{"id":51386,"date":"2026-09-03T14:43:29","date_gmt":"2026-09-03T12:43:29","guid":{"rendered":"https:\/\/balfego.com\/conoce-10-sushichefs-itamae-balfego-2026\/"},"modified":"2026-09-04T13:49:15","modified_gmt":"2026-09-04T11:49:15","slug":"conoce-10-sushichefs-itamae-balfego-2026","status":"publish","type":"post","link":"https:\/\/balfego.com\/en\/conoce-10-sushichefs-itamae-balfego-2026\/","title":{"rendered":"Meet the 10 sushi chefs competing in ITAMAE Balfeg\u00f3 2026"},"content":{"rendered":"
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September 28 will mark the new edition of ITAMAE BALFEG\u00d3<\/strong>, which this year expands its reach with the participation of chefs from across Europe. Ten contestants will compete for the title of Europe\u2019s Best ITAMAE<\/strong> 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.<\/p>\n

The event will take place at Balfeg\u00f3\u2019s new facilities in L\u2019Ametlla de Mar (Tarragona)<\/strong>, where the awards ceremony will also be held later that afternoon, featuring some of the most prominent figures in Japanese and Spanish cuisine.<\/p>\n

The ten participants who have successfully passed the first selection stage among the many applicants are:<\/p>\n

ADRI\u00c1N FIGUEROA BARCIELA \u2013 OMAKASE CORU\u00d1A (A CORU\u00d1A)<\/strong><\/h5>\n

Adri\u00e1n, a Spanish national, was born in 1991. He began his professional career in 2011 at Stuzzico Restaurant<\/strong> in London. In 2012, he returned to his native Galicia to pursue new opportunities at the Real Club N\u00e1utico de Vigo<\/strong>. In 2013, he went back to London and rejoined Stuzzico<\/strong>, where he worked until 2016 before returning home once again to join Osushi Restaurant<\/strong> in Vigo. In 2017, he sought new challenges at Purosushi Restaurant<\/strong> in Vigo. In 2019, he joined the Balfeg\u00f3 Group<\/strong>, working at Tunateca Balfeg\u00f3<\/strong>while traveling the world to showcase Bluefin Tuna cuisine<\/strong> at major international events. In 2021, he launched his first personal project, Omakase Coru\u00f1a<\/strong>, located in one of the city\u2019s most prominent squares in A Coru\u00f1a.<\/p>\n<\/div>\n

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BISHNU GHARTI \u2013 PENHA LONGA RESORT, SINTRA (PORTUGAL)<\/strong><\/h5>\n

Sushi specialist Bishnu Gharti<\/strong> was born in 1992 in Dang, Nepal<\/strong>. He began his professional career working in hotels in his hometown between 2012 and 2014<\/strong>. His first international opportunity came in 2015<\/strong>, when he joined The Regency<\/strong> in Salmiya, Kuwait. In 2021<\/strong>, he moved to Portugal<\/strong>, where he started working at Daisuki Sushi Love<\/strong> in Carnaxide. His next position took him to Sintra<\/strong>, where he worked at Kodachi Japanese Sushi Bar<\/strong> during 2022 and 2023<\/strong>. His third role in Portugal was at Miyuki Japan Sushi Bar<\/strong> in Vizela, where he worked throughout 2024 and 2025<\/strong>. He then returned to the beautiful town of Sintra<\/strong> to join Penha Longa Resort<\/strong>, where he continues to work as a Sushi Chef<\/strong> today.<\/p>\n<\/div>\n

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CHI TAM PHAN – SAINT LAURENT-SUSHI PARK PARIS (PARIS)<\/strong><\/h5>\n

Originally from Vietnam and with 20 years of experience, Chi Tam Phan has built his career in some of Paris\u2019s 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 H\u00f4tel Pershing Hall, H\u00f4tel 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 Cam\u00e9lia. His next five-star appointment took him to Buddha-Bar H\u00f4tel Paris, where he worked from 2014 to 2015. Later that year, he returned to the Ritz Paris, remaining there until 2017, before moving to H\u00f4tel Royal Monceau. In 2018, he joined H\u00f4tel 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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EDUARD DIMANT \u2013 MOCHI RESTAURANT (VIENNA)<\/strong><\/h5>\n

