Antonio Bachour is one of the world’s most celebrated pastry chefs, internationally recognized for combining technical mastery, artistic presentation, and constant innovation. As the chef-owner of the Bachour restaurants and bakeries in Miami, Brazil, and Mexico, he has redefined contemporary pastry through desserts that balance elegance, precision, and creativity. His latest venture, Mata Café by Bachour in São Paulo, reflects his passion for French-inspired cuisine while showcasing his evolving culinary vision.
Born and raised in Puerto Rico, Bachour developed a love for baking at an early age while managing his family’s bakery. He later refined his pastry skills at the Sands Hotel and Casino and the Westin Rio Mar before moving to Miami in 2001 to pursue new opportunities. Throughout his career, he has worked at acclaimed establishments including Talula, DeVito South Beach, Scarpetta, W Hotel South Beach, Trump Soho Hotel, and St. Regis Bal Harbour Resort, where he collaborated with Michelin-starred chef Jean-Georges Vongerichten.
Bachour’s signature creations have been featured in leading international culinary publications such as The New York Times, So Good Magazine, Dessert Professional, and StarChefs. He is also the author of several bestselling pastry books that have inspired professionals around the world. His achievements have had him some of the industry’s highest honors, including World’s Best Pastry Chef by The Best Chef Awards in 2018 and 2022, the same title from Esquire Magazine in 2019, and the Pastry Innovation Award from La Liste in 2024. Beyond his own restaurants, Bachour regularly teaches masterclasses and collaborates with renowned chefs worldwide. In 2025, he partnered with Qatar Airways to lead the development of the airline’s entire bread and dessert program, further reinforcing his influence on contemporary pastry.

Born in 1975 in Vitoria-Gasteiz, Spain, Diego Guerrero is one of the most creative figures in contemporary Spanish gastronomy. He completed his culinary education at Escuela de Zabalburu in Bilbao and gained valuable experience in renowned kitchens, including those of Martín Berasategui and elBulli. In 2003, he became Head Chef at El Club Allard in Madrid, playing a key role in the restaurant earning its first Michelin Star in 2007 and its second in 2011.
In 2014, Guerrero opened his own restaurant, DSTAgE, in Madrid, introducing a distinctive gastronomic experience that transcends the conventions of traditional fine dining through creativity and cross-cultural influences. DSTAgE earned its first Michelin Star in 2016 and its second in 2017. The restaurant has also been awarded Three Repsol Suns and received a Michelin Green Star in 2025 in recognition of its commitment to sustainable gastronomy.
Drawing inspiration from diverse culinary cultures, scientific research and innovative techniques, Guerrero continues to explore the future of gastronomy through DSPOT, the research and development space within DSTAgE. Fermentation, ingredient transformation and the creative use of food waste are central to his culinary philosophy. In 2025, Guerrero received the Best Science Award at The Best Chef Awards, further establishing his international recognition for an innovative approach that integrates gastronomy with science, art and design.

Eduard Xatruch is one of the leading figures in contemporary gastronomy, internationally recognized for his creativity and innovative approach to modern cuisine. His culinary career began at the legendary elBulli, where he worked alongside Ferran Adrià for nearly fifteen years as part of one of the world's most influential culinary teams, helping shape a new era of avant-garde gastronomy.
In 2012, Xatruch co-founded Compartir Cadaqués with Oriol Castro and Mateu Casañas, followed by Disfrutar in Barcelona in 2014. Since then, Disfrutar has become one of the world's most celebrated restaurants, earning Three Michelin Stars and being named The World's Best Restaurant 2024 by The World's 50 Best Restaurants. The restaurant has also been awarded a Michelin Green Star for sustainability and the prestigious Three Repsol Suns.
Driven by constant experimentation, Xatruch has built an international reputation for pushing the boundaries of contemporary gastronomy. His cuisine is defined by technical precision, playful creativity, and the continuous development of original techniques and culinary concepts. Alongside his partners, he expanded the group's vision with the opening of Compartir Barcelona in 2022 while continuing to collaborate on international culinary and consulting projects. Today, Eduard Xatruch continues to redefine fine dining through relentless creativity, technical innovation, and an unwavering commitment to culinary excellence.

Luiz Filipe Souza is regarded as one of the leading figures in contemporary Brazilian gastronomy, known for an approach rooted in research, technical precision, and Brazil’s rich biodiversity. At the helm of São Paulo’s EVVAI, Souza made history by leading the first restaurant in Latin America to achieve three Michelin Stars, while also becoming the youngest chef in the region to reach this distinction. Throughout more than a decade of his career, Souza has developed a distinctive culinary language centred on the concept of “Oriundi.” Exploring the relationship between Italian tradition and Brazilian ingredients, his cuisine is defined by technical rigour, research, and continuity. Under his leadership, EVVAI has established a recurring presence in major international rankings, including Latin America’s 50 Best Restaurants, The World’s 50 Best Restaurants, and La Liste.
Before dedicating himself fully to EVVAI, Souza worked in renowned kitchens including Reale Casadonna, led by Niko Romito, as well as Girarrosto, Mozza, and Ristorantino. In 2019, he represented Brazil in the Bocuse d’Or final in Lyon, and in 2025, he became President of Bocuse d’Or Brazil, expanding his role in the development of Brazilian gastronomy on the international stage.
In parallel, Souza leads Restaurant Y at Hotel das Cataratas, A Belmond Hotel, where his cuisine explores Brazilian biodiversity and the unique territory of Iguaçu National Park. Today, he continues to bring Brazilian gastronomy to the global stage through a distinctive vision that connects Italian heritage, Brazilian ingredients, research, and technical excellence.

Mauro Uliassi is regarded as one of the world's most respected chefs, having spent more than five decades redefining Italian cuisine through a contemporary lens. His passion for gastronomy began in childhood, growing up surrounded by food, hospitality, and the everyday rhythm of his family's café. With both of his grandmothers working as professional cooks, he learned from an early age that cooking was not simply a profession but a way of life. The aromas of the kitchen, the rhythm of service, and the culture of welcoming guests became part of his world long before he ever imagined becoming a chef.
In 1990, together with his sister Catia, he founded Uliassi in Senigallia, in Italy's Marche region. What began as a modest seaside restaurant has evolved into one of Italy's most celebrated dining destinations. Combining the seafood traditions of the Adriatic coast with the rich culinary heritage of inland Marche, Uliassi has built a cuisine driven by research, creativity, and continuous evolution. His annual Lab tasting menu has become a hallmark of this philosophy, showcasing new ideas and techniques that continue to shape his culinary identity.
Awarded three Michelin stars in 2018, Uliassi has since been recognized by many of the world's most prestigious gastronomic guides and rankings, including The World's 50 Best Restaurants, The Best Chef, Opinionated About Dining (OAD), Gambero Rosso, and 50 Top Italy. Today, Mauro Uliassi is widely celebrated as one of the leading figures of contemporary Italian gastronomy, admired for seamlessly blending tradition with innovation through refined, ingredient-driven cuisine.

Pablo Rivero is one of the leading ambassadors of Argentine gastronomy, best known as the owner and sommelier of Don Julio, the iconic Buenos Aires parrilla he has led for more than two decades. His passion for gastronomy began at an early age, shaped by his family’s longstanding connection to butchery and livestock farming. Growing up in Rosario, he developed a deep appreciation for the natural cycles of the land and the relationship between animals and pasture.
Pablo Rivero graduated as a sommelier with the first class of graduates from the Escuela Argentina de Vinos and continued his training at the Instituto Argentino de Gastronomía. His greatest passion lies in the dining room, service and hospitality, which are central to his vision for Don Julio. His approach explores Argentine gastronomic identity through two complementary perspectives: the territorial tradition centred on grill and fire, and the influence of immigration represented by the classic bodegón porteño.
Under Pablo Rivero’s leadership, Don Julio has become one of the world’s most acclaimed restaurants. It received the Art of Hospitality Award in 2018 and was named No. 1 on Latin America’s 50 Best Restaurants in 2020 and 2024. In 2025, it ranked No. 3 in Latin America and No. 10 on The World’s 50 Best Restaurants, while also being named The Best Restaurant in Argentina. Don Julio currently holds one Michelin Star and a Michelin Green Star.
Pablo Rivero was named Latin America’s Best Sommelier in 2022 and The World’s Best Sommelier in 2024. Beyond hospitality, he promotes regenerative livestock farming and researches its potential impact on climate change, while his environmental commitment extends to an urban organic garden based on biodynamic agriculture in Buenos Aires’ Palermo neighbourhood.

Simon Rogan MBE is one of Britain's most influential chefs and a pioneer of modern farm-to-table cuisine. Renowned for his ingredient-led philosophy, he has spent more than two decades redefining contemporary British gastronomy through seasonality, regenerative agriculture, and an uncompromising commitment to provenance. By placing farmers and growers at the heart of the creative process, Rogan has transformed the relationship between the kitchen and the land. In 2002, he opened L'Enclume in the medieval village of Cartmel, introducing a revolutionary approach centered on hyper-seasonal British ingredients. To further support this vision, he established Our Farm in 2011, a regenerative farm that supplies produce to his restaurants while serving as a hub for research, preservation, and sustainable agriculture.
What began as a single restaurant has grown into Umbel Hospitality, an international restaurant group with venues across the United Kingdom, Hong Kong, Malta, and Thailand. Today, the group's restaurants collectively hold nine Michelin Stars (ten including Umbel-supported Skof) and two Michelin Green Stars, reflecting Rogan's leadership in both culinary excellence and sustainability. At the heart of his restaurant portfolio is L'Enclume, awarded three Michelin Stars and a Michelin Green Star. The restaurant made history as the first British restaurant to be ranked Joint No. 1 in the world by La Liste in both 2024 and 2025, before being named Best Restaurant in the UK for a third consecutive year in 2026.
Beyond his restaurants, Rogan has played a significant role in shaping the future of British gastronomy as President and later Vice President of Bocuse d'Or UK, while founding the Simon Rogan Academy in partnership with Kendal College. His contributions to hospitality have been recognized with an MBE, the Craft Guild of Chefs Special Award, the National Restaurant Awards Outstanding Industry Contribution Award, and three Catey Awards. Today, Simon Rogan continues to set the benchmark for sustainable fine dining, proving that exceptional cuisine begins long before ingredients reach the kitchen.

