With inspiration from the famous chef father, Arzak, who entered the kitchen at the age of 11, worked with Albert Roux at Le Gavroche in London after graduating from hotel management school in Switzerland. After working in La Maison Troisgros, Carré des Feuillants, Vivarois in Paris and in the
kitchen of Alain Ducasse at Le Louis XV in Monaco, she returned to Spain to work at elBulli.
She does not distinguish between traditional and modern gastronomy, but emphasizes that it is an area that every chef should pay attention to, since she sees traditional gastronomy as the basis of modern gastronomy. While Arzak is emphasizing this; “Modernism and globalization are important in terms of being innovative, but one should always be able to preserve one's essence. Identity is one of the most valuable legacies of every human being. Methods can be modernized, but it is very important to stick to the traditional.
Arzak has a laboratory space in her restaurant since 2000. Elena Arzak, who was chosen as the "World's Most Successful Female Chef" in 2012, is constantly improving herself.

Munk’s career took off when he was 22 and was appointed Head Chef at TreeTop in Vejle – where he started combining ingredients, textures and flavors in new ways, which ultimately led to the opening of the first Alchemist in Copenhagen in 2015.
Rasmus Munk’s Alchemist crowned “Restaurant of the Year” for the second time as 2021 White Guide digital awards were announced with a ceremony held in Copenhagen. Four months after its opening, Alchemist was named “Restaurant of the Year” for 2020. In February 2020, before its first anniversary, the restaurant received two stars in the Michelin Guide Nordic Countries 2020. For a second consecutive year, Alchemist won the title of “Restaurant of the Year” 2021 at the White Guide digital awards.
In 2019, after two years of building, a newly Alchemist opened in an old shipyard in industrial district of Refshaleøen. Here Munk could realize his dream and vision of “Holistic Cuisine”. Along with art and performance, it also offers a dining experience that further enhances Munk's thought-provoking, surprising and humorous gastronomy.

Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of The Third Plate. Barber also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains.
He has been called America’s philosopher chef, a zealot committed to changing the way we eat. Dan Barber is to sustainable farm-to-table dining what Hervé This was to molecular gastronomy. Central to his holistic vision is a complete overhaul of the way farms farm, cooks cook, and diners dine, so that a symbiotic thread joins them all together. From his Blue Hill restaurant in Manhattan, to his Stone Barns Center for Food & Agriculture, Barber’s mission is to link our tastes as diners to the needs of farms and the land itself.
Blue Hill has one Michelin star, and it was awarded 3 stars by food critic Frank Bruni in the New York Times. In 2018, Blue Hill at Stone Barns reached No.12 on the World’s Best Restaurants list, and won the Chef’s Choice award. Dan Barber has received multiple James Beard awards, including Best Chef New York City in 2006 and Outstanding Chef in 2009. In the same year he was named among Time magazine’s 100 most influential people in the world. And he was appointed to serve the US government by President Barack Obama.
He is a 1992 graduate of Tufts University, where he received a B. A. in English, and a graduate of the French Culinary Institute.
By the time he opened Blue Hill restaurant in Greenwhich Village in 2000, he was only just beginning to understand the importance of good farmers in creating great flavours. Every ingredient on the plate at Blue Hill must have a purpose and a meaning. Every plate must add up to something larger still. And all of it must loop back to the farmers, the land and the whole ecosystem.
Dan Barber’s accolades are one thing, but it is his voice that will have lasting impact on the way we eat. His position as one of the world’s most respected chefs helps him spread his message of sustainability and environmental awareness. His book The Third Plate is his manifesto, and it reminds us that some of the world’s most iconic recipes were made with ingredients that were grown out of the need to keep the soil fertile and healthy for future generations. His goal is that we keep that in mind with every delicious bite.

He is currently head chef of Enigma, restaurant in Barcelona and was formerly the head pastry chef of elBulli, in Roses on the Costa Brava. He was the lead of vanguard kitchen inspiring many chefs around the world and the main reason for elBulli's success. He has often collaborated with his brother, renowned chef Ferran Adrià. He started to focus his interest on pâtisserie.
In June 2017, he opened his new project, Enigma, a labyrinthine space for 40 diners, the evolution of his previous 41º Experience and Tickets.
He won The World's 50 Best 2015 Best Pastry Chef award.
He concentrated in fighting the monsters of pure creativity, leading elBulli Taller, the R&D department that came up with the innovations and techniques which lead elBulli to the pinacle of global cuisine.

