BON VIVANT COMMUNICATIONS

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ALL CANDIDATES FOR THE BEST CHEF AWARDS 2021 ARE ANNOUNCED

The 5th THE BEST CHEF AWARDS powered by PERLAGE taking place on September 13, 14 and 15th 2021 in Amsterdam, has announced all 100 new candidates from around the world.

Together with the currently ranked chefs on THE BEST CHEF TOP 100 AWARDS, this year’s TOP 100 is to be found through voting by all 200 chefs and a group of anonymous professionals from June 6th.

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T H E   W O R L D

This year was full of suspense as THE BEST CHEF changed the way they presented the 100 new annual candidates selected by THE BEST CHEF’s group of independent partners composed of professionals working within the gastronomic world.

Starting on February 25th and during 100 days, THE BEST CHEF announced one candidate per day in no specific order via their social media channels.

View all new candidates here


One of the founders of THE BEST CHEF, Cristian Gadau states:

“This year we have a very diverse and interesting group of chefs from all over the world. A group that brings together some seasoned heavyweights with a younger generation of talent that will for sure be making noise and bringing change to the fine dining world in years to come.”

“We were looking for a group of chefs that can represent the pres  ent and future of gastronomy worldwide, and we think that these new 100 candidates, including several new great talents from the African continent, are a good testament to that. Hard working, talented, passionate,
creative, socially conscious, diverse people that can lead by example and with a lot of knowledge to share.”

On June 6thTHE BEST CHEF begins the voting process, where all the chefs included on last years’ list (plus the previously mentioned group of independent professionals) and the new 100 candidates will be invited to vote for their peers to name 2021’s TOP100 best chefs. The voting for the publicly awarded Fol-LOVERS Award will begin in July and last for a month.

View all 2020’s winners here


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A M S T E R D A M

In the capital of the Netherlands, this year’s attendees will get to share knowledge with their international peers and colleagues, and get to experience their great projects while being in one of Europe’s most exciting cities, with remarkable art, architecture, flavours and history.

THE BEST CHEF’s main goal is to promote gastronomy and talent, and Amsterdam is a city full of it. A vibrant and painteresque destination with a rich culture that year by year claims more space on the international culinary map. “We have a great community of chefs in The Netherlands, especially in Amsterdam, as well as a great relationship with them”, says Joanna Slusarczyk, one of the founders.

“This year, apart from the Big Gala, Area Talks and Food Meets Science, we’re planning a bunch of other activities to bring our amazing group of candidates, winners, invited journalists and culinary experts closer to Amsterdam and their culture. The pre-event, a gastronomic bicycle tour of the city that will take the group through different local restaurants and display the best of Dutch cuisine and the work of local chefs, and a big surprise event that will bring chefs and athletes together.”, explains Cristian Gadau.

After successful editions in Warsaw in 2017, Milan in 2018 and Barcelona in 2019, and the Virtual2020 edition that took place during what can without a doubt be named as one the worst years for the hospitality industry, this year’s slogan is: Back to “Live”. Back to Reality.

Last year didn’t stop us. We actually worked harder to adapt and provide chefs and restaurants all over the world with a platform to stay connected and share information with each other and with the public. Our big hope for this year is for our community to be able to meet in person again”, Joanna Slusarczyk ends.

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On June 6thTHE BEST CHEF begins the voting process, where all the chefs included on last years’ list (plus an anonymous group of independent professionals) and the new 100 candidates will be invited to vote for their peers to name 2021’s TOP100 AWARDS.

In case of interest or/and press on The Best Chef Awards,
please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, cultural marketing, filmmaking and entrepreneurism.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

____________________________

Hungry for more? Read this in-depth US-article on The Best Chef.


THE BEST CHEF AWARDS 2021 – NOMINEES VOLUME 9



Amsterdam will host the 5th THE BEST CHEF AWARDS powered by PERLAGE on September 13, 14 and 15th 2021.

The three-day long culinary celebration will include FOOD MEETS SCIENCE, AREA TALKS and a few new activities, ending with the grand AWARDS GALA, as they continue to honor the many talented chefs that create the best food experiences around the world.

This year the announcement of the new 100 candidates from 35 different countries who will compete for the title of THE BEST CHEF together with the chefs of the TOP100 2020 will be full of suspense. Starting from February 25th and for 100 days, THE BEST CHEF will announce one candidate per day (in random order) through its social channels.

The ninth batch of nominees has been announced. Here they are.

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JUAN LUIS MARTÍNEZ

A Venezuelan in Lima

“Latin America shares a beautiful endemic pantry. A product can be used one way in Venezuela and another in Peru, but that’s where the link is. People always ask us: “Are you from Venezuela, do you cook Venezuelan cuisine? No. So you do Peruvian cuisine? No, we don’t. We have recipes from each country and use products from both, but our cuisine is not necessarily one or the other “

Juan Luis Martínez, Venezuela
Mérito Restaurante, Lima, Peru, www.meritorestaurante.com

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ALAIN WEISSGERBER

Nestled in the heart of Austria’s Pannonian region lies Taubenkobel. The enchanting result of husband and wife duo Alain Weissgerber and Barbara Eselböck’s kinship with their pastoral home.

What Alain and Barbara have created is a renowned culinary retreat, where seasonal produce is king and every detail of the place is meticulously considered.

French born, self-taught chef, Alain Weissgerber has called Austria home for the last 27 years. His unending passion and dedication to extolling the wonders of Pannonian cuisine has earned him the accolade of Chef of The Year in Austria 2018.

The kitchen at Taubenkobel takes you through a storytelling of the area and creativity mind of Alain Weissgerber, also leaving no doubt that a strong and dedicated man has created the menu.

Alain Weissgerber, Austria
Taubenkobel, Schützen am Gebirge, Austria, www.taubenkobel.com

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MATT LAMBERT

Back at Home in Auckland

Matt Lambert is an internationally acclaimed chef who recently returned home to his native New Zealand. Having worked on multiple projects in America, he is beyond excited to take the lead as Executive Chef at Rodd and Gunn’s The Lodge Bar in Queenstown and Auckland, in his home country in New Zealand. 

Born and raised in New Zealand, Lambert’s food draws on his Kiwi upbringing, and his passion for the incredible produce, coupled with a modern innovative approach to cooking techniques learned in NYC.

Matt won the “Food Art” award in Milan 2018.

Matt Lambert, New Zealand
Rodd and Gunn’s The Lodge Bar, Auckland, New Zealand, www.roddandgunn.com/uk/the-lodge-bar

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TOM KITCHIN

“Our Philosophy, From Nature to Plate”

The Kitchin’s philosophy ‘From Nature to Plate’, is a true reflection of Chef Tom Kitchin’s passion for the finest, freshest Scottish seasonal produce and the cooking at the restaurant reflects Tom’s training under some of the world’s best chefs, blended with his own Scottish heritage.

The Kitchin presents modern British cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland’s fantastic natural larder. The produce at The Kitchin arrives fresh daily thanks to a close team of selected suppliers. All the meat and fish is bought in whole and all the butchering and filleting is done in-house daily.

Tom Kitchin, UK
The Kitchin, Edinburgh, Scotland, UK, www.thekitchin.com

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ADAM DAHLBERG & ALBIN WESSMAN

The chef duo Adam Dahlberg and Albin Wessman offer a food concept based on simplicity and sustainability. The perfect place for Scandinavian cuisine lovers. An accessible and inclusive door to learn about the philosophy of modern Swedish food.

Adam Dahlberg & Albin Wessman, Sweden
Adam/Albin, Stockholm, Sweden, www.adamalbin.se

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NIKA NAKAYAMA

Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chef Takao Izumida. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge.

While working at Shirakawa-Ya Ryokan, Niki trained under chef Masa Sato in the art of kaiseki, the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish.

n/naka is the expansion of all of Niki’s endeavors, a project close to her heart that applies the artistic and technical notions of kaiseki, creating an ever-evolving seasonal narrative within each meal.

Nika Nakayama, USA
n/naka, Los Angeles, California, www.n-naka.com

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HEIDI BJERKAN

A Green approach in Trondheim

“Credo’s heart lies where our raw ingredients are produced.” Heidi Bjerkan is a Norwegian chef and owner of restaurant Credo.

Heidi grew up in Trondheim and on her grandfather’s boat in Garten along the Trøndelag coast. Here she developed strong connections to the land and sea, which to this day may be seen in her cooking.

Heidi is passionate about raising awareness of our food systems, improving land use practices and preserving the traditional food cultures of the region.

Heidi Bjerkan, Norway
Credo Restaurant, Trondheim, Norway, www.restaurantcredo.no

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JORDAN KAHN

Jordan Kahn left Savannah, Georgia at 16 years old for the culinary program at Johnson & Wales University in Charleston, South Carolina with the hopes of becoming a chef. Having admired Thomas Keller for most of his youth, he wrote the esteemed chef a 9-page letter humbly asking for a position in his kitchen.

