Today's Special: 100 Emerging Chefs Around The World

Danielle Alvarez was born in Miami, Florida into a Cuban-American family. After a brief stint in the art world, Danielle enrolled in cooking school and then moved to California to learn about produce-driven cooking. Her next move was to Sydney, Australia to open Fred’s Restaurant with the Merivale group. Danielle also contributes monthly recipes to Good Food magazine and is the author of the cookbook Always Add Lemon.

Picked by: Skye Gyngell

Luis Arellano’s style of cooking reflects a deep knowledge and respect for Oaxacan produce. Born and raised in a small borough twenty minutes outside Oaxaca’s downtown, where he now owns Criollo, Luis developed his baking and cooking techniques at his parents’ bakery. Soon after, he became an intern at the acclaimed Casa Oaxaca with chef Alejandro Ruiz and eventually became the chef de cuisine. Afterward, he moved to Mexico City to work with chef Enrique Olvera, at Pujol.

Picked by: Daniela Soto-Innes

Suzanne Barr has a flair for fresh comfort food and passion for local community, food security, and advocacy for people of color and LGBTQ communities. She was most recently the Chef/Owner at True True Diner, which closed in 2020. Previously, she was owner of the Saturday Dinette and chef-in-residence at the Gladstone Hotel. She also had a residency at Sand and Pearl Oyster Bar in Prince Edward County, Canada. In 2018, she was a MAD Symposium panelist, and she was featured in the documentary The Heat: A Kitchen (R)evolution.

Picked by: Selassie Atadika

Dave Beran is the chef/owner of the Michelin-starred restaurant Dialogue and the award-winning Pasjoli in Santa Monica, California. Prior to moving to California, Beran was the chef de cuisine at Alinea and executive chef at Next in Chicago where he received a James Beard Award for Best Chef Great Lakes and was named one of Food&Wine magazine’s Best New Chefs in 2014. Additionally. Next also won a James Beard Award for Best New Restaurant under Beran’s leadership.

Picked by: Daniel Boulud

Born in Edinburgh, Neil Borthwick has been working in the kitchen from the age of 14. Since then, he has honed his skills at the Connaught, Maison Pic, as well as Michel Bras and The Square, where he was sous chef. He went onto win the Nestlé Toque d’Or in 2000 and the Young Chef of the Year award in 2005. Neil was head chef at Merchants Tavern in Shoreditch for five years. He is now head chef at the Soho, London institution the French House.

Picked by: Margot Henderson

Bérangère Boucher was a publisher, but tiring of her work she started to make bento for her office. One thing to another, and she applied to a cooking class. She earned a culinary degree, and worked anywhere that she could learn: private parties, bistros or gastronomic restaurants. She then became a private chef in order to work nomadically, but in summer 2017 decided to settle somewhere. She opened Nomikaï in 2018.

Picked by: Dominique Crenn

Annie Brace-Lavoie has been cooking professionally for more than ten years and has groomed her skills in Montreal, Toronto, and London. She has worked in many of Canada’s best restaurants, and is now a co-owner of Bar Kismet (fifteenth in Canada’s Top 100 Restaurants in 2019) in Halifax, with her husband Jenner Cornier who runs the front of house and bar program. Annie has a passion for working with seafood and fresh pasta with is a strong focus on classic techniques as well as seasonal ingredients.

Picked by: David McMillan

Pam Brunton’s twenty-year career in food bounces from books to kitchens and back again; from remote Scottish islands to Scandinavia, via London, Belgium and France. After abandoning a philosophy degree, Pam started cooking. A decade later she returned to university to gain a masters in Food Policy, spent several years campaigning for reform in the farming and food industries, and learned to think anew about restaurants and their role in the world. She and partner Rob came home to Scotland to open Inver in spring 2015. Currently, Pam is the Good Food Guide's Chef of the Year and Inver holds the Menu of the Year for 2020, the latest in a series of awards and accolades for the restaurant.

Picked by: Margot Henderson

Manoella "Manu" Buffara is executive chef and owner of Manu located in Curitiba, Brazil, which has received critical acclaim for its tasting menu that has been recognized by The World’s 50 Best Restaurants. Paving the way for gastronomy in Brazil, Manu celebrates the culture and produce unique to the region of Paraná. In 2021, Manu plans to launch Ella, her first restaurant in New York City. Manu plans to bring her interpretation of the cuisine and Brazilian soul to the city.

Picked by: Dominique Crenn

Daniel Calvert brought his passion and precision to Belon after more than ten years working in Michelin-starred kitchens, building strong foundations with placements at the Ivy, Pied à Terre, Per Se and Epicure. With access to the best produce and the freedom to cook whatever he likes, Calvert’s work at Belon is a continuation of this excellence. Calvert and Belon were awarded one star in the Michelin Guides for 2019 and 2020 and jumped from 40 to 4 on Asia’s 50 Best Restaurants between their debut in 2018 to 2020.

Picked by: May Chow

Paul Carmichael has worked in many exciting restaurants around the world including wd~50, Aquavit and the Tasting Room in New York, and Perla in Puerto Rico. His formal training began at the Culinary Institute of America but his true love and passion for food started at home in Barbados. He started working for the Momofuku group in New York City at Má Pêche in 2010 and landed in Sydney in 2015 to take up the position of executive chef at Momofuku Seiōbo. His cooking at Seiōbo honors his Caribbean heritage.

Picked by: Marcus Samuelsson

Martina Caruso is the chef and co-owner of Hotel Signum in Salina, which she runs with her parents and her brother. She is in charge of the restaurant, where she first started helping her father, then the chef, as a child. She has worked under acclaimed chefs in Italy and abroad, and her work at Signum has been widely recognized, including being awarded a Michelin star. In 2019 she became the youngest chef to earn the Michelin Female Chef Award from the Veuve Clicquot Atelier des Grandes Dames.

Picked by: Dominique Crenn

Jeremy Chan was born in the UK to a Canadian mother and Chinese father and grew up in Hong Kong and the UK. He decided to open Ikoyi in 2017 with best friend and business partner, Ire Hassan Odukale. Jeremy explores hyper seasonal produce from local organic farms in combination with a focus on spice and umami. He aims to cook purely creatively with an artistic sensibility.

