Edición: 2018

Ebru Baybara Demir

In Turkey, the country that has taken in more Syrian refugees than any other (more than 3.5 million people), this indefatigable chef uses gastronomy as a tool for integration. Through her work, Baybara Demir empowers women of both countries and dismantles prejudices, enhancing the richness of the cultural exchange. Her latest project, “From Soil to… Read more »

Virgilio Martinez

At Central in Lima, Virgilio Martinez pushed Peruvian cuisine to unexpected limits with a perspective that exposed it to innovation and exploration, built upon the work of Mater Iniciativa, a multi-disciplinary platform that dives into one of the world’s greatest biodiversities under the premise of “afuera hay más” (‘there’s more outside’). With Mil, his most… Read more »

Matthew Orlando

Between those chefs who embrace the fight against food waste, Orlando has develop a contemporary and innovative approach from a fine dining point of view. He demonstrates that making the most of ingredients and resources has more to do with changing paradigms and adopting circular logic than with “using things that have no value”. For… Read more »

Marc Puig-Pey

A member of the revolutionary kitchen team of elBulli for almost two decades, Puig-Pey decided one day to put his creativity at the service of science and health. Responsible for the Cooking Area of the Fundació Alícia in Barcelona, the chef researches and creates food solutions so that children and adults with dietary restrictions can… Read more »

Karissa Becerra

Karissa Becerra is a cook, writer and designer but, above all, she is an activist who seeks to transform the relationship we build with food from childhood. With a background in philosophy and anthropology, Becerra teaches children and adults to think while learning how to eat consciously, convinced this is where big changes start. Her… Read more »

Jock Zonfrillo

This Scottish chef undertook the task of preserving the memory of native peoples of Australia through their food. He dedicated more than 17 years to discover and defend this aborigine culture, excluded from the national culinary identity. During this time, he visited hundreds of remote communities and documented the gastronomic riches that its inhabitants shared… Read more »

Heidi Bjerkan

An important figure in the Norwegian culinary scene, this chef defends an innovative restaurant business model of circular economy. In her restaurant Credo, she has built an ecosystem that integrates the farmers in Trondheim and all her team into good practices of waste management and organic food. In 2017, this former chef of the Norwegian… Read more »

Dieuveil Malonga

Born in Congo and raised in Germany from the age of 13, this young chef took advantage of the fame and visibility he achieved through participating in Top Chef (France) to showcase and support African gastronomic talent. With Chefs in Africa, a digital platform founded in 2016, Malonga advises chefs and apprentices and puts them… Read more »

Caleb Zigas

Zigas is the executive director of La Cocina, a social incubator that for more than a decade has been allowing the transformation of people with low-incomes – mostly immigrant and African-American women – into owners of their own business in San Francisco. With a five-year training and follow-up programme, La Cocina has helped establish 30… Read more »

Mauro Colagreco

Colagreco grew up and studied cooking in Buenos Aires and headed to France in 2001 as a newly qualified chef, working with Bernard Loiseau until 2003. He then worked with other prestigious chefs such as Alain Passard, Alain Ducasse and Guy Martin. In 2006 he established Mirazur in the seaside town of Menton, in French… Read more »