Chef Keller offered him a place as a stagier, making Kahn the youngest person to ever work in the restaurant at that point. He worked as an apprentice for six months before growing into a position as a cook in the pastry department. There, under Sebastian Rouxel, Kahn found his direction as a chef and continued on with Keller to open Per Se, before moving to Chicago to work at Alinea under Grant Achatz.

He graduated to his first pastry chef position at Varietal in New York City, where Frank Bruni of The New York Times compared him to Jackson Pollock and diners often ventured there to try the desserts – completely forgoing the dinner beforehand.

Believing in the 5 ecosystems within a 30-mile radius, Kahn returned to work for Michael Mina. In 2010, he opened his first restaurant, Red Medicine, to great acclaim before focusing on his current projects, Vespertine and Destroyer.

Jordan Kahn, USA
Vespertine, California, USA, www.vespertine.la

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NINO DI COSTANZO

“Ever since I was young, I lived in places where passion for cooking was a part of life. My mother and grandmother have always been very careful in respecting and passing on the traditional gastronomic values ​​of Campania, and it was my love for the flavours of my homeland that guided my studies and career.

Tradition is not a static element, but rather something dynamic that evolves over time, and I pursue this change while fully respecting the flavours, aromas, and textures of the past.

Every dish reveals my philosophy and the essence of my cooking, which consists of passion, love, research, study, and experimentation, but above all respect for the raw ingredients of Campania.”

Nino Di Costanzo, Italy
Dani Maison, Ischia, Italy, www.danimaison.it

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TANJA GRANDITS

A German Chef in Basel

“I love my work, the glorious ingredients and the wonderful people around me.”

Tanja Grandits uses the finest basic ingredients, makes masterly use of herbs and spices and thus crafts the style which has become her hallmark. Her restaurant is her very own world, full of inspiration, freshness and aromas. She sets the scene with colours and refined touches which diners find so appealing.

Tanja Grandits, Germany
Stucki Basel, Basel, Swiss, www.tanjagrandits.ch

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On June 6thTHE BEST CHEF begins the voting process, where all the chefs included on last years’ list (plus an anonymous group of independent professionals) and the new 100 candidates will be invited to vote for their peers to name 2021’s TOP100 AWARDS.

In case of interest or/and press on The Best Chef Awards,
please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, cultural marketing, filmmaking and entrepreneurism.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Read this in-depth US-article on The Best Chef.

THE WORLD COMES TO LIMA – KJOLLE COOKS THE GLOBE

Pía León of Central’s sister restaurant Kjolle in Lima, will alongside local chefs cook recipes sent to Peru by star chefs from around the world, one being the chef of history, Paco Morales of Noor in Córdoba, who after the fifth season of cooking Andalusia’s Arabic heritage from 10th to 15th century, looks towards the New World and Christoffer Colombus’ discovery of the Americas.

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L I M A

This week the world comes to Peru, or at least its flavours, techniques and mindsets do when Pía León & Friends on Wednesday May 26th cook recipes from great chefs from around the world, being Julien Royer of Odette in Singapore, Helena Rizzo of Mani in São Paulo, Josh Niland of Saint Peter in Paddington, and Paco Morales of Noor in Córdoba.

“We are truly excited about cooking this wonderful selection of recipes from friends that we admire from around the world”,
Pía Léon, head of Kjolle, says.

Pía León, founder and co-owner of Kjolle, former head chef of Central.

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Paco Morales also shares his excitement;

“Noor’s kitchen prepares for a historic moment that will change everything for us. The upcoming 15th century comes loaded with new ingredients and possibilities thanks to the arrival of Columbus to America in 1492. His ships not only returned to Spain full of gold and emeralds, but also new culinary treasures; cocoa, avocados, tomatoes, and corn are just a few examples.

Just as in 1499 the Andalusian voyages set sail to continue the work of Columbus came across lands such as the Gulf of Paria in Venezuela,
famous for its cocoa, Noor is today faced with a major adventure, expressing those new flavours, ingredients and stories on what will be the next menu at Noor from September 2021. This culinary exchange with Kjolle in Lima is a suitable symbol of what will come.”

After five season of cooking Al Ándalus’ 500 years in Spain, Paco Morales from September 2021 looks towards the New World.

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The invited local chefs patrons who will help Pia León create a wonderful night of international flavours at Kjolle are; Jaime Pesaque of Mayta, Rodrigo Alzamora of Rafael, Juan Luis Martinez of Merito, and Renato Peralta and Ricardo Goachet of Verbena Taller.

Kjolle has been reuniting recipes from the around the world in previous editions too, including: Disfrutar, St. Hubertus, Hiša Franko, Quintonil, Don Julio, Atomix, White Rabbit, amongst others.

After three years topping the Latin America’s 50 Best Restaurants list with her husband and co-owner Virgilio Martínez at Central, Pía León decided to branch out with her own restaurant. Kjolle comes from the name of a flowering Peruvian tree that grows at extreme altitudes.

In case of current and future interest on Kjolle’s culinary endeavours,
please reach out to the restaurant through its website.

In case of interest or/and press on Noor and Paco Morales,
please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, cultural marketing, filmmaking and entrepreneurism.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Dig into Paco Morales – The Chef of History.


THE BEST CHEF AWARDS 2021 – NOMINEES VOLUME 8

Amsterdam will host the 5th THE BEST CHEF AWARDS powered by PERLAGE on September 13, 14 and 15th 2021.

The three-day long culinary celebration will include FOOD MEETS SCIENCE, AREA TALKS and a few new activities, ending with the grand AWARDS GALA, as they continue to honor the many talented chefs that create the best food experiences around the world.

This year the announcement of the new 100 candidates from 35 different countries who will compete for the title of THE BEST CHEF together with the chefs of the TOP100 2020 will be full of suspense. Starting from February 25th and for 100 days, THE BEST CHEF will announce one candidate per day (in random order) through its social channels.

The eighth batch of nominees has been announced. Here they are.

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TOM BROWN

“I got into cooking by accident, I was working up the road at my local pub in Cornwall as a kitchen porter, and had fallen out of love with being in a college classroom. I started helping out making pizzas and doing a bit of prep, and got hooked.

I loved the creativity, the sense of pride and the immediate gratification that comes from cooking. Seeing the produce come in, I started to become more interested in the sourcing side of things and the food itself. I liked finding ingredients that were absolutely perfect and required little to no cooking.”

Tom Brown, UK
Cornerstone, London, England, www.cornerstonehackney.com

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MORY SACKO

Mory Sacko to become one of the faces of the new French gastronomy.

In the heart of rue Raymond Losserand in the 14th arrondissement of Paris, Mory Sacko decides to put down his knives to take flight with his first table: MoSuke. Alliance of his first name and Yasuke, the first African samurai of Japan, MoSuke deploys a new gastronomy where Africa meets Japan on French territory. Bold and creative, MoSuke awakens the left bank by going to new horizons, like the heron, migratory bird, animal mascot of the restaurant.

Mory Sacko, France
MoSuke, Paris, France, www.mosuke-restaurant.com

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FREDRIK BERSELIUS

A Swede in NYC.

Originally from Stockholm, Sweden, chef Fredrik Berselius has spent most of his culinary career in New York City, bringing his love for nature to his urban surroundings through food.

Berselius opened Aska – Swedish for ‘ashes’ – in its first rendition in 2012, garnering acclaim for bridging the culinary heritage of his upbringing with the immediate environs of his Brooklyn address.

Frederik’s approach to cooking focuses on using the best possible, not to mention handpicked and local ingredients and takes inspiration from Brooklyn’s oozing creativity.

Fredrik Berselius, Sweden
Aska, New York City, USA, www.askanyc.com

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RUI PAULA

Born in Porto, Chef Rui Paula suggests going on an adventure through the classic Portuguese cuisine recreated flavors, as well as through the richness of Oporto´s cuisine, with emphasis on Cod, milk-fed goat kid, Octopus, Veal and Portuguese traditional sausages, as well as a great diversity of fish and seafood from the coastline.

Rui Paula, Portugal
Casa de Chá da Boa Nova – Grupo Rui Paula, Leça da Palmeira, Portugal, www.casadechadaboanova.pt

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AKRAME BENALLAL

“My kitchen is an extension of myself.”

French-born chef, Akrame Benallal showcases the taste of his childhood memories in Algeria, alongside his professional experience in France. His cuisine at restaurant Akrame, Paris revolves around the day-to-day seasonal and local produce at hand.