Viki Geunes is one of Belgium's leading contemporary chefs, renowned for his pursuit of technical perfection and his refined interpretation of modern European cuisine. Unlike many of his peers, Geunes did not receive formal culinary training. Originally studying industrial engineering, he discovered his passion for gastronomy while working as a waiter and teaching himself to cook through books, relentless experimentation, and an unwavering commitment to excellence.
In 1996, together with his wife Viviane, he opened t' Zilte in the town of Mol. Built entirely through dedication and hard work, the restaurant steadily gained recognition, earning its first Michelin Star in 2004, a second in 2008, and relocating to the top floor of Antwerp's iconic MAS Museum in 2011. Following an extensive renovation and a renewed creative vision, the restaurant -renamed Zilte- was awarded its third Michelin Star in 2021, becoming one of only two restaurants in Belgium to hold the distinction.
Throughout his career, Geunes has also received some of Belgium's highest culinary honors, including Gault&Millau Young Top Chef in 2005 and Gault&Millau Chef of the Year in 2009. His cuisine is defined by precision, elegance, and a constant pursuit of refinement, combining exceptional ingredients with contemporary techniques to create dishes that are both technically accomplished and deeply expressive. Today, Zilte stands among Belgium's finest restaurants, while Viki Geunes continues to inspire a new generation of chefs through his uncompromising dedication to craftsmanship, innovation, and culinary excellence.

Hiroyasu Kawate's culinary journey began in Tokyo in 1978, nurtured by his upbringing in a family deeply rooted in the culinary arts. From a young age, he harbored a passion for cooking that would shape his future. After honing his skills at Le Bourguignon in Nishi-Azabu, Jardin de Sens in Montpellier, France, and Quintessence in Shirokanedai, Hiroyasu fulfilled his lifelong dream by establishing his first restaurant, Florilège, in 2009. His dedication to the craft earned him recognition in 2016 as an "One-to- watch" in Asia's 50 Best Restaurants, followed by a commendable third-place ranking in 2018.
Honored with two Michelin stars in the same year, a testament to his culinary prowess. In 2020, Hiroyasu’s sister restaurant in Taiwan, Logy, attained two Michelin stars, further solidifying his influence in the culinary world. Additionally, as co-owner, he opened Den Kushi Flori, a Japanese-French fusion restaurant in Aoyama, Tokyo in the same year. Beyond his culinary achievements, Hiroyasu actively engages in sustainable development initiatives, contributing his expertise to global platforms such as the World Cuisine Academic Meeting in Turkey and Japan. Step into the world of culinary refinement at Florilège, where each dish is a testament to Chef Hiroyasu’s philosophy, the essence of Japanese terroir, and an unwavering commitment to sustainable cuisine.
Since relocating to Azabudai Hills in fall 2023, we've been delighted to host guests at our Table d’hôte. Committed to environmental and social responsibility, we proudly embrace Vegetable-forward dining at our new venue. While using common vegetables, we enhance their flavors to unveil a fresh taste and appreciation, inviting guests to rediscover the true value of these ingredients. Join us for a dining experience that promises to awaken your palate and nourish your heart.

Ali Ghzawi, Ürdün mutfağını çağdaş bir bakış açısıyla yorumlayan ve Top Chef MENA yarışmasının kazananı olan Ürdünlü bir şeftir. Amman'da bulunan Alee restoranının mutfağına liderlik eden Ghzawi, ülkesinin köklü gastronomi geleneklerinden ilham alarak tanıdık lezzetleri modern teknikler ve yaratıcı yorumlarla yeniden ele alıyor.
Alee'deki mutfak yaklaşımının temelinde Ürdün sokak lezzetleri, ev yemekleri ve nesiller boyunca paylaşılan aile sofraları bulunuyor. Geleneksel tariflerin özünü korurken onları çağdaş gastronominin teknikleriyle geliştiren Ghzawi, Ürdün mutfağının kültürel kimliğini geçmişe bağlı kalmadan geleceğe taşımayı amaçlıyor. Şef için önemli olan, geleneksel yemekleri olduğu gibi yeniden üretmekten ziyade bu lezzetlerin taşıdığı mirası yaşatarak geliştirmek.
Yerel ve mevsimsel ürünlere öncelik veren Ghzawi, çiftçiler, üreticiler ve küçük ölçekli zanaatkârlarla kurulan ilişkileri mutfak felsefesinin merkezine yerleştiriyor. Ürdün'ün topraklarından, mevsimlerinden ve üretim kültüründen beslenen yaklaşımıyla her tabağın ardındaki insan emeğini ve coğrafi kimliği görünür kılmayı hedefliyor. Misafirperverlik ve paylaşım kültürü de Ghzawi'nin gastronomi anlayışında önemli bir yere sahip. Alee'de yemek deneyimi, Ürdün sofralarının geleneksel paylaşım ruhundan ilham alıyor. Ortaya konulan ve birlikte paylaşılan tabaklar, yemeği sosyal ve kültürel bir deneyime dönüştürüyor. Ali Ghzawi, bu yaklaşımıyla Ürdün gastronomisinin köklü mirasını korurken ona çağdaş ve özgün bir kimlik kazandırıyor.

Jacopo Ticchi is an Italian chef and the founder of Da Lucio in Rimini, a restaurant awarded its first Michelin Star in 2025. Known for his distinctive approach to seafood, Ticchi explores the flavours and possibilities of the sea through culinary research, technical precision and a philosophy that challenges conventional approaches to fish preparation.
At the heart of his culinary identity are two fundamental principles: dry-ageing and the “from head to tail” approach. Through dry-ageing techniques, Ticchi investigates the transformation of fish, exploring how controlled maturation can influence flavour, texture and complexity. His commitment to using every part of the fish reflects a thoughtful approach to ingredients, encouraging greater appreciation of their full culinary potential.
Working in close connection with the sea, Ticchi's creative process revolves around a central question: “What is the taste of the sea?” This curiosity shapes his ongoing exploration of seafood, inspiring an approach that seeks to reveal its character through technique, experimentation and a deep understanding of the product.
Beyond his work at Da Lucio, Jacopo Ticchi organises monthly masterclasses, sharing his knowledge and culinary philosophy with those interested in exploring his techniques. Through his research-driven approach, he continues to develop a distinctive perspective on contemporary seafood gastronomy.

Born in San Sebastián in 1971, Andoni Luis Aduriz is one of the most influential figures in contemporary gastronomy, known for challenging culinary conventions through experimentation, science and artistic expression. After working alongside Ferran Adrià at elBulli, he founded Mugaritz in 1998, transforming the restaurant into a creative ecosystem where gastronomy becomes a platform for questioning, discovery and interdisciplinary research.
At Mugaritz, Aduriz explores the relationship between food, culture, neuroscience and human perception, creating unconventional dining experiences that extend beyond traditional definitions of fine dining. His work is driven by curiosity, intellectual freedom and a willingness to challenge established ideas about taste and creativity.
Mugaritz currently holds two Michelin stars and spent 14 consecutive years among the world's top 10 restaurants according to The World's 50 Best Restaurants. Aduriz received the organisation's Icon Award in 2023 and holds Three Knives from The Best Chef Awards, which also honoured him with its Science Award in 2022.
His achievements include the National Gastronomy Award, the Eckart Witzigmann Award, the 2024 Creativity Award and the 2025 Diamond Award for Excellence. In 2026, he became the first chef to be awarded the Gold Medal of Madrid's Círculo de Bellas Artes.
An author, educator and founding patron of the Basque Culinary Center, Aduriz continues to explore gastronomy as a meeting point between culture, science and human experience.

Ali El Bourji is an award-winning culinary leader with over 30 years of experience in luxury hospitality, Arabic cuisine, and large-scale culinary operations. He joined Atlantis, The Palm in 2008 as part of its pre-opening team and currently serves as Director Culinary at Atlantis Dubai, overseeing Arabic culinary experiences across the destination. His responsibilities include the renowned Asateer Tent, which welcomes more than 80,000 guests during Ramadan.
Throughout his career, El Bourji has contributed to the openings of prestigious hospitality destinations, including Atlantis The Royal, Atlantis Sanya, One&Only Gorilla’s Nest, and One&Only Greece. He also serves as Culinary Brand Partner at Fay at Culinara, One&Only One Za’abeel, where he leads the Lebanese dining concept. Recognised for his expertise in large-scale culinary operations, he has overseen banqueting services catering to more than 106,000 guests. In 2023, he played a key role in the opening of Atlantis The Royal, collaborating with internationally acclaimed chefs including Nobu Matsuhisa and José Andrés.
Holding an MBA, El Bourji was named Ambassador of Taste for the Global Gastronomy Gold Medalist 2026. He has appeared on international television programmes such as MasterChef Arabia and Kitchen Impossible and has prepared dining experiences for royalty, world leaders, and international celebrities.
As a senior member and judge of the Emirates Culinary Association, El Bourji has represented Lebanese cuisine in more than 35 countries. Dedicated to promoting the culinary heritage of Lebanon and the wider Middle East, he continues to share his expertise with the next generation of chefs while contributing to the international recognition of Arabic gastronomy.

