Sara Aqel is the chef and co-founder of Dara Dining in Amman, Jordan, ranked No. 30 on MENA's 50 Best Restaurants 2026. Named MENA's Best Female Chef 2026 by The World's 50 Best Restaurants, Aqel is recognized for a deeply personal cooking style shaped by memory, seasonality, and Levantine heritage. At Dara Dining, she reimagines the flavors of the Levant through a contemporary lens, helping define a new generation of Arab cuisine.
Susan Bae is the executive pastry chef and a founding member of Moon Rabbit in Washington, D.C. Named North America's Best Pastry Chef 2025 by The World's 50 Best Restaurants and winner of the 2026 James Beard Award for Outstanding Pastry Chef or Baker, Bae is known for imaginative desserts that blend nostalgia, nature, savory ingredients, and modern technique. She also leads Moon Rabbit's all-female pastry team, fostering creativity, mentorship, and collaboration in the kitchen.
Mashama Bailey is the executive chef and co-owner of The Grey in Savannah, Georgia, winner of the 2019 James Beard Award for Best Chef: Southeast, and a featured chef on Netflix's Chef's Table. Drawing on her New York upbringing and deep family roots in Georgia, Bailey creates thoughtful cuisine inspired by Southern traditions, personal history, and the legacy of Edna Lewis. She also serves as vice chair of the Edna Lewis Foundation, helping preserve the influence of one of America's most celebrated culinary figures.
Chris Bianco is the chef-owner of BIANCO Restaurants and founder of the acclaimed Pizzeria Bianco, widely recognized as a pioneer of the American artisanal pizza movement. In 2003, he became the first pizzaiolo to win a James Beard Award for Best Chef: Southwest, and in 2022 received the James Beard Award for Outstanding Restaurateur. His commitment to exceptional ingredients and enduring relationships with farmers and producers has helped shape a generation of chefs, restaurateurs, and pizza makers.
Alejandro Chamorro is the chef and co-owner of Nuema in Quito, Ecuador, winner of the 2025 Estrella Damm Chefs' Choice Award and chef of the No. 10 restaurant on Latin America's 50 Best Restaurants 2025. After training at renowned restaurants, including Noma and Astrid y Gastón, Chamorro returned to Ecuador to build a cuisine rooted in the country's extraordinary biodiversity. Known for his product-driven approach, he combines local ingredients, storytelling, and refined presentation to showcase the richness of Ecuador's culinary heritage.
Álvaro Clavijo is the chef-owner of El Chato in Bogotá, Colombia, named No. 1 on Latin America's 50 Best Restaurants 2025, becoming the first Colombian restaurant to earn the top ranking. Widely recognized as a leading figure in Colombia's culinary renaissance, Clavijo has helped reshape perceptions of Colombian fine dining through close partnerships with farmers, fishermen, foragers, and producers across the country. His contemporary approach combines local ingredients, research, and technique to create a distinctive expression of Colombian cuisine.
James Beard Award-winning chef Nina Compton is one of New Orleans' most celebrated figures in the culinary world. Born and raised in St. Lucia, her journey has taken her from the Caribbean to Jamaica, Miami, and ultimately New Orleans, where she found a home within the city's vibrant restaurant community. Since opening Compère Lapin in 2015, Compton has earned widespread acclaim for a distinctive style shaped by her Caribbean upbringing, French training, and extensive experience with Italian cuisine.
Camila Fiol is the founder of Fiol Dulcería in Santiago, Chile, and was named Latin America's Best Pastry Chef 2024 by Latin America's 50 Best Restaurants. Through her artisanal confectionery, Fiol transforms native Chilean ingredients into distinctive sweets inspired by the country's flavors and traditions. Known for her inventive approach to pastry and commitment to local sourcing, she is helping shape a new generation of contemporary Latin American pastry.
Sarah Glover is an internationally recognized chef, author, and outdoor cooking expert known for open-fire cooking and immersive culinary experiences. Rooted in Tasmania and now working between Australia and the United States, Glover has built a global brand around sustainable, approachable cooking in the outdoors. Glover began her career as a chef in Tasmania and Sydney before developing a style that treats the natural landscape as the kitchen. She is the author of Wild Adventure, Wild Child, and Open Skies, cookbooks that reflect her belief that cooking can be creative, inclusive, and deeply connected to place. Through The Wild Kitchen, Glover creates outdoor feasts, workshops, and culinary experiences centered on fire, seasonality, and local ingredients. Her work has taken her around the world, cooking for guests including Martha Stewart and Gordon Ramsay, while encouraging home cooks to build confidence through simple techniques, bold flavors, and a sense of adventure.