Akrame’s philosophy is that “cooking is like life, we evolve, and we don’t reinvent the wheel. My menus change each and everyday, according to mood and inspiration.I am not following current trends, only intuition guides my taste. What I respect the most from my predecessors is their perennity.”

Akrame Benallal, France
Akrame, Paris, France, www.akrame.com

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KONSTANTIN FILIPPOU

“Cooking and eating is my passion. I have been to too many restaurants where food is worshipped and diners whisper.To me it is more important to cook exciting and inspirational delicious food using the ingredients I love with integrity and perfection. I am a Greek Austrian and this reflects in my dishes and the spirit of the dining room.”

Konstantin Filippou, Austria
Restaurant Konstantin Filippou, Vienna, Austria, www.konstantinfilippou.com

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YUSUKE NAMAI

Born in Tokyo in 1975. At the age of 25 and in the midst of pursuing a music career, Namai took a major turn into the world of cuisine. After working at a French restaurant in central Tokyo, he trained for 5 years under Chef Masahito Ueki at Restaurant J (Omotesando, Tokyo) and Masaa’s (Karuizawa, Nagano).

Namai worked as executive chef for 3 years at Heureux, also in Karuizawa, before taking up the role of executive chef at CHIC peut-être in Tokyo’s Hatchobori in November 2012, where he went on to earn one star in the 2015 Michelin Guide.

He commenced preparations for his new restaurant in March 2017 in advance of opening restaurant Ode located in Hiroo, Tokyo, in September 2017. He went on to earn one star in the 2019 Michelin Guide. Entered the Asia’s 50 Best Restaurants list at No.35 in 2020, No.27 in 2021.

Yusuke Namai, Japan
Ode, Tokyo, Japan, www.restaurant-ode.com

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HIMANSHU SAINI

An Indian in Dubai.

A young Delhi boy, Chef Himanshu learnt the nuances of cooking at a very young age from his mother, post which he joined Banarsidas Chandiwala Institute of Hotel Management & Catering Technology to hone his culinary skills.

With the aim to make his mark with constant innovation and to change the perception of Indian cuisine, Chef Himanshu embarked on a journey to create innovative dishes, thereby elevating how we experience Indian food today.

Himanshu Saini, India
Trèsind Studio, Dubai, UAE, www.tresind.com/dubai

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HÉLÈNE DARROZE

Born in Mont de Marsan in the region of Les Landes in Southwestern France, Hélène is the fourth generation from a family of chefs.

Unsurprisingly, she grew up instilled with a deep respect for her own regional culture and ingredients and immersed in the discipline and values of fine dining.

Now, dividing her diary each month between Paris and London, she spends valuable time directing her teams either side of the English Channel. For Hélène, gastronomy remains the greatest opportunity to deliver the ultimate in hospitality: for her, “to cook is to live and to live is to cook”.

Hélène Darroze, France
Helene Darroze At The Connaught, London, UK www.the-connaught.co.uk

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SVEN ERIK RENAA

Focus on pure, local, natural products.

Highly awarded Norwegian chef, born and raised in Trøndelag – with an Italian father. He started his career at Britannia Hotel, where his mother also worked. He then moved to Oslo, where he worked at Anden Etage at Hotel Continental and Bærums Verk, before he went to the legendary Park Avenue Café with renowned chef David Burke.

After New York Renaa returned to Oslo as Head Chef at Brasseriet Hansken, where he stayed for three years before he became Head Chef at ORO with Bocuse d’Or winner Terje Ness.

Renaa then left for Stavanger and The Culinary Institute of Norway, where he worked as an advisor and as Coach for the Norwegian Culinary team (junior and senior) for 8 years before he (finally!) opened Renaa Restaurants in 2009.

Today he runs Renaa Restaurants AS together with his wife Torill.

Sven Erik Renaa, Norway
Renaa Matbaren, Stavanger, Norway, www.restaurantrenaa.no

______________________________

On June 6thTHE BEST CHEF begins the voting process, where all the chefs included on last years’ list (plus an anonymous group of independent professionals) and the new 100 candidates will be invited to vote for their peers to name 2021’s TOP100 AWARDS.

In case of interest or/and press on The Best Chef Awards,
please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, cultural marketing, filmmaking and entrepreneurism.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

____________________________

Hungry for more? Read this in-depth US-article on The Best Chef.





THE BEST CHEF AWARDS 2021 – NOMINEES VOLUME 7

Amsterdam will host the 5th THE BEST CHEF AWARDS powered by PERLAGE on September 13, 14 and 15th 2021.

The three-day long culinary celebration will include FOOD MEETS SCIENCE, AREA TALKS and a few new activities, ending with the grand AWARDS GALA, as they continue to honor the many talented chefs that create the best food experiences around the world.

This year the announcement of the new 100 candidates from 35 different countries who will compete for the title of THE BEST CHEF together with the chefs of the TOP100 2020 will be full of suspense. Starting from February 25th and for 100 days, THE BEST CHEF will announce one candidate per day (in random order) through its social channels.

The seventh batch of nominees has been announced. Here they are.

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JUAN AMADOR

Spanish temperament with German precision in Vienna.

Born in 1968 in Waiblingen, the Swabian of Spanish descent has become known for his avant-garde take on European cuisine, a style of cooking which has made him one of the best chefs in the world.

Purism and modern spirit define Restaurant Amador. The dishes Juan creates for his guests are fresh interpretations of his classical roots and show the cooking tradition of Spain, the native country of his parents.

Juan uses aromas and taste to create a world of flavour, combining Spanish temperament with German precision. His uncompromising commitment can be seen, tasted and felt in each of his creations.

Juan Amador, Germany
Restaurant Amador, Vienna, Austria, www.restaurant-amador.com

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MINGOO KANG

Mingling contrasting elements into harmony.

“While our restaurant has been inspired by and respected traditional Korean cuisine as the foundation for our cooking, in our latest menu we have strove to explore new techniques and sensibilities. Our goal at Mingles is to show you a new way of Korean cuisine.”

Mingoo Kang, Korea
Mingles, Seoul, Korea, www.restaurant-mingles.com

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JORDI VILÀ

Jordi Vilà’s tyle of cooking digs deep into the past, present and future of Catalan gastronomy. Exploring the entire range of our culinary landscape, from the center to the margins, it is both grounded in tradition and open to embracing the most radical contemporary ideas.

When thinking about Alkimia’s cooking, Vilà always place value on the moment, that fleeting instant in which the secret of each dish is revealed.

Cooking is an odyssey, a journey that can only be made in one way: cooking.

“We like cuisine that looks to the future but knows where it belongs. We like simplicity and to magnify the voice of the products that speak for themselves. We believe that good cuisine needs to be handcrafted and with a good hand. We trust in small producers that, like us, do things handcrafted. We like our restaurant to be small because it is the best way to offer you the best experience.”

Jordi Vilà, Spain
Alkimia, Barcelona, Spain, www.alkimia.cat

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ELENA REYGADAS

Modern Mexican Cuisine.

Elena Reygadas, hailing from Mexico City, began her training at the prestigious French Culinary Institute in New York. This was the only the beginning of her gastronomic career as she was soon heading across the pond to work alongside top chefs in leading London kitchens, including Locanda Locatelli with chef Giorgio Locatelli. This development led her towards her deep penchant for classic Italian cuisine.

She stayed in London for 5 years before returning to her native soil to launch Rosetta, a beautiful and elegant restaurant in the city’s upscale Roma district. It wasn’t long before the restaurant became acclaimed as one of the finest dining establishments in the whole of Mexico’s capital.

Elena Reygadas, Mexico
ROSETTA, Mexico City, Mexico, www.rosetta.com.mx

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SIDNEY SCHUTTE

Contemporary & Progressive in Amsterdam.

Sidney Schutte, who was born in the city of Middelburg in south-west Holland in 1976, discovered his passion for food and the culinary arts as a teen when he took up a summer job in a restaurant. When he was 17 years old, Sidney moved to southern Holland’s Zuid-Limburg province to follow his ambition of becoming a professional chef.

Praised for his use of bold flavours and local products in both innovative vegetarian and impressive omnivorous dishes, Sidney creates unique plates that possess an exquisite aesthetic appeal, along with a superior display of textures and perfectly-balanced tasting notes.

Spectrum is a dynamic restaurant with a proud Dutch heritage.

Sidney Schutte, The Netherlands
Restaurant Spectrum, Amsterdam, The Netherlands, www.restaurantspectrum.com 

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BENJAMIN NAST

Santiago: Nosotros

“We are interested in getting out of the traditional schemes of haute cuisine.The main thing is to make food rich, simple, but provocative at the same time. We believe in tradition and in contradiction, we like to work the product from its roots. Everything is done with love and dedication. We are crazy about the kitchen and in a constant search for freedom.”

“We are DE PATIO.”