Picked by: Margot Henderson

A classically trained chef, Alex Chen led Team Canada to a top-ten in the world at the 2013 Bocuse d’Or in Lyon, France, prior to opening Boulevard Kitchen & Oyster Bar in 2014. In 2018, Alex was named Chef of the Year by the Vancouver Magazine restaurant awards and became the first challenger to beat an Iron Chef when he defeated Hugh Acheson on the inaugural season of Iron Chef Canada. In 2019, Alex led Boulevard to the number thirty-one on the prestigious annual list of Canada’s 100 Best Restaurants.

Picked by: Hugh Acheson

Mia Christiansen has worked as a chef for twelve years, and has been head chef at Barr since it opened in the summer of 2017. After years of traveling and working as a chef abroad, she is thrilled to be back in Denmark leading the team at Barr and developing a menu inspired by grandmas and star chefs alike.

Picked by: Margot Henderson

For such a young chef, Carlota Claver has extensive experience in the kitchen. After graduating from the Hofmann Culinary School, she spent years working in the family business at Alba Granados and Alba Paris. Now running her own restaurant, at La Gormanda Claver she reinterprets classic dishes with a wealth of inventive production techniques.

Picked by: José Andrés

Natalia Crozon is the chef and proprietor of La Courtille, in the village of Tavel, in the southern Rhône-wine region of France. Prior to opening her restaurant in 2018, she worked in Paris at the wine shop La Carte des Vins and at Le Baratin, where she met La Courtille cofounder Marie Lézouret, and was mentored by chef Raquel Carena. A selection of local, natural wines are on offer at Crozon's seasonal restaurant, housed in a historic farm building, with extensive terrace dining.

Picked by: Raquel Carena

Diana Dávila is the chef and owner of Mi Tocaya Antojería in Chicago, IL. She was named one of Food & Wine magazine’s Best New Chefs (2018), a James Beard semi- finalist for Best Chef: Great Lakes (2018), and finalist in the same category in 2019. At Mi Tocaya guests are invited to enjoy Dávila’s takes on familiar Mexican favorites, lesser-known regional specialties, and completely new dishes that are inspired by her Mexican heritage.

Picked by: Marcus Samuelsson

Clare de Boer and Jess Shadbolt are co-chefs at King where they serve a daily changing menu inspired by regional Italian cooking and food from the south of France. Having met in London while working at The River Cafe, they opened King in Soho, New York in 2016 with their partner Annie Shi. In 2017 the New York Times restaurant critic Pete Wells awarded King a two-star review, and later included it in his annual list of "Best Restaurants of 2017.” In 2018 Clare and Jess were named Food & Wine’s Best New Chefs for 2018.

Picked by: Skye Gyngell

Maca de Castro was born in 1981 to a family already in the food industry. She began her career as a server at the family owned Jardín in Port d’Alcúdia, but soon gravitated toward the kitchen and worked her way up to the role of head chef, securing her first Michelin star in 2012. De Castro has always valued training highly, and has carried out stints with Hilario Arbelaitz, Andoni Luis Aduriz, and Julián Serrano. She has also attended various courses at elBulli and trained with Wylie Dufresne, Jean Coussau, and Juan Mari Arzak.

Picked by: Dominique Crenn

Ben Devlin is the chef and owner of Pipit Restaurant. Pipit celebrates local produce in an open plan, wood-fired kitchen, and was named Australia's Best Regional Restaurant (Good Food Guide 2020) as well as being a finalist for Best New Restaurant in 2020's Gourmet Traveler Restaurant Awards. In 2014, Ben won QLD's Young Chef of the Year while working at Esquire in Brisbane; previous to that he spent two years as chef de partie at Noma in Copenhagen. He returned to the Northern Rivers region in 2015 to lead the award-winning restaurant Paper Daisy at Halcyon House, before realizing his dream to open his own restaurant, Pipit, in 2019.

Picked by: Palisa Anderson

Born and raised in the Laurentians, just an hour north of Montreal, Fanny Ducharme obtained her diploma at the École Hôtelière des Laurent-ides. She spent time in the kitchens of Martin Picard at The Sugar Shack at Pied-de-Cochon, where she met Dominic Tougas, with whom she opened Restaurant l’Épicurieux in 2016. At her restaurant, she works with fresh products, local artisans, and buys from local farmers to create her signature dishes.

Picked by: David McMillan

Born in Nigeria in 1989, Michael Elégbèdé emigrated to America with his family as a teenager. He studied at the Culinary Institute of America and worked with Daniel Humm at Eleven Madison Park and the NoMad restaurants, before feeling compelled to return to Nigeria in 2016. Back in his homeland, Elégbèdé traveled widely to experience the diverse cultures and traditions that contribute to Nigerian Cuisine. He uses the lessons at Ìtàn to reimagine Nigerian classics through a tasting menu experience at a 16-seater chef ’s table.

Picked by: Selassie Atadika

After graduating from university Takashi Endo moved to Tokyo to pursue a career as a chef. He worked in various Japanese restaurants in Kyoto, Kanazawa, and Nagoya to master the techniques of Japanese cuisine and gain experience. Through his deep love for antique Japanese porcelain platters he met Shintaro Yabe, and together they opened Restaurant San in September 2018. At San, Endo uses both contemporary and antique Japanese ceramics to present his washoku tasting menu.

Picked by: Eyal Shani

James Ferguson is known for his particular take on modern British cooking with an eye on diverse global influences. An executive chef with 20 years of experience in the industry, he has worked with, amongst others, Angela Hartnett at the Connaught, and with Margot Henderson at Rochelle Canteen. Originally from Halifax with Scottish/Greek heritage, James grew up helping in the kitchen of his parents’ acclaimed Yorkshire restaurant. He trained as a classical pianist before going back to his true first love:cooking.

Picked by: Margot Henderson

Monique Fiso is considered one of New Zealand’s most important chefs. Monique owns and operates Hiakai which was named as one of TIME magazine’s 100 Greatest Places of 2019. She also starred in Netflix’s The Final Table, and alongside Chef Gordon Ramsay on National Geographic’s Uncharted. Using traditional Māori cooking techniques and ingredients in combination with her Michelin training, Fiso has taken Māori cuisine to a new level of sophistication and pushed it into the next chapter in its story.

Picked by: Selassie Atadika

German-born Thomas Frebel, and the former Head of Research and Development at Copenhagen’s Noma, opened the door to Inua, in Tokyo in the summer of 2018. Thomas had first visited Japan in 2014, in preparation for the Noma pop- up at the Mandarin Oriental. Seeing his time in Japan as ‘unfinished business’, he vowed one day to return. Inua dishes up Japanese seasonal ingredients with a Scandinavian approach all the whilst paying homage to their Nordic roots and humble beginnings. In July 2020, Frebel made the sad announcement that Inua would remain closed following the Covid-19 pandemic.