Rodolfo Guzmán is the chef-owner of Boragó in Santiago, Chile, ranked No. 23 on The World's 50 Best Restaurants 2025. Widely recognized for redefining Chilean cuisine, Guzmán works with more than 200 producers and foragers to research native ingredients and ancestral foodways while exploring Chile's extraordinary biodiversity and uncovering new culinary possibilities. He is also the founder of the Centro de Investigación Boragó, Chile's first food research center dedicated to innovation, sustainability, and native ingredients.
Daniel Hadida is the co-founder and chef of Restaurant Pearl Morissette in Ontario, Canada, ranked No. 3 on North America's 50 Best Restaurants 2026 and recognized with two Michelin stars. Since opening the restaurant in 2018 alongside Eric Robertson, Hadida has helped create a dining destination rooted in organic farming, seasonality, and close relationships with local producers. His experiences working in acclaimed kitchens and on organic and biodynamic farms across Europe continue to shape his approach to cooking.
Supaksorn “Ice” Jongsiri is the chef and founder of Sorn in Bangkok, Thailand, the world's first Thai restaurant to earn three Michelin stars. Known for his dedication to preserving and elevating southern Thai cuisine, Jongsiri has become one of the leading ambassadors of the region's culinary traditions. Born in Nakhon Si Thammarat in southern Thailand, Jongsiri developed an early appreciation for cooking while helping his grandmother prepare meals for family gatherings. Before opening Sorn, he spent two years traveling across all 14 provinces of southern Thailand, learning directly from farmers, fishermen, foragers, and local cooks. Along the way, he studied traditional techniques and regional ingredients that have become the foundation of his cuisine. At Sorn, Jongsiri showcases the flavors, ingredients, and culinary heritage of southern Thailand through meticulous research, authentic preparation methods, and a deep respect for local traditions. His work has helped bring international recognition to one of Thailand's most distinctive regional cuisines.
Chef Thomas Keller is one of the most influential figures in American cuisine. He is the chef and proprietor of acclaimed restaurants including The French Laundry and Per Se. Keller is the first and only American-born chef to hold multiple three-star Michelin ratings simultaneously, and his restaurants currently hold seven Michelin stars. He is also the first American male chef named a Chevalier of the French Legion of Honor, led Team USA to its first Bocuse d'Or gold medal, and has authored six cookbooks.
Asma Khan is the founder of London's Darjeeling Express, a best-selling author, and was named to TIME's list of the 100 Most Influential People in the World. The first British chef featured on Netflix's Chef's Table, Khan is celebrated for championing Indian cuisine, leading an all-female kitchen team, and using food as a platform for social change. A Chef Advocate for the UN World Food Programme, she has built a career that spans restaurants, television, publishing, and humanitarian work.
Eric Kragh Vildgaard is the co-founder and chef of Restaurant Jordnær in Copenhagen, Denmark. Since opening in 2017, Jordnær has become one of the world's most acclaimed dining destinations, earning three Michelin stars and recognition on The World's 50 Best Restaurants list. In 2024, Eric was ranked No. 3 by The Best Chef Awards. At Jordnær, Eric leads the kitchen with an ingredient-driven approach rooted in Nordic cuisine and shaped by seasonality, sustainability, and craftsmanship. Known for exceptional seafood, precise execution, and refined elegance, his cooking is distinguished by a subtle Japanese influence and an unwavering commitment to quality. Before opening Jordnær, Eric trained in some of Denmark's most influential kitchens, including Noma. Together with his team, he has built a restaurant celebrated for its meticulous attention to detail, exceptional ingredients, and deeply personal approach to hospitality. The name Jordnær translates to "down to earth," reflecting the philosophy that continues to guide the restaurant's cuisine and guest experience.