Austria\u2019s representative brings with him extensive professional experience that began in 1992 at Sushi Bar Berlin<\/strong>. From 1999 to 2002, he gained his first experience in the hotel industry at the Hyatt Berlin<\/strong>. Before completing his tenure there, he decided to seek new challenges and moved to Paris, where he worked at Pierre Gagnaire<\/strong>. In 2003, he joined the team at the prestigious H\u00f4tel de Crillon<\/strong> under renowned chef Jean-Fran\u00e7ois Pi\u00e8ge<\/strong>, also in Paris. In 2004, he moved to the Park Hyatt Paris<\/strong>, before returning to Berlin in 2005 to join Shiro i Shiro<\/strong>. In 2007, he became part of the DO & CO Club Restaurant<\/strong> in Munich, and in 2008 he worked at the impressive BMW Welt<\/strong> in the same city. In 2009, he returned to DO & CO Restaurant<\/strong>, this time in Vienna, in a landmark location facing St. Stephen\u2019s Cathedral<\/strong>. In 2012, he embarked on his entrepreneurial journey and founded what has since grown into a portfolio of successful restaurants and businesses, including Mochi<\/strong>, O.M.K<\/strong>, Ramen Bar<\/strong>, Kikko B\u0101<\/strong>, Mochi Catering<\/strong>, K\u014db\u014d<\/strong>, Cucina Itameshi Vienna<\/strong>, and Chicken Karate<\/strong>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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EDUARDO FABRICIO RODRIGUES PEIXOTO \u2013 YAKUZA ALGARVE ALBUFEIRA (PORTUGAL)<\/strong><\/h5>\n

Born in Brazil in 1996 and specializing in the omakase<\/strong> style, Eduardo Fabricio began his professional career at a young age. Between 2011 and 2013<\/strong>, he worked at Keemo Sushi Na Esteira<\/strong> in Brazil. From 2013 to 2017<\/strong>, he continued developing his skills at Temaki Art<\/strong>, also in Brazil, before joining Hike Restaurant<\/strong> in Praia Brava in 2017. In 2018<\/strong>, he became part of Sushi Today<\/strong>, where he remained until 2021<\/strong>. He then moved to Unizushi<\/strong> in Brazil, working there from 2021 to 2022<\/strong>. Later that year, he made the move to Portugal, joining Well Vale do Lobo<\/strong> in the Algarve. From 2022 to 2024<\/strong>, Eduardo worked at both Yakuza Lisboa<\/strong> and Yakuza Paris<\/strong>, further expanding his international experience. In 2024<\/strong>, he also returned to Brazil to work at Unizushi Balne\u00e1rio Cambori\u00fa<\/strong>, while continuing his professional journey with Yakuza Lisboa<\/strong> until 2025<\/strong>. In 2025, he joined Mimi Omakase<\/strong> in Lisbon, where he worked until 2026<\/strong>. He is currently part of the team at Yakuza Algarve<\/strong>, where he continues to showcase his expertise in Japanese cuisine and the omakase dining experience.<\/p>\n<\/div>\n

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HEUNG CHUL HAN \u2013 JUNO OMAKASE (LONDON)<\/strong><\/h5>\n

Born in South Korea in 1972, Heung Chul Han<\/strong> began his culinary career in 1999 as a chef at Restaurant Manna<\/strong> in Seoul. In 2004, he moved to London to join Restaurant Edokko<\/strong>, 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<\/strong> in London, before moving to Sketch<\/strong> in 2006. His career continued to progress with positions at Zuma Knightsbridge<\/strong> in 2007 and Roka Canary Wharf<\/strong> in 2009, both renowned names on London’s Japanese culinary scene. In 2016, Heung Chul Han became part of the team at Oliver Maki<\/strong> in London. The following year, he returned to the Nobu group, joining Nobu Park Lane<\/strong>, and later moved to Nobu Hotel Shoreditch<\/strong> in 2022. In 2023, he joined Restaurant Koyn<\/strong> in London before leaving later that same year to become part of the team at Los Mochis Restaurants<\/strong>. He currently works at Juno Omakase<\/strong> in London, where he continues to apply more than two decades of experience and expertise in Japanese cuisine.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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JAUME MARAMBIO CORT\u00c9S \u2013 ALAPAR RESTAURANT (BARCELONA)<\/strong><\/h5>\n

Born in Spain in 1990, Jaume Marambio Cort\u00e9s<\/strong> began his professional career at Restaurant Sant R\u00e9my<\/strong> in Barcelona, where he worked from 2007 to 2011<\/strong>. In 2011, he also gained experience at Restaurant Dos Cielos<\/strong> at the Hotel ME Barcelona, before joining Restaurant Iurantia<\/strong>, where he worked from 2011 to 2012<\/strong>. From 2012 to 2014<\/strong>, he continued refining his culinary skills at Restaurant Sa\u00fcc<\/strong> (one Michelin star), located within Hotel Ohla Barcelona<\/strong>. This experience in fine dining led him to join the creative team at Tickets Restaurant<\/strong> (El Barri) between 2014 and 2015<\/strong>, one of Barcelona\u2019s most influential gastronomic projects. He then returned briefly to Restaurant Sant R\u00e9my<\/strong> from 2015 to 2016<\/strong> before making another significant career move to the iconic Disfrutar Restaurant<\/strong> in Barcelona, which at the time held one Michelin star and has since become one of the world\u2019s most celebrated restaurants. Before the end of 2016, he returned to Tickets Restaurant<\/strong> (El Barri), remaining there until 2018<\/strong>, when he moved to Iberostar Varadero<\/strong>in Cuba. In 2019<\/strong>, he became Head Chef of Pakta Restaurant<\/strong> (one Michelin star), another renowned El Barri establishment, a position he held until 2020<\/strong>. From 2020 to 2022<\/strong>, he worked at both MontBar<\/strong> and MediaManga<\/strong> in Barcelona, further expanding his culinary expertise. Today, he is the chef-owner of Restaurant Alapar<\/strong> in Barcelona, where he leads a personal gastronomic project that reflects the experience and creativity gained throughout his career.<\/p>\n<\/div>\n

