Fagor Professional Supports Culinary Excellence at the Chef do Ano 2026 Grand Final

2026.06.26

On June 18th, Portugal once again demonstrated why it holds a distinguished place on the international gastronomic stage by hosting the Chef do Ano 2026 Grand Final, the country's oldest and most prestigious professional cooking competition.

Now in its 37th edition, Chef do Ano has established itself as a benchmark for the Portuguese hospitality industry and as one of the country's leading platforms for promoting culinary talent. Throughout its history, the competition has helped launch the careers of many professionals who now rank among Portugal's finest chefs, becoming a true showcase of creativity, technical excellence and innovation.

This year's final brought together some of Portugal's most promising chefs in a competition defined by high standards, professional rigour and the pursuit of excellence—values that closely align with Fagor Professional's vision for the present and future of the foodservice industry.

Portugal: Tradition, Identity and Culinary Innovation

Portuguese gastronomy is deeply rooted in the country's history, its territory and its long-standing relationship with the world. From the richness of its Atlantic ingredients to the influence of the maritime routes that connected continents for centuries, Portugal has developed a unique culinary identity that continues to evolve thanks to a new generation of talented chefs.

Over the past decades, Portugal has strengthened its position as one of Europe's most dynamic gastronomic destinations. The combination of tradition and innovation has earned Portuguese cuisine increasing international recognition, driven by professionals who reinterpret their culinary heritage through a contemporary lens.

Within this context, competitions such as Chef do Ano play a fundamental role. Beyond the competitive element, they provide a platform for discovering new ideas, encouraging knowledge sharing and showcasing gastronomy's transformative power.

A Shared Commitment to Talent

For Fagor Professional, supporting initiatives that foster the development of culinary professionals is part of a vision that extends far beyond manufacturing equipment.

The future of professional foodservice depends on the talent of those leading today's kitchens, but also on creating environments that encourage creativity, operational excellence and efficiency. Each new generation of chefs brings fresh challenges and new perspectives, driving the continuous evolution of the industry.

For this reason, Fagor Professional remains firmly committed to initiatives that promote education, innovation and the recognition of culinary talent. Competitions such as Chef do Ano provide unique opportunities for chefs to demonstrate not only their technical expertise but also their ability to innovate, perform under pressure and transform an idea into a memorable dining experience.

Technology in the Service of Creativity

Behind every outstanding culinary creation lies precision, expertise and dedication, supported by technology capable of meeting the highest professional standards.

Gastronomic innovation and technological innovation go hand in hand. Reliability, energy efficiency, process control and consistent performance enable chefs to focus on what truly matters: creating unforgettable culinary experiences.

From this perspective, Fagor Professional's presence at Chef do Ano reflects a philosophy shared with the competition itself: supporting professionals who continuously push boundaries, explore new possibilities and contribute to building a more innovative and sustainable future for gastronomy.

The Winners of Chef do Ano 2026

The Chef do Ano 2026 Grand Final once again highlighted the exceptional standard of contemporary Portuguese cuisine. Following a highly demanding competition, the jury recognised the talent, creativity and technical excellence of three outstanding professionals.

First place was awarded to Francisca Dias, from Esteva Restaurant, whose menu impressed the judges with its strong culinary identity, technical precision and remarkable creativity.

Second place went to João Fernandes, from Hool Restaurant, while Carlos Magalhães, from Lince de Santa Clara, secured third place, completing a podium that reflects the dynamism and promising future of Portuguese gastronomy.

Their creations showcased the extraordinary talent currently emerging in Portugal and reaffirmed Chef do Ano's role as one of the country's leading platforms for nurturing the next generation of culinary leaders.

The Equipment Behind the Competition

Creativity, technique and talent were undoubtedly the stars of the Chef do Ano 2026 Grand Final. Behind every dish, however, stood another essential ally: Fagor Professional technology.

Throughout the competition, the finalists prepared all their dishes using Fagor Professional equipment, designed to deliver maximum precision, efficiency and reliability in a demanding professional environment.

iKORE Combi Oven

The iKORE combi oven proved to be an essential tool thanks to its ability to deliver complete control over the cooking process. Precise temperature management, intelligent process control and outstanding consistency allow chefs to execute every technique with confidence, from delicate preparations to high-intensity cooking.

Its advanced technology reduces uncertainty during service, enabling chefs to dedicate more time to creativity and culinary innovation.

Advance Refrigeration

The Advance Refrigeration range ensures optimal storage conditions for every ingredient, preserving freshness, texture and organoleptic properties from the very beginning. In a competition where every detail matters, a reliable refrigeration system guarantees maximum food safety while maintaining product quality throughout the day, ensuring ingredients remain in perfect condition until they reach the plate.

The range also reflects Fagor Professional's commitment to innovation and energy efficiency, achieving Energy Class A, the highest efficiency rating available. In addition, it uses natural hydrocarbon refrigerants with a lower environmental impact and incorporates high-performance insulation that minimises thermal losses and enhances overall efficiency.

Blast Chiller

The blast chiller plays a crucial role in professional kitchens by rapidly reducing food temperature without compromising quality. This technology improves workflow organisation, optimises production times and preserves flavour, texture and nutritional value.

In addition to enhancing food safety, it enables chefs to plan complex preparations more accurately, providing greater flexibility and consistency throughout the cooking process.

Induction Cooking

Induction technology delivers an immediate response to temperature adjustments, offering exceptional precision throughout the cooking process. Its high energy efficiency, rapid heat-up time and even heat distribution make it particularly suitable for techniques requiring maximum control.

At the same time, reduced ambient heat helps create a more comfortable working environment, allowing chefs to remain focused and perform at their best during high-pressure moments such as a competition final.

Beyond the equipment itself, each of these solutions reflects Fagor Professional's philosophy: developing technology that responds to the real needs of professionals and becomes a genuine partner in allowing culinary talent to flourish. Because when technological innovation supports creativity, the result is gastronomy that is more precise, more efficient and better prepared for the challenges of the future.

Inspiring the Future of Gastronomy

The Chef do Ano 2026 Grand Final once again showcased the outstanding quality of Portuguese gastronomy and the ability of its professionals to continue shaping the future of culinary innovation.

For Fagor Professional, supporting initiatives such as this represents an opportunity to remain close to chefs, better understand the evolving needs of professional kitchens and continue contributing to the growth of an industry that is constantly evolving.

Because the future of gastronomy is built by nurturing talent, encouraging creativity and supporting those who transform their passion for cooking into experiences that inspire an entire industry every single day.