Jessica Rosval is a Canadian-born chef based in Modena, known for combining contemporary Italian cuisine with leadership, sustainability and social impact. She discovered her passion for cooking at the age of 15 and trained in Montreal before building experience in Canada, where she developed a strong foundation in modern French cuisine. In 2013, she moved to Italy and joined the team at Osteria Francescana, later becoming Chef de Cuisine at Casa Maria Luigia.
In 2023, Rosval took the helm of Al Gatto Verde, the restaurant at Casa Maria Luigia. Her cuisine revolves around fire, wood and smoke, bringing together Emilian ingredients, produce from the estate and a contemporary interpretation of Italian culinary traditions. The restaurant currently holds One Michelin Star and a Michelin Green Star, with Michelin highlighting its strong commitment to responsible sourcing, waste reduction and sustainable practices.
Rosval was named Chef of the Year by Le Guide de L’Espresso in 2021, received the Rising Star Award from The Best Chef Awards in 2022 and was named Best Female Chef by Identità Golose in 2023. She currently holds Three Knives from The Best Chef Awards. In 2024, The World’s 50 Best Restaurants recognised her as one of its Champions of Change.
Beyond the restaurant, Rosval co-founded AIW, the Association for the Integration of Women, creating culinary training opportunities for migrant women in Modena and helping launch the social restaurant Roots. Her work brings together gastronomy, inclusion and sustainability in a distinctly contemporary vision of hospitality.

Gilles Goujon is one of the most established figures in contemporary French gastronomy and the Chef of L’Auberge du Vieux Puits in Fontjoncouse, a small village in the Corbières. Born in Bourges in 1961, he began his career with Roger Vergé at Moulin de Mougins, then worked at Le Petit Nice with Jean-Paul Passédat before taking on senior roles at L’Escale. In 1992, together with his wife Marie- Christine, he took over L’Auberge du Vieux Puits and gradually transformed the remote inn into one of France’s major gastronomic destinations.
Goujon’s cuisine is deeply connected to the Occitanie landscape and its producers. Kid goat, black pork, lamb, Mediterranean fish and shellfish, as well as regional cheeses, form the basis of a style that Michelin describes as precise, generous and never showy. Today, he also works alongside his sons Enzo and Axel, extending the family dimension of the restaurant into a new generation.
L’Auberge du Vieux Puits currently holds 3 Michelin Stars, a distinction confirmed in the 2026 Michelin Guide. Gault&Millau rates the restaurant 19.5/20 with 5 Toques. Goujon was named Meilleur Ouvrier de France in 1996, received his third Michelin Star in 2010, and was made Chevalier de la Légion d’Honneur in 2016.

Álvaro Clavijo is one of the leading figures of contemporary Latin American cuisine, recognized for redefining Colombian gastronomy through a modern, ingredient-driven approach. As the chef-owner of El Chato in Bogotá, he has built a restaurant that celebrates Colombia’s extraordinary biodiversity while forging close relationships with local farmers, fishermen, foragers, and artisan producers. His cuisine combines technical precision, creativity, and a deep respect for the country’s culinary traditions.
Born and raised in Bogotá, Clavijo discovered his passion for cooking after leaving university. Determined to pursue a professional culinary career, he trained in some of the world’s most influential kitchens, including Noma in Copenhagen, Per Se in New York, and L’Atelier de Joël Robuchon in Paris. These experiences shaped his culinary philosophy and strengthened his belief that Colombian ingredients deserve the same recognition as the finest products found anywhere in the world.
After returning to Colombia, Clavijo opened El Chato in 2017. The restaurant quickly gained international recognition for its ever-evolving tasting menu, which highlights native ingredients, forgotten products, and regional traditions through contemporary techniques. Rather than simply reinterpreting classic dishes, Clavijo creates a unique culinary language that reflects the diversity of Colombia’s landscapes and cultures. In 2025, El Chato achieved a historic milestone by becoming the first Colombian restaurant to be named No. 1 on Latin America’s 50 Best Restaurants. The restaurant has also earned a place on The World’s 50 Best Restaurants, further establishing Colombia as an important gastronomic destination. Beyond El Chato, Clavijo also leads Selma and Ruda Bar in Bogotá, expanding his vision of modern Colombian hospitality and reinforcing his position as one of the region’s most influential chefs.

Joe Barza is a Lebanese chef and international culinary consultant known for bringing a contemporary perspective to Lebanese cuisine while remaining deeply connected to its regional traditions and ingredients. Based in Beirut, he has built a career spanning professional kitchens, consultancy, education, television and international culinary competitions. His official profile highlights more than two decades of experience in cooking and kitchen management, including senior roles in Lebanon and South Africa.
Barza began his professional career in Lebanon before moving to South Africa, where he developed his experience in large-scale kitchen operations. After returning to Lebanon, he became Executive Chef of Chase Restaurants, overseeing multiple outlets and large culinary teams. In 2009, he founded Joe Barza Culinary Consultancy in Beirut, working across restaurant concept development, menu creation, kitchen design, recruitment, training and operational strategy. His culinary philosophy centres on Lebanese terroir, seasonal ingredients and the reinterpretation of traditional flavours through contemporary techniques. Barza has consistently positioned Lebanese cuisine as a modern, internationally relevant culinary identity rather than treating innovation as simple fusion.
Among his documented competitive achievements, he won the World Tuna Championship at Girotonno in Sardinia in 2006 and has received multiple medals at Salon Culinaire competitions in Beirut. His profile also records international competition results including the European Sandwich Challenge jury prize.
Today, Barza continues to work internationally as a consultant, mentor and ambassador for Lebanese cuisine, combining culinary development with professional training and hospitality strategy.

Eric Vildgaard is the Chef and Co-Owner of Jordnær, the three-Michelin-starred restaurant in Gentofte, just outside Copenhagen, that has become one of the defining destinations of contemporary Nordic gastronomy. Together with his wife and Maître d’ Tina Kragh Vildgaard, he opened Jordnær in 2017, transforming an understated suburban setting into an internationally recognised dining experience built around precision, exceptional produce and deeply personal hospitality.
Vildgaard’s cuisine is rooted in Nordic ingredients, particularly seafood and vegetables, while drawing clear inspiration from Japanese techniques and flavours. His cooking is characterised by restraint, technical accuracy and a strong respect for the natural identity of each ingredient, often balancing delicate complexity with remarkable clarity.
Jordnær’s rise has been exceptional. The restaurant entered The World’s 50 Best Restaurants at No.38, later earning its third Michelin Star in 2024, a distinction it continues to hold. It was also named Restaurant of the Year 2023 by Den Danske Spiseguide.
Vildgaard reached No.3 at The Best Chef Awards 2024 and was awarded Three Knives, the organisation’s highest distinction, which he continues to hold. Jordnær is also rated 99/100 by La Liste, placing it among the guide’s highest-scoring restaurants worldwide.
At the heart of Jordnær is the partnership between Eric and Tina -a shared vision that brings together refined Nordic cuisine, warm hospitality and an uncompromising pursuit of quality.

Toño Pérez is the Chef and Co-Owner of Atrio in Cáceres, one of Spain’s most acclaimed gastronomic destinations and a defining expression of contemporary Extremaduran cuisine. Together with José Antonio Polo, he has spent more than three decades developing Atrio as a project where gastronomy, wine, architecture and hospitality come together in the historic centre of Cáceres.
Pérez’s cuisine is deeply rooted in the products and culinary memory of Extremadura. Iberian pork plays a central role in his menus, alongside ingredients such as Torta del Casar, La Vera paprika and Jerte cherries. Rather than distancing himself from tradition, he works from within it, using contemporary technique to reveal new textures and expressions while preserving the identity of the region. Michelin highlights this relationship with the dehesa and Iberian pork as one of the defining elements of Atrio’s tasting menu.
Atrio currently holds 3 Michelin Stars and the highest distinction of 3 Soles from Guía Repsol. Pérez is also recognised as World Class with Two Knives by The Best Chef Awards.
Beyond the kitchen, Atrio is internationally known for its exceptional wine cellar and for a hospitality concept that extends into its hotel and cultural spaces. Pérez continues to position Extremadura not simply as the origin of his ingredients, but as the central identity of his cuisine.

Born in Barcelona in 1970, Albert Raurich is one of the most distinctive voices in contemporary Catalan gastronomy. After training at the Escola d’Hostaleria de Barcelona, he began his career at restaurants including Els Pescadors and El Café de l’Acadèmia before joining elBulli in Cala Montjoi.
Raurich spent 11 years at elBulli under Ferran Adrià, the final seven as Head Chef. This period shaped his understanding of creativity, technique and the relationship between product and culinary expression.
In 2008, together with his wife, Japanese sommelier Tamae Imachi, he opened Dos Palillos in Barcelona’s El Raval district. Here, Raurich developed a highly personal cuisine that brings Japanese, Chinese, Vietnamese and Thai influences into dialogue with Mediterranean ingredients. Rather than describing his work simply as fusion, he focuses on the point where Asian and Mediterranean culinary traditions naturally overlap.
Dos Palillos currently holds One Michelin Star and was awarded 2 Soles by Guía Repsol in 2026, reinforcing its position as one of Barcelona’s most distinctive contemporary restaurants.
In 2017, Raurich and Imachi opened Dos Pebrots, a second project dedicated to researching and reinterpreting historical Mediterranean recipes. Across both restaurants, Raurich continues to explore gastronomy through technique, cultural memory and constant curiosity.