Benjamin Nast, Chile
De Patio, Santiago, Chile, www.depatiorestaurante.cl

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MAKSUT ASKAR

Your taste perception defines your borders.

“We believe that those who do not take care and preserve their traditions can not have a future. To guarantee the future of our economy, we’re very pleased to be able to provide you with the opportunity to share your feelings with our customers. This is what we are doing in a very humble manner. We learned to taste from our traditions and through our traditions. If our traditions are disappearing one by one due to today’s conditions, we believe our future will also disappear if we do not do anything.”

“Within this frame, we have to define our traditions to suit today’s conditions and convey them to future generations in the correct language. Your taste perception defines your borders. You can not go any further. Even if you go further the things that you create become something totally different. It is not your tradition.”

Maksut Aşkar, Turkey
Neolokal, Istanbul, Turkey, www.neolokal.com

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SØREN SELIN

At AOC, owners Christian Aarø and Søren Selin seek to emphasise what is wonderful in the local nature, as well as stimulating as many of our senses as possible: Taste, vision, color and smell are at the centre of the dining experience. Søren culinary philosophy is positioned from a modern style, using fresh Nordic produce sourced from both Earth and Sea – a concept of pure savour.

Søren Selin, Denmark
Restaurant AOC – aarø & co., Copenhagen, Denmark, www.restaurantaoc.dk

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PATRICK KRISS

“Alo, which opened in July of 2015, is a contemporary French restaurant located atop a heritage building in downtown Toronto. Our cuisine is internationally inspired and celebrates the finest in seasonal ingredients paired with a genuine sense of welcome. We are refiners: we take time-honoured comforts and seek to do them better than we did last time, evolving to make them ever more delightful.”

Patrick Kriss, Canada
Alo Restaurant, Toronto, Canada, www.alorestaurant.com

________________________

IVAN RALSTON

Modern Brazilian.

Tuju is a ‘paulistana’ contemporary cuisine restaurant whose name describes the gastronomic concept on which it is based. Tuju is the name of a native bird from the Atlantic forest and the inspiration behind Chef Ivan Ralston’s passion for responsible sourcing and his seasonal, farmers market and vegetarian tasting menus.

To cook them he draws from the in-house organic gardens where he grows more than 200 species of unconventional edible plants. Many of them are used inventively to create delicate flavours that surprise the taste buds.

The menu changes often, but dishes such as red snapper with hearts of palm, turmeric and algae, or the wagyu short rib with manioc and Brazil nuts showcase the evolution of Brazilian gastronomy. Chef Ivan Ralston and his team aim to create dishes that honor the cosmopolitan nature of São Paulo. They show influences from Japanese, Italian, Spanish and Jewish cultures as well as influences from the north, northeast and south of Brazil.

Ivan Ralston, Brazil
Restaurante Tuju, São Paulo, Brazil, www.facebook.com/tujurestaurante

______________________________

On June 6thTHE BEST CHEF begins the voting process, where all the chefs included on last years’ list (plus an anonymous group of independent professionals) and the new 100 candidates will be invited to vote for their peers to name 2021’s TOP100 AWARDS.

In case of interest or/and press on The Best Chef Awards,
please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, cultural marketing, filmmaking and entrepreneurism.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

____________________________

Hungry for more? Read this in-depth US-article on The Best Chef.




THE BEST CHEF AWARDS 2021 – NOMINEES VOLUME 6

Amsterdam will host the 5th THE BEST CHEF AWARDS powered by PERLAGE on September 13, 14 and 15th 2021.

The three-day long culinary celebration will include FOOD MEETS SCIENCE, AREA TALKS and a few new activities, ending with the grand AWARDS GALA, as they continue to honor the many talented chefs that create the best food experiences around the world.

This year the announcement of the new 100 candidates from 35 different countries who will compete for the title of THE BEST CHEF together with the chefs of the TOP100 2020 will be full of suspense. Starting from February 25th and for 100 days, THE BEST CHEF will announce one candidate per day (in random order) through its social channels.

The sixth batch of nominees has been announced. Here they are.

________________________

GUILLAUME BRACAVAL

A French Chef in Tokyo.

“I want my food to create big emotions and big memories,” says Chef Guillaume Bracaval, who brings artistry and a passion for impeccable ingredients to Est, the French-Japanese restaurant at Four Seasons Hotel Tokyo at Otemachi. “There should be a ‘wow’ moment when you take the first bite, not just when you look at the beautiful presentation. When a guest comes to me and says, ‘I still remember the taste of a dish you made five years ago,’ then I know I have succeeded.” 

Guillaume Bracaval, France
Est, Tokyo, Japan, www.est-tokyo.com

________________________

JOHN SHIELDS

John Shields began his culinary training in the St. Louis area, attending culinary school and working in local restaurants. Shields spent two years serving as sous chef at the world-renowned Charlie Trotter’s in Chicago before continuing his career with Chef Grant Achatz at Alinea as sous chef in 2005. During his two years there, Alinea grew from an exciting upstart to one of the best restaurants in the world.

After leaving Alinea in 2008 to pursue the next step in his career, John (and his soon-to-be wife Karen Urie) turned down an offer to lead the opening of a Charlie Trotter restaurant in Las Vegas.

John and Karen moved to Chilhowie, Virginia, in 2008 and were given carte blanche to re-imagine the then-unknown Town House restaurant. Now able to craft their own vision, chefs John and Karen rebuilt the Town House concept as a modern exploration of imaginative flavor and visual compositions that utilized the wide array of seasonal, locally grown, and foraged ingredients

John Shields, USA
Smyth, Chicago, USA, www.smythandtheloyalist.com

________________________

ANATOLY KAZAKOW

Chef of the Selfie restaurant in Moscow. He seeks and finds harmony in the combination of 3-4 ingredients in each dish, showing that even the simplest products may be really gastronomic. The main thing is to be able to show their pure taste and lay correct emphases.

Anatoly Kazakow, Russia
Selfie, Moscow, Russia, www.selfiemoscow.ru

________________________

SEAN MAC DONALD

Chef Sean MacDonald has opened his much anticipated debut space: Ēst is an intimate small plates wine bar located in the heart of the vibrant Queen Street East community of Riverside, Toronto. Featuring shifting, seasonal creations from Chef/Owner Sean MacDonald and Chef Reece MacIsaac, the cuisine is influenced by the many cultures within Canada’s borders.

The native Calgarian graduated from the Professional Cooking Program at the Southern Alberta Institute of Technology and began his role as Executive Chef at Market Restaurant in Calgary at the age of only 23. After being named a 2016 Game Changer, he was featured on the cover of BRANDED Magazine’s 2016 winter issue.

Sean MacDonald, Canada
Ēst Restaurant, Toronto, Canada www.estrestaurant.ca


________________________

BENOIT DEWITTE

Benoit Dewitte’s career started in the kitchen of La Bastide de Moustiers, a restaurant by Alain Ducasse in the south of France and then took off, working in two star restaurants Chez Bru, Ousteau de Beaumaniere, Le Moulin de Lourmarin and Auberge de Capelounge before opening his own restaurant with his brother ‘Benoit & Bernard Dewitte‘ near Ghent, Belgium.

Chef Dewitte likes to collaborate with other chefs from all over the world in an effort to share knowledge and experiences. From Singapore to Denmark and Austria to France he has collaborated with chefs to discover authentic local cuisines.

Benoit Dewitte, Belgium
Benoit en Bernard Dewitte Restaurant, Zingem, Belgium, www.benoitdewitte.be

________________________

MARK BIRCHALL

Talented Chef Patron, Mark Birchall, creates delicate produce-driven menus inspired by exceptional surroundings and home grown ingredients.

Mark was born in Chorley, Lancashire and trained at Runshaw College. He was most recently Executive Chef of 2 Michelin Star L’Enclume in Cumbria and won the Roux Scholarship, the premier competition for chefs in the UK in 2011. He also worked at El Celler de Can Roca, Girona, a 3 Michelin Star Restaurant owned by the Roca Brothers, twice voted The Best Chef in the World.

Mark Birchall, UK
Moor Hall Restaurant with Rooms, Aughton, Lancashire, www.moorhall.com

________________________

THITID TASSANAKAJOHN

Thai Philosophy of Chef Ton.

“Le Du actually comes from a Thai word – “ฤดู”, a synonym for the word “season” in Thai. The name reflects an emphasis on our culinary creations out  of seasonal produce.

For a very long time, Thai ingredients have been under appreciated. At Le Du, we believe Thailand is one among the best places on earth for the finest ingredients. We source only quality ingredients from local farmers who grow their amazing produce with love and care. Then, we combine them with modern cooking techniques, and turn them into something tastefully fanciful and extraordinary.”

