Discover the Local Juries of the S.Pellegrino Young Chef Academy Competition 2026–27
These are the chefs who will choose the regional winners.
On this page, you will find the Local Juries for the 15 Regional Finals of the S.Pellegrino Young Chef Academy Competition 2026-27.
The lists will be updated regularly as new jury members are announced.
The Regional Finals are the first stage of the competition, where a panel of top local chefs evaluates the signature dishes created by the young competitors and selects a regional winner.
The 15 regional winners will go on to compete at the Grand Finale in 2027 for the title of the world’s best young chef. Applications for this edition of the competition are open until 9 June 2026.
If you’re interested in applying, or know someone who might be, you can find full application details here.
The S.Pellegrino Young Chef Academy Competition is a global stage for emerging culinary talent. It gives young chefs the chance to express their unique culinary vision through a signature dish and contribute to shaping the future of gastronomy. Click on the areas below to learn more about the members of the different Local Juries from around the world.
ITALY
Arianna Gatti
Arianna Gatti is the chef and founder of Forme Restaurant, located in Brescia, Italy. After training at Sofitel Rome and graduating from ALMA in 2013, she worked with Paolo Teverini in Bagno di Romagna and the Leoni brothers in Bologna before joining Michelin-starred Miramonti l’Altro as sous-chef, earning the Best Sous-Chef award from Identità Golose in 2020. She launched Forme Restaurant in 2023 and has received multiple awards, including Emerging Chef by Gambero Rosso in 2024 and Best Female Chef in Italy by Identità Golose in 2026.
Giuseppe Iannotti
Giuseppe Iannotti is the chef and owner of two-Michelin-star restaurant Krèsios, located in Telese Terme, southern Italy, known for its innovative cuisine blending Italian tradition, scientific research, and global influences. He originally trained in computer engineering before developing a creative and precise approach to gastronomy. Iannotti explores fermentation, extraction, and modern techniques through IannottiLab, his laboratory dedicated to gastronomic science and research. He also leads projects including Luminist, a gastronomic hub in Naples, and Pastai Sanniti, an artisanal pasta brand.
Marco Galtarossa
Marco Galtarossa is the executive chef at the two-Michelin-starred restaurant Villa Elena, in Bergamo. He developed a passion for cooking early on. After graduating from the hospitality school, he began his career training at top Italian hotels including Excelsior in Venice and Cavallino Bianco in Ortisei. He gained experience in renowned kitchens such as El Molin, Cracco in Milan, and Atelier de Joël Robuchon in Paris. He also spent a period at Villa Feltrinelli and completed stages at Joia in Milan and Tickets by Adrià in Barcelona before refining his classical techniques at Enoteca Pinchiorri in Florence. After leading the kitchen at Zanze XVI, he was chosen by Enrico Bartolini to manage the Casual in Bergamo (now Villa Elena), where he earned two Michelin stars in November 2024.
Richard Abou Zaki
Richard Abou Zaki is the chef and owner of Retroscena, a one-Michelin-starred restaurant in Porto San Giorgio, Italy. Born in Romania and raised in Italy from the age of five, he discovered his passion for cooking early. He trained with some of the world’s finest kitchens, including Le Gavroche in London and Osteria Francescana in Modena, where he honed precision and teamwork. In 2020, he joined Retroscena, leading the kitchen and shaping its culinary vision. His innovative approach earned him a Michelin star in 2022, along with multiple accolades, including Best Chef under 30 in Italy in 2023 and Chef of the Year in 2024 from Identità Golose.
Solaika Marrocco
Solaika Marrocco discovered her passion for cooking at an early age, inspired by her family culinary traditions. After attending the hospitality school and gaining experience in local restaurants, she joined Primo Restaurant in Lecce in 2016 as sous-chef, quickly rising to head chef in 2017. Her talent was recognised early: at just 22, she won the Birra Moretti Gran Cru award, she joined the Atelier des Grandes Dames and the Ambasciatori del Gusto in 2018, was named Best Emerging Chef by Gambero Rosso in 2020, Best Female Chef by Identità Golose in 2021, and at just 26, earned the title of Best Chef of the Year from the Michelin Guide in 2022, receiving a Michelin star and becoming Italy’s youngest female Michelin-starred chef.