Himanshu Saini is one of the leading figures in contemporary Indian gastronomy and the Executive Chef of Trèsind Studio in Dubai. His cuisine is built around a deep exploration of India’s regional traditions, reinterpreting familiar flavours through contemporary technique, storytelling and a strong sense of cultural identity.
Rather than presenting Indian cuisine as a single culinary language, Saini draws attention to its extraordinary diversity. His tasting menus move across different regions, ingredients and memories, often transforming humble products into precise, highly expressive dishes. Sustainability, seasonality and the use of local produce have also become increasingly central to his approach.
Under his leadership, Trèsind Studio made history in 2025 by becoming the first Indian restaurant in the world to receive Three Michelin Stars. The restaurant also ranked No.27 on The World’s 50 Best Restaurants 2025 and No.2 on Middle East & North Africa’s 50 Best Restaurants the same year. In 2026, it placed No.3 in MENA, while Saini received the region’s Chefs’ Choice Award.
Saini’s individual recognition has grown just as strongly. He holds Three Knives from The Best Chef Awards, received the Dubai Award in 2024 and the Voted by Professionals Award in 2025, when he also ranked No.3 in the world.
Through Trèsind Studio, Saini continues to challenge conventional perceptions of Indian cuisine, positioning it as one of the most dynamic and globally relevant culinary traditions today.

Paolo Casagrande is the Head Chef of Lasarte in Barcelona and one of the leading figures in contemporary Mediterranean fine dining. Born in Susegana, near Treviso, he studied at the Alfredo Beltrame Hospitality School in Veneto before developing his craft in respected kitchens across Italy, London and Paris, including with Alain Solivérès.
A decisive step in his career came in 2003, when he joined Martín Berasategui’s team at the chef’s flagship restaurant in Lasarte-Oria. Two years later, Berasategui entrusted him with the kitchen of M.B. at The Ritz-Carlton Abama in Tenerife, where Casagrande helped lead the restaurant to its first Michelin Star. In 2012, he moved to Barcelona to take charge of Lasarte. Under his leadership, the restaurant reached its third Michelin Star in 2017 and continues to hold Three Michelin Stars today.
Casagrande’s cuisine brings together three distinct influences: the Mediterranean identity of Catalonia, the Basque culinary philosophy of Martín Berasategui and his own Italian roots. Seasonal ingredients, refined technique and elegant presentation define a style that is precise without losing warmth or personality. Guía Repsol describes Lasarte as a meeting point between the Basque Country, Catalonia and Italy, and currently awards the restaurant its highest distinction of Three Soles.
Casagrande is also recognised with Three Knives by The Best Chef Awards, reflecting his established position on the international gastronomic scene.

Joxe Mari Aizega is one of the most influential figures shaping the future of gastronomy through education, research and innovation. He is the General Director and one of the founding figures of Basque Culinary Center in San Sebastián, an institution created to connect higher education, culinary practice, science, entrepreneurship and the food industry on an international scale.
Aizega holds degrees in Business Administration and Law from the University of the Basque Country, where he also completed a PhD in Law. Before entering the gastronomy sector, he worked in academia as a professor at the University of the Basque Country and Mondragon University, later serving as Vice-Rector of Mondragon University. Basque
Since the creation of Basque Culinary Center in 2011, Aizega has played a central role in developing it into a global platform for culinary education and research. The institution brings together the Faculty of Gastronomic Sciences and BCC Innovation, its technology and research centre, while also working closely with chefs, scientists, entrepreneurs and the food industry.
He is also closely involved with the Basque Culinary World Prize, which recognises chefs using gastronomy to create social, environmental and educational impact. In 2026, Aizega is also overseeing the development of EDA Drinks & Wine Campus, a major new education and innovation project dedicated to wine and beverages in the Basque Country. Aizega’s work reflects a broader vision of gastronomy as a field capable of generating knowledge, innovation, economic development and social transformation.

Gianluca Fusto is one of the leading figures in contemporary Italian pastry, known for combining technical precision, research and a highly distinctive minimalist aesthetic. Born in Milan, he developed his professional identity through experiences in Italy and abroad, including work alongside Aimo Moroni at Il Luogo di Aimo e Nadia and advanced training connected to the École du Grand Chocolat Valrhona, where he became the first foreign pastry chef to join the teaching staff.
His approach is built around the ingredient rather than technique for its own sake. Fusto is known for studying textures, temperatures and structure with a rigorous, almost scientific mindset, while maintaining a strong focus on emotion, balance and visual clarity. His personal method has often been described through a “rule of three,” combining three products, textures, structures, temperatures and colours within a composition.
In 2020, together with Linda Massignan, he opened FUSTO Milano, a laboratory, boutique and training space dedicated to contemporary artisanal pastry and chocolate. The project quickly received Three Cakes from Gambero Rosso and was named New Opening of the Year in the guide; FUSTO Milano was later listed among Italy’s top pastry shops with a score of 91/100.
Fusto was named Best Italian Pastry Chef by Identità Golose in 2012 and is a member of the Accademia Maestri Pasticceri Italiani. In 2023, FUSTO Milano received La Liste’s Pastry Discovery Gem Award, further strengthening his international profile.
Through FUSTO Milano, international consultancy and education, he continues to explore pastry as a meeting point between craftsmanship, design, science and contemporary taste.

Emmanuel Renaut is one of the leading figures in contemporary French gastronomy, known for a cuisine deeply rooted in the Alpine landscape of Megève. At Flocons de Sel, he has built a culinary identity shaped by mountain flora, freshwater fish, wild game, local producers and the changing rhythm of the seasons.
Raised with a strong connection to the mountains, Renaut developed his career in some of France’s leading kitchens before working with Marc Veyrat, an experience that further strengthened his relationship with Alpine ingredients. He later established Flocons de Sel in Megève, creating a restaurant where the surrounding landscape became both pantry and inspiration.
Today, Flocons de Sel holds 3 Michelin Stars and is rated 19/20 with 5 Toques by Gault&Millau. Renaut was named Meilleur Ouvrier de France in 2004, received the Gault&Millau d’Or in 2019 and is recognised with Three Knives by The Best Chef Awards.
His cuisine begins with the mountain itself. Fish from Alpine lakes, wild herbs and mushrooms, seasonal game and produce from his own garden shape menus that evolve naturally throughout the year. Renaut also raises hens and produces honey from his own hives, reinforcing a broader commitment to local sourcing and short supply chains. His philosophy is defined by restraint: technique should remain invisible, allowing flavour, texture and emotion to take the lead.
For Renaut, the Alps are not simply a backdrop but a living culinary territory. Through precision, research and close relationships with producers, he continues to transform the landscape of Haute-Savoie into a distinctive and deeply personal gastronomic language.

Born in Roanne in 1959, Bruno Verjus followed an unconventional path to becoming one of the most distinctive figures in contemporary French gastronomy. Before entering the kitchen professionally, he worked across journalism, writing, broadcasting and entrepreneurship, building a deep knowledge of food and producers long before becoming a chef.
At the age of 54, Verjus opened Table in Paris in 2013. His cuisine is built around exceptional ingredients, seasonality and an unusually direct relationship with artisan producers. Rather than imposing a fixed idea on an ingredient, he allows the day’s produce to determine the menu. At Table, almost nothing is prepared far in advance; dishes are cooked à la minute to preserve freshness, texture and vitality. The restaurant’s daily-changing menu, known as “The Colour of the Day,” reflects this instinctive and product-driven philosophy.
Table received its first Michelin Star in 2018 and later a second, which it continues to hold in the 2026 Michelin Guide. The restaurant is also rated 16/20 with with 3 Toques by Gault&Millau, while Verjus holds Three Knives from The Best Chef Awards.
International recognition followed rapidly. Table entered The World’s 50 Best Restaurants at No.10 in 2023, climbed to No.3 in 2024, and ranked No.8 in 2025. It is also rated 92.5/100 by La Liste.
For Verjus, cooking is ultimately an act of attention: to nature, to producers, to the living product and to the people gathered around the table. His deeply personal cuisine combines freedom, restraint and an unwavering respect for those who grow, raise and harvest the ingredients he serves.

