarena (Ricard Camarena Restaurant**), Javi Antoja de la Rosa (director of Montagud Editores), José Carlos Capel (food critic and president of Madrid Fusión), and Erwan Poudoulec (technical director of Le Cordon Bleu)

Chef Balfegó held its 2025 edition, a year in which countries from across Europe competed for the coveted title, and in which, for the first time, first, second, and third place went to non-Spanish chefs. This was the event that brought together chefs competing to create the best dishes featuring Balfegó Bluefin Tuna in Europe.

The morning began at Le Cordon Bleu Madrid, bringing together 11 chefs from Germany, Greece, the Netherlands, Austria, Portugal, Switzerland, France, and Spain. Among the candidates were representatives from restaurants boasting a total of nine Michelin stars:

Andrea de Carlo (Bavarie by Käfer, Munich, Germany),

He started by serving a “Beef tartare with consommé”

and for the main course, “Tataki and porchetta.”

Angelo Duarte (Brugarol, Barcelona, Spain), originally from South Africa,

featured a `Balfegó tuna loin, Cape Malay style´

and a “Balfegó Tuna Braai.”

Anthinagoras Kostakos (Noema, Mykonos, Grecia),

that I would be serving an “Akami Tuna Club Sandwich with Smoked Tomato Tarama,”

and `Chutoro Tuna and Caviar with XO Truffle Elixir`.

Berjen Wijling (Ron Gastrobar*, Ámsterdam, Países Bajos),

who presented his two dishes, “Gado Gado 2.0”…

and “Losing One’s Mind.”

Diego Duarte (The Yeatman**, Vila Nova de Gaia, Portugal),

presented his “Tuna | Ham | Ice” proposals to the jury

and `Yogur | Dashi | Foie Gras´.

Franz-Josef Unterlechner (Schwarzreiter, Múnich, Alemania), who would be presenting his dishes:

`Stuffed Tuna Pearl | Ossetra Caviar | Oyster | Tagetes (edible citrus flowers)´

and `Sautéed Tuna Cheeks | Clam Escabeche | Saffron | Bouillabaisse`.

Guillermo Chávez (Amelia**, San Sebastián, España),

the Mexican-born chef presented his dishes: “Micuit foie gras terrine with Balfegó bluefin tuna loin,”

and `Balfegó bluefin tuna parpatana with sea urchin velouté`.

Léo Besnard (Le Lion d’Or, Cologny, Suiza),with their creations:

`Balfegó tuna loin, thinly sliced sashimi, homemade ponzu sauce, fresh herbs´

and `Miso-marinated tuna belly, grilled over binchotan charcoal on a sakura leaf, served with horseradish and sorrel sauces, accompanied by a crispy soufflé tuile filled with fresh herbs, tuna, and a hollandaise sauce infused with sakura´.

Shaurya Manchanda (L’Atelier des Augustins*, Lyon, Francia), born in India,

presented a `Atún/Koji/Tom Kha´…

and second, “Tuna/Carrot/Seaweed.”

Piero Aponte (El Molino de Urdániz**, Urdániz, España), of Peruvian origin presented

`Influences´

and `Tuna Delicacies´.

Riccardo Radice (Fishølogy*, Barcelona, España),of Italian origin,

He began by presenting `Fog on the High Seas´…

and secondly, `From the Caribbean to the End of the World´.

The jury, which collectively holds 23 MICHELIN stars, was composed of chefs Martín Berasategui (12 MICHELIN stars), Quique Dacosta (7 MICHELIN stars), Fina Puigdevall (2 MICHELIN Stars), Ricard Camarena (2 MICHELIN Stars), Erwan Poudolec (Technical Director at Le Cordon Bleu), José Carlos Capel (President and founder of Madrid Fusión), and Javi Antoja (Montagud Publishing). All of them judged the dishes prepared by the 11 participants: the first course had to feature tuna loin as the main ingredient, and the second course was to be prepared using the cuts of tuna selected by each chef.

The morning would end with the jury having already selected the winners, but it wouldn’t be until evening that the three lucky winners would be revealed.

The awards ceremony brought together a large group of haute cuisine chefs from around the world, with 400 guests who shared in the excitement of discovering which chefs had earned the new title of Chef Balfegó.

The winner of this year’s competition was German chef Franz-Josef Unterlechner (Schwarzreiter, Munich, Germany).

The runner-up would be chef Léo Besnard (Le Lion d’Or, Cologny, Switzerland).

And in third place is chef Anthinagoras Kostakos (Nōema, Mykonos, Greece).

The final group photo featuring all the participants, the jury, and the Balfegó management team brings to a close a very special edition that will be remembered as the first to feature participants from all over Europe. Following the event, all guests can enjoy the culinary offerings of Tunateca Balfegó at the grand celebration that is the Chef Balfegó awards gala. Pre-registration for the 2026 edition is now open.

We would like to thank some of the industry’s most renowned companies for their commitment to Chef Balfegó, including:

Fagor Professional.

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Estrella Galicia

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Mapfre

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Le Noveau Chef

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TheFork

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Ostras Sorlut

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Le Cordon Bleu Madrid

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SANPELLEGRINO

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Montagud Editores

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CaixaBank

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Andrómeda Viajes

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Arroz Bayo

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Bodegas Gancedo

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Oro Bailén

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Ranger Rober C. de Salamanca

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SUNTORY

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PORDAMSA

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Jamones Blázquez

TAITTINGER