Phillip Frankland Lee is the chef and co-founder of Scratch Restaurants Group, which he built alongside his wife and executive pastry chef, Margarita Kallas-Lee, growing it from a single restaurant into a collection of 26 concepts nationwide, including Sushi by Scratch Restaurants, Pasta|Bar, and NADC Burger. After training in acclaimed kitchens, including Alinea and L2O, Lee earned Michelin recognition for his restaurants, including a Michelin star for Pasta|Bar. He is known for creating intimate, chef-driven dining experiences that challenge traditional fine dining conventions.
Serigne Mbaye is the James Beard Award-winning chef and owner of Dakar NOLA, a pescatarian New Orleans restaurant that celebrates modern Senegalese cuisine using South Louisiana ingredients. Under his leadership, Dakar NOLA won the James Beard Award for Best New Restaurant in 2024 and was ranked No. 4 on North America's 50 Best Restaurants list in 2026. Born in Harlem and raised in Dakar, Senegal, Mbaye learned to cook alongside his mother before graduating at the top of his class from the New England Culinary Institute in 2016. He went on to train at Commander's Palace, Atelier Crenn, and L'Atelier de Joël Robuchon before launching Dakar NOLA as a pop-up in 2020 and opening the restaurant in 2022. Mbaye was named to the TIME100 Next list in 2024 and won the James Beard Award for Best Chef: South in 2026. Through Dakar NOLA, he explores the connections between Senegalese and New Orleans culinary traditions while showcasing local seafood, regional ingredients, and the cultural ties that unite West Africa and the Gulf South.
Santiago M. Moctezuma is a Mexico City-based chef whose work centers on nixtamalization and native maize as cultural, technical, and gastronomic foundations. A graduate of CESSA University, he began his culinary career at the historic restaurant Nicos, where he began exploring maize as both an ingredient and an expression of identity. In 2016, he founded Maizajo, becoming the first mill to work exclusively with native maize. The integrated project, which includes a mill, taquería, and restaurant, is rooted in daily nixtamalization, direct relationships with small-scale producers, and a contemporary culinary language that moves seamlessly from tortilla to plate. Beyond Mexico, Moctezuma has developed culinary projects, consultancies, and collaborations throughout Europe and the Americas. In 2023, Maizajo established its flagship location in Mexico City's Condesa neighborhood, earning recognition for both its culinary quality and cultural significance.
Chintan Pandya is a James Beard Award-winning chef and partner at Unapologetic Foods, the restaurant group behind acclaimed New York concepts including Dhamaka, Adda Indian Canteen, and Semma. Born in Mumbai and trained in India, Pandya has earned national recognition for championing regional Indian cuisines and expanding the conversation around Indian food in America. Through his bold, uncompromising approach to cooking, he continues to introduce diners to flavors, traditions, and dishes rarely seen outside the Indian subcontinent.
Doug Psaltis is the chef proprietor and co-founder of Eat Well Hospitality and the chef behind Asador Bastian in Chicago. Since opening in 2023, the Basque-inspired steakhouse has earned national acclaim, including recognition as Esquire's Best New Restaurant in America in 2023, one of The New York Times' 50 favorite restaurants in America in 2024, and the No. 1 steak restaurant in North America in 2025. Psaltis trained in some of the world's most celebrated kitchens, including those of Alain Ducasse, Thomas Keller, David Bouley, and Geoffrey Zakarian. During his tenure with Ducasse, he became the first American appointed chef de cuisine of a Ducasse restaurant. He later earned a Michelin star as executive chef of Country in New York. In Chicago, Psaltis oversees a trio of acclaimed restaurants under Eat Well Hospitality: Andros Taverna, Asador Bastian, and Mano a Mano. His cooking is rooted in exceptional ingredients, open-fire techniques, and a commitment to warm, thoughtful hospitality.
Jeff Ramsey began his culinary career in the U.S. before venturing to Japan to train with Masayoshi Kazato, earning a diploma as a “Master of the Art of Sushi.” Broadening his education, Ramsey took on a role as sous chef at Minibar by José Andrés. He continued honing his craft at award-winning restaurants in Japan, Thailand, Malaysia, and the U.S., including as executive chef of Tapas Molecular Bar at the Mandarin Oriental Tokyo, where he earned and maintained a Michelin star from 2009 until his departure in 2011. In 2019, Ramsey introduced his modern Japanese kaiseki and sushi omakase concept, Kintsugi by Jeff Ramsey, to Bangkok, which was named a Michelin-selected restaurant in 2022 and 2023, followed by another location in Kuala Lumpur. He returned to the U.S. in 2024 and joined the Mizumi team, eager to craft innovative dishes with authentic, high-quality ingredients that merge traditional and modern aesthetics of Japanese cuisine.
