BON VIVANT COMMUNICATIONS

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.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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 6^th, THE 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.

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 10^th to the 15^th 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.

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

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

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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

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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

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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

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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 

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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

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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

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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

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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

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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 6^th, THE 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.

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

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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

On June 6^th, THE 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.

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.

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

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 third batch of nominees has been announced. Here they are.

________________________

SUPAKSORN “ICE” JONGSIRI

Born in Bangkok and raised in Nakhon Si Thammarat, Chef Supaksorn “Ice” Jongsiri developed his passion for cooking as a young boy.

His grandmother was the one who taught him how to cook traditional style Southern Thai dishes, and it was she who inspired him to pursue a career in the kitchen. His grandmother actually founded the original Baan Ice restaurant in Nonthaburi, which was named after Ice, her oldest grandson.

While Ice was studying in the United States, he worked part time in a Thai restaurant as a line cook. When he returned to Thailand, after finishing his studies, his grandma retired and gave him the restaurant that bore his name.

Today, both Baan Ice restaurants, and Sorn restaurant – which offers a more refined dining experience – specialise in Southern Thai-style cuisine.

Despite never having had any professional training in the culinary arts, Ice built a solid fan base in Thailand, and Sorn, which received a Michelin star within the first year of its opening, is so successful that it’s increasingly challenging for customers to reserve a table.

Supaksorn “Ice” Jongsiri, Thailand
Sorn, Bangkok, Thailand, www.instagram.com/sornfinesouthern

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ERIK & JULIËN VAN LOO

Located on the waterfront near the Rotterdam Euromast, Parkheuvel restaurant has been an icon in the Dutch gastronomy landscape for many years.

Erik van Loo earned his stripes in this two Michelin-starred restaurant, with its refined, modern French cuisine, all served up in a chic, hospitable setting.

Since his son Juliën van Loo joined the business around three years ago, the cuisine has been given a more contemporary twist with elegant presentations and new influences. A bright future seems guaranteed for Parkheuvel.

Chefs Erik & Julien van Loo, The Netherlands
Restaurant Parkheuvel, Rotterdam, The Netherlands, www.parkheuvel.nl

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JUNGHYUN PARK

Ato, stemming from the ancient Korean word for ‘gift,’ is the innovative cuisine that husband and wife team – Chef Junghyun and manager Ellia Park, hope to deliver to the world using New York City as their stage.

Atomix, a follow-up to their well-loved firstborn Atoboy, is a place where guests can really dive deep into Chef Park’s cuisine through a tasting menu that is inspired by Korean traditions and technique.

Junghyun Park, South Korea
Atomix, NYC, USA, www.atomixnyc.com

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JAIME PESAQUE

Born and raised in Peru, Jaime graduated with a Masters in Cooking from the Italian Culinary Institute and continued learning as an apprentice in Michelin-starred Restaurants in Italy and Spain, including El Celler de Can Roca.

Back in Peru, he perfected his own style at Al Grano, where he directed his first kitchen and in 2008 with entrepreneurial spirit and culinary art, Pesaque opted to open Mayta, a restaurant of contemporary Peruvian cuisine completed with his own Pisco Bar. 

He creates sophisticated dishes combining local produce with modern culinary techniques and in the process, focuses on tracing the origin and quality of every ingredient. Likewise, Pesaque manages to export and promote Peruvian cuisine abroad to countries such as the United States, Italy and the Netherlands.

Jaime Pesaque, Peru
Mayta Restaurante, Lima, Peru, www.maytalima.com

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PRZEMYSŁAW KLIMA

Chef and co-owner of La Bottigliera 1881, the first restaurant in Krakow rewarded with a Michelin star, and when Przemysław Klima acquired this he became the youngest chef honoured with a Michelin star in Poland.

Przemysław Klima polished his cooking skills at the legendary Noma and at Kadeau, a two-star restaurant in Copenhagen. He worked as a sous-chef at Senses and Atelier-Amaro – two polish restaurants with Michelin stars. His cuisine is mainly inspired by fusion of Nordic and Polish influences and is based completely on local products of highest quality.