ThiTid Tassanakajohn, Thailand
Le Du, Bangkok, Thailand, www.ledubkk.com

________________________

DAVIDE OLDANI

“My Cucina POP comes from the desire to blend the essential with the well-made, to create something good that is accessible, to combine tradition with innovation. I am convinced that the greatness of Italian cuisine lies – not only in the variety and flavours – but also because it is open to continuous re-interpretation: I have done this with simplicity, giving importance to each ingredient and having seasonal products and quality as the foundation of my cuisine.

On these two cornerstones I have added the principle that guides me in the preparation of each dish: the search for harmony by balancing contrasting elements, which for me means not only the promise of sweetness in something savoury and a “memory” of savoury in something sweet, but also the harmonious co-existence in each dish of elements that stimulate the palate, crisp, soft, hot, cold, sweet, bitter…”

Davide Oldani, Italy
D’O – Davide Oldani, Milan, Cornaredo, Italy, www.cucinapop.do

________________________

JACOB HOLMSTRÖM & ANTON BJUHR

Gastrologik – the philosophy.

“Logical Swedish gastronomy is based on close cooperation between us and passionate farmers, growers, breeders, fishermen and hunters who share the same values as we do in terms of quality; as well as environmentally and ethically.

We have chosen to work with exclusively Swedish produce. Close proximity contributes to fine cooperation with producers,  and that, in turn, triggers our creativity. The local climate and the dramatic difference in our seasons affords us a great variety of produce throughout the year, and no day is the same.”

Jacob Holmström & Anton Bjuhr, Sweden
Gastrologik, Stockholm, Sweden, www.gastrologik.se

________________________

JUAN LUIS FERNÁNDEZ

French-Andalusian Avant-Garde Cuisine.

Juanlu Fernández began his career with artisan pastry then passed through the different kitchens of the great chefs of Spain exploring his passion for French cuisine and merging it with the traditional cuisine of his home town of Jerez.

His enthusiasm, along with his culinary training, and his tireless ability to reinvent core cuisine is the guiding light behind the menus he creates.

A Universe created by chef JuanLu Fernández immerses all senses.

Juanlu Fernández, Spain
LÚ, Cocina y Alma, Jerez de la Frontera, Spain, http://universolu.com/restaurantes/lu-cocina-y-alma/

______________________________

On June 6thTHE BEST CHEF begins the voting process, where all the chefs included on last years’ list (plus an anonymous group of independent professionals) and the new 100 candidates will be invited to vote for their peers to name 2021’s TOP100 AWARDS.

In case of interest or/and press on The Best Chef Awards,
please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, cultural marketing, filmmaking and entrepreneurism.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

____________________________

Hungry for more? Read this in-depth US-article on The Best Chef.




TEN GOOD REASONS TO LOVE NOOR

Noor, an illuminating restaurant hidden in the ancient heritage of Córdoba in Andalusia – once one of the brightest city lights of the modern world – has received two Michelin stars within just three years, a maximum of 3 soles (suns) from the by far most prestigious Spanish dining guide Repsol.

Last year, Paco Morales, the chef behind the restaurant of ancient tales blasted into The Best Chef Top 100 with a first new entry ranked as #29.

At Noor, Paco Morales recovers, studies and shapes a new epicurean language from the ruins of a prosperous past. He is a chef of history – a gastro-archaeologist, so if you love history then the experience at Noor in the South of Spain is an absolute must.

Here are ten good reasons to love Noor.

1. The Chef

Paco Morales’ cooking career began when he as a kid worked with his father for many years in his take-out business. This was where he learned the reality of a restaurant business, the toughness, and how challenging the industry can be.

One day you’re up, the next you are down. Despite all the credit that he gives to his family shaping the way he is today, then at some point he left the nest.

He traveled across Spain, from the family business to work for Josean Alija, the Adriá-brothers and Andoni Luis Aduriz and with it, learned from some of the greatest in Spain, and by that, also in the world. You not only have to know techniques and possess creativity in order to originate a world like Noor’s. It requires a lot of discipline, hard work, methodology, and above all, maturity.

2. Learn History

Noor means “light” in Arabic, and although most people forget or simply don’t know that what we today know as Portugal and Spain used to be the moorish Ál-Andalus, Noor’s goal is to recover and shine a light of that chapter in history.

Noor is something of a cultural project to Morales who joined forces with food writer Rosa Tovar, a Spanish cookbook author and food scholar, as well as a team of culinary historians to access centuries-old recipes, which he incorporates into three tasting menus of varying lengths that display their ingredients and way of eating from the 10th to the 15th century.


3. The Symmetry

The repeating geometric patterns are not only useful to build an amazing dining room at Noor. Every single dish is a testament on how to achieve beauty by exploding harmony that comes from symmetry and pattern making.

It’s one of the easiest ways for guests to quickly notice the amount of work and the attention to detail that Paco Morales applies to his work. In design and architecture, rhythm is everything. Rhythm can unite, direct, highlight and set the dynamics. There is a repetition of shape, color, tone, texture, accents and direction. Rhythm organises, structures and sets the elements into motion.

At Noor, Paco Morales and his team exploit this principle to create symmetry and elevate the flavours with a visual experience. Starting with the interior design and decor, continuing with the tableware and giving the final and most amazing strike with plating. Everything is thought out, everything is symmetrical and full of rhythm and intention.

4. The Dining Room

Paco Morales had a clear idea of how he wanted his restaurant to look like. Just like with his food, he wanted a modern interpretation of the Al-Andalus way of living up to a thousand years ago.

Arabic inheritance through a modern prism was the goal and they built it focused on four of the most representative concepts of Islamic architecture: the contrast between the interior and the exterior, the sequence of spaces, the articulation of light and shadow and the repeating geometric patterns.

Although Noor is located in the working-class suburb where Paco Morales grew up, a couple of kilometers away from Córdoba’s historic center, you practically feel like sitting in a house in the middle of Sahara a thousand years ago.

In a modern fata morgana of ancient tales – a feeling Paco Morales has worked hard on creating alongside a superb team of historians, archeologists, decorators and interior designers.

5. The ingredients

Noor’s cuisine combines modern culinary techniques with the flavours, aromas and subtleties of dishes from the past – up to now from the 10th to 15th century through so far four seasons and with a very strict code of only choosing ingredients 100% true to what was used then.

This leaves out a lot of the options we are used to today such as cacao, maize, potatoes, tomatoes, peppers, pumpkins, and much, much more. All products which didn’t arrive in Europe before later with Christoffer Colombus’ discovery of America in 1492.

That choice has resulted in an authentic representation of edible history, achieved by meticulous work and extreme creativity.

Read also: Paco Morales – The Chef of History

6. Córdoba

Not all Michelin-starred restaurants have cities as incredible as Córdoba as their home. Great weather, a visit to the Mezquita, a walk next to the Roman Bridge to feel like you’re in an episode of Game of Thrones (they actually filmed there), a visit to a tea house and an unforgettable diner at Noor would make for an exciting and educational gastronomic experience.

The land in the province of Cordoba spreads between olive groves and grapevines and is bathed by the tributaries of the Guadalquivir river which runs through it from one side to the other and separates it in two:

The mountain area of Sierra Morena and the flat countryside of the Guadalquivir. To the south there is another area which is not as extensive, but higher: the Subbética mountain ranges.

7. Details and technique

That symmetry is only a part of it. Paco Morales’ technique goes way deeper than his plating and the result, apart from being extremely pleasing to the eye, is also a mouthwatering experience.

A good example of the work that goes into the creation of each dish at Noor at a historical, aesthetic, and technical level, is Puerta del Perdón.

An iconic dish of the restaurant that for Paco means the perfect reflection of that moment in his project. Part of the 10th century season, this fried snack made with brick dough and finished with garlic puree, parsley mayonnaise and coriander, was born from Morales’ concern to capture the details of the Mosque-Cathedral of Córdoba in an edible form.

And after discarding the obvious option of liquid nitrogen, Morales turned to a metal craftsman to recreate the typical fried flower molds, this time with one of the decorative motifs featured in the “Door of Forgiveness” (Puerta del Perdón).

Trial and error led them to the perfect brick dough for this technique and so this little work of art was born; an example of edible culture.

8. The Wines

A visit to Noor wouldn’t be the same without the wine pairing. They offer different kinds for different menus and include a wide range of options that go from natural wines, an amazing selection of Andalusian wines, Spanish wines and much more. You’ll definitely try a glass or three of Sherry while you enjoy the dishes of edible history that come to your table. 

9. The Service

The service is very much in sync with the whole story and Al Ándalus ways. It’s subtle, elegant and almost choreographed in the way that they move their hands and body to present every dish to the guests.

The team knows the meaning behind every single decision made by Paco, and they have to because a big part of the research work comes down to the presentation. They know the history, story, the ingredients and the details. They are the great supporting actors in this complex yet amazing play named Noor.