Kate Reid is the founder of Lune Croissanterie, the internationally acclaimed bakery that The New York Times said may make "the finest croissants you will find anywhere in the world." A former Formula 1 aerodynamicist with the Williams F1 team, Reid brought an engineer's precision to pastry, refining the croissant through rigorous testing and experimentation. She received an honorary doctorate in business from RMIT in 2023 and was named a Friend of Australia in 2024.
Jaime Rodríguez is a Colombian chef with more than two decades of professional experience. His work is deeply connected to territory, biodiversity, sustainability, and the recovery of Colombia's culinary traditions through more than 14 years spent exploring the country's ingredients, ecosystems, and foodways. Rodríguez is the chef-owner and creative director of Celele in Cartagena, which is ranked No. 48 on The World's 50 Best Restaurants list and No. 5 on Latin America's 50 Best Restaurants list. In 2025, Celele received the Sustainable Restaurant Award in recognition of its commitment to sustainability and local sourcing. Rodríguez has also been recognized by The Best Chef Awards, earning three knives and the Terroir Award. Through his restaurants and culinary initiatives, he continues to showcase the richness of Colombia's Caribbean region and its diverse food culture.
Michael Rubinstein is the executive chef of Sartiano's Italian Steakhouse at Wynn Las Vegas and a Las Vegas native with more than 15 years of experience in some of the industry's most respected kitchens. He has held leadership roles at acclaimed restaurants including Momofuku Las Vegas, Majordomo Meat & Fish, and Vetri Cucina, and most recently served as culinary director of Marc Vetri's restaurant group, VB Gruppo. In 2020, Rubinstein was named the first executive chef for the Las Vegas Raiders, overseeing the team's culinary program.
Marcus Samuelsson is the renowned chef behind Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, along with several international locations including the Bahamas, Canada, and Ethiopia, as well as numerous Streetbird and Vibe BBQ outlets in the US and Bahamas. His latest venture, Marcus DC, opened in May 2025 at The Morrow in Washington, D.C., featuring three dining and private event spaces. Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and served as the guest chef for the Obama Administration’s first state dinner. In 2023, Marcus earned an Emmy Award for the Short-Form Program “My Mark.” He is a longtime judge and TV personality on “Chopped,” head judge of “Top Chef: Family Style,” an Iron Chef on Netflix’s rebooted “Iron Chef: Quest for an Iron Legend,” and makes frequent appearances on Scandinavian TV. He is the author of several books, including the New York Times bestseller Yes, Chef: A Memoir, as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food. To support his professional commitments, Samuelsson is co-chair of the Culinary Careers Program (C-CAP), which focuses on helping underserved youth.
Nancy Silverton is a pioneering figure in American cuisine and co-owner of the acclaimed Mozza Restaurant Group, including Pizzeria Mozza, Osteria Mozza, chi SPACCA, and Mozza2Go. She is also the founder of La Brea Bakery and co-founder of Campanile, both of which helped shape Los Angeles' modern dining landscape. Early in her career, she worked alongside influential chefs, including Jonathan Waxman and Wolfgang Puck, and has since mentored a generation of culinary leaders. Silverton was named Food & Wine's Best New Chef and, in 2014, received the James Beard Foundation's Outstanding Chef Award. She is the author of multiple cookbooks and was featured on Netflix's Chef's Table. Beyond the kitchen, she supports philanthropic organizations such as No Kid Hungry and Alex's Lemonade Stand Foundation.
Ian Somerhalder is an actor, producer, entrepreneur, philanthropist, and co-founder of Brother's Bond Bourbon. Best known for his roles as Boone Carlyle in Lost and Damon Salvatore in The Vampire Diaries, Somerhalder partnered with longtime friend and co-star Paul Wesley to create the whiskey brand inspired by the brotherhood they developed while filming together for nearly a decade. Determined to craft an exceptional bourbon, the pair spent years visiting distilleries, experimenting with mash bills, and hand-selecting whiskeys, while actively developing the brand from concept to launch. Since its debut in 2021, Brother's Bond Bourbon has earned industry recognition and expanded nationwide. Beyond spirits, Somerhalder is a passionate advocate for regenerative agriculture and environmental stewardship. He served as executive producer and narrator of the award-winning documentaries Kiss the Ground and Common Ground, which explore soil health, sustainable farming, and the future of agriculture.