Przemysław Klima, Poland
Bottiglieria 188, Krakow, Poland, www.1881.com.pl

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SEBASTIEN LEPINOY

A French chef in Singapore.

“My cuisine reflects my personality, hence it is based on French ingredients and its seasonality”, says Sebastien Lepinoy.

Consistency is of paramount importance for Sebastien, and one of the ways he maintains it is by acquiring ingredients at their highest quality.

“You can find a lot of good quality ingredients, but sourcing for ingredients that are consistently good is much more difficult. Every day, I make the effort to call our suppliers and partners to ensure that we receive the best possible ingredients to serve our guests.”

I’ve spent years fostering relationships with my suppliers. Some of whom I’ve worked with for more than 20 years.”

Sebastien Lepinoy, France
Les Amis Restaurant, Singapore, www.lesamis.com.sg

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ENRIQUE OLVERA

Enrique Olvera opened Pujol in Mexico City in 2000. His cooking is always changing; it draws ideas from everywhere, always reinterpreting and evolving, but with the roots in Mexican ingredients and techniques of all times.

Enrique Olvera studied cooking at the Culinary Institute of America, earning the gold medal from the New York Société Culinaire Philanthropique and the Jacob Rosenthal Leadership Award. Olvera’s first job after graduation brought him to Chicago’s Everest in 1999.

With fine-dining and classical training under his belt, Olvera returned to Mexico City to open Pujol. His goal: to re-imagine traditional, regional Mexican food, and present its styles, flavors, and techniques in a modern fine-dining setting.

And it’s with Pujol that Olvera has arguably made the most strides for Mexican gastronomy, ancient and modern. Using avant-garde techniques to update centuries-tested Mexican recipes.

Enrique Olvera, Mexico
PUJOL, Mexico, Mexico City, www.pujol.com.mx

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Giuseppe Iannotti

A different vision of Mediterranean Cuisine.

Born in 1982, Giuseppe went to a science high school and studied computer engineering at university. In 2007, he dropped out just 5 exams away from his degree to pursue cooking. That same year he opened Krèsios in Castelvenere.

Soon after, he also opened a shop to sell gourmet specialities selected with meticulous care. In 2011, he merged the two businesses under a single roof, a farmhouse owned by his family just outside Telese, in which he now has a gourmet restaurant and a number of elegant rooms, today’s Krèsios.

A chef by attitude who risked becoming an engineer, like a crazy algorithm that’s shaken up the results. Extreme freedom of expression is what drives him, along with cultural contaminations. Like a trawler, he gathers up what the sea of life offers, but then makes his choices, bringing together what instinct whispers loudly in his ear. He captures, studies, elaborates. And thinks, thinks, thinks…

Giuseppe Iannotti, Italy
Kresios, Telese Terme, Italy, www.kresios.com

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CURTIS DUFFY

Curtys Duffy has won numerous accolades. He earned two Michelin stars at Avenues at The Peninsula Hotel Chicago, and his next restaurant, Grace, two Michelin stars in its first year and three Michelin stars the next four years.

He has been awarded Forbes Travel Guide’s Five-Star rating, AAA’s Five-Diamond rating, and the James Beard Foundation’s Best Chef in 2016.

In the 2016 documentary “For Grace,” filmmakers chronicled the creation of Duffy’s former restaurant and tell the riveting story of how the chef’s turbulent past shaped the person he is today. 

Duffy sits on the advisory board of the Auguste Escoffier School of Culinary Arts, where a $25,000 scholarship in his name is awarded. Duffy’s charitable efforts have included volunteering and serving as chef chair for the Grand Chefs Gala, a fundraiser for the Greater Illinois Cystic Fibrosis Foundation.

Duffy’s culinary and philanthropic efforts led to his induction into the prestigious Disciples d’Escoffier International.

Curis Duffy, USA
EVER, Chicago, USA, www.ever-restaurant.com

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ULRIK JEPSEN

A Dane in Norway.

