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Una generación de chefs internacionales comprendió que podía multiplicar la dimensión de su profesión integrando nuevas aptitudes, creatividad, innovación y preocupaciones sociales sobre un terreno abonado por el intercambio; y, muy especialmente, que podía contribuir con la sociedad. El Basque Culinary World Prize se crea para celebrar esta evolución.

Winner 2017

Leonor Espinosa

Leonor Espinosa is known for taking great pride in the cuisine of her country, as well as nurturing and promoting the value of its biodiversity. Through the Funleo foundation, Espinosa revives the ancestral knowledge and know-how of mainly indigenous and Afro-Colombian peoples. She supports rural development based on food sovereignty, and promotes routes to market for small producers as well as spaces for education, nutrition, enterprise and tourism in ethnic locations. In addition to gathering support for opening a Comprehensive Gastronomy Centre in Chocó as an alternative framework to drug trafficking, she urges Colombia to raise awareness of its culinary richness, and wants its communities to take responsibility for transforming their biological, cultural and intangible heritage into tools for socio-economic development.


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Prize committee

Grupo interdisciplinario de expertos a cargo de analizar el perfil de las candidaturas y de elegir a 10 finalistas considerando para ello el trabajo que hacen en los ámbitos como la innovación culinaria, la salud, la nutrición, la educación, el medio ambiente, la industria alimentario, el desarrollo social o económico, entre otros.

Jury 2017

Los miembros del Consejo Internacional del BCC son ejemplo del alcance que pueden tener los chefs cuando transcienden las fronteras convencionales de su profesión. Por ello, son responsables de elegir al ganador o ganadora con la ayuda de destacados expertos internacionales.

  • Nominate chefs with transformative initiatives

    Anyone with a professional culinary career – regardless of their culinary culture and nationality – can win this award, based on their work in fields such as culinary innovation, health, nutrition, education, the environment, the food industry, social or economic development, among others.

    Candidates must be nominated by active culinary professionals - chefs, restaurant owners, food writers, journalists, among others - or by institutions from the sector.

    Anyone interested in submitting a nomination must complete the nomination form by providing information about the candidate, as well as the reasons why the nominee deserves the award. Through these nominations, the BCC seeks out the knowledge and expertise of the international culinary community to discover people with transformative initiatives in different parts of the world who may not enjoy broad public recognition.

    It is not about getting votes: regardless of whether a candidate receives one nomination or ten, each candidate is given equal consideration.

  • About the person nominating

  • About the nominee

  • Drop files here or
  • Please note that chefs cannot nominate themselves. They need to be nominated by another chef, a profesional or institution part of the gastronomic community. Nomination period closes in may. Finalist will be announced in June and the winner in July.


  • Please fill out the following form and we will answer you as soon as possible.

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