In the international culinary competition held today at the Soria Courthouse, the winning chef was Diego Duarte Tonet from Portugal, who became the 'Truffle Cooking Champion' and received a prize of 3,000 euros. This chef was sponsored by the La Galiana restaurant.
In addition to the recognition and cash prize, the winning chef will give a presentation of the dish to students at the Culinary Institute of America in New York.
The jury awarded the second prize of €2,000 to Lih Guah from Singapore, sponsored by the restaurant La Gastro Tasquita. The third prize, worth €1,000, went to Pelayo Arroyo Pérez from Spain, sponsored by the restaurant La Chistera. The People's Choice Award was given to Avinnash Vishaal Shyamsunder from India, sponsored by Noctis Hotel Restaurant.
International benchmark
Following the Iberian phase held in 2025, this year the competition has had an international character, with participants from eight countries: India, Thailand, USA, Austria, Brazil, Singapore, Spain and Portugal, featuring top-level chefs who have worked in Michelin-starred restaurants in different countries.
The various culinary creations were judged by an internationally renowned panel, including prominent figures in the world of gastronomy such as Martina Puigvert Puigdevall, recognized as a 'Young Chef 2024' by the Michelin Guide and whose restaurant 'Les Cols' in Olot, Girona, boasts two Michelin stars. Joining her on the panel were professionals from the fields of gastronomy, tourism, and cuisine, such as Óscar García Marina, chef of the Soria-born restaurant 'Baluarte', who is currently working on a new project in Quintanarejo; chef and founder of 'Tapas Revolution', Omar Allibhoy; journalist and food writer Jonatan Armengol; and Michel Tournayre, president of the new European Truffle Growers Association and also president of the French Federation of Truffle Growers. Also on the panel was food journalist Begoña Tormo.
Professional and popular competition
Throughout the day, various promotional activities were held, aimed at industry professionals and the public present at the Palacio de la Audiencia. The day began with a quality control session for selecting the truffles used in the competition and distributing the truffles to the contestants. This session was led by Jaime Olaizola (IDForest), Fernando Martínez Peña from the European Institute of Mycology, and truffle growers José Manuel Pérez from ATRUSORIA and Michel Tournayre from the European Truffle Growers Association.
Thanks to the participation of the truffle growers' associations, a Black Truffle Market of Soria has also been held, which has been an exceptional opportunity to acquire this product directly from the truffle growers of the area.
During the competition, interviews were conducted with chefs and truffle cultivation professionals, representatives of tourism groups, and collaborating businesses. In addition, the public participated in various contests promoting truffle cultivation and the food and wine of Castilla y León, demonstrating their skills and entering a raffle for different tourism experiences in the region.
Until tomorrow, Sunday, you can enjoy the Gastronomic Days in eight restaurants in Soria that have participated as 'godparents' of the competing chefs: El Tilo de Vallecas, El Fogón del Salvador, La Cocina del Casino, Noctis Hotel-Restaurane, La Cepa, La Chistera, La Galiana and La Gastrotasquita.
In these restaurants, you can taste the dish prepared by each of the contestants in 'Cooking with Truffles' 2026. A gastronomic proposal that will continue, during the months of February and March, through the 'Soria&Truffle' Gastronomic Days, thanks to the collaboration of the Soria Hospitality and Tourism Association.
