BON VIVANT COMMUNICATIONS

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MANOELLA BUFFARA OF MANU COOKS WITH ÁLVARO CLAVIJO OF EL CHATO


Two of Latin America’s best chefs, Álvaro Clavijo from restaurant El Chato and Manoella Buffara from Manu in Brazil joins forces for a grand dinner event in Bogotá this February 17th.

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El Chato and Manu have a lot of things in common. They are both in Latin America, a region of passion and explosive flavours. They also share the same philosophy of cooking: It’s all about the respect for the produce. And after a few failed attempts to share a kitchen, the awarded chefs will finally meet to cook a menu that combines some of their signature dishes this 17th of February.

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CHEF PROFILES



ÁLVARO CLAVIJO

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His name is equivalent to a new wave of internationally acclaimed Colombian cuisine. Álvaro Clavijo, from Bogotá, took all the experience he gained from studying in Barcelona’s most prestigious culinary school, and from working in restaurants like Le Bristol and L’Atelier of Joël Robuchon in Paris, Per Se and Atera in New York and Noma in Copenhagen and turned into his own style.

At El Chato, his contemporary bistro – one of only two restaurants in Colombia to be included in the list of The World’s 50 Best – in the 80th spot – and in 2020 as a remarkable 7th in the same list for Latin America – Clavijo made it his mission to rediscover his country’s flavours by using only local (and sometimes forgotten) ingredients. A casual à la carte menu but with the same level and knowledge of technique as any fine dining restaurant.

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MANU BUFFARA

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Manoella Buffara is the chef and owner of Manu, located in the Brazilian region of Curitiba. There, the former journalism student found an intense passion for the land and now is dedicated to elevating her own culture through the use of carefully selected organic produce of the best possible quality.

Inspired by her family and background, Manu learned the value of land and animals growing up in the countryside and incorporates this in her everyday technique. With a sustainable mindset and way of working and without leaving flavor behind, Manu has managed to take the 21th spot in the list of The Best Chef Awards 2021, where she also won the award for Best Chef Fol- Lovers, voted by the public. Other accolades include the 49th spot in Latin America’s 50 Best restaurants of 2021.

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DETAILS IN SHORT

Who: Álvaro Clavijo and Manu Buffara

When: Thursday, February 17th 2022

Where: El Chato, Bogota

Reservations:

+571 743 9931

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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 El Chato: A New Colombian Cuisine.


BON VIVANT LOVES COCINA HERMANOS TORRES IN BARCELONA

Awarded with two Michelin stars the first year after opening Cocina Hermanos Torres added a recent green Michelin star, the restaurant has quickly earned its place amongst Barcelona’s absolute top restaurants.

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If the unfortunate fall of the Adrià-kingdom has brought anything good to Barcelona, it is revealing what great quality and diversity the iconic city’s food scene has beyond the internationally known usual suspects – top spots included. The most sparkling of those being Cocina Hermanos Torres situated in a 800-square metres industrial space in the Les Corts-quarter of the Catalan capital.

The two Michelin-starred restaurant is a grand stage where guests are spectators to three buzzing cooking stations in the center of the dining room with tables dressed in white lined surrounding it, and then again five different smaller kitchens behind those tables – pastry, bakery, cold sections etc in rooms behind glass windows of the dining room. It’s a scene and a great example to how the restaurant and theatre industry goes hand in hand from a visual perspective.

Add to this a hyper creative and playful new haute cuisine inspired by Spanish tradition and childhood memories added wizardry, a touch of France, a pinch of Brazil. It’s an avant-garde fairytale of flavours; the spiral of truffle cream, hazelnut, almond bread, thyme and lemon, drawn with a 3D printer being a great example to twins Sergio and Javier’s vision of how a culinary beauty moment should look like.


3D-spiral of truffle cream, hazelnut, almond bread, thyme and lemon


Mind-blowing onion soup with black truffles

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And yet this could be the first time you read about Hermanos Torres.

Spanish is the language of a former empire, today natively spoken by half a billion people from Barcelona to Buenos Aires. In many ways, the language and its people live within their own universe of Hispanic multinational cultures and with general little need to read or view English media – like most non-Spanish speaking people don’t have a greater interest in what goes on in the Hispanic-speaking counterpart.

But in Spain and Latin America the Torres-twins are as famous as they come with decades of TV-shows and appearances. Everyone, from aspiring chefs to grandmothers know who they are, and with good reason.

However, this doesn’t save Hermanos Torres from being a part of the previously mentioned, partly disconnected Hispanic bubble and for that reason their exceptional restaurant is still a culinary gem to many – very happily – surprised international diners when visiting Barcelona.


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So it is also with great pleasure that we announce that it now is Bon Vivant’s mission to change that and help Cocina Hermanos Torres become a natural first choice to dine at. To make the restaurant as desired by internationals as it is by locals, to have it take its rightful place amongst the usual suspects that you absolutely have to visit when you enter the self-confident capital of Catalonia.

Because it really is that good.

Should you be interested in more insights into this electrifying establishment, please read “Hermanos Torres: A Life-long Master Plan” recently published by US-media Honest Cooking.

