The people behind the craft

Chef of Labyrinth, Singapore (No.97, World's 50 Best Restaurants 2025), modernising Singaporean street classics such as char kway teow and Hainanese chicken rice donabe.

Chef-owner of Leo in Bogota (No.76, World's 50 Best Restaurants 2025). An economist and artist by training whose cooking draws on anthropology and contemporary art.

Head chef of Mil, Cusco (No.75, World's 50 Best Restaurants 2025), cooking an eight-course menu strictly sourced from the surrounding ecosystem.

Opened Evvai in Sao Paulo's Jardins neighbourhood in 2017. (No.95, World's 50 Best Restaurants 2025.) Represented Brazil at the 2018 Bocuse d'Or, reaching the Lyon finals; coined 'Oriundi cuisine'.

Maguy Le Coze is a French restaurateur and the co-owner of Le Bernardin in New York City, alongside her late brother Gilbert Le Coze.

Mathias Suhring is one of two German twin brothers (alongside Thomas Suhring) who run Suhring, a modern European restaurant in Bangkok, Thailand. The restaurant has earned two Michelin stars and is ranked on Asia's 50 Best Restaurants.

Chef at Nobelhart & Schmutzig, Berlin (No.59, World's 50 Best Restaurants 2025), a 'vocally local' restaurant serving only greater-Berlin ingredients since 2015.

Chef of Mingles in Seoul's Cheongdam-dong (No.29, World's 50 Best Restaurants 2025), opened April 2014. Refined Korean cookery drawing on Hong Kong and Europe, built on unsung local ingredients such as acorn jelly and bellflower root.

Head chef of Orfali Bros, Dubai (No.37, World's 50 Best Restaurants 2025). One of three brothers from Aleppo, Syria, mixing Syrian staples with pan-regional, European and Asian influences.

Niko Romito is an Italian chef and entrepreneur. He is the chef and co-owner of Reale, a Michelin three-star restaurant in Castel di Sangro, Italy, renowned for its contemporary reinterpretation of traditional Abruzzese cuisine.

Chef at Salsify at the Roundhouse, Cape Town (No.88, World's 50 Best Restaurants 2025), devising a six- to 10-course menu of local and foraged produce.

Pastry chef at Orfali Bros, Dubai (No.37, World's 50 Best Restaurants 2025). One of three Orfali brothers from Aleppo, Syria.

Executive chef of Burnt Ends, Singapore (No.93, World's 50 Best Restaurants 2025). His Filipino heritage brings Asian sauces and flavours to the menu.

Chef at Fyn, Cape Town (No.82, World's 50 Best Restaurants 2025). Signature: hazelnut-crusted springbok with salt-baked celeriac, black figs and mountain sage.

Pastry chef at Nuema, Quito (No.61, World's 50 Best Restaurants 2025). Named The World's Best Pastry Chef 2023.

Thai chef, restaurateur, and television personality. Founder of Michelin-starred POTONG in Bangkok. Named The World's Best Female Chef 2025 by The World's 50 Best Restaurants.

Chef and owner of Oberża 86 in Gdynia, Poland. Combines Polish and French culinary traditions with a focus on seasonal local ingredients and an exceptional wine and spirits selection. Restaurant open since 2019, with over 1200 reviews (4.9/5).

Founded Comme des Garcons and upended Western fashion with deconstructed, asymmetric, deliberately 'imperfect' clothing.

Pastry chef behind Coda, Berlin (No.79, World's 50 Best Restaurants 2025), a 15-course 'dessert dining experience' applying dessert technique to savoury ingredients, avoiding refined sugar and dairy.

Riccardo Camanini is the executive chef and co-founder of Lido 84, the celebrated restaurant on the shores of Lake Garda in Gardone Riviera, Italy. His cooking celebrates the link between lake and land, drawing on the traditions of Gualtiero Marchesi and Raymond Roussel. Lido 84 is ranked among the top 10 restaurants in the world and was named 7th best restaurant at Asia's 50 Best Restaurants.

Chef and founder of Huniik, a contemporary fine dining Yucatec restaurant in Mérida, Yucatán. Trained at Noma, The Fat Duck, Per Se, and Les Créations in Tokyo. Huniik received international recognition for its innovative Yucatec cuisine.

Chef at Salsify at the Roundhouse, Cape Town (No.88, World's 50 Best Restaurants 2025), in an old 1700s guardhouse in Camps Bay.