Picked by: Palisa Anderson

Evan Funke is a two-time James Beard-nominated chef, author and critically acclaimed master pasta maker. After many years with Wolfgang Puck at iconic Spago, Funke departed for Bologna where he apprenticed under master sfoglina Alessandra Spisni at La Vecchia Scuola Bolognese. In 2017, Funke opened Felix Trattoria in Venice, California, where he honors regional Italian tradition. His book American Sfoglino and docuseries The Shape of Pasta have both garnered rave reviews, furthering his dedication to the craft.

Picked by: Jessica Koslow

Will Gleave was born in London and began cooking professionally after completing an MA at Manchester University. He trained at The Square and Arbutus in London and Garagistes in Tasmania, Australia. He founded Bright Restaurant in 2018 with the Noble Fine Liquor team following his success at P Franco in Hackney, London.

Born in Sardinia, Giuseppe Belvedere takes a lot of influence from his homeland but, like the rest of today’s avant-garde, takes cues from all food cultures. His soulful approach to cooking brought him to lead the kitchen at Brawn, where he was the head chef for two years. After a residency at P Franco, he opened Bright with Gleave and the Noble Fine Liquor team.

Picked by: Yotam Ottolenghi

Matt Harper was born and raised in a small town in Northeast Arkansas. Harper’s style of cooking is based around hyper-local sourcing and sustainability with a focus on vegetables. Currently the executive chef at Orto in Baltimore, Harper was most recently executive chef at Kensington Quarters in Philadelphia, where his menu continually evolved with the changes of the seasons and the bounty of the farmers. Previously Harper worked as chef de cuisine at Zahav, in Philadelphia, and executive sous chef of Empire State South in Atlanta. Harper’s talent has earned him a Zagat “30 Under 30” nod, as well as the title of Philly Star Chef 2019.

Picked by: Hugh Acheson

James Henry was born in Australia and raised but raised in a variety of places including Canberra, Paris, Riyadh, and San Francisco. His connection to food was born in the family home. After flirting with different career choices, he took a plunge into professional kitchens in his early twenties, spending time in Sumatra, Byron Bay, Australia, and then Melbourne, where he worked for Andrew McConnell. Thereafter James opened Au Passage, in Paris, quickly putting it on the map; then his own restaurant, Jones. For the last five years he has been working on his new project, Le Doyenné, a restaurant set in the kitchen garden where he has been growing vegetables for the last few years.

Picked by: Skye Gyngell

Jordan Kahn is the chef/creator of Vespertine, a multi-sensory fine-dining restaurant project conceived to reimagine and explore the ritual of dining. The experience takes guests through a transportive journey of discovery in which the menu unfolds as they ascend and descend a four-level tower of twisted steel and glass. The convergence of food, art, architecture, music, and sculpture is woven throughout to create an immersive event.

Picked by: Virgilio Martínez

Matthew Kammerer’s culinary journey has taken him around the globe, from Boston, Australia, Japan, Hong Kong, Belgium to San Francisco. He’s the Chef of Harbor House Inn, the first and only Michelin-starred restaurant in Mendocino County in California. Matt is known for his hyperlocal and coastal focused cuisine celebrating products sourced from nearby waters and the restaurant’s own gardens. Matthew is a 2019 Food & Wine Best New Chef and Best Chef of the West semi-finalist by the James Beard Foundation.

Picked by: David Kinch

Chiho Kanzaki is a Japanese chef, head of the restaurant Virtus with her unwavering companion, the Argentinian Marcelo di Giacomo. They honed their skills with great chefs at Lucas Carton, Jean-Paul Jeunet for her and Jean-Paul Bondoux for him. They met working with Mauro Colagreco, and together absorbed a fundamental respect for product. Virtus obtained a first Michelin star in January 2019.

Picked by: David Kinch

Born in Sendai in the Miyagi prefecture, Kunihiko Kato’s passion for shrimp and crab inspired him to become a chef. He learned the basic cooking techniques for crustaceans and then trained in traditional high-end Japanese restaurants (ryotei) in Kyoto for three and a half years. Later, he gained experience at a Japanese restaurant in New Zealand, and then returned to Japan where he worked in a Chinese restaurant in Tokyo. In 2012, he opened Ubuka, where he serves a variety of shrimps and crabs, creating dishes that make the most of each crustacean.

Picked by: Yoshihiro Narisawa

An award-winning chef and founder of Soigné Hospitality Group, Gavin Kaysen helms three Minneapolis-area restaurants: Spoon and Stable, a 2015 James Beard Award finalist for Best New Restaurant; Bellecour Bakery, a French-inspired daytime bakery and bistro; and Demi, an intimate 20-seat tasting menu experience. He is a founding member of the Ment’or BKB Foundation and currently serves as President of Team USA. Chef Kaysen is the proud winner of two James Beard Awards – 2008 Rising Star Chef and 2018 Best Chef: Midwest.

Picked by: Daniel Boulud

A Greenwich Village native, James Kent started his culinary career as a summer apprentice at Bouley when he was fifteen. He graduated from Johnson and Wales, and later became the sous chef and then chef de cuisine at Eleven Madison Park, where he led the restaurant to numerous accolades including three Michelin stars. Later, he was executive chef at the NoMad, earning a Michelin star there as well. In 2017, James left the NoMad to pursue his first solo project, a pair of restaurants in a landmark Art Deco building in Manhattan’s financial district. The first, Crown Shy, was heralded as one of the best new restaurants opening of 2019 and earned its first Michelin star just six months after it opened.

Picked by: Daniel Boulud

Born in Tokyo, Izumi Kimura began his working life as a businessman. His passion for sushi saw him quit his black-suit life and move home to Toyama bay and its abundance of fresh fish. He opened the first Sushijin in 1999, however, he was undertrained and it soon closed. Sushijin 2.0 opened in 2005 with Kimura having a deeper understanding of the craft and the customer. Serving edomae-style sushi, Kimura has established himself as one of the leading, new wave sushi chefs in Japan.

