A chef and writer, Barber is the heart and soul behind the Blue Hill restaurants in Manhattan and at Stone Barns. The Stone Barns location, located in the outskirts of New York, is part of an agricultural initiative where chefs connect diners with the land by using exceptional locally-sourced ingredients. Barber advocates for environmental causes… Read more »
Professor of Food Science at the University of Extremadura and Affiliated Professor in the Food Science Department of the University of Copenhagen. He also has conducted research at the Foulum Research Center (Denmark) and Cornell University (USA). Author of over 130 articles published in high impact-factor journals, he is also the principal researcher of the… Read more »
Professor of Social Anthropology at the Open University of Catalonia (UOC), and co-director of the food and nutrition research group of the Health Sciences Department at UOC. He is also director of the UNESCO Chair on Food, Culture and Development, and the World Chair of the International Commission on the Anthropology of Food and Nutrition… Read more »
An icon of Peruvian cuisine, Acurio owns more than 40 restaurants across 12 countries, including the reknowned Astrid & Gastón. He fervently believes in cooking as a tool for social change. He is widely recognized for his philanthropic endeavours, such as the cooking school he founded in Pachacútec, a suburb of Lima, as well as… Read more »
Yoshihiro Narisawa is the chef-proprietor of two-Michelin-starred restaurant Narisawa in Tokyo, Japan. Narisawa’s father was a confectioner and the kitchen became his playground until, at the age of 19, he travelled to Europe to train with renowned chefs such as Joël Robuchon and Paul Bocuse. Returning to Japan in 1996, Narisawa opened his first restaurant,… Read more »
Dominique Crenn transforms memories into food in her, modernist and imaginative at restaurant, Atelier Crenn, which was the first restaurant with a female head chef to be awarded three Michelin stars in the USA.She lectures widely, including at Harvard, and attends many conferences all over the world. She received the «2015 Leadership Award Augie» the… Read more »
Joan Roca was raised in the family restaurant in Catalonia, where he now runs his own three-Michelin-starred restaurant, El Celler de Can Roca, with his two brothers Josep and Jordi (a brilliant sommelier and patissier respectively). The three siblings have also recently been made UNDP Goodwill Ambassadors, advocating for better nutrition and food security to… Read more »
Hailed for his extraordinary skill, his charisma, and for transforming Mexican cuisine in the eyes of the world through his bold, simple, evocative cookery. Among other ventures, Olvera heads Pujol, Mexico’s number one restaurant, and has recently made an acclaimed debut in New York with Cosme. He keeps his food simple and unfussy, with a… Read more »
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