Akis Neocleous is a leading figure in luxury hospitality in Mexico, serving as Chief Hotels Officer of Hoteles Xcaret, where he oversees the evolution of Grupo Xcaret’s hotel portfolio in the Riviera Maya. With more than three decades of international experience and a degree from the prestigious Glion Institute of Higher Education, Neocleous has built his career around a hospitality vision shaped by excellence, innovation, cultural authenticity and meaningful guest experiences.
At Hoteles Xcaret, his leadership spans properties including Hotel Xcaret México, Hotel Xcaret Arte and La Casa de la Playa, where nature, design, gastronomy and Mexican culture come together within an integrated hospitality model. A central part of this vision is the continued development of All-Fun Inclusive®, which combines accommodation with gastronomy, entertainment, nature and immersive experiences.
The portfolio under his leadership has received significant international recognition. In 2025, La Casa de la Playa was named Mexico’s Leading Boutique Hotel by the World Travel Awards and Mexico’s No. 1 Resort by Travel + Leisure’s World’s Best Awards, while also receiving Best Gourmet Experience at the MexBest Awards. In 2026, Hotel Xcaret Arte received La Liste’s Style & Design Hotel Award, recognising its combination of architecture, art, craftsmanship, landscape and Mexican traditions.
Deeply inspired by Mexico, Neocleous places cultural heritage, local communities and gastronomy at the heart of hospitality. His commitment to this vision is also reflected in Apapaxoa Festival GastroCultural Xcaret, which brings together renowned chefs and culinary traditions from across Mexico.

Mohammad Orfali is one of the most distinctive voices in Dubai’s contemporary culinary scene, known for blending Aleppian heritage, global influences, and modern culinary techniques into a highly personal style of cuisine. Born in Aleppo, Syria, Orfali began his culinary journey in 1994 and later joined his brothers, Wassim and Omar, in creating Orfali Bros. What began as a cooking school in 2015 evolved into Orfali Bros Bistro, which opened in Dubai in 2021.
As head chef and creative force, Orfali has developed a cuisine that resists strict categorisation, drawing on flavours, techniques and ingredients from around the world while remaining deeply connected to his Syrian roots. His philosophy prioritises taste, texture and ingredients, combining traditional Middle Eastern references with contemporary and unexpected interpretations. The restaurant’s open kitchen and playful, visually striking dishes have become central to its identity.
Orfali Bros quickly rose to international prominence, ranking No. 87 on The World’s 50 Best Restaurants 51-100 in 2022 and No. 46 in 2023. It was named The Best Restaurant in the Middle East & North Africa by MENA’s 50 Best Restaurants in 2023, 2024 and 2025, becoming the first restaurant to hold the title for three consecutive years. In 2025, it also ranked No. 37 on The World’s 50 Best Restaurants. Awarded 3 Toques by Gault&Millau UAE, Orfali Bros currently holds one Michelin Star.
Orfali was also awarded the Origins & Future Award by The Best Chef in 2024 and holds the organisation’s Three Knives distinction, further recognising his contribution to contemporary gastronomy.

René Frank is one of the most influential pastry chefs of his generation, known for challenging the traditional boundaries between pastry and fine dining. His international career has taken him through leading kitchens in Spain, France, Switzerland, Japan and the United States, shaping a culinary philosophy built on precision, creativity and continuous evolution.
From 2010 to 2016, René Frank served as Head Pastry Chef at the three-Michelin- starred la vie in Osnabrück, where he played an important role in the restaurant’s culinary development. In 2016, he opened CODA in Berlin, creating an unconventional “Dessert Dining” concept that places pastry at the centre of an entire tasting menu. CODA received its first Michelin Star in 2019 and its second in 2020, which it continues to hold today.
René Frank was named The World’s Best Pastry Chef 2022 by The World’s 50 Best Restaurants. CODA later entered the extended World’s 50 Best ranking at No.62 in 2024 and ranked No.79 in 2025. In 2024, René Frank received the Pastry Award from The Best Chef Awards and was recognised with Three Knives, its highest distinction under the organisation’s new rating system. Across his career, he has also been named Pastry Chef of the Year by institutions including Gault&Millau, Rolling Pin, Der Feinschmecker and Busche Verlag.
At CODA, René Frank continues to redefine dessert through natural sweetness, acidity, fermentation, umami and unexpected savoury ingredients, constantly questioning where pastry ends and cuisine begins.

Josh Angus is the Chef Director of HIDE in London, where he leads a team of around 80 chefs across HIDE and Hideaway. With more than 18 years of professional experience, including 15 years in Michelin-starred kitchens, Angus has built his career around precision, seasonality and a strong commitment to developing the next generation of chefs.
Raised in Sheffield, he began his culinary journey as an apprentice in a two-rosette restaurant before joining Le Manoir aux Quat’Saisons. He later spent time in Hong Kong working alongside two-Michelin-starred chef Shane Osborn, before returning to the UK to work at Dabbous. His career also includes experience at L’Autre Pied and Elystan Street, as well as a period as private chef to the American Ambassador and a role as Development Chef at Belazu, where he gained a deeper understanding of product development and the wider business of food.
Angus has been part of HIDE since its inception. Opened in 2018, the restaurant received a Michelin Star within five months and continues to hold One Michelin Star today.
His culinary approach places local, fresh, sustainable and seasonal British produce at the centre, working closely with leading suppliers to create refined yet uncomplicated dishes. Beyond the plate, Angus is equally focused on kitchen culture, mentoring young talent and building HIDE as both a destination restaurant and a training ground for future culinary leaders.

David Žefran is the Chef and Co-Owner of Milka in Kranjska Gora, Slovenia, where he has developed a distinctive culinary language inspired by the landscape, traditions and ingredients of the Alpine region. With an academic background in sociology, Žefran approaches gastronomy not only through technique, but also through questions of place, community and responsibility.
After gaining experience in professional kitchens, he opened Milka in 2022 near the meeting point of Slovenia, Austria and Italy. Just three months after opening, the restaurant received its first Michelin Star. A year later, Milka was elevated to Two Michelin Stars, a distinction it continues to hold today. The restaurant is also recognised with 4 Toques by Gault&Millau Slovenia, while Žefran holds a World Class distinction with Two Knives from The Best Chef Awards, further highlighting both Milka’s international standing and his precise, deeply place-driven approach to gastronomy.
Žefran’s cuisine places seasonality and regional identity at its centre, combining Slovenian traditions with influences from the wider Alpine and Nordic regions. Fermentation, curing and preservation are integral to his work, while close relationships with local farmers, fishermen, hunters and foragers allow him to explore ingredients with minimal waste and a strong sense of origin. His menus often make full use of each product, reflecting a broader commitment to sustainability and responsible gastronomy.
Through Milka, he continues to interpret the Alpine landscape with precision and sensitivity, creating a cuisine where contemporary technique, regional memory and nature come together.

Born in 1985, Cesare Murzilli took an unconventional path into pastry, choosing to pursue his passion after completing his university studies. He developed his culinary foundations in acclaimed Italian restaurants including Michelin-starred Osteria Arbustico, Metamorfosi in Rome and Joia in Milan, before specialising in pastry and refining his craft alongside leading professionals such as Denis Dianin.
A defining moment came in 2018, when Murzilli began collaborating with World Pastry Champion Emmanuele Forcone. Their partnership led to international teaching and consultancy projects as well as Pastry Video Book, an online platform dedicated to professional pastry education.
After overseeing the pastry department for the opening of W Rome in 2021, Murzilli joined Portrait Milano in 2022 and today serves as its Executive Pastry Chef. His work has played a central role in shaping the hotel’s acclaimed breakfast experience. Portrait Milano received the Best Breakfast award at the Best Luxury Hotel Awards in 2024 and was named Best Hotel Breakfast at the Food&Wine Italia Awards 2025.
Murzilli has also been selected among Italy’s Best Pastry Chefs by Gambero Rosso and is a member of the prestigious Accademia Maestri Pasticceri Italiani (AMPI). Alongside his work at Portrait Milano, he is active internationally as a consultant and pastry instructor and collaborates with leading industry brands.

Paco Roncero is one of the defining figures of Spain’s contemporary avant-garde gastronomy, known for combining technical mastery, research, creativity and a deeply personal connection to Madrid. At Paco Roncero Restaurante, he leads a cuisine that brings together tradition and innovation, drawing inspiration from the city, its history and its gastronomic culture. The restaurant currently holds Two Michelin Stars and Three Repsol Suns, and is part of The World’s 50 Best Restaurants’ 50 Best Discovery selection.
Roncero’s career has been closely linked to research and experimentation. He developed new approaches to textures, ingredients and the sensory dimensions of dining, while creating projects that extend gastronomy into technology and design. One of his most distinctive creations is Sublimotion, an immersive dining concept that brings together haute cuisine, art and technology in a multisensory experience. He has also developed customised tableware, 3D-printing applications and kitchen management software, reflecting his interest in the relationship between gastronomy and innovation.
His contribution to Spanish gastronomy has been recognised with the Chef L’Avenir Award in 2005 from the International Academy of Gastronomy and the National Gastronomy Award in 2006. Roncero was also recognised by the Academia Nacional de Gastronomía for Best Restaurant Menu Design in 2005.
His international standing has continued through The Best Chef Awards, where he ranked No. 71 in 2020, No. 45 in 2021 and No. 36 in 2022, before receiving the organisation’s Three Knives distinction.
Alongside his work as a chef, Roncero is an author, educator and international speaker. His culinary philosophy continues to explore the space where Madrid, emotion, technique and avant-garde innovation meet.