Picked by: Yoshihiro Narisawa

Born in Shiga prefecture, Japan, Keita Kitamura graduated from Tsuji Culinary Institute in Osaka at the age of 19. He worked at La Napoule and Le Création Narisawa in the company of chef Yoshihiro Narisawa where he acquired the basics of classical French cuisine. He moved to France to perfect his technique alongside chefs such as Pierre Gagnaire and Ghislaine Arabian, and then became at chef Bon Accueil. In 2017, he opened restaurant ERH within La Maison du Saké, where he improvises daily, creating French cuisine without forgetting his Japanese roots.

Picked by: Yoshihiro Narisawa

Antonia Klugmann is the Italian chef of L’Argine a Vencò. She opened her restaurant in 2014 in the Collio, a rural area in the northeast of Italy close to the Slovenian border. L’Argine is a small countryside restaurant with the world as a horizon. She received her first Michelin Star in 2015.

Picked by: Dominique Crenn

Born and raised in Montreal in a Jewish household, Zach Kolomeir’s food-focused family get-togethers were an automatic inspiration for the future. He always dreamed of opening a restaurant but never knew which direction to take. In the meantime, he spent many years working on both front- and back-of-house at Joe Beef and Liverpool House in Montreal, and then at restaurants in Philadelphia before moving to Toronto to open Dreyfus. He credits the foundation of his life in Montreal with helping him realize this dream.

Picked by: David McMillan

The son of a renowned Croatian winemaker, self- taught chef Bernard Korak trained with Priska Thuring, Ana Roš and Massimo Bottura. He served as sous chef at Chef Roš’ restaurant Hiša Franko, and in 2019 he returned to his family’s estate in Plešivica to open a seasonally driven fine-dining restaurant at the winery.

Picked by: Ana Roš

Luka Košir went to culinary school and then trained at JB restaurant before taking over his family’s restaurant, open since 1993, in 2010. Wanting the business to be more self-sustaining, he led the family to replant the gardens and orchards on the estate, and started a free-range duck farm. They now produce 80 percent of the vegetables and 50 percent of the fruit served at the restaurant, in addition to making preserves and pickles, and foraging.

Picked by: Ana Roš

Patrick Kriss’s culinary career began in his hometown of Toronto before heading to New York to work for Daniel Boulud at his eponymous restaurant. In 2015, having since returned to Toronto, Patrick opened a tasting-menu restaurant, Alo, which was awarded a rare four stars in the Globe & Mail and has since been named Canada’s best restaurant each year since 2017. Following Alo, he has opened two more casual restaurants, Aloette and Alobar, and a space for private dining, Salon.

Picked by: Daniel Boulud

Merlin Labron-Johnson honed his skills throughout Europe, working at Michelin-starred restaurants including the Portland (where he earned his first Michelin star at 24), Clipstone, Albert 1er and In De Wulf. Osip is Labron-Johnson’s first solo project, where he farms his own vegetables, herbs and fruit and he cooks a daily changing set menu based on whatever produce is good that day, supplemented with wild game and poultry. Passionate about the future of food, he also supports a number of charitable and altruistic initiatives.

Picked by: Skye Gyngell

Thi Le fell into a career in cooking halfway through completing a degree in design (she wanted to design bars and restaurants for a living). Since completing her apprenticeship, she has traded Sydney for Melbourne, worked in kitchens that appreciate the simplicity of produce, and has just celebrated her award-winning restaurant’s fifth birthday. As a chef-owner of Anchovy, Thi places equal importance on developing her menu as she does her team that works with her day in and day out.

Picked by: Jessica Koslow

Pía Léon was born and raised in Lima, Perú. She graduated from Le Cordon Bleu Lima and began her career in 2009 when she joined the kitchen staff at Central. Through her unique ability and determination, she became head chef and, alongside her husband Virgilio Martínez, Pía was a key in establishing Central as the gold star for both Peruvian and global gastronomic standards. Kjolle is Pía’s first independent project. Although in line with the philosophy of Central, Pía highlights biodiversity in a unique way, marking a new beginning with a broader outlook and wider space to create.

Picked by: Virgilio Martínez

In 2019, Yuval Leshem opened the New York City HaSalon outpost of Eyal Shani’s Tel Aviv restaurant. Featuring an open kitchen and Israeli cuisine inspired by international influences, the restaurant turns into a dance party in the late hours of the evening. Housed in New York City, near the theater district, the menu, which changes daily, features ingredients from local greenmarkets. Prior to his New York experience, Leshem worked with Shani for over a decade and was the restaurant group’s culinary director in Tel Aviv.

Picked by: Eyal Shani

Born in China, chef Mei Lin grew up Michigan working alongside her mother and father at their family-owned and -operated Chinese restaurant; and where she learned the fundamentals of being a well-rounded cook and how to run a restaurant. At Nightshade, opened in 2019, the menu features a concise point of view, showcasing an elegant elevation of classic Asian dishes. Nightshade is the culmination of Lin’s personal culinary history and has garnered rave reviews including Food & Wine and GQ’s 2019 Best New Restaurants lists.

Picked by: Hugh Acheson

Rosetta Lin supports sustainable agricultural through her organic restaurant. During the 5 years Voisin Organique has been open, she has studied, explored, and experimented with traditional Chinese and western cooking techniques on her own, and developed a one-of-a-kind cuisine. Rosetta creates compositions that appeal to the five senses like a perfumer, and makes decorative and mouthwatering plating as a floral designer. She aims to present the idea of classic and fun with surprises to her patrons.

Picked by: May Chow

Mat Lindsay had his first restaurant kitchen experience at age fifteen. He then moved to Sydney and worked at Kylie Kwong’s noodle bar Wockpool. His next career move was as head chef at her Chinese restaurant, Billy Kwong, and the Italian restaurant 121 BC Cantina & Enoteca. The first restaurant of his own was Ester, with a focus on wood-fired ingredients; then he opened the wine bar Ester and Shawarmama. His modern Australian cuisine, married with European, Southeast Asian, and indigenous influences, have garnered much acclaim.

Picked by: Palisa Anderson

Chef-owners Norma Listman and Saqib Keval opened Masala y Maíz in 2017 to create a space that sat at the intersections of their artistic, gastronomic and political principles while serving food that felt and tasted like home. Masala y Maíz explores the migration of people, culinary techniques, ingredients, cultural food ways and political movements between South Asia, East Africa, and Mexico. The restaurant reflects the chefs’ beliefs that food is a powerful tool for social justice and that chefs have the responsibility to advocate for better labor conditions for everyone in the food industry. In an effort to create more financial stability and food security for workers in the food chain, Masala y Maíz launched a cooperative grocery store in 2020 in which the staff of the restaurant can be co-owners.

