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She is the Program Manager 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 (California, United States). With a five-year training and follow-up programme, La Cocina has… Read more »
Partner and Managing Director of IDEO, a design company with more than 700 employees, Deakin leads IDEO’s work and team focused on designing for the global food system. With over 20 years of experience, Lynda helps her clients to identify opportunities for growth and solve the system’s toughest problems, creating strategic development platforms and empower… Read more »
Kyle and Katina Connaughton are the couple behind SingleThread, a source-focused, farm-driven restaurant and inn concept that offers time-honored preparations of seasonally inspired cuisine and a uniquely curated taste of Sonoma Wine Country. Husband and wife are co-owners of this restaurant in Healdsburg (California), awarded with three Michelin stars in 2018, where Kyle is in… Read more »
An icon of modern Basque cuisine, Eneko Atxa (Amorebieta, Basque Country, 1977) has made a name for himself in the upper echelons of gastronomy by combining creativity with a sensibility for tradition and the environment. Azurmendi, his flagship restaurant with three Michelin stars, has twice won the Sustainable Restaurant Award from The World’s 50 Best… Read more »
Winner of the Basque Culinary World Prize 2018, this Scottish chef is undertaking the task of preserving the memory of native peoples of Australia through their food. He has dedicated the last 17 years to discovering and defending this aborigine culture, excluded from the national culinary identity. During this time, he has visited hundreds of… Read more »
Trine Hahnemann is a Danish chef and food writer. As an activist chef, she devotes her cooking to organic and sustainable food, and has been promoting for many years a different way of living gastronomy based on diversity and social justice. Hahnemann has written 10 cookbooks in her native Danish and 7 in English, including… Read more »
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 »
Manu Buffara is one of the most promising chefs in Latin America. As an award-winning chef, she has created Manu (Curitiba, Paraná), to showcase her culture and identity. Her passion for cooking is deeply rooted in her upbringing. As a farmers’ daughter she learnt to appreciate the land and its produce, and harnessed this knowledge… Read more »
Doctor in Sociology and professor of this subject at the University of the Basque Country (EHU-UPV), Iñaki Martínez de Albéniz has long been involved with gastronomy. He was originally attracted by the social and cultural dimensions of this field. Martínez de Albéniz regularly collaborates with the restaurant Mugaritz, developing initiatives such as The Candy Project…. Read more »
At the helm of De Luz and seven other restaurants in Spain, Carlos Zamora has been promoting a sustainable and responsible model of restaurant and team management for over a decade. The work of this enterprising chef is especially remarkable because of his personal relationships with local organic producers and farmers (for whom Zamora’s business… Read more »
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