10. The upcoming ‘discovery’ of America

Now Noor’s kitchen prepares for a historic moment that will change everything. The upcoming 15th century comes loaded with new ingredients and possibilities thanks to the arrival of Columbus to America in 1492. His ships not only returned to Spain full of gold and emeralds, but they also brought new culinary treasures; cocoa, avocados, tomatoes, and corn are just a few examples.

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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 6000+ luxury diners around the globe.

————————————————

Hungry for more? View this video of Noor’s creation.


THE BEST CHEF AWARDS 2021 – NOMINEES VOLUME 5

Amsterdam will host the 5th THE BEST CHEF AWARDS powered by PERLAGE on September 13, 14 and 15th 2021.

The three-day long culinary celebration will include FOOD MEETS SCIENCE, AREA TALKS and a few new activities, ending with the grand AWARDS GALA, as they continue to honor the many talented chefs that create the best food experiences around the world.

This year the announcement of the new 100 candidates from 35 different countries who will compete for the title of THE BEST CHEF together with the chefs of the TOP100 2020 will be full of suspense. Starting from February 25th and for 100 days, THE BEST CHEF will announce one candidate per day (in random order) through its social channels.

The fifth batch of nominees has been announced. Here they are.

________________________

LUIZ FELIPE SOUZA

Modern, creative and with Italian roots: the same attributes that Evvai describe apply to its chef, Luiz Filipe Souza. In his signature haute cuisine restaurant, the young and award-winning talent explores his origins, the cultural exchange born of the immigration from Italy to Brazil and the resulting cuisine, practicing what he often calls Oriundi cuisine.

Evvai’s menu refers to inspirations, sometimes Italian, sometimes Brazilian, sometimes both, drawing parallels and connections between tradition and contemporaneity. A cultural exchange that takes place in the kitchen combining local produce and traditions from his descendants. A true immigrant cuisine.

Luiz Filipe Souza, Brazil
Evvai, São Paulo, Brazil, www.evvai.com.br

________________________

NIKLAS EKSTEDT

A warm welcome to Stockholm

“I grew up in Järpen, a little village in Jämtland, northern Sweden and like a lot of young people, my attitude was to turn my back on where I came from. When I trained as a chef, we had it drilled into us that the Nordic region was not the place to look for good ingredients. I fell in love with Italian olive oil and French poulet de Bresse. When I opened my first restaurant at the age of 21, the focus was on ultra trendy molecular gastronomy, serving dishes such as asparagus cloud and deep-fried rice paper.

It couldn’t have been further away from the rustic slow cooking of the Jämtland forests. But one day I felt the urge to return to my roots. What was I going to do? I was 33 and lost. In the eyes of the media and the public I was the lightweight TV chef from “Niklas mat”. Time to do something big. It was now or never… How could I put my own personal stamp on New Nordic Cuisine?”

Ekstedt opened in November 2011 in central Stockholm, with a fire pit, a wood fired oven and a wood stove. Plenty of people said I’d made things too difficult for myself. But since then I’ve continued to make things more and more challenging for myself and my team. Because that’s what makes us better. And now we also have the stone-age equivalent of a microwave oven, a smoker and extra fires burning. We continue to explore age-old techniques and to learn more about a lost art of cooking.”

Niklas Ekstedt, Sweden
Ekstedt, Stockholm, Sweden, www.ekstedt.nu

________________________

SERGIO BARROSO

A Spaniard in Santiago de Chile. Born in Madrid to a family of chefs, Sergio Barroso has worked at elBulli, the legendary Spanish restaurant known for its extraordinary food revolution, Denis Martin in Vevey, Switzerland, and the five-star Monte Carlo Beach in Monaco – all of which have shaped his esteemed cooking style. Sergio is reinventing the way Chileans eat, by marrying European techniques with local ingredients.

“I can’t stop thinking about food. I have lots of notebooks and keep one at home and one here at the restaurant, full of recipes, ideas, drawings. When I have an idea, I jot it down right away.”

Sergio Barroso, Spain
Restaurante 040, Santiago, Chile, www.040.cl

________________________

VICKY LAU

The Pursuit of Perfection by Vicky Lau. “At TATE, we believe that fine dining is not a medium particular to a region, collection of ingredients nor even classical recipes. It’s foundation lies in the belief that a meal can and should be elevated to an art form – the perfect expression of an idea that can be consumed by all senses.

The intentional control of space, lighting, timing, aroma, plating, temperature, texture and flavour can transport and reveal. To pursue these perfect moments and lasting experiences is possible not only through dedication to fine dining’s intricacies, but also to the constant pursuit of innovation. Finding balance between tradition and adaptation inspires purpose as we practice consistency and procedure as a form of creative meditation.”

Vicky Lau, China
TATE Dining Room, Hongkong, China, www.tate.com.hk

________________________

TONI KOSTIAN

“At Grön we make tasty, focused, plant-based and inspiring food that has a strong emphasis on high-quality. All this happens in an atmosphere that makes our guest feel relaxed, happy and welcome. We offer two menu options from which one is fully vegan. The food is based on seasonal, organic, wild and Scandinavian produce. Toni Kostian and his team create an experience to remember.

This is a tribute to creativity, the wild and us all.”

“For us sustainability is much more than just a ‘green trend’. It has been built in our company values and strategies since the beginning. We aim to work towards the highest sustainability industry standards and in everything we do. Sustainability is an essential part of how we run our day-to-day businesses. This Sustainability Plan is based on our previous plan dated on January 2020 written by Toni Kostian and Janne Keskevaari. The core mission is to openly and honestly share our key guidelines and daily practices to all individuals working at Grön and everyone interested.”

Toni Kostian, Finland
Restaurant Grön, Helsinki, Finland, www.restaurantgron.com 

________________________

DIEUVEIL MALONGA

A Congolese chef in Kigali, Rwanda with ambitions to write a new gastronomic story rooted in Africa.

“My name is Dieuveil but you can call me Malonga. I am a young gourmet chef and my specialty is Afro-Fusion cuisine. A subtle blend of tradition and modernity. A culinary bridge between African flavours and Western cuisine. My roots and my values are grounded in my name, Malonga, a legacy from my parents that I will keep forever. My young story is a journey struck by fate. An unlikely route made of encounters, sacrifice, brewing, exchange, and sharing opportunities. Everyday I aim at transcending African cuisine. At 13 my fortune took me to Germany where I was warmly welcomed. There began a new life. Cooking and Music soon became my tools of choice to express myself.

From the underground aromatic leaves braising to the molecular techniques. One gamely modern, contemporary and traditional at the same time.

My commitment is to share the endless wonders of this garden called Africa. To reveal its many flavours, merge them and to compose a harmony of the terroir. My inspiration has been enriched by my travels, my sensibility for art, my love for people, their culture, their products and history. My goal is to combine the best quality products with technical excellence, all led by a seamless inspiration in order to give you an ever inventive, warm and tasty cuisine. I try tirelessly to enrich the definition of the African way of gastronomy and sophistication.”

Dieuveil Malonga, Rwanda
Meza Malonga, Kigali, Rwanda, www.mezamalonga.com

________________________

JAN SOBECKI

“Our global cuisine is characterized by simplicity, quality, and passion. We utilize French cuisine as our base, complementing it with a wide range of international accents.

Continuously looking for the best ingredients and holding them as sacred. Honoring simplicity, flavor, and pure ingredients. At Tribeca, you will see that less that is actually more.”

Jan Sobecki, The Netherlands
Restaurant TRIBECA, Heeze, The Netherlands, www.restaurant-tribeca.com

________________________

PABLO RIVERO

The King of Beef in Buenos Aires

Parrilla, the Argentinian method of barbecuing, has become ingrained into the cultural and culinary DNA of its country. Its people’s collective love of this philosophy of beef and fire can be seen throughout the land, from its roadsides to its rich country houses. And it’s for this reason that Argentina has formed a reputation as the world’s number one destination for beef.

In the centre of Palermo, one of Buenos Aires’ oldest neighbourhoods, sits perhaps the most celebrated Parrilla establishment in Argentina – Don Julio. Opened in 1992. The restaurant was created by three generations of one family. Pablo Rivero, the current owner and youngest member of Rivero founders was in his 20s when the restaurant opened and it’s said that his mother, father and grandfather, all of whom had backgrounds in beef farming and butchery, helped create the restaurant to give Pablo a job.

Pablo Rivero, Argentina
Don Julio, Buenos Aires, Argentina, www.parrilladonjulio.com

________________________

TIM GOLSTEIJN

Tim Golsteijn has worked at internationally-renowned restaurants in Amsterdam, such as the Amstel Hotel and Parkers Restaurant, where he has developed a passion for patisserie and top gastronomy. Tim puts great emphasis on flavours and aromas, since every flavour tasted can be matched to a certain memory. Golsteijn is the modern gastronomic conscience behind Restaurant Bougainville. The Next Generation of Dutch Cuisine.

