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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 »
Hailing from Türkiye, the country that hosts most Syrian refugees, this great chef uses gastronomy as a tool for integration. In the many initiatives in which she is part of, Baybara Demir empowers women from both countries and dismantles prejudices by highlighting the richness of the exchange of cultures. She currently supports the agricultural development… Read more »
British chef Nicole Pisani, besides being the author of books such as Salt, Butter, Bones and Magic Soup and driving the #EndChildFoodPoverty campaign, is in charge of Chefs in School: a project seeded in London to rethink collective catering in primary schools. She has promoted the installation of vegetable gardens in schools and projects where… Read more »
Fatmata Binta, originally from Sierra Leone, aims to share and spread the essence of the Fulani’s culture and cuisine with her initiative “Dine on a mat”, a nomadic restaurant that offers an immersive culinary experience across many countries that demonstrates how the Fulani people eat and interact with food. For them, sustainability is much more… Read more »
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