Rubén Hernández Mosquero is an Extremaduran chef whose international career has taken him through some of the world’s most influential kitchens, including Noma, Geranium, Azurmendi, Il Ristorante Luca Fantin, Minibar by José Andrés and Atomix in New York. At Atomix, where he led the Research & Development department, he played a key role during a period in which the restaurant rose to No. 6 on The World’s 50 Best Restaurants 2024, while being named Best Restaurant in North America twice.
In 2025, Hernández Mosquero returned to Madrid to open EMi, his first solo project. The restaurant brings together the precision of New Nordic cuisine with Japanese and Korean techniques, while placing seasonal Spanish produce, fermentation, curing, seaweed and deeply flavoured broths at the centre of its evolving tasting menu. The result is a personal cuisine shaped by his international experience while remaining connected to his Extremaduran roots.
EMi quickly gained recognition, receiving a Michelin Star in the 2026 Guide just four months after opening, alongside a Repsol Sun. It was also named Best New International Opening 2026 by La Liste, while Hernández Mosquero received the Revelation Chef award from Metrópoli in 2025. Today, Hernández Mosquero continues to develop EMi as a platform for research, seasonal ingredients and an open, international culinary perspective.

Pía León is one of the most influential figures in contemporary Peruvian gastronomy, known for transforming Peru’s biodiversity, native ingredients and ancestral knowledge into a highly personal culinary language. After joining Central in 2009 and becoming head chef, León opened her own restaurant, Kjolle, in Lima in 2018, creating a platform for her independent vision. Her cuisine is deeply rooted in research, natural flavours and the diversity of Peru’s ecosystems, with a strong focus on using ingredients with minimal manipulation and reducing waste.
Kjolle quickly gained international recognition, receiving the Highest New Entry Award when it debuted on Latin America’s 50 Best Restaurants list in 2019. In 2025, it ranked No. 2 in Latin America and No. 9 in The World’s 50 Best Restaurants, while also receiving the Art of Hospitality Award and being named The Best Restaurant in Peru. León was named Latin America’s Best Female Chef in 2018 and The World’s Best Female Chef in 2021 by The World’s 50 Best Restaurants. She was also awarded the Rising Star Award in 2019 and currently holds Three Knives from The Best Chef. Pía León is also the first and only female chef leading a restaurant ranked in the world’s top 10 by The World’s 50 Best.
Beyond Kjolle, León co-directs Mater Iniciativa, an interdisciplinary research project exploring Peru’s biodiversity, communities and ancestral knowledge. Through food, research and collaboration with local communities and artisans, she continues to expand the possibilities of contemporary Peruvian cuisine.

Enrico “Chicco” Cerea is the Executive Chef of Da Vittorio, the three-Michelin-starred restaurant founded by his parents in Bergamo, and one of the leading figures of contemporary Italian gastronomy. The eldest of the Cerea siblings, he grew up within the family restaurant, developing from an early age a deep respect for Italian culinary heritage, hospitality and the highest standards of quality. International experience in leading kitchens further shaped his technical precision and contemporary approach to Italian cuisine.
In 2010, under Enrico’s leadership alongside his siblings, Da Vittorio was awarded its third Michelin Star, establishing the restaurant among Italy’s gastronomic elite. His individual career has been recognised through a series of prestigious distinctions, including the Maestro di Cucina Nazionale title at the Premio Internazionale Caterina De’Medici in 2014, the Chef Award 2017 presented by the Italian Food Academy, and the Excellent Award 2019, recognising excellence in Italian hospitality and dining. In 2025, Cerea received the Radici Future Award, celebrating his ability to connect culinary heritage with a forward- looking vision.
In July 2026, he was awarded the prestigious title of Maestro dell’Arte della Cucina Italiana, one of Italy’s highest honours for figures who have contributed to the preservation, evolution and international promotion of Italian culinary culture.
Beyond the kitchen, Cerea has played a central role in transforming Da Vittorio from a family restaurant into an international hospitality group. His culinary philosophy combines tradition, innovation, seasonality and exceptional ingredients, while his work increasingly incorporates education, sustainability and responsible hospitality.

Mostafa Seif is one of the leading voices of contemporary Egyptian cuisine, known for reinterpreting the country’s culinary heritage through modern techniques while remaining deeply connected to its roots. His journey began at a young age with Egyptian street food before developing through professional kitchens, military catering and formal culinary training. He graduated from the Culinary Arts Academy in 2013 and gained wider recognition after winning Top Chef Middle East in 2018.
In 2022, Seif became Executive Chef of Khufu’s, located overlooking the Great Pyramids of Giza. His cuisine draws on Egyptian rural cooking, childhood memories and local ingredients, combining traditional flavours with contemporary techniques and presentation. Rather than replacing tradition, Seif seeks to reveal its depth and potential for modern dining.
Khufu’s quickly established itself on the international stage. In 2025, it was named Best Restaurant in Egypt and ranked No. 4 on MENA’s 50 Best Restaurants, while also receiving the Resy One to Watch Award from The World’s 50 Best Restaurants. In 2026, Khufu’s made history as the first Egyptian restaurant to rank No. 1 on MENA’s 50 Best Restaurants, becoming both The Best Restaurant in the Middle East & North Africa and The Best Restaurant in Egypt.
Seif was awarded Two Knives by The Best Chef Awards in 2025, further recognising his contribution to the evolution of Egyptian gastronomy.

Santiago Lastra is one of the most distinctive voices in contemporary Mexican gastronomy, known for reinterpreting the flavours and traditions of his homeland through local, seasonal ingredients. Born in Mexico City and raised in Cuernavaca, Lastra developed his culinary perspective through extensive international experience, including time at Mugaritz and working alongside René Redzepi on Noma Mexico in Tulum. His travels across 27 countries further shaped his research-driven approach to cuisine and ingredients.
In October 2020, Lastra opened KOL in London, creating a distinctive dialogue between Mexican culinary heritage and British produce. His cooking remains deeply rooted in Mexican flavours while adapting traditional ingredients and techniques to the British landscape. Ingredients such as sea buckthorn are used in place of lime, while corn, chocolate and native chillies are among the few ingredients imported from Mexico.
KOL quickly established itself among London’s leading restaurants, earning its first Michelin Star in 2022 and ranking No. 73 on The World’s 50 Best Restaurants 2022, No. 23 in 2023, No. 17 in 2024 and No. 49 in 2025. It was also named Best New Restaurant in Europe by La Liste in 2021, while Lastra received the GQ Food & Drink Awards’ Best Chef title and was awarded Three Knives by The Best Chef.
In 2024, Lastra launched Fonda, a more casual expression of his culinary vision. In 2026, he published his first book, Mexican Soul, further sharing his perspective on Mexican culture and cuisine.

Bo Bech is a Danish chef and restaurateur whose career has been shaped by an unconventional path, extensive international experience, and a strong belief in creative freedom. After training at Krogs Fiskerestaurant in Copenhagen, he worked at renowned kitchens including Jan Hurtigkarl & Co., Kong Hans Kælder, Marie Louise, Petri Pumpa, Arpège, Lucas Carton, Le Gavroche, and Marco Pierre White’s The Restaurant.
In 2004, Bech opened Restaurant Paustian, where his distinctive, postmodern approach to cooking and entirely à la carte format challenged conventional fine-dining structures. The restaurant was awarded a Michelin Star in 2008, while Bech also received a diploma from the Danish Gastronomical Academy in 2004.
In 2011, he opened Geist in Copenhagen, creating a more informal and flexible dining experience built around freedom of choice rather than a fixed tasting menu. His cooking has been characterised by bold combinations, visual simplicity, surprising contrasts, and a belief that food should remain direct, personal, and engaging. After Geist closed in 2020, Bech returned to Copenhagen in 2023 with Bobe, where seasonal ingredients and a relaxed yet sophisticated style define the kitchen. Bobe received a Michelin Bib Gourmand in 2024.
Bech has also been recognised by The Best Chef, appearing in its global rankings, and continues to combine culinary creativity with an individualistic approach to restaurants, hospitality, and the dining experience.

Thibault Hauchard is a French pastry chef with more than 18 years of experience across some of the most prestigious kitchens and luxury hotels in France and London. His culinary journey began in Normandy, where he spent two years building a strong foundation in pastry before moving to Paris to complete his apprenticeship at a boutique chocolate shop, developing his skills in French pastry craftsmanship.
Thibault Hauchard continued his training at the iconic George V Four Seasons, where two years of intensive experience strengthened his technical precision and discipline. He later joined Royal Monceau Raffles, further developing his expertise in refined pastry. A pivotal stage in his career came at Le Meurice, where he rose to the position of sous chef. Leading a talented team, he developed his leadership skills while exploring new forms of artistic pastry expression. He subsequently joined Alain Ducasse as Executive Pastry Chef, spending five years contributing to the pastry programme at The Dorchester, where he focused on technical development, team leadership and creative expression.
For the past three years, Thibault Hauchard has served as Executive Pastry Chef at Claridge’s in London, bringing his classical French pastry training together with the hotel’s distinctive elegance. His approach combines technical precision, creativity and visual artistry, while his leadership focuses on developing a strong team and creating refined pastries and amenities that reflect the standards of luxury hospitality.

Rodolfo Guzmán is the chef and owner of the world-renowned Boragó and one of the most influential international figures in contemporary Chilean gastronomy. After gaining experience in some of the leading restaurants in Chile and Europe, Guzmán opened Boragó in 2006, developing a distinctive culinary philosophy that reimagines Chilean cuisine, native ingredients, and traditional cooking methods.
At the heart of Guzmán’s cuisine is Chile’s extraordinary territory and biodiversity. Together with his team, he has documented the uses and properties of the country’s endemic pantry, exploring new possibilities for ancient native ingredients that had rarely been considered in contemporary gastronomy. Working with more than 200 producers and foragers across Chile, Guzmán has made the seasonal rhythms of local ingredients a defining element of the Boragó experience. In 2019, he founded C.I.B., Chile’s first food research centre, dedicated to exploring new possibilities for native ingredients.
Boragó has strengthened its international reputation since first entering The World’s 50 Best Restaurants in 2015. In 2025, it ranked No. 23 on The World’s 50 Best Restaurants and No. 6 on Latin America’s 50 Best Restaurants. Boragó was also named The World’s Most Sustainable Restaurant in 2021, while Guzmán was ranked No. 10 by The Best Chef Awards in 2023.
In 2017, Guzmán published Coming from the South with Phaidon, exploring Chilean territory, its native food culture, and the knowledge developed through Boragó. Today, he continues to expand the possibilities of Chilean gastronomy through a philosophy rooted in nature, research, local knowledge, and sustainability.