One of the most important names of Brazilian gastronomy is undoubtedly Alex Atala. Since the beginning of his career, Atala has attracted the attention of food lovers with his works with the tastes, products and colors of Brazil. These works brought him many national and international awards. The world-famous chef, who won two Michelin stars with his main restaurant D.O.M, which he established in 1999, found himself in the list of "100 Most Influential People in the World" prepared by Time magazine in 2013. The chef, who was awarded the "Lifetime Achievement Award" by the South American edition of Time magazine in 2014, has made D.O.M one of the most exclusive restaurants in Brazil.
D.O.M. was rated the 4th best restaurant in the world by the S.Pellegrino World's 50 Best Restaurants, published by Restaurant magazine. His establishment also holds the title of "Acqua Panna Best Restaurant In South America." He's known for transforming traditional Brazilian dishes, adapting French and Italian culinary techniques to native Brazilian ingredients.
"Sustainability is a very meaningful word for myself. The main link between culture and nature is food. For us in Brazil, we deeply believe that the conservation of the Amazon is more than protecting the river, the seed or the forest. It is actually protecting the man who lives inside of the forest, nearby the river. When you decide to work with sustainability, it is a lifetime commitment. It will not take years, it will take a lifetime — your whole lifetime. ” he says.

Andoni Luis Aduriz is considered as one of the most influential chefs of our time. Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders and become a rebel in the kitchen.
Andoni Luis Aduriz, who ranked 7th in The World's 50 Best Restaurants list in 2016 with his restaurant Mugaritz, is among the most successful chefs of the Basque region. He crowned his success with 2 Michelin stars in 2000 and 2005. “We create plates with natural products, successful producers and inspired work,” he says.
Aduriz was deemed worthy of many national and international awards, including the "Spain National Gastronomy Award", with its creative and innovative style in the field of gastronomy. When we asked Aduriz what he thought about Turkish gastronomy; “Turkey is geographically in a location where different cultures come together and it has a lot to both tell and teach. The important thing is that the audience and their chefs come to the point where they can share these experiences”.

Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age thanks to a childhood spent in his family’s bakery. He began honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar. In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after, he took over responsibility for all pastries for the Trump Soho hotel and its restaurants. In April 2011, Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona.
Bachour’s hyper-creative desserts have been featured in numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y Sabor (Spain), Starchefs (The Architecture of New York), Gourmet Magazine, Dessert Professional, Pastry Art & Design and National Culinary Review (Magazine of the American Culinary Federation).
Antonio has published many excellent books and has spent the bulk of the past few years teaching pastry around the world and working on his flagship store, which opened in Coral Gables in February 2019.
Bachour’s local and international fame was cemented during his tenure at the Bal Harbour St. Regis where he was Executive Pastry chef from 2011 until 2016.
In 2012, Johnson and Wales University selected Antonio for the Zest award for Baking & Pastry Innovator.
In 2018, Antonio was awarded the Best Pastry Chef Award by the prestigious Best Chefs Awards organization, the world’s leading culinary award platform..
He has spent the bulk of the past few years since leaving the St. Regis, teaching pastry around the world, and working on his flagship store which opened in Coral Gables in the spring of 2019.

He received his certificate from Le Cordon Bleu and after that his main restaurant, Central, entered the list of the World's 50 Best Restaurants, given by the British magazine Restaurant, at number 50 in 2013. Then he opened Lima, a modern Peruvian-style restaurant located in the Fitzrovia neighborhood of London. It was awarded a Michelin star in the 2014 Michelin Guide.
In the same year, Central jumped 35 places to number 15, winning the "Highest Climber" award, and was later named Latin America's Best Restaurant that year. The chef's restaurant, which has managed to become more successful every year, has managed to become the best in Latin America. In 2017, his restaurant was named the second best restaurant in Latin America and the fifth best restaurant in the world.
Martinez is known as one of the new generation chefs who successfully promote Peruvian cuisine. It reinterprets local Peruvian ingredients with modern cooking techniques. Martinez is known as the new star of Lima gastronomy.