Picked by: Jessica Koslow

Born to Chinese-Cambodian refugee parents in New Zealand, Lisa Lov earned a dual degree in Law and Psychology before discovering her passion for cooking while working at a restaurant part time alongside a job in recruiting. She staged around the world ultimately landing at Relæ in Copenhagen where she started as an apprentice and ultimately held the sous chef position for five years. Love opened Tigermom in 2018 where she dishes out tastes from all corners of Asia, in a casual and relaxed environment.

Picked by: Ana Roš

In 2017 Jamie Malone opened her first restaurant, Grand Café, serving classical French cuisine in a romantic eighty year-old space. In 2018 it was a semi finalist for the James Beard Best New Restaurant award, and also named one of Food & Wine magazine’s Best New Restaurants. Malone is also the owner of Eastside, a fun, downtown shellfish and ham bar with great cocktails.

Picked by: Jessica Koslow

Dieuveil Malonga is an award-winning chef and entrepreneur hailing from Congo-Brazzaville. His signature “Afro fusion” cuisine is a subtle blend of tradition, modernity and cultures. Malonga honed his culinary skills in Germany at Michelin-starred restaurants Schote, La Vie and Aqua; and was a finalist of the prestigious Basque Culinary World Prize 2018. His restaurant MEZA Malonga has been acclaimed by Travel + Leisure and Food & Wine as one of the world’s best restaurants. 

Picked by: Selassie Atadika

Juan José Marqués Garrido was born in Teruel and he attended the Escuela Superior de Hostelería de Sevilla. He has worked in several top restaurants including El Celler de Can Roca, in Girona, Le Baratin, in Paris, and El Guggenheim, in Bilbao. His solid training and his experience has directed him toward his current way of cooking, based on high quality products and classic formulas, combined with innovative processes. At the end of 2016, together with his partner, the sommelier Ferran Ansesa Batallé, they began their own project with Restaurant Maran in Girona.

Picked by: Raquel Carena

Amaiur Martínez Ortuzar is the third generation of his family in the restaurant business. He earned a degree in television production and then worked for a Spanish television channel for four years before deciding to return to his family’s business. He has now been at Ganbara for ten years. He focuses on traditional, handmade, seasonal and inshore fishing products, and a wine list of small producers with personality that engage with Ganbara`s philosophy.

Picked by: Raquel Carena

Dulce Martínez was born in the city of Mieres, almost 100 kilometers away from Peruyes. When her father lost her job her parents decided to make a change and move to her grandparents’ house: El Molín de Mingo. The neighbors encouraged her parents to reopen the windmill as a bar gather together over some drinks. Having always loved the gastronomy world, Martínez decided to leave her studies and enroll at a hostelry school. Now, for twenty years she has been running her own business in her family home, dedicating her life to what she loves the most.

Picked by: José Andrés

Venezuelan-born Juan Luis Martínez began his career working in Martín Berasategui in 2007, Bordeaux from 2011–13, and in Madrid for David Muñoz during 2013. In 2014 he settled in Lima where he joined the team at Central working for Virgilio Martínez and Pía León until 2016. José Luis Saume followed a similar path, working together with Carlos García in Caracas in 2006 and in 2007 he joined Martín Berasategui in the Basque Country where he met Juan Luis. The friends joined forces in Lima in 2018 to realize their dream of opening their own restaurant. As well as an accomplished craft, Martínez and Saume share an experimental yet deferential approach to ingredients, which they treat as a shared Latin American vernacular joining their native Venezuela with their current home in Peru.

Picked by: Virgilio Martínez

Flynn McGarry began cooking at the age of ten. He started a supper club operating out of his mother’s home at twelve, and staged in top restaurants in Los Angeles, New York and Seattle before he was sixteen. In 2014, he was the cover story of the food and drink issue of the New York Times Magazine. In 2018, at the age of nineteen, he opened his first permanent restaurant, Gem, in New York City's Lower East Side, which received a glowing two-star review from the New York Times. In November that same year, he was the subject of a documentary called Chef Flynn that debuted in theaters nationwide.

Picked by: Hugh Acheson

Victor Moreno is the executive chef and partner in the eponymous Moreno restaurant in his hometown of Caracas, Venezuela, where he also attended the Center for Gastronomic Studies (CEGA). A renown ambassador for Venezuelan cuisine, Moreno has taught at CEGA, participated in culinary festivals and congresses worldwide, and been a host on numerous Venezuelan television programs. In addition to running his restaurant, he hosts a weekly radio program with his father, a culinary historian, and serves as the Venezuelan ambassador for World Central Kitchen, Chef José Andrés' NGO.

Picked by: José Andrés

Takayuki Nakatsuka was born in Kyoto and attended the Tsuji Culinary Institute before training with Yoshihiro Narisawa at La Napoule. In 2006 he moved to Europe where he worked at restaurants in France, Spain and Belgium, before returning to Japan to work for Narisawa again in 2013. He opened his eponymous restaurant, Nakatsuka, in Kyoto in 2017, and received a Bib Gourmand designation from the Guide Michelin in 2020.

Picked by: Yoshihiro Narisawa

Toyomitsu Nakayama opened his Restaurant Toyo in Paris, France in 2009. Previously, he worked at Restaurant Issé in Paris, and was the private chef for fashion designer Kenzo Takada, founder of Kenzo, for many years. He is also the chef and partner of Restaurant Toyo in Tokyo, Japan.

Picked by: Raquel Carena

Josh Niland's first forays into cooking were as a child inspired by television cooking shows, magazines and cookbooks. At fifteen, he started his apprenticeship and, once qualified, his career included prominent kitchens in Australia, as well as the Fat Duck Development Kitchen in the UK. Having cooked in many notable seafood restaurants, his respect for fish was matched by frustration at discarded product and waste. In 2016, Josh and wife Julie opened the multi-award-winning Saint Peter, an Australian fish eatery in Sydney, where he introduced ‘whole fish’ cookery. A few doors up from Saint Peter is Josh's Fish Butchery, which opened in 2018.

Picked by: Skye Gyngell

Jessica Noël started her cooking career at the age of twenty-six. Deciding to go head first without turning back, she staged in restaurants in Montreal, in New York and in Europe. Her greatest influence came from working at Blue Hill at Stone Barns. Working alongside Dan Barber and his team built her mindset of letting the freshest ingredients shine. She returned to Montreal in 2017, and Marc-Olivier Frappier offered her the position of chef de cuisine at Mon Lapin where she serves seasonal small plates showcasing Quebec produce.