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MEIDAN SIBONI \u2013 WARSAW PRESIDENTIAL HOTEL, MEIDAN SIBONI STUDIO (WARSAW)<\/strong><\/h5>\n

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<\/strong> in Jaffa, Israel, he oversees a range of creative and consulting ventures. Since 2025, he has also served as Culinary Partner and Concept Chef<\/strong> at Panorama Sky Bar<\/strong>, located within the Warsaw Presidential Hotel<\/strong> in Warsaw, Poland. In addition, since 2025 he has been Partner and Culinary Director<\/strong> of Grand Vin<\/strong> in Ness Ziona, Israel, where he is responsible for shaping the restaurant\u2019s culinary vision and strategy. Alongside these roles, he currently provides culinary consultancy services<\/strong> for Sumika<\/strong>, also based at the Warsaw Presidential Hotel<\/strong> in Warsaw, contributing his expertise to the development and refinement of its gastronomic offering.<\/p>\n<\/div>\n

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NUMAN SECKIN \u2013 GOLDEN EYE RESTAURANT, FAIRMONT GOLDEN PRAGUE HOTEL***** (PRAGUE)<\/strong><\/h5>\n

Born in 1994 in Turkey<\/strong>, Numan Seckin<\/strong> began his professional journey between 2010 and 2013<\/strong> at Divan<\/strong> in Turkey. He then continued his career at the Hilton Istanbul Bomonti Hotel & Conference Center<\/strong> in Istanbul from 2013 to 2016<\/strong>, followed by a brief period with the DO & CO Group<\/strong> in 2016. That same year, he moved to Dubai<\/strong> to join Waka Restaurant<\/strong>, where he worked until 2018<\/strong>. He then relocated to Abu Dhabi<\/strong>, becoming part of the team at Zuma<\/strong>, where he remained until 2020<\/strong>. Later that year, he returned to Turkey to work at Novikov Restaurant & Bar<\/strong> in Bodrum<\/strong>. In 2021<\/strong>, a new international opportunity took him to Albania<\/strong>, where he joined Maritim Resort Marina Bay & Casino<\/strong> in Vlor\u00eb<\/strong>. Later that same year, he returned to the UAE to rejoin Zuma Dubai<\/strong>. In 2024<\/strong>, Seckin became part of the team at Ayla by Blu<\/strong> in Dubai, where he worked until 2025<\/strong>, 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<\/strong> in Prague<\/strong>, where he continues to work today.<\/p>\n<\/div>\n

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PAOLO CINI \u2013 IE KOJI SAKABA (ROME)<\/strong><\/h5>\n

Born in Rome in 1989 and trained at the World Sushi Skills Institute in Tokyo<\/strong>, Paolo Cini<\/strong> began his culinary career working as a kitchen assistant in various restaurants between 2006 and 2011<\/strong>. From 2013 to 2017<\/strong>, he joined Junsei Testaccio<\/strong> in Rome, where he further developed his expertise in Japanese cuisine. He then moved to Gotha Roma<\/strong>, where he worked from 2017 to 2019<\/strong>. Between 2019 and 2023<\/strong>, Paolo worked within the Junsei restaurant group, gaining experience across several of its establishments, including Junsei Flaminio (Rome)<\/strong>, Junsei \/ E Selle de Vivi (Rome)<\/strong>, Junsei Modena<\/strong>, and Junsei Salaria (Rome)<\/strong>. This period allowed him to refine his craft across different concepts and locations within the group. A new professional challenge took him to Bomaki<\/strong>, where from 2023 to 2024<\/strong> he worked across the group’s venues in Milan<\/strong>, Prati<\/strong>, and Ponte Milvio (Rome)<\/strong>. In 2025<\/strong>, Paolo joined the team at IE KOJI SAKABA<\/strong> in Rome, where he currently serves as Sushi Chef<\/strong>. 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<\/strong>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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The selected contestants will be evaluated by a prestigious panel of judges<\/strong>, internationally recognized for their work in leading restaurants across Europe. The jury will be chaired by Hideki Matsuhisa<\/strong> (Koy Shunka*<\/em>, Barcelona). The remaining members of the judging panel are some of Europe\u2019s most respected sushi masters and experts in Japanese gastronomy:<\/p>\n