Cocina Hermanos Torres is open for both lunch and dinner five days a week. In case of interest please make your reservation here.

In case of further interest,
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? Have a look at Cocina Hermanos Torres’ universe.

MADS REFSLUND LAUNCHES EXCLUSIVE POP-UP RESTAURANT AT SONEVA FUSHI IN THE MALDIVES

The 12-month pop-up at Fresh in the Garden is inspired by nature’s bounty based on the concept of ‘Fire’ and ‘Ice’

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Acclaimed Danish chef and restaurateur, Mads Refslund, has launched a new pop-up restaurant at Soneva Fushi, the award-winning luxury resort in the Maldives. Located at Fresh in the Garden, a treetop dining destination that overlooks the resort’s extensive organic island gardens, the pop-up is based on Mads Refslund’s signature concept of ‘Fire and Ice’.

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T H E   M A L D I V E S

The 12-month pop-up will offer guests at Soneva Fushi a rare opportunity to dine with one of the world’s most exciting culinary talents. One of the original three co-founders of Copenhagen’s vaunted Noma, named the ‘world’s best restaurant’ five times, Mads Refslund is both an advocate for New Nordic cuisine and a terroir-based kitchen.

His cooking has also pioneered the principle of ‘bonding rawness’, whereby raw ingredients are combined together based on their intrinsic values and flavours, with the aim of seeking the highest expression nature can provide.

“I always find inspiration in nature so to have the opportunity to cook among the treetops of Soneva Fushi is very inspiring,” says Mads Refslund. “The key focus of the pop-up concept at Fresh in the Garden is ‘Fire’ and ‘Ice’, showcasing our natural instinct for how to work with nature’s bounty.

The menu is evenly split: in ‘Ice’ items are untouched by heat, allowing them to reveal their pure beauty that nature has provided; in the contrasting ‘Fire’, cooking over live flame is used to enhance the ingredients. Together, the two sides create harmony and balance.


Mads Refslund has pioneered the principle of ‘bonding rawness’.

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Mads Refslund’s menu at Fresh in the Garden celebrates nature’s purity, with a clearly defined focus on vegetables and seafood indigenous to the region. ‘Ice’ dishes include a sustainably-caught Maldivian tuna tartare with salted plum and hibiscus, or watermelon crudo, dragon fruit and red basil.

In ‘Fire’, prawns are cooked in lemongrass with velvet tamarind, while garden egg is served with aromatic herbs and black truffle.

For sharing, guests can try a whole fish, roasted in coconut husks, or the plant-based braised hearts of palm with white truffle and sunchokes. And for dessert, the choice includes sour banana parfait with pine nut miso praline and pandan, or dragon fruit with kiwi and yoghurt.

“We are delighted to welcome Chef Refslund to Soneva Fushi,” says Sonu Shivdasani, CEO and Co-founder of Soneva. “Soneva has a long history of collaborating with world-renowned chefs to offer an exceptional gastronomic experience to our guests, whether through pop-ups such as this or our ongoing Soneva Stars calendar.”

Founded in 1995, Soneva is an award-winning sustainable luxury resorts operator. At Soneva Fushi, Soneva Jani and Soneva in Aqua in the Maldives, and Soneva Kiri in Thailand, true ‘luxury’ is defined by peace, time and space. Each day, guests are encouraged to discover the SLOW LIFE, reconnecting with themselves and the natural world through rare, unforgettable experiences that inspire and enthral.

Soneva is a pioneer for responsible tourism, combining a conscientious, proactive approach to sustainability with exquisite luxury and intuitive personalised service. Carbon neutral since 2012, Soneva launched its Total Impact Assessment in 2016, a first for the hospitality industry, measuring its social and environmental impacts.

A mandatory 2% environmental levy is added to every Soneva stay, with proceeds going towards the not-for-profit Soneva Foundation to offset both direct and indirect carbon emissions from resort activities and guest flights.

The Foundation funds a range of global projects that have a positive environmental, social and economic impact.



Fresh in the Garden, 15 metres up, seen from above with two organic gardens attached to the restaurant.

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For more information about Soneva, please visit www.soneva.com

For Chef Mads Refslund bio, please press HERE 

For Fire and Ice menu at Fresh in the Garden, please press HERE

To download images, please press HERE

In case of further interest,
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 Foraging in New Jersey with Mads Refslund


THE SAMUEL IN COPENHAGEN RECEIVES ONE MICHELIN STAR

Jonathan Berntsen repeats this achievement with his brand new restaurant, The Samuel, after closing CLOU last year, the restaurant where he had Michelin-accolade since 2014.

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The magic continues in Copenhagen that late last year witnessed The Samuel rise out of the ashes of CLOU. However, this new hope of the Danish dining scene only managed to be open for three buzzing weeks before the old kingdom was locked down for five full months.

All possibilities to destroy an obvious momentum was present, yet champion chef, sommelier and restaurateur Jonathan Berntsen has again show his excellence, determination and ability to make things happen against heavy odds. On September 13th he received one Michelin star with his brand new restaurant after closing his former where he had Michelin-accolade since 2014.