Picked by: David McMillan

Oswaldo Oliva’s decade-long journey from his homeland to Spain took him to two of the most iconic restaurants of the world. He returned to Mexico to open his first restaurant in 2017. At Lorea, Oliva creates a new tasting menu every day, highlighting Mexican produce and elegant vegetal flavors. Oliva’s goal is to give his customers an extraordinary experience. He speaks passionately about Mexican cuisine, ethical suppliers and sustainable neighborhoods.

Picked by: Virgilio Martínez

Tomos Parry was born in Anglesey, an island on the coast of north Wales. He began his career at the River Café, followed by Michelin-starred Kitchen Table in Fitzrovia, before progressing to head chef at Climpson’s Arch in Hackney. From there, he went on to open Kitty Fisher’s in Mayfair, and was instrumental in its success. In March 2018, Tomos opened his first restaurant, Brat, in Shoreditch. Brat was awarded its first Michelin star in October 2018, just six months after opening.

Picked by: Yotam Ottolenghi

Natalie Paull's Beatrix Bakes started out as a tiny bakery that has attained ‘cake cult’ status in Melbourne. Despite her success, Natalie never loses sight of the love it takes to bake a cake. Nat believes we don’t need cake to exist but the act of baking is undeniably a powerful elixir of small pleasure and handcrafted kindness. In her baking, simple tradition is emulsified with seasonal flavor. The Beatrix Bakes logo is two old-fashioned rotary beaters, representing the call to arms that small batch baking has been all her life.

Picked by: Palisa Anderson

Lil’ Deb’s Oasis is an ongoing restaurant/installation/performance project, created by artist-chefs Carla Perez-Gallardo and Hannah Black. Lil’ Deb’s Oasis is a community-centered space based in Hudson, NY, that frequently collaborates with artists, galleries and the like-minded. Lil’ Deb’s Oasis is proud to be continuing a legacy of women powered business, intending to move forth with the spirit of matriarchy.

Picked by: David McMillan

Carole Peyrichou came to the food industry by chance, while working as a server to help pay for her studies. Through this work she met several chefs—including Gilles Bernard, Raquel Carena, Philippe Pinoteau, Fabien Lefebvre, and David Moreno—who cooked with enthusiasm, sincerity and dedication, and who inspired her to start cooking herself. She trained with Carena and worked for several years with Lefebvre at Octopus, and opened La Natique in 2015.

Picked by: Raquel Carena

Jakob Pintar trained in Slovenia and then went abroad to meet new challenges, cooking for Gordon Ramsay and Joël Robuchon in London, in Denmark, and for Heinz Reitbauer in Vienna. In 2018 he returned to Ljubljana where he opened TaBar, where he serves “fun dining,” supports the best local producers, and fosters new culinary talent in his kitchen team. In 2019 he was awarded Best Young Chef by the Gault Millau.

Picked by: Ana Roš

Sebastián Pinzón Giraldo is chef of sustainable development and research of Celele restaurant (named as One To Watch Latin Americas 50 Best 2019) and co-founder of the “Proyecto Caribe Lab.” Since his return to Colombia at the end of 2014 he has lived in Cartagena de Indias, where he serves food inspired by the local cuisine, traditions, and culture of the Colombian Caribbean. Jaime Rodríguez Camacho is the chef of creative development at Celele restaurant. He has been working for several years to promote Colombian gastronomy, traveling throughout the country collecting in-formation on products, traditional, ancestral, and popular cuisine to inspire his creations.

Picked by: Virgilio Martínez

Elske, Danish for “love,” is a modern American restaurant from chefs Anna and David Posey. The restaurant places a strong focus on an evolving philosophy, centering on simplistic fare, local and seasonal ingredients, and energetic hospitality. Their accolade highlights include hitting number two on the 2017 Bon Appétit Best New Restaurants list, Eater Best New Restaurants in America, one Michelin star since 2017, and two finalist nominations for Best Chefs Great Lakes by the James Beard Foundation in 2018 and 2019.

Picked by: Jessica Koslow

Born and raised in Neufelden, Philip Rachinger attended tourism school in Bad Ischl. Before working at Steirereck for the Reitbauer family, for Pierre Gagnaire at Sketch, and later at the Clove Club for Isaac McHale. He then moved to Paris where he worked for Sven Chartier at Saturne. He returned to Austria in 2014, where he spent four years in the kitchen at Mühltalhof with his father before taking over.

Picked by: Ana Roš

Elena Reygadas is among the most important figures in the Mexican culinary scene. In 2014, she was named Latin America's Best Female Chef. She is the chef and owner of the acclaimed Rosetta, and a group of popular restaurants and bakeries: La Panadería Rosetta, Lardo, and Café Nin. As a cook, Elena Reygadas is committed to the defense of local Mexican products and involved with food-related social causes. She supports diverse initiatives that support small-scale producers and traditional sustainable agricultural systems.

Picked by: Daniela Soto-Innes

For Jonathan Rhodes, cooking is about the culture. Following stints at Gramercy Tavern, The Inn at Dos Brisas, and Oxheart, Rhodes launched Indigo—an intimate dining experience that uses history and culture to guide its menu. Rhodes has since earned a semi-finalist nomination for James Beard’s 2019 Rising Star Chef of the Year, while Indigo has earned top spots on Food & Wine, GQ, Eater and Texas Monthly’s Best New Restaurants Lists as well as TIME’s “World’s 100 Greatest Places of 2019.” In April 2020, Chef Rhodes also fulfilled a lifelong mission of opening a self-sustaining grocery store for his community: Broham Fine Soul Food & Groceries. To sustain the project, Chef Rhodes has also launched a farm initiative dubbed Food Fight Farms.

Picked by: Marcus Samuelsson

Melissa Rodriguez is executive chef at Del Posto. After graduating from the Culinary Institute of America, where she earned a degree in Culinary Arts, Melissa spent time cooking with Elaine Bell Catering and Oceana. In 2006, she was hired as a line cook at Daniel Boulud’s flagship Restaurant Daniel, where she quickly rose the ranks to sous chef. After five years at Daniel, Melissa joined the team at Del Posto in 2011 where she was promoted to chef de cuisine in 2015. Two years later, she became executive chef and partner.