WEST EUROPE
Cyril Molard
Cyril Molard is the chef-owner of the two-Michelin-starred Ma Langue Sourit, named after his daughter’s reaction to chocolate mousse: “My tongue is smiling.” Born in the Vosges region of France, he grew up in a family of butchers, which introduced him from an early age to quality ingredients and gastronomy. During his career, he has worked alongside several renowned chefs, including André Lenormand in Orléans, Guy Krentzer in Paris, and Emmanuel Renaud in London and later in Megève. Molard opened his own restaurant in Moutfort, Luxembourg, in 2008, after eight years as Executive Chef at the five-star Hôtel Le Royal. His restaurant received its first Michelin star just one year after opening, and a second star in 2018. In 2020, Cyril Molard was named Best Chef of the Decade by Gault & Millau.
Gerardo Metta
Gerardo Metta heads the restaurant Attimi, situated in Neuchâtel, Switzerland, inside the Auberge d’Hauterive. Born in southern Italy, he developed a passion for cooking at an early age, inspired by the rich culinary traditions of his homeland. After graduating in gastronomy and oenology in 2012, he moved to Brussels to pursue an international career. His journey began at Da Mimmo, followed by the one-Michelin-starred restaurant Le Monde est Petit, and later the two-Michelin-starred restaurant Sea Grill. In 2019, he returned to Da Mimmo, where he earned a Michelin star and became one of Europe’s youngest-star chefs. In 2022, he moved to Switzerland, gaining further accolades. In 2026, his restaurant Attimi was ranked 36th in the 50 Top Italy list.
Marie Trignon
Marie Trignon is the head chef and owner of Domaine de La Roseraie, a gastronomic restaurant with eco-friendly accommodation located in Modave, Belgium.
She has received numerous accolades, including the Lady Chef of the Year Public Prize in 2023, the Dessert of the Year from Gault & Millau for 2025, and her cookbook has been recognised with a Best in the World award at the Gourmand World Cookbook Awards. La Roseraie was awarded a Michelin Star in 2024 and received the Grand Prix d’Architecture for Innovation in 2023. Awarded the Chevalier du Mérite Wallon in 2024 for her contributions to gastronomy, Marie Trignon is a passionate advocate for sustainable cuisine and equal opportunities.
Pierre-Pascal Clément
Pierre-Pascal Clément is the chef-owner of the restaurant Au Chasseur in Fribourg, opened in 2024. He developed his skills in several Michelin-starred restaurants across Switzerland, Germany, and France, developing his passion and skills in fine cuisine. He became known to the wider public through his participation in Top Chef, reinterpreting traditional Swiss dishes with a modern twist. Today, at Au Chasseur, he offers a personal cuisine that is both refined and approachable, emphasizing high-quality ingredients and precise techniques, while reflecting his international experience and contemporary vision of gastronomy.
Tim Boury
Tim Boury is one of Belgium’s most acclaimed chefs, renowned for his refined, product-driven cuisine and his three-Michelin-star restaurant, Boury, in Roeselare.
He trained at Hotelschool Ter Duinen in Koksijde before honing his skills in top kitchens, including Comme chez Soi in Brussels and Oud Sluis under chef Sergio Herman. In 2010, together with his wife, Inge Waeles, he opened Restaurant Boury, which earned its first Michelin star in 2011, its second in 2017, and its third in 2022. In 2025, Boury was named Restaurant of the Year by Les Grandes Tables du Monde and received three knives from The Best Chef Awards. Together with his brother, Ben Boury, he also leads the Boury Academy, demonstrating his commitment to culinary education and excellence in gastronomy.