Franco Pepe is regarded as one of the world’s leading pizzaiolos, renowned for an approach that brings together craftsmanship, research, and local ingredients. His connection to dough is rooted in a strong family tradition. His grandfather was a baker, his father a pizzaiolo, and together with his brothers, Pepe continued the family craft, growing up immersed in the culture of pizza from an early age. Pepe began his professional journey working alongside his father, Stefano, at the family pizzeria in Caiazzo. Building on the experience of two generations while developing his own innovative vision, he launched his most personal project, Pepe in Grani, in Caiazzo in 2012. Through each pizza, Pepe aims to express the flavours, ingredients, and stories of the Alto Casertano region.
At the heart of Pepe in Grani is a continuous focus on research, careful selection of raw materials, and the human factor. Starting from tradition while embracing innovation, Pepe experiments with different aspects of pizza making, from frying techniques and electric ovens to team structure and scientific research. His distinctive dough, kneaded entirely by hand and made with a special blend of flours produced specifically for him, remains central to his culinary identity.
Today, Franco Pepe is considered one of the most influential figures in international pizza culture, celebrated for his dedication to local ingredients, creative recipes, and his ability to reinterpret the traditions of Italian pizza through a contemporary perspective.

Matias Perdomo, one of the most creative voices in contemporary Italian gastronomy, was born in Uruguay in 1980. After moving to Italy, he began his culinary career at Al Pont de Ferr in Milan, where his bold vision and innovative approach helped transform the traditional osteria into one of the city's leading gastronomic destinations. During his time as head chef, the restaurant earned its first Michelin Star in 2012, marking a turning point in its history.
In 2015, Perdomo embarked on a new chapter by co-founding Contraste with Simon Press and Thomas Piras. Built around the idea of challenging culinary conventions, the restaurant quickly gained international recognition and was awarded a Michelin Star in 2017, just two years after opening. The restaurant has also been recognized by Italy's leading gastronomic guides, including Gambero Rosso and L'Espresso. Perdomo's cuisine is defined by creativity, irony, and constant experimentation. Blending refined technique with playful storytelling, he transforms familiar ingredients into unexpected dining experiences through bold contrasts in flavor, texture, and presentation. His approach encourages guests to rethink traditional culinary expectations while maintaining a deep respect for exceptional ingredients and craftsmanship.
An entrepreneur as well as a chef, Perdomo has continued to expand his creative vision beyond fine dining through projects such as Exit, Empanadas del Flaco, and, most recently, ROC – Rosticceria Origine Contraste, relaunched in 2025 as a sustainable gourmet delivery concept in Milan. Today, he continues to push the boundaries of contemporary cuisine, combining innovation, technical excellence, and a distinctive sense of humor that has made him one of Italy's most original culinary talents.

Jaime Rodríguez is one of the most influential figures in contemporary Colombian gastronomy, internationally recognized for his research-driven approach to Caribbean cuisine. As the chef-owner, creative director, and co-founder of Celele in Cartagena, he has dedicated his career to exploring the biodiversity, culinary traditions, and cultural heritage of Colombia's Caribbean region. His cuisine is rooted in close collaboration with farmers, fishermen, foragers, artisans, and indigenous communities, combining ancestral knowledge with contemporary techniques to create a distinctive culinary identity that celebrates both territory and sustainability.
Beyond the restaurant, Rodríguez is the founder of Proyecto Caribe Lab, a long-term research initiative that has spent more than 14 years documenting Colombia's gastronomic culture and biodiversity. The project serves as both a source of inspiration for his cuisine and a platform for preserving native ingredients, traditional knowledge, and rural communities while promoting the richness of the Colombian Caribbean on the global stage.
Under Rodríguez's leadership, Celele has become one of the world's most acclaimed restaurants. In 2025, it ranked No. 48 on The World's 50 Best Restaurants and No. 5 on Latin America's 50 Best Restaurants, while receiving the prestigious Sustainable Restaurant Award. The restaurant has also earned international recognition through the Miele One To Watch Award (2019) and the Gin Mare Art of Hospitality Award (2021), alongside consecutive appearances in Latin America's 50 Best Restaurants rankings.
Rodríguez's individual achievements include receiving Three Knives and the Best Chef Terroir Award at The Best Chef Awards in 2024, followed by another Three Knives distinction in 2025. He has represented Colombia at leading international events including Madrid Fusión and Bocuse d'Or Mexico, and was selected by Virgilio Martínez for Phaidon's acclaimed book Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs, recognizing him as one of the most promising voices in global gastronomy.

Jaime Pesaque is one of the leading figures in contemporary Peruvian gastronomy, known for his refined approach to native ingredients and modern culinary techniques. Born and raised in Peru, he graduated from Le Cordon Bleu and earned a master’s degree in Cooking from the Italian Culinary Institute (ICIF), before gaining experience at Michelin-starred restaurants in Italy and Spain, including El Celler de Can Roca.
In 2008, Pesaque opened Mayta in Lima, establishing a restaurant centered on contemporary Peruvian cuisine, native ingredients, and culinary innovation. Mayta entered Latin America’s 50 Best Restaurants in 2019 and The World’s 50 Best Restaurants in 2022, where it has remained through the 2025 edition, ranking No. 11 in Latin America in 2025.
Mayta was also named Latin America’s Best Restaurant by the World Culinary Awards in 2022, 2023, and 2024, making it one of the most consistently recognized Peruvian restaurants on the international stage.
Pesaque’s cuisine combines Peru’s rich biodiversity and native ingredients with contemporary techniques, while his commitment to sustainability is reflected in his work with ingredients such as paiche and his Yachay project, which focuses on researching and recovering biodiversity in Peru’s Ica region.
Beyond Mayta, Pesaque has developed a diverse portfolio of gastronomic concepts, including Sapiens, 500 Grados, Callao, Kira and Mad Burger, while bringing Peruvian cuisine to international audiences through projects in the United States and the Netherlands. Through his restaurants and international appearances, he continues to promote the depth, diversity, and contemporary potential of Peruvian gastronomy.

Born in Versailles, France, and raised in the Morbihan region of Brittany, Chef Grégoire Berger grew up between the sea and the markets of coastal France, where he absorbed a respect for time, craft, and nature from his mother and grandmother. That early connection to the ocean and its rhythm continues to define his cuisine, rooted in French technique, guided by emotion, and driven by purpose.
After graduating from the CFA in Vannes, he trained in some of France’s most respected kitchens, including Le Pressoir, Le Domaine de Rochevilaine, and La Grande Cascade under Frédéric Robert. These formative experiences built the discipline and precision that continue to underpin his creative work today.
In 2014, Berger joined Atlantis The Palm as Executive Chef of Ossiano, transforming it into one of the Middle East’s most acclaimed fine-dining restaurants. Under his leadership, Ossiano earned a Michelin Star and ranked No. 3 on MENA’s 50 Best Restaurants 2023. Berger’s achievements also include Gault&Millau UAE Chef of the Year, Best Restaurant of the Year, 4 Hats, and the prestigious Three Knives distinction from The Best Chef Awards in 2024.
In 2025, Berger launched Kraken Dubai, his first independent restaurant. Conceived under the philosophy “Where Smoke Remembers the Sea,” Kraken explores the intersection of local ingredients, fire, fermentation, and the marine world. Beyond the kitchen, Berger owns Monarch Events, creating exceptional gastronomic experiences for luxury maisons including Dior, Hermès, Louis Vuitton, and Piaget. Today, he stands among the leading voices of contemporary gastronomy, bridging French heritage and Gulf modernity through authenticity, discipline, and a profound respect for his craft.

Vicky Cheng is one of the leading innovators of contemporary Chinese cuisine, internationally recognized for seamlessly blending classical French techniques with the rich traditions of Chinese gastronomy. Born in Hong Kong and raised in Toronto, Canada, Cheng received his culinary training under some of the world's most respected chefs, including Michelin-starred Daniel Boulud in New York, where he developed the technical precision that continues to define his cooking.
Returning to Hong Kong marked a turning point in his career. Immersing himself in Cantonese culinary traditions, Cheng combined his French fine dining background with Chinese techniques to create his signature "Chinese x French" philosophy at VEA, his first restaurant. In 2021, he expanded this vision with the opening of WING, where he introduced the concept of "Boundaryless Chinese Cuisine"—a contemporary interpretation of Chinese gastronomy that honors tradition while embracing innovation. Inspired by more than twenty traditional Chinese cooking techniques, WING reflects Cheng's belief that true creativity is built upon a deep understanding of heritage.
Today, WING ranks among the world's finest restaurants, reaching No. 11 on The World's 50 Best Restaurants 2025 and No. 2 on Asia's 50 Best Restaurants 2026. The restaurant has also received prestigious distinctions including the Gin Mare Art of Hospitality Award, Highest New Entry Award, and Highest Climber Award. In 2025, Cheng was honored with the Inedit Damm Chefs' Choice Award, recognizing him as the chef most admired by his peers across Asia. Guided by a philosophy that celebrates seasonality, exceptional ingredients, and the enduring wisdom of Chinese culinary traditions, Vicky Cheng continues to redefine modern Chinese cuisine while introducing its depth, elegance, and cultural heritage to an international audience.