The Samuel is located in an old pharmacy villa from 1891 in Hellerup, just 6 kilometres north of central Copenhagen. From the outside it looks like your ordinary run-of-the-mill classic Hellerup-villa constructed in typical red bricks. But as you step inside, the masterpiece architecture is something Jonathan describes as a small temple.

“Inside there is this amazing stucco and these amazing pillars. We have kept it a little raw, while adding these high panels and large art deco chandeliers. The bar and kitchen have been fitted in copper and brown marble. So it’s a mix between the stylish and the classic that meets something raw and art deco. Upstairs in the dining room we also have the original parquet floor, and there is nothing more beautiful. We have maintained the respect for this old building but then given it our very own touch.”

The Samuel is named after Jonathan’s firstborn, his 5-year old son, Samuel. However, with two children no restaurant is made without his 1-year old daughter Josephine also having left her mark. Her’s is found in the most luxurious part of the villa.

Upstairs on the first floor there are seven tables, and just out in the front there is a small room where a single two-person table is set up, hidden behind curtains. There is a private small lounge and you have your own fireplace and roof terrace. This special room is named The Josephine and is the one you very much want to ask for when reserving a table.

Read also: When wine and food are in perfect symbiosis.


The Josephine inside The Samuel. The table you want to reserve.

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The Samuel serves a grand 16 course-menu, and like previously at CLOU, these dishes are of the finest produce; from the Nordics, yes, but indeed also from the southern parts of Europe as The Samuel best is described a gourmet restaurant with a Mediterranean heart, quite unusual situated in the very cradle and undisputed capital of Nordic Cuisine.

Then there is the wine menu – with only one vintage from this millennium, three from the 90s, three from the 80s and one from the 70s. That is nothing short of being spectacular.

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In case of interest or/and press,
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 The Samuel Rises From the Ashes of CLOU.

MICHELIN STARS II “NORDIC BY NATURE” WORLD PREMIERES AT SAN SEBASTIÁN FILM FESTIVAL

In San Sebastián, Spain, it has been announced that “Michelin Stars II – Nordic By Nature” will feature at the prestigious Culinary Zinema: Film and Gastronomy Section, Wednesday September 22nd at the 69th edition of San Sebastián International Film Festival.

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“Michelin Stars II – Nordic By Nature” is a greater culinary documentary filmed over an 18-months period, that follows the equally endearing and brutal destiny and everyday life of the Faroe Islands, and its culinary pearl, KOKS helmed by chef Poul Andrias Ziska.

This while the world was in a state of shock, all the sudden on pause, reflecting and finding back to core values – what is important; the near, the pure, the pristine, love, nature, local communities and true commitment to your nearest.

This isn’t a new thing to KOKS; a two Michelin-starred restaurant situated in a low ceiling farmhouse with grass on the roof, at the corner of luscious green fields surrounded by rolling hills at a tiny island inside the isolated Faroe-archipelagos in the middle of the Nordic Seas.

An almost mythological restaurant in hobbit settings that has received international acknowledgement for embracing the mindset the world now finds itself with. Everything sourced, cooked and enjoyed at KOKS comes from the terrain of and waters inside and surrounding the Faroe Islands.

(press play to view the trailer)

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The film is created by director Rasmus Dinesen, culinary producer Kristian Brask Thomsen and producer Jesper Jarl Becker. It follows the daily life of KOKS as it again opens up after a global quarantine with 90% of all guests used to be gastro tourists, as well as the small Faroese producers.

From in the deep blue with scallop divers, over foragers who risk their lives harvesting seagulls eggs from nests at the very edges of hazardous cliffs, to what traditions, history and distinctive ancient practices lie beneath each dish and ingredient, whales included.

Because what and who are the Faroese? And how is it possible to run a top restaurant like this at the end of the world?

A restaurant the world before COVID-19 took immense detours to dine at and which cuisine is based on just 500 square miles of products in a terrain that is rugged, the climate subpolar – windy, wet, cloudy, and cool, the temperatures average above freezing throughout the year, though with and everlasting light in the summer, but a scorching darkness all through winter.

The Faroe Islands is a microcosmos of exciting products, Nordic history, viking tales, 37 words for fog, more sheep than people, ravishing waterfalls, eccentric personalities, a native tongue only spoken by some 50,000 – and then they have the culinary pearl, KOKS.

Come with us below the Sea as sea urchins, scallops and langoustines are harvested and caught. Climb next to us as seagulls’ eggs are collected on steep hillsides, through adventures caves and lagunes worthy of love settings, and follow the process through a very respectful yet inventive kitchen to the table in the tight and homy dining rooms of KOKS.

“Michelin Stars II – Nordic By Nature” goes deep into the details of the process of a very local community and presents this in an honest, enjoyable, quirky and entertaining way to a global audience.

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In case of interest or/and press,
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 about “Michelin Stars – Tales from the Kitchen”

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.

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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

_________________________

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? 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

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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 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.

________________________

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

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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.