Picked by: Daniel Boulud

Diego Rossi was born in Verona. Before opening Trippa with his partner Pietro Caroli, he had earned a Michelin star at the restaurant “Delle Antiche Contrade" in Cuneo, together with co-chef Juri Chiotti. Since the day Trippa opened its doors in 2015, Diego Rossi has been rewriting the canon of the Italian trattoria. His guiding principles are the tradition of Italian gastronomy, the respect for seasonality, and above all an insistence in putting the ingredients front-and-center, so that they’re always recognizable on the plate.

Picked by: May Chow

Growing up around family farms led Prateek Sadhu to the kitchen by his tenth birthday, and later to work in restaurants at the Taj group. He graduated from the Culinary Institute of America with double gold medals, followed by stints at some of the world’s finest kitchens including Alinea, Le Bernardin, the French Laundry, and Noma. Committed to spotlighting local Indian produce, Sadhu opened Masque in Mumbai in 2016 with entrepreneur Aditi Dugar. A keen exploration of his own roots through a new lens—in tandem with techniques both modern and traditional—have led Sadhu and his distinct style of cooking to the forefront of a new wave of modern Indian cuisine.

Picked by: May Chow

Inspired by a family of food lovers and a passion for the arts, Lena Sareini combined her lifelong interests and became a pastry chef. She draws inspiration from Lebanese culinary traditions to create one-of-a-kind New American desserts. She was most recently the executive pastry chef at the seasonally driven restaurant Selden Standard, where she never repeated a dessert on her menu. Lena is a three-time James Beard Award nominee, was a 2018 Eater Young Gun winner, and a 2020 Food & Wine Best New Chef.

Picked by: Marcus Samuelsson

In Byron Bay, Jason Saxby is surrounded and inspired by some of the best produce in Australia, and his reflections on the time he’s spent in the kitchens of some of the world’s great chefs shapes how he looks at these products and other ingredients native to the area. Cooking with a love of Italian food but with a local sensibility has allowed him to create food with a true sense of time and place. He cooks delicious, sustainable food with a purpose, a story, and a history told through new eyes.

Picked by: Palisa Anderson

Scully is Ramael Scully’s first solo venture. Born in Malaysia and brought up in Sydney, with a mother of Chinese/Indian descent and an Irish/ Balinese father, he moved to Sydney as a child. He attended culinary school there and decided to pursue cooking, training in fine dining restaurants in Sydney, Moscow and in London. Having had the benefit of a diverse cultural upbringing in addition to vast experience traveling the world, Scully developed a cooking style influenced by Asia, the Middle East and Europe. At the restaurant, guests can expect an explosion of flavors using sustainable, locally sourced ingredients where possible, created and served in an informal yet refined setting.

Picked by: Yotam Ottolenghi

After his service in the Israeli military, Eldad Shmueli moved to Paris where he attended the Ferrandi school and staged at Alain Ducasse au Plaza Athénée. He later staged at the French Laundry and the Fat Duck. He then returned to Israel, where he was sous-chef at Shakuf, a pioneer of Israeli cuisine, and then head chef at Eyal Shani’s North Abraxas and at Ran Shmueli’s Claro. He opened the Elchanan bakery in 2016.

Picked by: Eyal Shani

Ryan Smith is chef/partner at the award-winning Staplehouse. Originally from State College, Pennsylvania, he moved to Atlanta in 2000 after graduating from the Culinary Institute of America. Ryan has worked in some of Atlanta’s most prominent restaurants, including Bacchanalia, Canoe, Restaurant Eugene, Holeman & Finch, and Empire State South. Since opening in September 2015, Staplehouse has been named Bon Appetit’s Best New Restaurant in America, GQ’s Best New Restaurant, Atlanta magazine’s #1 Restaurant in Atlanta. It was also a James Beard finalist for Best New Restaurant. Ryan has been a James Beard finalist for best chef Southeast in 2016, 2017, and 2019.

Picked by: Hugh Acheson

Chef Johnny Spero began his culinary career at sixteen in Baltimore County, Maryland, where he grew up. With a desire to learn more, Johnny moved to Washington, DC in 2007. Over the next decade he spent time working with Johnny Monis of Komi, his culinary mentor John Shields at Townhouse, José Andrés at Minibar, and also took time to stage abroad in Copenhagen at Noma in 2010 and spent a season at Mugaritz in 2015. After returning home from Spain, Johnny began working on his restaurant, Reverie, which opened in the Georgetown neighborhood of Washington DC in 2018.

Picked by: José Andrés

Jeremiah Stone and Fabián von Hauske Valtierra are the chef-owners behind the internationally recognized Contra Group, which includes Contra, Wildair, Peoples wine shop and the Bar at Peoples. After meeting at the French Culinary Institute, the duo drew inspiration from their time spent training in critically-acclaimed restaurants throughout Europe to introduce a new way of dining to New York City’s Lower East Side: ambitious yet accessible with a focus on local flavors and a dedication to natural wine.

Picked by: Daniela Soto-Innes

Trained at a culinary school in his hometown of Edmonton, Alberta, Canada, Jonathan Tam landed a stage at Noma in 2007 which eventually turned into two years of cooking for René Redzepi. Noma is also where he first met Christian Puglisi, his eventual mentor. Relæ was the first restaurant opened by Christian, with Jonathan part of the opening team. His rise to head chef was a natural progression, as he’s been creating dishes with Puglisi from the beginning in 2010.

Picked by: Daniela Soto-Innes

Omar Tate is a Philadelphia-based artist and chef with over fifteen years’ experience in some of New York and Philadelphia’s best restaurants. In 2018 Omar launched Honeysuckle Pop-Up using food, art, and literature in tandem to explore the nuances of Black life and culture. Honeysuckle has received critical acclaim not only as a food concept but also as a leading philosophy of the future of food thought and discourse over equity. Currently, Omar is working to open Honeysuckle as a food-focused community center in West Philadelphia. His work has been featured in the New York Times, Esquire magazine, Okayplayer, Eater, and the Philadelphia Inquirer, among others.

Picked by: Selassie Atadika

Trained not as a chef but as a cognitive scientist, Pim Techamuanvivit made a career change by opening Kin Khao in 2014 to serve the food she missed from her childhood in Thailand. Focusing on local, seasonal, and housemade ingredients, Kin Khao received its first Michelin star only a year later. In 2018, she took over the legendary Nahm in Bangkok, and has retained its Michelin star. In 2019 she opened Nari, named as a tribute to Thai women who taught her to cook.