With culinary classicism that is constantly renewed and a kitchen that always emphasises quality and taste, above all else, Ulrik Jespen offers a fine dining experience that pays homage to the best Norwegian ingredients from each season, resulting in an impeccable menu, prepared with precision, knowledge and pride.

The Danish chef and co-owner Ulrik Jepsen, has experience from renowned restaurants at home in Denmark, and abroad. Like Waterside Inn in England and Kokkeriet and Søllerød Kro in Denmark.

The desire to travel led Ulrik and his family to Norway, where he has also worked as a chef at Engø Gård on Tjøme. Restaurant À L’aise in Oslo is Ulrik and Mias approach to what a fine dining restaurant can be. Steering clear of the trends and being true to their vision.

Ulrik Jepsen, Denmark
Restaurant À L’aise, Oslo, Norway, www.alaise.no

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On June 6^th, THE 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.

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 second batch of nominees has been announced. Here they are.

________________________

JULIA KOMP

Julia Komp won her first Michelin star at the age of 27, within just twelve months of taking over as head chef at Schloss Loersfeld in Kerpen. This made Komp, in 2016, the youngest female chef in Germany to helm a Michelin-starred restaurant.

Having recently quit her job, Komp has travelled through 30 countries in fourteen months, on a food cultural exchange of sorts. Known for her mastery over avant-garde cuisine, Komp believes in the harmony between taste and visual details, elevating these to a perfectly balanced sensory dining experience.

She is fond of modern cooking techniques but only uses these when they uplift a dish. Every ingredient on the plate is present for a reason.

“Food has to be fruity, hearty and real. No unnecessary gimmicks,” she declares, adding, “Garlic and passion fruit are my favourite ingredients, but in each dish, one base ingredient has to be the hero. Others play an important but supporting role. Ingredients matter to me and I want the whole journey from sourcing to consumption to be perfect.”

Julia Komp, Cologne, Germany
Lokschuppen, www.lindgens-gastronomie.de

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RICARDO COSTA

Ricardo Costa was born and raised in Aveiro, Portugal, and has been Head Chef at The Yeatman since the Hotel opened in 2010.

Chef Ricardo favours Portuguese gastronomy, in keeping with the Hotel’s philosophy, showcasing the best of what Portugal has to offer, its local products and traditional recipes prepared with contemporary flair and innovative techniques.

Ricardo Costa received his formal education at the School of Hotel and Tourism in Coimbra and gained his extensive experience in Portugal, Madeira, Spain and the UK. His career has taken him through several top restaurants.

He worked as a Chef at El Girasol with Chef Joachim Koerper and later became Sous Chef of the Sheraton Porto Hotel & Spa with the Executive Chef Jerónimo Ferreira. He became Head Chef for the first time at the Restaurant Portal, in London, in 2007, and Executive Chef of the Restaurant Largo do Paço, at the Casa da Calçada Hotel in Amarante.

Ricardo Costa, Porto, Portugal
The Yeatman Hotel, www.the-yeatman-hotel.com

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GERT DE MANGELEER

Gert de Mangeleer has seduced the hearts of food lovers in Belgium and all around the world. He did it with his exceptional care for the ingredients (mostly grown by him on his farm in Zedelgem), his perfectionism in cooking and a great passion for his work.

“I combine only natural ingredients with an impeccable sense of flavour, and refine these product profiles to their essences. Furthermore, my cooking visually appears extraordinarily innovative and avant-garde, however, it is actually very simple and natural.”

Gert de Mangeleer, Brussels, Belgium
Bistro LESS, www.l-e-s-s.be

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MIKAEL SVENSSON

Mikael Svensson was born and raised in Skåne, Sweden, on the countryside among farmers and open landscapes.

His culinary career began at the chef school in Kristianstad, and then continued in various positions and apprenticeships in Skåne. This is where he discovered his love for high-quality local products.

His career continued in Oslo, Norway, at Le Canard in the early 2000’s. Then he worked in Europe in several restaurants, fx. in Spanish restaurants Quique Dacosta and Martín Berasategui among others before he returned to Oslo to open his own dream restaurant.

