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"My dream is to do my best every day. My mother had serious cardiac problems, and I promised her that one day I would be a chef, work in a Relais & Châteaux, and have a child. I've fulfilled those promises" Follow us! www.thebestchefawards.com/ thebestchefawards thebestchefawards

JuanLU Fernández describes his culinary style as "rearguard vanguard," reflecting his approach of combining traditional techniques with modern innovations. His cuisine is a delightful blend of heritage and creativity, offering guests an experience that is both nostalgic and avant-garde. Follow us! www.thebestchefawards.com/ thebestchefawards thebestchefawards

I went to Switzerland at that time, then to London, and then to France. Those places were always places my father said, "You have to go." My father is also a cook, so it was like, "Yeah, you have to go there. You have to go there." And I enjoyed traveling. I think traveling is one of the biggest benefits we have as chefs. Follow us! www.thebestchefawards.com/ thebestchefawards inst...

The cooperation of chefs is quite a celebration for fine-dining enthusiasts. The kitchen of Vista Restaurante was a meeting place of two visions, tastes, styles, and extraordinary charisma - the chef Antonio Bachur and the host chef João Oliveira. Their collaboration not only brought together diverse culinary techniques but also created a unique fusion of flavors that delighted diners. This eve...

Ángel León is a chef from Cádiz and the owner of the Aponiente restaurant, located in El Puerto de Santa María. He focused on marine products that have earned him the nickname: “The Chef of the Sea”. He dreamed of turning sea plankton into an ingredient - he managed. He wanted to capture the light that deep sea fish emit far below the waves - he achieved it. Ángel León has brought his nautical ...

"And then, after this experience, I understood the secret of Neapolitan pizza, which doesn’t exist; it's just craftsmanship. We opened Peppina. The goal indeed was to create and export Neapolitan pizza here in Thailand and teach a bit of the pizza culture. That's when it started, how it started. " Follow us! www.thebestchefawards.com/ thebestchefawards thebestchefawards

For me, I mean it's weird to say this, but I love to make desserts more than I love to eat them. If I had to choose between eating desserts and eating food, I'd prefer food, but I love making desserts. So every time I make them, of course, I have to taste my own creations, but it's always the people around me who become my guinea pigs to try my desserts. It's like, I enjoy creating more than, y...

"I believe Thai food is bold, characterized by a balance of flavors and a punchy taste profile. It encompasses a diverse range of flavors, including sweet, sour, salty, bitter, and spicy, offering endless variations. Nowadays, foreigners are becoming more acquainted with Thai cuisine beyond the popular dishes like tom yum or pad thai. Thai cuisine encompasses regional variations from the northe...

"So let’s say, for example, 10 years ago when I started, everyone was laughing at me. They were like, ‘You want to do Thai food with all local ingredients and sell it for a higher price than normal,’ which back then was unheard of. We started selling the tasting menu at around 990 baht, which is roughly equivalent to 30 euros at the time. People told me that no one would pay that much for Thai ...

Chef Francesco Calò, a master pizza chef born in 1986 in Puglia, Italy, emerged from a family of bakers to pioneer in the culinary world. As the founder of Via Toledo Enopizzeria, he redefined Neapolitan-style pizza by presenting both traditional favorites and innovative creations. His unwavering dedication and exceptional expertise have garnered international acclaim, solidifying Via Toledo as...

"I think one of the most important things is to encourage your people that they become better than yourself to work as a team because a restaurant will never be a one-man show if you don't have good co-workers in the service so guests wouldn't have that fun or to enjoy it so we don't have to talk just about chefs. It's the whole team, what you need to make a great job." Follow us! www.thebestch...

This year Food Meets Science took place on November 19th. We witnessed the great presentations, cooking demonstrations and speeches by amazing chefs and producers! All that in Centro Internacional de Congresos de Yucatán! Main topic? “Origins & Future”. www.thebestchefawards.com/ thebestchefawards/ thebestchefawards

The Best Chef Awards 2023 20th September 2023 Centro Internacional de Congresos de Yucatán, Mérida, Yucatán, Mexico Follow us! www.thebestchefawards.com/ thebestchefawards.com/ thebestchefawards

#FOODMISSION​ 2023 - Wilson Alonzo, Yaaxche, Halachó, Yucatán, México

Food Meets Science 2023 - Karime López (Maíz) Merida 19.11.2023

Food Meets Science 2023 - Albert Adrià (Coconut) Merida 19.11.2023

Food Meets Science 2023 - Debora Fadul (Papaya) Merida 19.11.2023

Food Meets Science 2023 - Roberto Solís (Huniik) Merida 19.11.2023

Food Meets Science 2023 - Jordi Roca (Melipona honey) Merida 19.11.2023

#FOODMISSION​ 2023 - Jorge Ildefonso, La Mata, Mérida, Yucatán, Mexico

#FOODMISSION​ 2023 - Pedro Evia & Eduardo Rukos Dogre, Kuuk, Mérida, Yucatán, Mexico

#FOODMISSION​ 2023 - Daalder, Amsterdam, Netherlands

#FOODMISSION​ 2023 - Roberto Solís, Huniik, Mérida, Yucatán, Mexico

#FOODMISSION​ 2023 - Karime López & Takahiko Kondo, Gucci Osteria, Florence, Italy

#FOODMISSION - Alberto Nacif & Vidal Elias, Micaela, Merida, Yucatan, Mexico

#FOODMISSION 2023 - Experiencias Granada, Yucatán

#FOODMISSION 2023 - Franco Pepe, Pepe in Grani, Caiazzo, Italy