SOUTH EAST EUROPE
Bence Dalnoki
Bence Dalnoki is a Hungarian chef considered among the leading figures in Hungary’s new wave of fine dining, recognised for his precision, creativity and mastery of both classical and modern culinary techniques. He gained international acclaim by winning a silver medal at the Bocuse d’Or Europe 2022 in Budapest and a bronze medal at the Bocuse d’Or 2023 in Lyon, marking some of Hungary’s most remarkable gastronomic achievements. The chef is currently working as sous chef at the two-Michelin-starred Stand Restaurant in Budapest, where he contributed to delivering exceptional culinary experiences, mentored by the acclaimed chef Tamás Széll. Focusing on Hungarian ingredients, his cuisine combines refined techniques with respect for tradition, resulting in elegantly crafted dishes. In addition to his work at the restaurant, the chef is committed to mentoring the next Hungarian Bocuse d’Or team, having stepped into the role of coach.
Letizia Vella
Chef Letizia Vella is a key figure in Malta’s gastronomy scene, celebrated for her innovative and refined cuisine. After graduating from Malta’s Culinary Institute, she refined her skills abroad, training under the renowned Heston Blumenthal at The Fat Duck and Dinner by Heston Blumenthal. Returning to Malta, she built a strong reputation before founding The Golden Fork in 2019, which quickly became a benchmark for contemporary Maltese cuisine, rapidly earning accolades. The restaurant has been recommended by the Michelin Guide since its introduction in Malta, and in 2024 Letizia Vella became the first Maltese chef to receive The Knife award from The Best Chef Awards. Alongside her restaurant work, the chef serves as a judge on MasterChef Malta, which has brought her recognition among a wider audience. Thanks to her continual professional growth and pursuit of excellence, she is recognised as one of Malta’s most influential chefs.
Alexandros Tsiotinis
Chef Alexandros Tsiotinis is a leading figure in modern Greek gastronomy, whose work bridges tradition with contemporary technique. Born in Athens, he developed an early passion for cooking and trained in both Greece and France, working alongside renowned chefs, such as Alain Passard, Hélène Darroze, and Éric Fréchon. These experiences shaped his culinary approach before he returned to Greece in 2010, where he quickly gained recognition for his creative cuisine. In 2015, he was a finalist for the Mediterranean region in the S. Pellegrino Young Chef Academy competition. In the same year, he founded CTC Urban Gastronomy in Athens, offering a tasting experience inspired by reimagined Greek classics. His work earned a Michelin star in 2022, has been recognised on the 50 Best Discovery list, and has also been honoured on the Best Chefs Awards list. Tsiotinis actively promotes Greek culinary culture internationally, continuously redefining contemporary gastronomy.
Mădălina Roman
Mădălina Roman is a Romanian chef and science-driven culinary consultant, known for her innovative, ingredient-focused approach to gastronomy. Thanks to her refined modern cuisine, she has emerged as one of the country’s leading culinary voices. She began her career in communication and graphic design before switching to the culinary arts, training at the Institut Paul Bocuse in Lyon, France. In 2019, she founded Szikra – Local Creative Cuisine in Sfântu-Gheorghe (Romania), a restaurant concept celebrating seasonal, locally sourced ingredients and sustainability. The restaurant blended modern techniques with regional culinary traditions, earning wide recognition in Romania’s gastronomy scene. Today, Mădălina Roman works as a culinary trainer and advisor, collaborating with a wide range of hospitality projects, from Relais & Châteaux properties to independent bistros, creating innovative concepts and menus for professional kitchens.
Hrvoje Kroflin
Hrvoje Kroflin is the head chef of ManO2 restaurant in Zagreb and one of the most prominent figures in contemporary Croatian fine dining. Born and raised in Zagreb, after graduating from the School of Hospitality and Tourism, he began his career at the Gallo restaurant in 2004. He then joined Mano restaurant as executive chef and manager, before taking the helm of the newly opened ManO2. He also completed internships at The Ledbury in London under Brett Graham, at Kallmünz in Merano and at Ricard Camarena in Valencia, reinforcing his commitment to contemporary cuisine. His refined cuisine combines seasonal local ingredients with precise techniques and a deep respect for local produce, earning him international acclaim, including accolades at The Best Chef Awards and back-to-back Chef of the Year titles. Under his leadership, ManO2 has been featured in the Michelin Guide and on the 50 Best Discovery list, showcasing his influence on the global gastronomic stage.