Mikael Svensson, Sweden
Restaurant Kontrast, Oslo, Norway, www.restaurant-kontrast.no

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NICOLA FANETTI

Nicola Fanetti is the co-founder of Brace and also the chef of the restaurant. Despite his young age, Nicola Fanetti is already a well-established name in Copenhagen food circuits.

He grew up in northern Italy, where he already established a great passion for his home country’s culture traditions during childhood.

After graduating, Nicola Fanetti has been found in the kitchens in some of Italy’s and Denmark’s most renowned restaurants, where he has gained profound knowledge of Italian cooking – an experience he actively uses in your daily work at Restaurant Brace, where he merged Italy’s cooking techniques with Nordic food.

Despite his great love for his native country’s food traditions, Nicola Fanetti has always had a weakness for the undiscovered, and he is also a curious soul who constantly strives to search for new boundaries. Artistic freedom and an innovative approach to cooking are integral parts of Nicola Fanetti’s gastronomic identity.

Nicola Fanetti, Italy
Restaurant Brace, Copenhagen, Denmark, www.restaurantbrace.dk

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JASON BANGERTER

As an influential leader in the Canadian culinary scene, Jason’s career spans nationally and internationally, working alongside some of the world’s leading chefs. Inspired by his exceptionally high personal standards, Langdon Hall’s culinary direction excels and continues to be honoured as the only restaurant in Ontario to be awarded the AAA/CAA Five-Diamond rating.

Surrounded by a “sense of place” at Langdon Hall, he instills a philosophy inspired by the gardens, bees, and forest just outside his kitchen.

Jason Bangerter, Ontario, Canada
Langdon Hall Country House Hotel & Spa, www.langdonhall.ca

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HAJIME YONEDA

The philosophy of Hajime Yoneda is that all things which are prepared and presented in a predetermined way are meaningless. It is thought which infuses the spirit, the thought they wish to convey, and the sought after level of perfection. Eventually, one may gain understanding.

It is during this fusion of thought and creation that the level of accomplishment increases. That is all there is. This practice, shared by artists, designers, athletes, businesspeople, mathematicians and chef is what marks all those who strive for excellence.

Things don’t have an absolute form. It is ultimately investigating their nature which reveals them and allows them to dazzling shine. As one approaches the region of art, one gets near the truth.

Hajime Yoneda, Osaka, Japan
Hajime Restaurant, www.hajime-artistes.com

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TOMMY MYLLYMÄKI

AIRA is chef Tommy Myllymäki’s restaurant located in the royal park of djurgården in stockholm. its proximity to the water and connection to nature is a key element, which is highlighted by the large scale architecture.

The gastronomic experience at AIRA is focused on nordic produce, using traditional cooking techniques. The culinary team’s goal is to always evolve and create an engaging dining experience by using flavour profiles from all around the world.

Tommy Myllymäki is a Bocuse d’Or silver medalist.

Tommy Myllymäki, Stockholm, Sweden
AIRA, www.aira.se

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MARCO MÜLLER

Even at a young age, Marco Müller roamed his grandfather’s garden and nibbled on freshly harvested vegetables. Born in Babelsberg, the passion for nature has also remained as a top chef.

There is no doubt that Marco Müller is one of the most creative and innovative chefs in Germany. He remains true to his line, but at the same time moves the awareness of sustainability, authenticity and craftsmanship more and more to the forefront.

In March 2020, Marco Müller and his team received the highest accolade of the Michelin Guide: three stars for ‘Rutz’. This makes the restaurant the first in the history of the capital Berlin to receive this award. The Michelin judges: “Marco Müller and his team clearly stand out due to their concise cuisine with contrasts, reductions and close reference to nature.”

The magazine, ‘chefs!’ called Marco Müller the “pioneer of German regionalism”, who does not see regional thinking, acting, and cooking as a limitation, but as a challenge and opportunity.

Marco Müller, Berlin, Germany
Rutz, Berlin, www.rutz-restaurant.de

________________________

FATMATA BINTA

Born and raised in Freetown, Sierra Leone, to first generation Sierra Leonean Fulanis of Guinean descent, Binta describes herself as a modern nomadic chef. Like her ancestors she has travelling in her blood and has been fortunate to work with renowned African chefs.