Founder of Dogfish Head, pioneer of 'extreme' continuously-hopped beers and archaeological ancient-ale recreations.

Encargada de la creación del proyecto, diseño del local y gestión del restaurante.

Founder and Owner of La Colombe restaurant group, which includes La Colombe, La Petite Colombe, Pier, The Waterside, Foxcroft, and Epice across Cape Town and Franschhoek. A pioneering force in South African fine dining.

Australian co-chef of Le Doyenne, Saint-Vrain (No.77, World's 50 Best Restaurants 2025), in the restored stables of the Mortemart family home 40km outside Paris.

Kyoto third-generation 'oke' cooper who modernized the traditional bentwood bucket into sculptural vessels and ice buckets.

Co-leads the kitchen at Onjium, Seoul (No.57, World's 50 Best Restaurants 2025), cooking dishes reimagined from historic Korean texts.

Supaksorn 'Ice' Jongsiri is a Thai chef and owner of Sorn, a Southern Thai restaurant in Bangkok, Thailand. In 2024, Sorn became the first restaurant from Southern Thailand to receive two Michelin stars.

Chef of Chef Tam's Seasons, Macau (No.72, World's 50 Best Restaurants 2025), previously named Wing Lei Palace; refined seasonal Cantonese cuisine inside the Wynn Palace.

Chef of Txispa, Atxondo (No.85, World's 50 Best Restaurants 2025), combining Japanese technique with a Basque asador in a converted 400-year-old farmhouse of just six tables.

Chef of Le Du, Bangkok (No.30, World's 50 Best Restaurants 2025) - 'seasons' in Thai - and of Nusara (No.35). Also runs Baan; built an extensive Bangkok restaurant group.

Thomas Suhring is one of two German twin brothers (alongside Mathias Suhring) who run Suhring, a modern European restaurant in Bangkok, Thailand. The restaurant has earned two Michelin stars and is ranked on Asia's 50 Best Restaurants.

Co-founder of Jordnaer in Copenhagen (No.56, World's 50 Best Restaurants 2025), opened 2017 with no external financial support.

Welsh chef-owner of Mountain in Soho, London (No.74, World's 50 Best Restaurants 2025), opened 2023. Basque-inspired open-flame cooking.

Executive chef of Fu He Hui, Shanghai (No.64, World's 50 Best Restaurants 2025), part of his Fu Group; a plant-focused tasting menu using Ming- and Qing-era preparation methods.

Sculptor who laminates, carves and polishes sheet glass into monolithic optical forms rather than blowing it.

Head chef of Masque, Mumbai (No.68, World's 50 Best Restaurants 2025), taking the culinary reins after founding chef Prateek Sadhu departed in 2022.

Chef at Amisfield Restaurant, Queenstown (No.99, World's 50 Best Restaurants 2025), at the restaurant since 2012, cooking locally sourced and often hunted ingredients on a 200-acre winery.

Victor Arguinzoniz is the owner and chef of Asador Etxebarri in Atxondo, Spain, a village in the Basque Country. He cooks everything over a grill, giving even dessert a distinctive smoky, fire-kissed taste. He taught himself to cook and built his own kitchen with manual grilling contraptions using multiple types of wood. Born and raised in the same village as the restaurant, he worked in a flag factory for many years before buying the restaurant with his father and uncle. Source: Wikipedia (Asador Etxebarri restaurant page)

Pastry chef at Orfali Bros, Dubai (No.37, World's 50 Best Restaurants 2025). One of three Orfali brothers from Aleppo, Syria.

Chef-patron of the eponymous Willem Hiele in Oudenburg (No.62, World's 50 Best Restaurants 2025). Moved from a Flanders fishing hut to a brutalist building in The Keignaert polders; seafood-led, fire-touched cooking.

Yoshihiro Narisawa (born 11 April 1969) is a Japanese chef and owner of the two-Michelin-star restaurant Narisawa in Minato, Tokyo. Known for his innovative cuisine blending European techniques with Japanese ingredients.

Chef of La Cime, Osaka (No.44, World's 50 Best Restaurants 2025). Modern French cuisine using premium produce from western Japan and the subtropical island of Amami Oshima.

Zaiyu Hasegawa is the chef and owner of Den, an innovative kaiseki restaurant in Tokyo, Japan. Den has been awarded two Michelin stars and is known for its creative reinterpretation of traditional Japanese cuisine. It is ranked on Asia's 50 Best Restaurants.