UK
Angelo Sato
Angelo Sato is the chef-owner of the two-Michelin-star restaurant Humble Chicken in Soho, London. Born and raised in Japan within a missionary community, he began working in Tokyo’s fish markets and independent restaurants after his father’s passing to support his family, an experience that set him on his culinary path. He trained in some of the world’s most acclaimed kitchens, including RyuGin, Eleven Madison Park, Restaurant Story and Trinity, refining a style that blends Japanese tradition with European influences.
His first head chef role was at Restaurant Story alongside Tom Sellers. After more than a decade in top restaurants, he opened Humble Chicken in 2021, inspired by the traditions of Tokyo izakayas. The restaurant evolved into an intimate tasting-menu experience, first earning a Michelin star in 2024 and a second in 2025, firmly establishing Sato among Britain’s most influential culinary figures.
Emily Roux
Emily Roux is chef-patron of Caractère in Notting Hill, London, a restaurant awarded a Michelin star in 2025. Born into the Roux culinary dynasty as the daughter of Michel Roux and granddaughter of Albert Roux, she chose to train in France to establish her own identity in the kitchen. She begun her training in 2010 at the Michelin-starred La Table du Lancaster, followed by experience at Le Louis XV under Alain Ducasse, where she refined her pastry skills.She later worked at Akrame before moving to London, where she gained further experience with Restaurant Associates, Le Gavroche, and Chez Roux. In 2017, she co-authored her first recipe book New French Table with her mother Giselle Roux, and in 2018 she opened Caractère with her husband Diego Ferrari. Combining their love of classic French and Italian cuisine, the restaurant is a standout address in London’s contemporary dining scene.
Paul Ainsworth
Paul Ainsworth is a British Michelin-starred chef and restaurateur best known for his acclaimed restaurants in Cornwall, England. Raised in his parents’ guesthouse in Southampton, he developed an early understanding of hospitality before studying catering and hospitality at Southampton City College. His career began in local hotels before moving to London, where he trained under some of the UK’s most influential chefs as Gary Rhodes at Rhodes in the Square, Gordon Ramsay at Restaurant Gordon Ramsay and Marcus Wareing at Pétrus and The Berkeley Hotel. In 2009, together with his wife and business partner Emma Ainsworth, he took over No6 in Padstow. They transformed it into a destination restaurant, renamed Paul Ainsworth at No6, that showcases modern British cuisine, earning a Michelin star in 2013. Ainsworth has also developed a wider hospitality group including Caffè Rojano, The Mariners and Padstow Townhouse, helping establish him as one of the UK’s leading independent restaurateurs. His work has earned multiple industry awards and a strong national recognition.
Chantelle Nicholson
Chantelle Nicholson is the chef behind Apricity, her sustainability-focused Green Michelin-starred restaurant in London’s Mayfair. Born in New Zealand, her path into the culinary world was anything but traditional. She began her career as a lawyer before making a bold career change in 2004, moving to London to pursue her passion for cooking. Since then, she has built a career as a chef, restaurateur, author, and advocate for sustainable gastronomy. Celebrated for its produce-led, seasonal cooking and warm hospitality, Apricity reflects chef Nicholson’s commitment to sustainability and a more responsible food system. Guided by regenerative sourcing and a vegetable-forward philosophy, Chantelle Nicholson has become one of the UK’s leading voices in ethical dining.