Her passion to share African nomadic cuisine is based on her experiences as a child growing up during the darkest period of Sierra Leone’s history, the civil war. She experienced first hand how food can bring people together and bring down walls.

What she calls creating food for sustenance; learning to create totally new dishes with just a handful of ingredients, sharing and working together, was not only a life saving skill in a war zone, it has actually made her the chef she is today.

Fatmata Binta, Sierra Leone
Fulani Kitchen, Accra, Ghana, www.fulanikitchen.com 

On June 6^th, THE 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.

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 first 10 nominees have been announced. Here they are.

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TERRY GIACOMELLO

With an innovative avant-garde cuisine, where creativity and flavours are mixed together perfectly, Terry Giacomello offers in his dishes a trip through texture and tastes from all over the world, trying to excite curiosity and stimulate the palates of his guests.

His passion for the kitchen was born when he was more or less 13 years old, when he started to help his mother Wanda in her simple but, good trattoria. There he learned the secrets of a delicious handmade pasta and a polenta made with corn just milled, but he learned also how to work with bushmeat.

Then he moved to the kitchen school in Longarone where he finished his studie, and after in to the real temples of gastronomy; a couple of years in France with Marc Veyrat and Michel Bras, four years in Spain at elBulli with Ferran Adrià, in Brazil with Alex Atala and in then at Mugaritz with Andoni Luis Aduriz. In Italy Terry Giacomello has worked with Sergio Mei in Milan.

From the great masters he learned discipline, humility, proficiency but also the art of working with raw materials, respecting them while looking for a maniacal perfection.

Terry Giacomello, Parma, Italy
Ristorante Inkiostro, www.ristoranteinkiostro.it

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ARNAUD LALLEMENT

Arnaud Lallement always wanted to be a chef. From the earliest age, he would watch his father, Jean-Pierre, at the stoves in the kitchens of the family restaurant in Châlons-sur-Vesle. He it was who handed down to the young Arnaud all his passion and skill and who would guide his career.

At 18, with a Diploma from the Strasbourg Hotel & Catering College in his pocket, Arnaud went off to learn his trade alongside the great names in French cuisine, like Roger Vergé, Chef of the legendary Moulin de Mougins, Michel Guérard, one of the longest-standing 3-star chefs in France, or Alain Chapel and his famous establishment in Mionnay.

Arnaud Lallement is such a demanding cook that every dish is carefully thought and repeated, so his kitchen teams knows exactly what he wants. Over the years, his focus on the essential, purifying ingredients, finds the winning combination with an incredible hidden technique.

His method concentrates on the essential: the taste. “Mangez vrai!” is his favourite motto. Every flavour is marked with two major constants on which Arnaud Lallement doesn’t compromise; work with the most beautiful product and adequate acidity to give the desire to repeat the experience.

Arnaud Lallement, Tinqueux, France
Restaurant L’Assiette Champenoise, www.assiettechampenoise.com

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HELENA RIZZO

Helena Rizzo, who hails from Porto Alegre, was born in 1978 as the daughter of Ivone, an artist, and Roberto, an engineer. She dabbled in architecture during a brief stint at university. At 18, she decided to leave the family home and move to São Paulo.

While working at jobs like modeling, she was a waitress for the caterer Neka Menna Barreto and intern in the kitchen for the restaurants Roanne, by Emmanuel Bassoleil, and Gero, by GrupoFasano. After being invited to head the kitchen at Na Mata Café, it began to dawn on her that perhaps gastronomy was her field. At 21, she saved up some money, packed up the notebook she used for drawing and recording her dreams, and set off for Europe. She worked as an internat the restaurants La Torre and Sadler, in Italy.

One day she went out for dinner with friends at the famous El Celler de Can Roca in Girona and everything began to make sense. At that moment she grasped that food could be a form of artistic expression and not just rote, monotonous work, as had been her experience up to that point. After a lot of convincing she got a “yes” from Joan Roca.

