SPAIN. Global travel restaurateur Areas has staged the finals of its Grand Chef Auto and Grand Chef Airport competitions. The initiatives were designed to showcase the culinary capabilities of frontline teams across the company’s Spanish motorway service areas and airport estate.
The contest focused on the development of original, operationally viable food concepts tailored to the travel hospitality environment. Participants were challenged to combine flavour, creativity and scalability.
Both finals were hosted at The Coca-Cola Company’s Martorelles offices, with a joint jury of Areas and Coca-Cola representatives assessing the entries, underlining the companies’ ongoing partnership.
Grand Chef Auto
Grand Chef Auto, centred on tapas-style creations, featured entries from Área de Servicio Torrent, Santiago Estación and Área de Servicio La Rambla.
Following evaluation by a professional jury, the winning concept was ‘Soldadito de Pavía’, developed by José Vicente from Área de Servicio Torrent. The entry – consisting of Spanish-style cod fritters – was recognised for its flavour profile, originality and suitability for high-volume service.
Second place was awarded to ‘Huevos Encapotados’ from Santiago Estación, while ‘Pecado de Bacalao’ from Área de Servicio La Rambla took third position.
Grand Chef Airport
The Grand Chef Airport competition focused on sandwich concepts, with six initial entries shortlisted for the final: ‘Louisiana’, ‘El Granjero’, ‘El Indecente’, ‘Guacatuna’, ‘El Balear’ and ‘Mediterráneo Escalibado’.
Following jury assessment, the final ranking was determined by a live audience vote.
The winning entry, Guacatuna, was devised by Manuel Acevedo from the La Pausa concession at Reus Airport. The sandwich (pictured below) combines tuna in sunflower oil with diced avocado, ripe tomato, red onion and sweetcorn.
Second place went to Louisiana, developed by Ramona Crisu from PAUL at Madrid-Barajas Airport (T4S), while El Balear, created by Vicente Riera Tur from Santagloria at Ibiza Airport, ranked third.
Areas noted both competitions form part of its wider strategy to drive menu innovation and employee engagement across its travel hospitality network by leveraging internal talent and strengthening collaboration with key brand partners. 
