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Brazilian Edson Leite and Adélia Rodrigues have received a special mention from the jury of the 2026 Basque Culinary World Prize for their work with Gastronomia Periférica, a project that provides culinary training to people from marginalised communities in São Paulo, helping them turn their talent into professional opportunities and economic independence. The initiative combines… Read more »
French chef Jacques Pépin has received the BCWP Cooking Legacy mention in honour of his extraordinary career and his commitment to promoting culinary knowledge and education as tools for empowerment and social transformation. Through the Jacques Pépin Foundation, he has extended this work to underserved communities. For more than seven decades, Pépin has brought cooking… Read more »
Mexico’s Lucio Usobiaga has been named winner of the 2026 Basque Culinary World Prize (BCWP) for his work with Arca Tierra, a farming and collaboration network helping preserve Xochimilco’s chinampa agricultural system – ancient, pre-Aztec agricultural canal islands – by connecting small-scale farmers with the culinary community and building more sustainable and resilient food systems.
Leticia Landa was announced the winner of the Basque Culinary World Prize 2025 for her leadership at La Cocina, a 20-year initiative dedicated to providing training, incubation, and guidance to talented individuals from marginalised communities seeking to integrate into San Francisco’s restaurant sector. The project empowers them to lead their own businesses, make them profitable,… Read more »
Born in Bahia and raised in a Rio de Janeiro favela surrounded by poverty and violence, João Diamante was inspired by the social projects that helped him along the way. Thanks to public support, he trained at Alain Ducasse’s culinary school in Paris, an experience that motivated him to return to Brazil and found Diamantes… Read more »
A chef and former food critic turned farmer, Matthew Evans has become one of Australia’s most influential voices on ethical and sustainable food production. Through television programs, documentaries, and books, he invites audiences to rethink where food comes from, recognise the value of primary producers, and reflect on the environmental impact of their choices. A… Read more »
Nestled in the Bay of Cádiz and boasting three Michelin stars, restaurant Aponiente is where Ángel León dives deep into ocean research and development. His work aims to shed light on the unexplored potential of the ocean for gastronomical innovation and sustainability. Set against the backdrop of the decaying port of Santa María, Leon promotes… Read more »
From Mburucuyá, a small town located in the Argentine province of Corrientes that serves as a point of entry into the vast and remote Iberá Wetlands and their natural diversity, Gisela Wadiana Medina launched the Iberá Chefs Network in 2017. This initiative has provided training and guidance to 80 humble cooks from the region, the… Read more »
The dynamic persona Andrés Torres is at the helm of two interconnected projects that combine cooking, sustainability, humanitarian aid, and war reporting. As founder and president of the NGO Global Humanitaria, Torres defends children’s food security, education, and rights across ten countries and provides emergency relief in areas afflicted by armed conflict and natural disasters,… Read more »
One of Norway’s culinary figures, this chef advocates an innovative restaurant model characterised by her special relationship with farmers in the Trondheim area; an intrinsic part of the team that makes her renowned Credo restaurant possible. In 2017, this former chef of the Norwegian royal family launched Vippa, a work and training space for small… Read more »
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