Will Murray
Will Murray is a British chef and co-founder, alongside chef Jack Croft, of Fallow in London. Widely recognised for his creative, sustainability-driven approach to modern British cuisine, the restaurant has earned multiple awards, including a Michelin Bib Gourmand in 2021. Originally from Bolton in the north of England, Murray did not follow a traditional culinary path; instead, he studied Classical Literature at the University of Birmingham before discovering his passion for gastronomy. He began as a kitchen porter in an Italian restaurant and worked his way through the kitchen ranks, later training as a pastry chef at the Peak Edge Hotel in Derbyshire. In 2015, Murray moved to London, where he met Croft while working at the two-Michelin-starred Dinner by Heston Blumenthal. The pair quickly formed a strong creative partnership, united by a shared interest in reducing waste and rethinking underused ingredients. Together with business partner James Robson, they launched Fallow in 2020, later expanding with additional restaurants including FOWL and Roe. Through their restaurants and digital platforms, Murray and Croft have become influential voices in the contemporary British gastronomic scene.
Nieves Barragán Mohacho
Nieves Barragán Mohacho is the chef-owner of Legado in Shoreditch, London, which was awarded its first Michelin star in 2026. She is one of the UK’s most acclaimed chefs, recognised for bringing authentic Spanish cuisine to the forefront of London’s dining scene. Born in Santurtzi, near Bilbao, she was inspired from an early age by her mother’s cooking and the culture of local markets. She moved to London in 1998 and began her career as a kitchen porter at Nico Ladenis’ Simply Nico, before quickly progressing to chef de partie. She later joined Fino, where she rose to head chef and developed a bold, seasonal approach to Spanish cuisine. Joining Barrafina as executive chef in 2007, she played a key role in the group’s Michelin star in 2013 and helped shape the reputation of the restaurant over more than a decade. In 2017, she co-founded Sabor with José Etura, highlighting the richness and diversity of Spain’s regional gastronomy through refined, innovative cuisine.
Stuart Ralston
Stuart Ralston is an award-winning chef based in Edinburgh and the founder of a successful group of restaurants. Born in Glenrothes, in Scotland, he began his career in New York, working alongside Gordon Ramsay and undertaking stages with some of the industry’s most influential figures. In 2009, he started the prestigious private members’ club, The Core Club, before becoming chef of L’Acajou at Sandy Lane Resort in Barbados. In 2014, he returned to Scotland to open Aizle, followed by Noto, which was awarded a Michelin Bib Gourmand, and later Tipo and Lyla in 2023. Lyla, his most personal project, presents Scottish seafood through a refined tasting menu and was awarded its first Michelin star in 2025. Ralston consolidated his ventures under Aizle Hospitality Group, continuing to play a key role in Edinburgh’s contemporary dining scene while advocating for a more balanced approach to kitchen culture.
LATIN AMERICA & CARRIBEAN
Jaime Pesaque
Considered one of the leading figures in contemporary Peruvian gastronomy, Jaime Pesaque is the founder and executive chef of Mayta, one of Lima’s most acclaimed restaurants. Born and raised in Peru, he trained in Europe in renowned kitchens, including Michelin-starred establishments such as El Celler de Can Roca.
Since its opening in 2008, Mayta has showcased innovative cuisine that explores Peru’s biodiversity, cultural identity, and ancestral ingredients. The restaurant has become a benchmark for contemporary Peruvian dining, earning international acclaim and consistently featuring in both Latin America’s 50 Best Restaurants and The World’s 50 Best Restaurants lists. Beyond the kitchen, Pesaque is committed to elevating Peruvian gastronomy on the world stage, contributing to its evolution as one of the most dynamic culinary scenes globally.
Alejandra Navarro
Co-founder and chef of Botánico restaurant in Mexico City, Alejandra Navarro is one of the most distinctive voices in Mexico’s contemporary fine dining scene. She was born in Michoacán and began her career at Quintonil, in Mexico City, where she progressed through all the ranks and refined her technique alongside chef Jorge Vallejo. She later undertook a stage in Alicante, Spain, focusing on bread and dough techniques with Daniel Álvarez, before returning to Quintonil for a further five years. In 2021, she co-founded Botánico with Ernesto Hernández, a fine dining yet informal concept rooted in seasonal produce, traceability, and sustainability. In 2022, she was named Best New Chef by Food & Wine and has been nominated as a promising chef by Millesimé and MexBest. Botánico has also been recommended by the Michelin Guide in 2024 and 2025. Her work continues to highlight Mexican cuisine through a contemporary lens, with a strong focus on seasonality and innovation.