In the kitchen at Celler she tamed her anxiety. Helena spent four months at the restaurant in Girona and a year at Moo, a restaurant owned by the Roca-family in Barcelona. It was at El Celler she met Daniel Redondo, chef de cuisine at the time. She fell in love.

After returning to São Paulo she received an offer from friends to open a restaurant. She invited Daniel to move to Brazil and share the kitchen with her. In 2006, Maní was born. At the restaurant they create contemporary cuisine deeply rooted in ingredients symbolic of Brazilian cooking. Thier creations, at time extravagant, at times straight forward, reflect memories and love. Helena still draws in her notebook and, once in while, on Maní’s walls.

Helena Rizzo, São Paulo, Brazil
Maní, www.manimanioca.com.br

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TOM AIKENS

Growing up in Norfolk Tom Aikens had a large back garden where his mother grew all our own fruit and vegetables. So, from an early age, he came to understand the importance of the weather and changing seasons in growing food.

They grew lots of soft fruits such as strawberries, gooseberries and blackberries which were mainly turned into jams. But ost of the time his brother and Tom secretly picked them and ate them before their mother noticed. These were treasured times, on which he looks back on fondly.

“Meal times were spent to-ing and fro-ing from the garden, where we loved to dig for fresh vegetables, which were then taken back to the kitchen to be prepared for a family meal. Seeing things grow and come to life was so much fun for us. Seeing how much we enjoyed the garden, my mother let me and Robert have a small patch of the vegetable plot to try our hand at growing weird and wonderful vegetables.

Of course, we tried everything; from different coloured carrots and large squashes to yellow courgette. Few things tasted better to me than eating a new crop of baby potatoes with a little fresh mint all from our own garden. Understanding these simple tastes and experiencing those wonderful delicacies was the start of my own steps into the kitchen.”

Tom Aikens, London, England
Muse by Tom Aikens, www.musebytomaikens.co.uk

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EBBE VOLLMER

Chef Ebbe Vollmer began his career with the goal of apprenticing to the best chefs in the best restaurants. Ebbe’s professional life began at Grandma’s hostelry but soon took a more international turn, in which a number of famous restaurants and celebrity chefs were to play a vital role. A sojourns at Marco Pierre White’s Harvey’s and Gordon Ramsey’s three Michelin starred Gordon Ramsay at Royal Hospital Road, both in London.

These chefs and their kitchens left a powerful impression on him.

It is undoubtedly Gordon Ramsey who has influenced him the most, both the leadership and culinary level. Ebbe has also learned the trade alongside Gordon back in the 1990s when the Sweden at the age of 16 left for London to work at Harvey’s Wandsworth Commons – an iconic restaurant then part of London’s emerging scene.

He converged once more with his brother in Malmö in the summer of 2011, turning their dream of a jointly owned restaurant into a reality.

Taking the experiences, feelings and flavours of Grandma’s hostelry as their role model, but with a modern touch and slightly more refined cooking methods. He is a passionate leader and facilitator always try his best to encourage cross over among the different culinary cultures from west to east and from east to west by forming different types of chef dinners & exchange around the globe.

Ebbe Vollmer, Malmö, Sweden
Restaurant Vollmer, www.vollmers.nu

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EDGAR NÚÑEZ

From an early age, chef Edgar Núñez developed a taste for vegetables by inheritance from his mother. Since then, that culinary inclination has become a guiding principle of his gastronomic proposal, which he calls Mexican vegetable cuisine. At the same time, he is a chef who seeks to explore the infinite possibilities offered by a good product, from the one he gets in the garden of his restaurant and the Xochimilco’s chinampas to the fish and shellfish from other Mexican regions.

He is a member of a generation of Mexican chefs who seek to position the modern Mexican gastronomy worldwide, seeking as a basis the root of tradition and modernity itself, with a philosophy of knowledge, study of the recipes and techniques, having as principle the discipline and the transmission.

The chef is a member of ACADEMIE CULINAIRE DE FRANCE and the Mexican Kitchen Collective AC.