Picked by: David Kinch

Kwang Uh is the chef and co-owner of Baroo in Los Angeles. Born and raised in Seoul, South Korea, he graduated from the Culinary Institute of America and received his master’s degree from the University of Gastronomic Sciences in Italy. Kwang’s free-style, fermentation-focused approach at Baroo, which opened in 2015, earned him a James Beard award nomination, among ot- her accolades. Baroo closed in 2018, and Kwang and his wife, Mina Park, plan to open Shiku in autumn 2021 and reopen Baroo in 2022.

Picked by: May Chow

Humble beginnings, three years of hard work and boundless culinary creativity have culminated in a slew of success for Coşkun Uysal’s Tulum restaurant. Growing up in Istanbul, Coşkun’s fondest childhood memories stem from his mother’s heartfelt cooking. Drawing inspiration from the classic dishes of his youth and the regions of Turkey, Coşkun rewrites the rulebook on modern Anatolian cuisine in Australia. Coşkun’s ability to channel nostalgic memories and weave the story of his past into Tulum’s contemporary menu has earned the praises of his diners, critics, and peers worldwide.

Picked by: Yotam Ottolenghi

In December 2015, Dave Verhuel opened Embla with business partner Christian McCabe. The natural wine bar serves produce-driven small plates from a wood-fired oven and grill. Verheul and McCabe opened sister restaurant Lesa in the space above Embla in August 2018. Embracing a slower pace of dining, Lesa offers multi-course dining options from a regularly changing, pro- duce-driven menu, executed in signature Verheul style. Firmly established as a leading chef in the Australian culinary world, Verheul’s approach celebrates integrity of produce, with a distinctive style characterized by thought, detail, lightness, and balance.

Picked by: Yotam Ottolenghi

Pacific Northwest native Aaron Verzosa graduated from the University of Washington, then attended the Seattle Culinary Academy. While working at the Basque focused restaurant the Harvest Vine, Aaron joined Modernist Cuisine, and in 2012 completed a stint in Paris with David Toutain. At Archipelago, Aaron is dedicated to showcasing how a region’s identity is not defined solely by when and where, but by who—and how the Filipinos in the Pacific Northwest have done so for over a hundred years.

Picked by: Marcus Samuelsson

Masa is an all-day bakery and café with four locations in Bogotá, Colombia. Founding sisters, Silvana and Mariana Villegas were born and rai- sed in Bogota, Colombia, in a family where they were always surrounded by food. Silvana left at a young age to study at the Culinary Institute of America, and then worked with New York's most respected chefs including Jean Georges Vongerichten, Kurt Gutenbrunner, Gordon Ramsay, and Gray Kunz. Mariana’s first studied Business Administration at CESA University and later on she decided to go to culinary school at the Institute of Culinary Education in New York City, and subsequently worked at Cosme mentored by Daniela Soto-Innes. Masa opened in 2011.

Picked by: Daniela Soto-Innes

Francesco Vincenzi was born not far from Modena and in 2010 he arrived at Osteria Francescana, right after attending the Scuola Alberghiera e di Ristorazione of Serramazzoni. Originally assigned to a front-of-house position, Vincenzi was encouraged by Massimo Bottura to explore his passion for hospitality, and he found his way into the kitchen. Vincenzi worked in the kitchen of the three-Michelin-starred restaurant for ten years, and in 2017 became the head chef of Franceschetta58, the group’s Modenese bistrot. There, he creates seasonal menus by combining the Emilian culinary traditions with a modern approach, influenced by his travel experiences and memories. In 2019, Vincenzi was also honored by Identità Golose with Best Italian Chef Under 30 award for his accomplishments thus far.

Picked by: Eyal Shani

Takayoshi Watanabe grew up in the countryside of Kitakyushu. He is the third-generation owner of his sushi restaurant, that has been open for 56 years and was founded by his grandmother in the 1960s. Because the town is so small, however, the restaurant always had few guests. Watanabe took it upon himself to revamp the business, and sought a new style of sushi implementing theatrics, entertainment, and of course top quality ingredients. Chef Watanabe has become world renowned for his signature pose and look. He now attracts an international crowd to his sushiya, Teruzushi, in Kitakyushu, Japan.

Picked by: Yoshihiro Narisawa

Dylan Watson-Brawn is the head chef and co-owner of Ernst, an intimate produce-driven restaurant that he set up with fellow Vancouver native Spencer Christenson in the north Berlin neighborhood of Wedding in late 2017. Watson- Brawn is highly influenced by Japanese technique, dating from his visit to restaurant Ryugin at seventeen, where he ultimately was given the opportunity to apprentice in the Kaiseki kitchen. He was extremely inspired by Japanese sensibility, the approach and respect for produce and its preparation and presentation to the guest.

Picked by: Eyal Shani

Brady Williams is the chef of Canlis in Seattle, WA, and the restaurant’s sixth-ever chef in its storied sixty-nine-year history. Since joining in 2015, Brady has garnered numerous accolades, including a James Beard Foundation award for Best Chef: Northwest in 2019 and nomination for “Rising Star Chef” in 2017, as well as being named one of Food & Wine magazine’s Best New Chefs in 2018. His cuisine thoughtfully melds his Japanese heritage with the abundant bounty of the Pacific Northwest.

Picked by: David Kinch

Justin Woodward grew up in Southern California, working walking distance from famed Chino Farms. His first professional working experience was with chefs from the kitchens of Thomas Keller, Alice Waters, and Alain Ducasse. These two things shaped his cooking most dramatically. In 2008, Justin took a position at WD~50 under Alex Stupak, where he honed his modern pastry skills. After staging around NYC, Justin went to Noma, then Mugaritz, before landing the chef position at Castagna in 2011. In 2018 he opened OK Omens, a cheery natural wine bar.

Picked by: David Kinch

Aitor Zabala leads two-Michelin-starred Somni, the lauded 10-seat chef’s counter experience he conceptualized and opened alongside José Andrés in 2018. Zabala orchestrates the 20-plus-course tasting menu that highlights avant-garde techniques, Spanish fine dining sensibilities, and the highest quality local and seasonal ingredients. A native of Spain, Zabala held instrumental roles at several Michelin-rated restaurants including elBulli, Alkimia, AbAC, and Akelarre before moving to the United States to join José Andrés’ ThinkFoodGroup as Creative Director in 2010.

Picked by: José Andrés

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