A ranking of the best chefs in the world is constantly evolving with respect to different factors like the net worth of chefs etc. It is impossible for a chef, no matter how good, to stay on the cutting edge forever and always reinvent himself. Michelin Guide, Gault & Millau, “World 50 Best Restaurants”. the fight is fierce to emerge and make a name for itself. Here is a Top 5, not exhaustive, of chefs who are talking about them.
Mauro Colagreco, the chef of “Mirazur”, voted the best restaurant in the world 2019
The British magazine “Restaurant” gave the title of best restaurant in the world 2019 to “Mirazur”, an establishment located in Menton and already three stars in the Michelin Guide. Its chef, Mauro Colagreco was born in 1976, in Argentina. He is trained by the greatest like Alain Passard or Alain Ducasse.
In 2006, he opened his restaurant in an idyllic setting and 6 months later, he was named “Revelation of the Year” by Gault & Millau. Year after year, Mauro Colagreco has found his style in the interpretation of products and in the contrast of flavors. Inspired by the sea, the mountain, the fruits and vegetables grown in his own gardens, Mauro invents clean, pictorial and colorful plates playing on textures and daring associations.
Seiji Yamamoto at the forefront of Japanese cuisine
A 19-year-old graduate from Kagawa School, Seiji Yamamoto trained in traditional Japanese cuisine as well as modern techniques. In 2003, he opened his own restaurant in Tokyo, “Nihonryori Ryugin”, and in 2008 he obtained two Michelin stars.
Inspired by “Wa” harmony and Japanese culture, Seiji Yamamoto offers creative cuisine deeply rooted in tradition. Using seasonal, local and high-quality produce, he creates dishes that capture the essence of Japan through taste and the senses. The ritual begins with meditation and continues at the market before delighting the most refined gourmets. Yamamoto recently experimented with the fusion of Japanese products with Iberian products and the results are astounding.
Ana Roš, an autodidact who works wonders in Slovenia
Located in Slovenia, the restaurant “Hiša Franko” has been honored by the prestigious “Chef’s Table” program on Netflix. The episode devoted to chef Ana Roš allowed us to discover this local child who almost became a ski champion before taking over the family restaurant with her husband.
Perched on the mountain in Kobarid, the Hiša Franko restaurant is a hymn to nature. Ana is a waitress there before going to the kitchen. Word of mouth does the rest and attracts a large number of locals. Its specialties are based on innovative variations from regional recipes prepared with local ingredients. Its menu is poetically titled “Trip to Heaven”. It is a magnificent tribute to the authentic products cooked by the creative Anna.
In Lima, a couple at the head of the best restaurant in Latin America
The “Central Restaurante” opened in 2009 in the tourist district of Miraflores in Lima. It is considered one of the best in all of Pía León. Its owner is Virgilio Martínez Véliz, helped by his wife Pía León.
Before becoming a chef, Virgilio Martinez trained to be a professional skater. A bad fracture leads him to give up and now he is doing great things at the “Central Restaurante”.
Virgilio offers a unique 17-course menu (with a vegetarian version). Each dish is a journey through the different ecosystems of Peru. Dishes from the marine ecosystem, products grown at an altitude of more than 4000 meters … the discoveries to be made are vast. When he is not in his kitchen, the chef leads a group of gastronomic professionals. They study together Peruvian products in association with local producers.
In the Spanish Basque Country, Victor Arguinzoniz’s restaurant is unanimous
A Basque farmhouse located in Axpe hosts the “Asador Etxebarri” grill restaurant. This one obtained the recognition of the specialized guides. Many of them nickname Victor Arguinzoniz “the genius of the grill”.
Here everything is grilled (meat, fish, vegetables and fruit) with a mastery of which this local child has the secret. In this cafe-restaurant, which has been restored with his own hands, this sorcerer chef handles the heaps of branches, vines and the branches of holm oak. In an intoxicating smell of wood fire, the dishes follow one another. If the prime rib is the star of the house, you can enjoy oysters, scallops or anchovies, all, of course, deliciously grilled.