Restaurant Bougainville is a destination unto itself and offers the finest, unique and sensory gastronomic experience – and this experience all starts with personal attention, an elegant setting and a panoramic view of Amsterdam’s city centre.

Tim Golsteijn, The Netherlands
Bougainville, Amsterdam, The Netherlands, www.restaurantbougainville.com

________________________

MICHELANGELO MAMMOLITI

At La Madernassa Restaurant, Chef Michelangelo Mammoliti, a native of Roero, creates dishes with outstanding mosaics combining nature, memories, thoughts and inventiveness in the kitchen.  A young chef with a full luggage of experience in the kitchens of some of the most notable chefs in Italy and France, Gualtiero Marchesi, Stefano Baiocco, Alain Ducasse, Pierre Gagnaire, Yannick Alléno, and Marc Meneau. With the experience in France, Michelangelo was able to form the basis of his own kitchen which has strong leanings towards the French cuisine.

Michelangelo Mammoliti, Italy
La Madernassa, Guarene, Italy, www.lamadernassa.it

______________________________

On June 6thTHE BEST CHEF begins the voting process, where all the chefs included on last years’ list (plus an anonymous group of independent professionals) and the new 100 candidates will be invited to vote for their peers to name 2021’s TOP100 AWARDS.

In case of interest or/and press on The Best Chef Awards,
please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, cultural marketing, filmmaking and entrepreneurism.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

____________________________

Hungry for more? Read this in-depth US-article on The Best Chef.




THE BEST CHEF AWARDS 2021 – NOMINEES VOLUME 4


Amsterdam will host the 5th THE BEST CHEF AWARDS powered by PERLAGE on September 13, 14 and 15th 2021.

The three-day long culinary celebration will include FOOD MEETS SCIENCE, AREA TALKS and a few new activities, ending with the grand AWARDS GALA, as they continue to honor the many talented chefs that create the best food experiences around the world.

This year the announcement of the new 100 candidates from 35 different countries who will compete for the title of THE BEST CHEF together with the chefs of the TOP100 2020 will be full of suspense. Starting from February 25th and for 100 days, THE BEST CHEF will announce one candidate per day (in random order) through its social channels.

The fourth batch of nominees has been announced. Here they are.

________________________

CAROLINA BÁZAN

Coming from a traveled and foodie background, Carolina chose to devote herself to gastronomy. In 2003 after finishing her studies in Chile, she opened the first Ambrosia in downtown Santiago alongside her family. For years she combined the success of that first Ambrosia with stages in different countries like Peru, Brazil, Italy and Thailand, and in 2011 she decided to go back to school and stayed for a year in Paris, where she also worked for chef Gregory Marchand in Frenchie Restaurant.

Back in Chile, in 2012, Carolina and her partner, sommelier Rosario Onetto, began the first Hidden Kitchen movement in Santiago, which finally led to Ambrosia’s new location and new concept. The result is a modern family Bistro, outside of the classic gastronomic circuit, where fresh market products lead a menu that changes daily according to what’s in season.

The goal is to give an amazing dining experience, showing not only good food but also fresh, seasonal ingredients paired with a grand variety of wines, music, and good old hospitality. In 2017, Carolina and Rosario opened their own Ambrosia Bistro, located downtown with a very hip vibe, but maintaining the idea of working a seasonal menu, simple, but focusing on very tasty food.

Carolina Bazán , Chile
Ambrosia, Santiago, Chile www.ambrosia.cl

________________________

HISATO HAMADAH

WAGYUMAFIA was founded by self-taught wagyu expert Hisato Hamada and entrepreneur Takafumi Horie. Originally in the beef export business, the brand was created following a series of private dinner pop-ups around the theme of wagyu. The duo later launched their first members-only restaurant, The WAGYUMAFIA Progressive Kaiseki, in Tokyo in 2016.

With a mission to educate consumers, restaurateurs and suppliers on authentic Japanese wagyu beef, the WAGYUMAFIA brand is a platform that showcases the dedicated work of Japan’s wagyu farmers which is deeply rooted in history and tradition. Driven by a collaborative spirit, WAGYUMAFIA has embarked on a 50-city world tour, bringing knowledge and expertise into a series of exciting and high-profile chef collaborations, including Spain’s 3-Michelin star Azurmendi, London’s Soho House, Fortnum & Mason and Spago in Los Angeles.

Hisato Hamada, Japan
WAGYUMAFIA, Tokyo, Japan www.wagyumafia.com

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GARIMA ARORA

Garima Arora is the Chef-Owner of Restaurant Gaa and the all-day modern Indian eatery & bar, HERE, in Bangkok, Thailand. She is also the founder of Food Forward India; a not-for-profit initiative aiming to explore and catalogue the immense diversity of the cuisines of India.

Her passion for the culinary world began in her family’s humble kitchen in Mumbai. Having studied to be a journalist, Arora made the switch to the culinary world with a short cooking stint in Paris, France. Since then, she has worked in some of the top kitchens of the world to eventually open Restaurant Gaa on 1 April, 2017.

Today Arora is known for applying traditional Indian cooking techniques onto locally sourced ingredients to create an experience that is completely unique to her cooking at Gaa. She is a strong advocate for the relevancy and resourcefulness of Indian cooking techniques.

Garima Arora, India
GAA, Bangkok, Thailand  www.gaabkk.com

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JASON TAN

Chef Jason Tan achieves yet another milestone of his remarkable career, Restaurant Euphoria. True to its name, Euphoria delivers delight, wonderment, and enduring memories through the unique experience of Gastro-Botanica.

More than a restaurant, it is a piece of Jason’s soul. Food has been at the centre of his life, and the enjoyment of food at its finest is one of Jason’s greatest pleasures and source of his most cherished memories.

Through Gastro-Botanica and Restaurant Euphoria, Jason now brings gastronomic bliss to diners; conjuring in their hearts the same emotions he feels at the dining table and leaving in their minds the same indelible memories. The Chinese character ‘忆’ in Euphoria’s logo voices eloquently this sentiment and vision.

In 2014, Jason created Gastro-Botanica, an original culinary philosophy showcasing carefully sourced and prepared premium vegetables, meats and seafood, where prominence and elaboration are given to botanical elements of vegetables, tubers, herbs, spices, and fruits.

Jason Tan, Singapore
Restaurant Euphoria, Singapore www.restaurant-euphoria.com

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HENRIQUE SA PESSOA

ALMA is a fine dining restaurant, with signature cuisine served informally in a sophisticated ambience. They aim to innovate by breaking the basic rules of fine dining as well as presenting amazing food.

For Henrique Sa Pessoa there is only good and bad cuisine. His menu is tasteful, refined and full of technique and excellent product. The basis of his culinary philosophy is in his influences and references that come from traveling the world, his passion for Asia, the knowledge of traditional Portuguese cuisine and his life in Lisbon.

Chef Henrique Sa Pessoa, Portugal
Alma, Lisbon, Portugal www.almalisboa.pt

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IGOR GRISCHECHKIN

For many, Russian food remains an enigma, enclosed between stereotypes of the Soviet regime and pre-revolutionary romanticized notions of Russians only eating blinis with caviar. The reality is contemporary chefs such as CoCoCouture’s Igor Grishechkin are combining staple products and flavours from their childhood with a modern, more technical and creative approach, and in time, creating a new Russian cuisine as forward (and historic) as New Nordic.

That being said; if you know Russian culture, literature, poetry and history then you quite easily can understand Igor Grishechkin’s universe. But even if not, you cannot but help being amused by his cooking’s playfulness, almost as telling fairy tales to a child.

“Memory informs a great many of my dishes”, Igor explains. “I set out to bring restaurant recognition to seemingly humble traditional tastes and nostalgic Russian dishes from my childhood that have been forgotten. I re-evaluate them to create a new extraordinary cuisine. My cooking is about authentic Russian tastes, only everything is modernised with a new identity and, most importantly, a new optimism and joy.”

Chef Igor Grishechkin, Russia
Cococo, St Petersburg, Russia www.cococodelivery.ru 

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DAVE PYNT

Originally from Perth WA, Dave Pynt comes from a heavyweight culinary background, staging and working under legends such as Tetsuya Wakuda (Tetsuya’s and Waku Ghin), Rene Redzepi (Noma), Victor Arguinzoniz (Asador Etxebarri), Nuno Mendes (Viajante and The Loft Project) and Fergus Henderson (St. John) to name but a few. Plus the much talked about filming with super chef Raymond Blanc, where Dave told Raymond “first we need to burn the shit out of the leek”.

