Massimo Bottura
Massimo Bottura breathed new life into Italian cuisine, blending traditional dishes from his home region of Emilia-Romagna with avant-garde techniques. It’s a recipe for success that has vaulted him to the peak of cooking’s Mount Olympus – Osteria Francescana, his restaurant in Modena, has held three Michelin stars for the past eight years, and topped the 2016 and 2018 World’s 50 Best Restaurants lists.
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Joan Roca
Joan Roca, the oldest of the three famed Roca brothers, is the executive chef at El Celler de Can Roca, the triumvirate’s restaurant in Girona, Spain. His mission: creating dining experiences for all five senses. He plays with scents and memories, blending them deftly into his complex, artistic creations – but authentic flavor always takes center stage. El Celler de Can Roca has held three Michelin stars since 2009, and was number one on the World’s 50 Best Restaurants list in 2013.
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Virgilio Martínez
Creative genius Virgilio Martínez uses only local Peruvian products at Central, his restaurant in Lima. In fact, each dish is composed entirely of ingredients from a specific ecosystem – 3200 feet above sea level, for example. Martinez also helped launch Mater Iniciativa, a research center led by his sister Martina that works to discover and research unusual products. Mastermind Martínez and his wife, Pía León, work with those ingredients at Central, which is currently listed at number six on The World’s 50 Best Restaurants.
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René Redzepi
Culinary Messiah René Redzepi spent the decade elevating radical regionality to new heights, and countless others have followed his lead. Besides single-handedly starting one of the world’s biggest culinary trends, the pioneering chef also took the art of fermentation to another level at noma, his high-end Copenhagen restaurant which inspired chefs all over the world. Redzepi holds two Michelin stars, and has topped The World’s 50 Best Restaurants list twice.
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Grant Achatz
Star American chef Grant Achatz reached the peak of his culinary success in 2015 – and hasn’t come down since. Alinea, his first restaurant, shot to the top in record time, and soon received three Michelin stars. The third star in the molecular-gastronomy sky (along with Ferran Adrià and Heston Blumenthal) wowed international diners with his creative concepts. He landed another bulls-eye with Next, his second gourmet palace, where the menu features a different historical epoch every month.
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Gaggan Anand
The legendary experimental concept at Gaggan in Bangkok has landed at the top of Asia’s 50 Best Restaurants no less than four times. In 2019, it also took fourth place on The World’s 50 Best Restaurants list. The star Indian chef enjoys surprising diners with light shows and heavy metal; at 25 courses each, his tasting menus often extend until the wee hours of the morning. To everyone’s surprise, Gaggan left the restaurant bearing his name in Summer 2019; that same November, he opened a new establishment under his full name, Gaggan Anand.
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Ángel León
Spanish kitchen wizard Ángel León transforms treasures of the sea into truly magical creations, unparalleled anywhere else on earth. In fact, all of his products are from the ocean. León’s groundbreaking ideas include his use of plankton in high-end cuisine. Through Aponiente, his restaurant in Puerto de Santamaria, Poseidon’s right-hand man has revitalized Andalusian cuisine almost single-handedly – in fact, he was the first Andalusian to receive three Michelin stars.
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Ana Roš
Kobarid, a village in Slovenia, is now an international gourmet destination – and it’s all thanks to Ana Roš. Her location, Hiša Franko, celebrates fine dining through regional and seasonal ingredients. Gastronomy wasn’t always in the cards for her – the former Alpine skiier originally aspired to a diplomatic career, and only began cooking at the age of 30. Since then, Roš has received 17 Gault-Millau points, and she was named Best Female Chef in 2017. Hiša Franko is currently at number 38 on The World’s 50 Best Restaurants list. Roš will be presenting a little slice of Hiša Franko on the main stage at this year’s CHEFDAYS Germany, to be held September 13-14 in Berlin. Tickets available at: www.chefdays.de
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Mauro Colagreco
Italian chef Mauro Colagreco came to France, the birthplace of haute cuisine, and promptly took the culinary scene by storm with his ground-breaking flavors. Mirazur, his restaurant in in the Côte d’Azur village of Menton, has been revolutionizing Mediterranean cuisine since it opened its doors in 2006. The two-star chef is currently the undisputed Number One on The World’s 50 Best Restaurants list, and also has 17 Gault-Millau points.
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Albert Adrià
Albert Adrià spent a long time in the shadow of elBulli, the world-famous restaurant run by his older brother, Ferran. In 2014, one year after quitting as elBulli’s chef pâtissier and striking out on his own, the younger Adrià opened not one restaurant, but five: Tickets, Bodega 1900, Pakta, Hoja Santa and Niño Viejo. Enigma followed in 2017. His concepts range from tapas to Nikkei cuisine. Tickets, Pakta and Hoja Santa have each received one Michelin star. Meanwhile, Adrià remains an exceptional pâtissier – his desserts are like nothing else on earth. These days, he’s manning the stove at Tickets.
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