One of the most influential food writers in the world. Reichl (New York, 1948) was the restaurant critic of both The New York Times and Los Angeles Times and Editor in Chief of Gourmet Magazine from 1999 to 2009. Reichl started her culinary career at a restaurant in Berkeley, California, but her passion soon focused… Read more »
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… Read more »
Leader of the new Nordic cuisine revolution, Redzepi has showcased wild Scandinavian plant life with a modern approach. He put his country on the gastronomic map by recovering forgotten ingredients through innovative methods, highlighting the ability of these products to express the taste of “here and now”. His iconic restaurant Noma has been named the… Read more »
An innovator and restaurateur for over twenty years, Bottura has consolidated his reputation as one of the most creative culinary forces. At Osteria Francescana, his 3-Michelin-star restaurant in Modena, dining becomes an emotional act driven by Bottura’s focus on culture, art, music and storytelling. Bottura has been questioning Italian traditions from the very begining and… Read more »
Heston Blumenthal’s unstoppable career can be characterized by the passion he pours into every detail of his restaurants. He defines himself as a lifelong learner. Starting out at a very young age, he worked his way through a myriad of establishments and restaurants to fuel his tireless culinary education. Today, he is considered one of… Read more »
Adrià’s name is inextricably tied to his iconic restaurante El Bulli, where he broke down traditional barriers and pioneered new frontiers in culinary creativity and innovation. While preserving the essence of classic dishes, this Catalan chef transformed ingredients, textures, shape, temperatures and aesthetics. He invented numerous culinary techniques (spherification, edibble foam, etc.) and equipment, revolutionizing… Read more »
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 »
Atala was the first Latin American chef to be included in Time magazine’s list of the 100 most influential people in the world. His reputation has grown based on D.O.M., his two-Michelin-star restaurant in Sao Paulo, where he incorporates indigenous products from the Amazon encouraging people to rethink Brazil’s culinary identity. Beyond his restaurant, Atala… Read more »
North American chef who, along with Alice Waters, pushed the movement that shook the foundations of Californian cuisine in the 70’s. His work helped to establish a sustainable, responsible and fair approach to gastronomy, focused on local and seasonal products. He began his culinary career in 1972-1978 as co-owner and executive chef of Chez Panisse… Read more »
Maria has built a whole chain of education, entrepreneurship and economic development around Venezuelan cacao. With Kakao and Cacao de Origen, she supports local producers with the resources they need to improve their product – including production processes, fermentation and marketing – in order to export to master chocolatiers around world aligned with the Bean… Read more »
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