Chef/Owner Dave Pynt has established Burnt Ends as one of Asia’s most exciting places to dine. At the heart of this modern barbecue restaurant is an open-concept kitchen with a custom four-tonne, dual cavity oven and four elevation grills, where they demonstrate the magic that comes out of cooking with wood by creating new menus every day.

Dave Pynt, Australia
Burnt Ends, Singapore, www.burntends.com.sg

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GUILLAME GALLIOT

“I believe in finding prestige in even the most humble ingredients, transforming them into unforgettable dishes.”

Guillaume Galliot is a French chef of the highest calibre of gastronomic tradition. If his expertise lies in his classical French technique, his talent is found among the myriad flavours brought in perfect harmony on each plate. At Caprice in Four Seasons Hotel Hong Kong, Galliot brings his vision of French cuisine: flavours of France dancing in unison with the tastes of the world.

Born in the town of Chambray-Les-Tours in the Loire Valley, Galliot found his passion, and wanderlust, quite young. Working under the twin brothers Chef Jacques and Laurent Pourcel at three Michelin star Jardin des Sens, Galliot expanded on his culinary school training, sharpening his skills while coming under the influence of the lighter touch of the Mediterranean.

While there, he worked for a time in pastry, an experience that left him with an appreciation of the precision of the pastry arts, and a deeper understanding of how dessert unifies with a full dégustation menu.

Guillaume Galliot, France
Caprice, Hong Kong, www.fourseasons.com/caprice

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MARK DONALD

Mark began cooking in his hometown of Glasgow where he spent time in the kitchen of Stravaigin, then one of the city’s most popular restaurants, renowned for their unique approach to global cuisine. Since then, he has gone on to build impeccable culinary credentials that include Andrew Fairlie at Gleneagles, Hibiscus in Mayfair, Bentley Restaurant in Sydney and a formative season at Noma in Copenhagen.

2018 saw his homecoming to Scotland where he took over the kitchen at Number One at The Balmoral where he retained their Michelin Star until he departed in 2021.Mark now takes on the role of Executive Head Chef at the Glenturret Lalique Restaurant, located in the heart of Scotland’s Oldest Working Distillery in Perthshire. He is renowned for his creative and warm Scottish hospitality and making people laugh.

Mark Donald, United Kingdom
Glenturret Lalique Restaurant, Perthshire, www.theglenturret.com

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JORDI CRUZ

Jordi Cruz is one of the chefs of the well-known Spanish avant-garde cuisine. But he is not just another chef. One of the things that are probably most surprising about him is his professional precociousness. As he has said on several occasions, Jordi realised that he wanted to be a chef when he was seven years old. And not only did he realise it, but he did all he could as a child to make it happen. He was a little boy who knew what he wanted.

“Cook simple dishes with logic and care, also applying the principle of proportionality so that diners enjoy each and every one of the courses on the menu and they are equally enthusiastic throughout.”

Jordi Cruz, Spain
ABaC, Barcelona, www.abacbarcelona.com

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On June 6thTHE BEST CHEF begins the voting process, where all the chefs included on last years’ list (plus an anonymous group of independent professionals) and the new 100 candidates will be invited to vote for their peers to name 2021’s TOP100 AWARDS.

In case of interest or/and press on The Best Chef Awards,
please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Bon Vivant Communications is a global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, cultural marketing, filmmaking and entrepreneurism.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Read this in-depth US-article on The Best Chef.


10 GOOD REASONS TO LOVE SUCULENT

Despite its brilliant path since it opened in 2012, Suculent somehow still remains a well-kept secret of Barcelona. A place without pretensions or luxuries, where chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.

Here are ten good reasons to love Suculent.


1.The Chef

Toni Romero is the owner and chef of Suculent. He began his career with Hospitality Management studies in Costa de Azahar where he discovered very early that he had found his passion.

His hard work led him to participate in different cooking competitions, such as SpainSkills, which he won in 2007, and to deserve a valued position as an intern at elBulli upon graduation, where he stayed working until the last season.

Since then he has only been through kitchens of the highest level such as Arzak, Akelarre and Maison Pic, before settling in the Ravel Quarter of Barcelona and opening Suculent.

2. Taste over Technique.

In this restaurant there are no dishes made just to show off skills. Here it’s all about the flavour. “Technique? Each dish includes it to some level, but we don’t focus on using modern techniques, it’s not a priority. If at some point I am avant-garde, I prefer to be because of the concept of the dish rather than because I am using a modern technique,” says Toni Romero.

3. Tradition.

Sucar is the Catalan word for “soaking” and lent means “slow”. The game of words resulted in Suculent, that translates into succulent in English, a perfect way to describe the dishes that Toni Romero brings back to life from the traditional recipe books.

Since the beginning of the project the idea was simple; a rustic eatery, reminiscent of your grandma’s house, with vintage crockery, slow cooked meals and lots of sauces. A revisit to the history of Spanish and Mediterranean cuisine, redefined and refined, and it all starts with the bases.

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4. The consistency.

Hotspots come and go. Barcelona is witness to new restaurants opening and closing pretty much every week and with so much good competition and incredible places to eat, you have to stand out from the crowd to survive.

Since 2012 Suculent has been a strong player in the city’s culinary scene. One of those restaurants that other chefs like to go to on their very few days off. A place that’s synonyms with good food and experience. It’s always a safe bet.

5. The Sauces.

In Spanish the word salsa has several meanings. The first is a composition or mixture of various edible substances diluted, which is made to season food. The second is something that encourages or cheers and the third is a genre of popular dance music.

Toni translates all those meanings to his dishes by mastering sauces. With them he gives flavour, encouragement and joy to his preparations. At Suculent the sauces are the soul of the dishes.

Read also: Suculent – Cooking The Soul of Barcelona.


6. Surf & Turf.

The mediterranean, more specifically Spain, is famous for dishes that combine the best of two worlds; the earth and the sea. Toni Romero loves this tradition and shows some amazing examples at Suculent.

Dishes like the sea urchin with boletus mushroom royale and caviar, the green peas with oysters and iberian jawl, or the lobster tartare with crispy chicken skin are just three of the masterpieces that display his ability to combine seafood with the best meats or vegetables in season. 

7. A walk through Raval.

There’s a charm to El Raval. A certain je ne sais quoi that some people love. And even though it isn’t Barcelona’s safest neighbourhood, you can fall in love with its picturesque streets, artistic vibe and architecture.

A walk around one of the world’s most famous and vibrant areas can start with a visit to La Boqueria, continue with an amazing lunch at Suculent and end with a visit to the Barcelona Museum of Contemporary Art and Centre de Cultura Contemporània de Barcelona, for example.

8. The Tartare.

You might think that it’s crazy to include a steak tartar on this list as it is a pretty common dish. But in 2012, when Suculent started, this was the first tartare of its kind and has since then been an inspiration for many other chefs and a guest favourite, also known to be one of the most copied dishes in Spain.

A play of textures and temperatures achieved by placing the finely hand cut and seasoned raw meat on top of a grilled bone marrow and finished with pommes souflleé. If you visit this restaurant, you have to get this dish.

9. Thinking outside the box.

Suculent’s menu is a display of great Mediterranean food, forgotten recipes revised and dishes reminiscent of older, simpler times. But since day one chef Toni Romero included some ideas that would surprise anyone. For him, thinking outside the box means proposing interesting concepts, not only showing great technique.

He has done it by introducing hints from other cultures without losing his essence. Dishes like his famous red prawn ceviche with avocado and corn, a Peruvian flag, or his chicken comb canapé that’s finished with dots of hoisin sauce, are examples of cultures coming together to make a culinary experience even better.

The prawn ceviche has been on Suculent’s menu since day one, even against the advice of one of Toni Romero’s mentors…

“The first day that we opened Ferrán Adrià came to eat and told me: I really like the menu but what’s this ceviche doing here? I told him he was right, but I didn’t take it off the menu,” says Antonio while he laughs. “And I always pay attention and do what he tells me… But at the end of the day I knew that this one was going to be a guest favourite, and years later it still is,” Romero says.

10. The service.

It’s casual but still on point. It’s fast paced but smooth. It’s well informed without giving you lectures. Many restaurants say: This is your house. But at Suculent you actually feel at home.

Their staff is friendly and witty in the perfect Spanish amount and that rounds up a memorable meal.

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“Suculent is a paradise of taste and simplicity. In one of the most avant-garde cities in the world, meeting Antonio Romero is a return to the old tastes and rituals which offers deep-flavoured safety in a casual-contemporary venue, inclusive and open to the masses. It’s an old-fashioned project that gradually transforms into becoming a modern classic – perhaps now more than ever.”


The Best Chef Awards.

Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 6000+ luxury diners around the globe.

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Hungry for more? Have a look at Suculent’s website