Paco Pérez is one of the leading figures in contemporary Spanish gastronomy, renowned for his refined interpretation of the culinary heritage of the Mar d'Amunt, a coastal region stretching from Cap de Creus to Cap Cerbère in Catalonia's Alt Empordà. At the heart of his culinary universe is Miramar, the restaurant he leads with his wife, Montse Serra, in the seaside town of Llançà. Once a family-run inn, Miramar has evolved into one of Spain's most celebrated restaurants, receiving two Michelin Stars. Pérez also oversees the two-Michelin-starred Enoteca at Hotel Arts Barcelona and the one-Michelin-starred Arco in Gdańsk, Poland.
Pérez's passion for cooking began at the age of 12 in his parents' bar, where he developed a deep connection to Mediterranean cuisine. His culinary identity was later shaped by the influence of French Nouvelle Cuisine and the groundbreaking legacy of El Bulli, both of which helped define his contemporary approach. Paco Pérez is the chef behind five Michelin Stars across his restaurants, including the two-Michelin-starred Miramar and Enoteca, and the one-Michelin-starred Arco. He has also received the prestigious Three Knives distinction from The Best Chef Awards, while both Miramar and Enoteca have been awarded three Repsol Suns.
Today, Pérez expresses his vision of modern Catalan gastronomy through elegant technique, exceptional ingredients, and a profound respect for the sea, the defining element of his cuisine. At Miramar, innovation goes hand in hand with sustainability and tradition, creating a dining experience that celebrates the region's rich natural heritage while continually pushing the boundaries of contemporary cuisine.

Nicolas Rouzaud is one of the most respected pastry chefs of his generation, celebrated for his refined reinterpretation of classic French pâtisserie. Renowned for signature creations such as his Trio au Chocolat and exquisitely crafted seasonal tartelettes, his work combines technical precision with simplicity, elegance, and a deep respect for French culinary heritage. Guided by seasonality and the finest ingredients, Rouzaud's pastries evoke both modern sophistication and a sense of nostalgia.
His passion for fruit and pastry began at an early age, leading him to train with some of France's most acclaimed pastry masters, including the late Laurent Jeannin. Over more than two decades, he refined his craft in Michelin-starred kitchens and prestigious luxury hotels, developing a distinctive style defined by meticulous technique, balanced flavours, and understated elegance.
In 2017, Rouzaud founded The Connaught Pâtisserie at the iconic Connaught Hotel in London. Under his creative direction, it quickly became one of the city's leading destinations for haute pâtisserie, laying the foundations for his own vision of a contemporary Maison de Haute Pâtisserie. His creations have earned international recognition for seamlessly blending French tradition with innovation. Continuing to expand his vision, Rouzaud launched Le Café by Nicolas Rouzaud in 2026, bringing his exceptional craftsmanship into an everyday setting where expertly made viennoiserie, pastries, and desserts transform indulgence into a daily ritual rather than a special occasion. Today, he continues to redefine modern French pastry through creativity, precision, and an uncompromising pursuit of excellence.

Nicolai Nørregaard is one of the pioneers of the New Nordic culinary movement and the chef-owner of Kadeau, the Michelin-starred restaurants in Copenhagen and Bornholm. Born and raised on the Danish island of Bornholm in the Baltic Sea, Nørregaard developed a deep connection to nature and seasonal cooking from an early age. His culinary philosophy was shaped by his grandfather, who grew his own vegetables, caught seafood, and preserved ingredients to remain self-sufficient throughout the winter. This respect for nature was further influenced by Bornholm's historic smokehouses, particularly his uncle's traditional fish smokehouse. The island's centuries-old smoking techniques, together with local preservation methods, became the foundation of Nørregaard's approach to cooking and helped define the identity of Kadeau.
Founded as a celebration of Bornholm's landscape and culinary heritage, Kadeau has become one of Denmark's most acclaimed restaurants. Guided by the rhythm of the seasons, the restaurant sources ingredients from its own garden while foraging wild herbs, berries, mushrooms, and coastal plants across the island. During the summer months, the team preserves much of the seasonal harvest, allowing Bornholm's flavors to remain at the heart of the menu throughout the year. Nørregaard’s work has received international acclaim, with Kadeau Copenhagen receiving three Michelin Stars, while Nørregaard himself has been awarded the prestigious Three Knives distinction by The Best Chef Awards.

Moreno Cedroni is one of Italy's most innovative chefs, internationally celebrated for redefining seafood cuisine through creativity, research, and technical excellence. Born in Ancona in 1964, he opened La Madonnina del Pescatore in Italy's Marche region in 1984, laying the foundation for a culinary career that would reshape contemporary Italian gastronomy.
Cedroni quickly gained international recognition, earning his first Michelin Star in 1996 and a second in 2006. His restaurant has also received the prestigious Three Forks (Tre Forchette) distinction from Gambero Rosso, while The Wall Street Journal named it one of Europe's Top 10 Seafood Restaurants in 2012. Throughout his career, he has been honored with numerous accolades, including the Kungsfenan Seafood Award in 2008, was appointed an Expo 2015 Ambassador, and became Ambassador for Norwegian Stockfish in 2018. Known as the pioneer of Italian-style susci, Cedroni has consistently challenged culinary conventions. His projects include Clandestino Susci Bar, one of Italy's most influential seafood restaurants, and Anikò, the world's first concept dedicated to "seafood charcuterie." In 2020, he launched The Tunnel, a research and development laboratory where technology, innovation, and gastronomy converge to explore new possibilities in contemporary cuisine.
Driven by experimentation while remaining deeply connected to the Adriatic Sea, Cedroni's culinary philosophy combines scientific research, sustainable practices, and the highest-quality seafood. Today, he is regarded as one of the leading figures in modern Italian gastronomy, continually pushing the boundaries of seafood cuisine through innovation and creativity.

Henrique Sá Pessoa is one of Portugal's most acclaimed chefs, celebrated for combining refined technique, exceptional ingredients, and the rich traditions of Portuguese cuisine with contemporary influences from around the world. Born in Lisbon in 1976, his passion for cooking emerged during an exchange program in the United States, where he discovered the renowned Le Cordon Bleu Institute and decided to pursue a culinary career.
Throughout his career, Sá Pessoa has gained experience in prestigious restaurants across Lisbon, Sydney, and London, building a solid international foundation before launching his own projects. In 2009, he opened his first restaurant, Alma, which quickly received critical acclaim. After relocating Alma to Lisbon's Chiado district in 2015, the restaurant received its first Michelin Star in 2016 and its second in 2018, establishing itself as one of Portugal's premier fine dining destinations. In 2025, his project at Vinha Boutique Hotel in Vila Nova de Gaia was awarded one Michelin Star. The following year, he opened his most ambitious venture to date, Henrique Sá Pessoa Restaurante, which was immediately recognized with two Michelin Stars. His culinary portfolio also includes successful international concepts such as Chiado in Macau, Arca in Amsterdam, and JOIA in London.
Beyond the kitchen, Sá Pessoa has become one of Portugal's best-known culinary personalities through his long-running television programs and bestselling cookbooks. He has also received numerous distinctions throughout his career, including Chef of the Year, GQ Men of the Year Portugal, and consecutive recognition in The Best Chef Awards. Guided by the belief that there is only good cuisine and bad cuisine, Henrique Sá Pessoa continues to define his cooking through refined flavors, impeccable technique, outstanding products, and a deep respect for Portuguese culinary heritage.

Álvaro Clavijo is one of the leading figures of contemporary Latin American cuisine, recognized for redefining Colombian gastronomy through a modern, ingredient-driven approach. As the chef-owner of El Chato in Bogotá, he has built a restaurant that celebrates Colombia’s extraordinary biodiversity while forging close relationships with local farmers, fishermen, foragers, and artisan producers. His cuisine combines technical precision, creativity, and a deep respect for the country’s culinary traditions.
Born and raised in Bogotá, Clavijo discovered his passion for cooking after leaving university. Determined to pursue a professional culinary career, he trained in some of the world’s most influential kitchens, including Noma in Copenhagen, Per Se in New York, and L’Atelier de Joël Robuchon in Paris. These experiences shaped his culinary philosophy and strengthened his belief that Colombian ingredients deserve the same recognition as the finest products found anywhere in the world.
After returning to Colombia, Clavijo opened El Chato in 2017. The restaurant quickly gained international recognition for its ever-evolving tasting menu, which highlights native ingredients, forgotten products, and regional traditions through contemporary techniques. Rather than simply reinterpreting classic dishes, Clavijo creates a unique culinary language that reflects the diversity of Colombia’s landscapes and cultures. In 2025, El Chato achieved a historic milestone by becoming the first Colombian restaurant to be named No. 1 on Latin America’s 50 Best Restaurants. The restaurant has also earned a place on The World’s 50 Best Restaurants, further establishing Colombia as an important gastronomic destination. Beyond El Chato, Clavijo also leads Selma and Ruda Bar in Bogotá, expanding his vision of modern Colombian hospitality and reinforcing his position as one of the region’s most influential chefs.