FERNANDO SAÑUDO CROWNED SPAIN’S TOP YOUNG COD CHEF AT CECBI 2026

Fernando Sañudo crowned Spain’s top young cod chef at CECBI 2026. Barcelona has once again showcased the future of seafood gastronomy, as Fernando Sañudo of Leioa Hospitality School (Bizkaia) claimed first place at the fifth Icelandic Cod Cooking Schools Competition (CECBI 2026).

The national contest, which brought together 18 hospitality schools from across Spain, continues to grow as a key platform for emerging culinary talent, challenging students to demonstrate creativity, technical skill and respect for Icelandic cod.

Cod at low temperature and its tripe in two textures with sea urchin

Sañudo secured the first prize with his dish, “Cod at low temperature and its tripe in two textures with sea urchin,” a technically ambitious creation blending traditional influences with modern techniques. His approach focused on contrasting textures and precise cooking methods, offering a contemporary reinterpretation of cod.

Strong competition from across Spain

The high standard of this year’s competition was reflected across the podium. Sarah Doukkali, representing Altaviana Vocational Training School, took second place, while Hamza Zahrou from Bilbao Hospitality School (BHIP) secured third.

Finalists from each participating school travelled to Barcelona to compete in the live final, presenting their dishes to a panel of leading industry figures.

The judging panel included chef Luis Vinyes of Barcelona’s La Venta restaurant, who also served as ambassador for the 2026 edition, alongside Mikel and Iñaki López de Viñaspre of the Sagardi Group, and Icelandic chef Snorri Birgir Snorrason, representing Iceland Seafood. Dishes were judged on technique, creativity, presentation and respect for the product.

Linking culinary talent with the seafood sector

Beyond the competition itself, CECBI 2026 offered participants valuable insight into the wider seafood industry. The programme included a visit to Seafood Expo Global, providing students with first-hand exposure to international seafood markets and supply chains.

The event also featured educational sessions focused on product origin, sustainability and the cultural significance of Icelandic cod, reinforcing the connection between gastronomy and responsible sourcing.

A welcome event at La Venta, hosted by Luis Vinyes, gave participants the opportunity to exchange ideas and experiences ahead of the final, which took place at CETT Barcelona, last year’s winning institution.

Promoting innovation and sustainability

Organisers highlighted the competition’s role in encouraging young chefs to innovate while maintaining respect for high-quality seafood products.

“This contest is an opportunity to explore and innovate in the possibilities of cooking cod and to promote gastronomic talent among young Spanish chefs,” said Kristinn Björgvin, Project Manager for Icelandic Cod.

Prize and industry backing

In addition to national recognition, Sañudo will be awarded a five-day study trip to northern Iceland, where he will experience the country’s seafood heritage, gastronomy and marvel at the impressive landscapes of the Land of Ice and Fire.

The competition forms part of the Bacalao de Islandia initiative, led by Business Iceland under the Seafood from Iceland programme. The initiative promotes Icelandic seafood across key European markets, including Spain, Italy and Portugal, with a focus on quality, sustainability and responsible fisheries.

Image: Business Iceland