Edgar Núñez, Mexico City, Mexico
Restaurant SUD777, www.sud777.com.mx

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JONATHAN ZANDENBERG

Jonathan Zandenberg has been working as an executive chef for Restaurant Merlet since 2015. His cooking method is based on tradition and innovation. Fine products, special flavours from around the world, an innovative French kitchen.

“I create tasteful dishes with local ingredients. I’m always in search of the best products in the surrounding area, with respect for the animals and all the other things nature gives. Vegetables are very important since they bring agreeable flavours and because they are easily digestible.”

“The story of a product matters. The idea of slow food is an idea that suits me. Take for instance the superb fresh bass of fisherman Jack or the tasty vegetables of Jeroen of the farm Noorderhoeve. The passion and dedication of the producers and the way they treat their products is what counts above all. As chef I pursue this passion and dedication in the kitchen of Merlet.”

Jonathan Zandbergen, Duinweg, The Netherlands
Restaurant Merlet, www.merlet.nl

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DIEGO GUERRERO

Growing up in the Basque region of Spain, Diego Guerrero searched for ways to express his creativity. He dreamed of becoming a journalist, then an artist, then finally, a chef. Although his parents urged him not to pursue gastronomy, his culinary dreams remained.

Before graduating with honors from the Escuela de Zabalburu in Bilbao, Guerrero staged at renowned Spanish restaurants Martín Berasategui, Goizeko Kabi, and elBulli. At 23, Guerrero became the head chef of Restaurante El Refor in Araba.

In 2003, Guerrero became the head chef of fine dining destination El Club Allard in Madrid. Under his supervision, the restaurant was awarded its first Michelin star in 2007 and its second in 2011. Guerrero left the restaurant in 2013 to begin working on his own project, DSTAgE, which opened in 2014.

Using his vision of democratising haute cuisine, Guerrero crafted an environment that is open and unfussy, with a shared kitchen and dining room. He also became a pioneer in employee well-being, deciding to close his restaurant on the weekends so his staff can enjoy a less stressful life.

Diego Guerrero, Madrid, Spain
DSTAgE, www.destageconcept.com

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KELVIN AU YEUNG

“The palate of our guests is evolving and customers are becoming more discerning when it comes to taste and appetite. Dining has really become more of an outlet for relaxation and experience instead of just getting fed.”

“Chefs are also getting more involved in the menu creation, bringing forth new and seasonal ideas. For example, when I’m on holiday, I’m still very much “working” as I’m constantly on the lookout for inspiration. Nowadays, Chinese chefs are getting more creative and using new ingredients while still keeping the heritage and history of Chinese cuisine intact.”

Kelvin Au Yeung, Macau, China
Jade Dragon, www.cityofdreamsmacau.com

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BRIAN MARK HANSEN

Head Chef Brian Mark Hansen has his own unique style and is considered one of Denmark’s most prominent culinary artists. He has previously worked at Ruths Hotel in Skagen and Kong Hans Kælder in Copenhagen, and he was a sous chef at Søllerød Kro from 2007 to 2011.

He then moved on to a head chef position at Christiansholm in Klampenborg before returning to Søllerød Kro in 2013.

Brian Mark Hansen, Søllerød, Denmark
Søllerød Kro, www.soelleroed-kro.dk

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On June 6^th, THE 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.

Barcelona is one in a million in many ways. It’s one of those few cities that have everything and that we all want to visit or live in at some point in our lives. Fast, colourful, passionate, artistic and full of flavour.

At Suculent, Antonio (Toni) Romero has reduced those ingredients, and cooks dishes that capture the soul of one of the best cities in the world.

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B A R C E L O N A

Despite its brilliant path since it opened in 2012, Suculent somehow still remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.

Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli, Arzak and Maison Pic – as it is on the deep flavour.

Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.

My first visit to Suculent in the dodgy, yet charming Rambla de Raval-area of Barcelona was in early 2013, by recommendation of best-selling food writer Matt Golding when I visited him in his adopted hometown.

