The 2025 National Gastronomy Awards recognize Tinars chef Marc Gascons and Fermí Puig posthumously

Nia Escolà/Sant Fruitós de Bages - Chef Marc Gascons, from the Els Tinars restaurant in Llagostera (Gironès), and Fermí Puig, who died last year, have been honored with the 2025 National Gastronomy Awards. Since the previous edition, the awards have been divided into two main categories: signature cuisine and traditional cuisine. Gascons has been recognized with the 'signature cuisine' award for an "elegant, simple and honest" proposal, while Puig has received, posthumously, the 'traditional cuisine' award, in recognition of his work to preserve and spread Catalan cuisine. In addition, chef Moha Quach, from the Terrat restaurant in Tarragona, won the Revelation Award, and Montse Serra, from the Miramar restaurant in Llançà (Alt Empordà), was awarded the Head Chef Award.

The Catalan Academy of Gastronomy presented the 2025 National Gastronomy Awards on Wednesday night, as part of a gala dinner held at the Món Sant Benet in Sant Fruitós de Bages. For the second consecutive year, the awards have been divided into two categories to reflect "the two souls of gastronomic heritage": on the one hand, an award dedicated to the most groundbreaking innovation and, on the other, an award that highlights the most traditional and basic cuisine.

The president of the Catalan Academy of Gastronomy and Nutrition, Carles Vilarrubí, has highlighted the relevance of the gastronomic sector, stating that "it is a collective heritage that defines the country, from farming to the food industry".

According to Vilarrubí, Catalan gastronomy is experiencing a great moment on an international scale. However, he has warned that the "Catalan cuisine" brand needs to be strengthened and has warned about one of the main challenges of the sector: the lack of qualified personnel. "It is a problem that worries us a lot because it is a fish that bites its own tail: without new generations, we will not be able to maintain this level of excellence forever", he stressed.

Marc Gascons, National Gastronomy Award 2025: "It's an immense honor"

Marc Gascons is the chef of the restaurant Els Tinars in Llagostera (Gironès), distinguished with a Michelin star since 2008. His culinary career has been marked by learning alongside references such as Joan Roca and Salvador Brugués. His cuisine, rooted in Catalan and Empordà tradition, stands out for the excellence of the product, respect for seasonality and a clear desire to highlight the territory. He has been recognized as Best Young Chef (2006), Best Chef in Girona (2008) and Youngest Chef with a Michelin Star (2011).

In statements to the ACN, Gascons expressed that receiving the National Gastronomy Award 2025 is "an immense honor": "This motivates us greatly to continue this trajectory, delve deeper into Catalan cuisine, give it more strength and connect with the roots of our gastronomy". For Gascons, Catalan cuisine is currently experiencing "a splendid moment".

Fermí Puig, posthumous award

The National Gastronomy Award in the 'traditional cuisine' category has been awarded posthumously to chef Fermí Puig, who passed away last year, in recognition of his work to preserve and disseminate classic Catalan cuisine, as well as for his legacy as a key figure in the country's gastronomic scene.

Born in Granollers in 1959, Fermí Puig began his career in the eighties with a stint at El Bulli and worked in several prominent restaurants. He directed the Drolma restaurant (Michelin star 2002-2011) and founded the Petit Comitè, a benchmark for traditional Catalan cuisine. In 2015, he opened his own restaurant, Fermí Puig, where he defended a cuisine far from luxury.

His brother, Àlex Puig, has acknowledged that "it is painful to live without Fermí", but has admitted that moments like this help to make his absence less painful. According to Puig, future generations can see in his brother's legacy a clear claim for traditional cuisine. "Fermí has always defended traditional Catalan cuisine, championing our products. I would like to think that future generations will know how to interpret and value the richness of this legacy", he stressed.

Montse Serra, of the Miramar restaurant, receives the Maitre Award

The best Maitre Award has been awarded to Montse Serra, of the Miramar restaurant in Llançà (Alt Empordà). She is the fourth family generation at the helm of the Miramar, which since 1993 has evolved under her direction and that of chef Paco Pérez towards haute cuisine focused on the sea.

Serra has been recognized with several awards, such as the Juli Soler i Lobo (2021) and the La Vanguardia Career Award (2023). She has also participated in relevant events such as Gastrofeminas 2023.

Moha Quach, Revelation Award

Born in Morocco, Quach brings with him a background deeply marked by his family roots linked to agriculture, livestock and fishing. This legacy is reflected in a signature cuisine rooted in seasonal and zero-kilometer produce, worked with small local producers committed to respecting the environment.

Since 2018, Moha Quach has directed and co-owned El Terrat de Tarragona, an establishment that has become a gastronomic benchmark in the city, where he embodies a sustainable, conscious and traditional philosophy.

Finally, the Nèstor Luján Prize for Gastronomic Journalism has been awarded to Mònica Ramírez, journalist and specialist in gastronomy, for the article published in the magazine Cuina entitled 'La cuina puja al tractor'. This work highlights the direct connection between cuisine and territory and portrays how some of the country's most relevant chefs have been actively involved in the rural world and helped to link food, landscape and sustainability.