Tam Kwok Fung is the executive chef of Chef Tam's Seasons at Wynn Palace Macau and recently began leading the creative direction for Wing Lei at Wynn Las Vegas. Under his leadership, Chef Tam's Seasons has earned two Michelin stars, a Two-Diamond rating from the Black Pearl Restaurant Guide, and a No. 7 ranking on Asia's 50 Best Restaurants 2026. Known for his refined approach to Cantonese cuisine, Tam draws inspiration from the 24 solar terms of traditional Chinese philosophy, creating menus that balance seasonality, technique, and exceptional ingredients. His career began in Hong Kong before he refined his craft at leading hospitality destinations, including Mandarin Oriental Bangkok, The Peninsula Bangkok, and Wynn Macau. Along the way, he earned multiple Chef of the Year honors and a gold medal at the World Championship of Chinese Cooking. At Wing Lei, Tam brings the philosophy and craftsmanship that have defined his acclaimed work in Macau, helping shape a contemporary expression of Cantonese cuisine rooted in tradition and elevated ingredients.
Sarah Thompson is the James Beard Foundation Award-winning chef behind Casa Playa at Wynn Las Vegas, where she brings the vibrant flavors and traditions of Mexico to life through a menu centered on coastal Mexican cuisine, seafood, seasonal produce, and a robust masa program. Casa Playa sources fish from the Pacific coast and produce from farms across Nevada, California, and Arizona, while Thompson partners with small producers throughout Mexico for corn, chiles, and agave. These relationships support local farming communities and reflect Casa Playa's commitment to thoughtful sourcing and community engagement. A graduate of the Culinary Institute of America, Thompson honed her skills at several of New York City's most notable restaurants, including Michelin-starred Marea, Wylie Dufresne's Alder, and Andrew Carmellini's NoHo Hospitality Group. Her passion for Mexican cuisine took shape after joining Cosme under Chef Daniela Soto-Innes. Thompson moved to Las Vegas in 2020 and was named executive chef of Casa Playa when the restaurant opened in 2021.
Chef Michael White is an acclaimed American chef and restaurateur renowned for his mastery of Italian cuisine. A Wisconsin native, White developed his culinary foundation at Chicago's Spiaggia before spending seven years in Italy training under celebrated chef Valentino Marcattilii at Ristorante San Domenico in Imola, an experience that shaped his approach to cooking and deep appreciation for Italian culinary traditions. After returning to the United States in 2001, White quickly established himself as one of the country's leading Italian chefs. Throughout his career, he has earned numerous accolades, including multiple Michelin stars, a James Beard Award for Best New Restaurant for Marea, and the distinction of Order of Merit of the Italian Republic, one of Italy's highest honors. In 2020, White co-founded BBianco Hospitality, a restaurant development and management company that partners with hotels and luxury real estate developers. Today, the group's portfolio includes Santi in New York City, Paranza at Atlantis Paradise Island in the Bahamas, MIKA in Coral Gables, and Levant in Puerto Rico.
Chef Henry Zhang is known for his innovative approach to Chinese cuisine and seafood dining. A native of Beijing, Zhang discovered a passion for cooking at an early age, inspired by his grandmother’s home cooking and the manga series Chuka Ichiban. He later trained under Cantonese and Sichuan master chefs, building a strong foundation in traditional Chinese culinary techniques. By 19, Zhang was heading a kitchen team at a newly opened restaurant in Beijing, and in 2017 he opened a private kitchen in a historic hutong courtyard. There, he established a distinctive style that reinterprets regional Chinese cuisines through bold flavors and contemporary techniques while honoring tradition. Zhang joined Wynn Macau in 2021 to lead Golden Flower. In 2023, he became the first chef in Macau to receive Trip.com’s Star Chef of the Year award. In 2024, Golden Flower earned a One Diamond designation from the Black Pearl Restaurant Guide. Today, Zhang leads Drunken Fish, Wynn Macau’s immersive seafood dining destination.