My first Suculent-bite was an utter delicious Spanish red prawn ceviche with avocado and corn that ended up becoming a house classic. I already then knew this would be my first visit of many; to this day around 50 times.

On the opening day of Suculent, Ferrán Adrià came to eat and said:

“I really like the menu but what’s this ceviche doing here?” (as it was foreign to Suculent’s original idea). Toni Romero listened, but didn’t take it off the menu. He always pays attention to what Ferran tells him, but at the end of the day he knew that this was going to be a guest favourite, and today it still is.

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Over the years I’ve taken friends, family, writers, foodies, chefs, filmmakers, billionaires – you name it – to Suculent on our days off from the city’s fine dining scene, to hang out and relax. All have without exception been indulged by the level of cooking – this in a place where a 9-course house menu currently sets you back around the same amount as a good glass of Champagne does in a top restaurant in Copenhagen.

Poetic, yes, but also out of proportions, with a lot of obvious talent that in no way has reached its full potential. Sometimes you need a bit of assistance to make things happen to why Bon Vivant with pleasure now also represents Suculent.

If we can help fine dining establishments on an international scale, then now – if ever – is the time to take my favourite casual go-to place for the past 8 years and do the same on a, perhaps, more modest one. Let’s see.

One of the most replicated dishes in all of Spain;
Suculent’s steak tartare over bone marrow.

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Suculent was named as Barcelona’s Best New Restaurant by Time Out Magazine in 2013, nominated as breakthrough restaurant at Madrid Fusion in 2013 and 2017, and earning a Michelin plate and a Repsol Sun last year, to being ranked as 83rd at The Best Chefs Awards list, also 2020.

“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.

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Le Corbusier once said: “Allow me to state how much I love Barcelona, an admirable city, a city full of life, intense, a port open to the past and future.”

Suculent, with its intense dishes full of life, cooks the past as well as future of the Catalan metropolis. Suculent cooks the soul of Barcelona.

Go visit next you are in town.

In case of interest or/and press on Suculent,
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 Suculent.

Chefs celebrating chefs for being creative and inspiring.

Allow us to direct your attention towards The Best Chef and its annual awards. An event that in only four years has made its mark by nurturing and presenting the best of the world’s culinary scene; its current key players and the most interesting prospects of the new generation.

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T H E    W O R L D

The Best Chef is a very vibrant world community of passionate food lovers.

A project dedicated to celebrating the many talented chefs that create the best food experiences around the world, as well as being a global family of like-minded individuals that share culinary adventures. A common space where the old guard shares the core of the craft with the next generation, who in return inspires new ways of thinking.

In 2019, we witnessed first hand how The Best Chef made Barcelona the epicentre of the gastronomic world for three days by hosting their annual Award Gala at Barcelona University – a setting worthy of Harry Potter’s Hogwarts.

An opportunity where top players in the field came together not only to celebrate, but also to spark conversations and debates on events like Area Talks, and shared their work and progress on the innovation platform that has become Food Meets Science. 

Last year, while most of the world was on hold, The Best Chef remarkably also managed to create a grand three-day global virtual event that included its annual ranking list, Food Meets Science and Area Talks featuring some of the most prominent, upcoming and forward-thinking notabilities within global gastronomy.

Read also: Chefs Celebrating Chefs For Being Creative And Inspiring

Please view this link to The Best Chef’s universe which also displays the ranking list, topped in 2017 and 2018 by Joan Roca from El Celler de Can Roca, once by Björn Frantzén from Frantzén in 2019 and now by René Redzepi of Noma, who after a crazy 2020 was voted number one for the first time by showing how creativity and vision can turn a crisis into a success.

Being in the machine room of The Best Chef and helping the organisation to grow even further in reaching its major potential going forward is something we are very pleased to assist with. The Best Chef and its annual awards has gone from nowhere to everywhere in just four years by both nurturing and presenting the best of the world’s culinary scene; its current key players and the most interesting prospects of the new generation.

Bon Vivant Communications will have no influence on votes nor will any members of our staff vote for restaurants for The Best Chef Awards annual Top 100 list in the future.

In case of interest or/and press on The Best Chef,
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.