Jaime David Rodríguez Camacho
Jaime David Rodríguez Camacho is a Colombian chef, co-founder and head of research at Celele Restaurante in Cartagena, as well as the founder of Proyecto Caribe Lab. He developed an early passion for cooking and trained at SENA, in Tunja, before gaining experience alongside renowned chefs in Colombia and abroad. His work focuses on the biodiversity and culinary heritage of the Colombian Caribbean, with over 14 years of research into native ingredients and ancestral knowledge. At Celele, he transforms these findings into a contemporary cuisine rooted in sustainability, working closely with local communities. Internationally recognised, it has been featured in The World’s 50 Best Restaurants and Latin America’s 50 Best Restaurants lists since 2020 and received the Miele One To Watch Award (2019) and the Art of Hospitality (2021) awards, reflecting Rodríguez’s role as a key voice in modern Latin American cuisine.
Marsia Taha Mohamed
Head chef and co-founder of Arami in La Paz, Marsia Taha Mohamed is a leading figure in contemporary Bolivian gastronomy. She has spent over a decade positioning Bolivian cuisine on the global stage, merging fine dining with a strong social and cultural purpose. She trained at the School of Hospitality and Tourism of Bolivia and at the Centre for Hospitality Studies in the Canary Islands, Spain, before completing stages in Denmark at restaurants including Studio, The Standard and Geist. In 2013, she joined Gustu in La Paz, where she rose through all kitchen positions to become head chef in 2017. In 2024, she co-founded Arami together with Andrea Moscoso Weise, creating a casual fine dining concept focused on Bolivian Amazonian cuisine, biodiversity, and native ingredients. The chef competed in international contests including the Bocuse d’Or qualifiers and was a finalist in the S.Pellegrino Young Chef Academy Competition in 2017. She is also a founding member of Sabores Silvestres, a biodiversity-focused project, and has been recognised among Latin America’s most influential chefs and named Latin America’s Best Female Chef in 2024.
Luiz Filipe Souza
Considered one of the leading voices in contemporary Brazilian gastronomy, Luiz Filipe Souza is the chef of Evvai in São Paulo, the two-Michelin-starred restaurant where he presents a refined cuisine blending Brazilian ingredients with Italian influences. He also leads Y Restaurant, located within the Hotel das Cataratas, where he focuses on contemporary Brazilian cuisine inspired by the biodiversity of the Iguaçu region. After training at the International Culinary Center in New York, he embarked on an international career before returning to Brazil, gaining experience in renowned kitchens such as Reale Casadonna by Niko Romito. Souza gained global recognition after representing Brazil at the Bocuse d’Or in 2019, later becoming president of Bocuse d’Or Brazil in 2025. Under his leadership, Evvai has earned two Michelin stars and has been recognised among the world’s top restaurants in Latin America’s 50 Best Restaurants and La Liste.
US
E.J. Lagasse
Chef & Co-owner of Emeril’s in New Orleans and Vice President of The Emeril Group, E.J. Lagasse has emerged as a defining voice in contemporary U.S. fine dining. The son of Emeril Lagasse, he began working at Meril Restaurant at 13 and continued throughout high school at Emeril’s Coastal in Florida. During summer breaks, he trained at top restaurants including Café Boulud with Daniel Boulud and Le Bernardin under Eric Ripert. After graduating from culinary school at Johnson & Wales, he refined his skills at Core by Clare Smyth and Frantzén. Returning to New Orleans in 2022, he took the helm of Emeril’s, shaping a modern culinary style centered on ingredients from Louisiana’s terroir. His leadership has earned the restaurant two Michelin stars and numerous accolades, establishing him as one of the most influential young chefs in the United States. Beyond the kitchen, he supports youth and cultural initiatives through the Emeril Lagasse Foundation and the New Orleans Museum of Art.
Fariyal Abdullahi
Fariyal Abdullahi is the Executive Chef of Hav & Mar in New York City. She was born and raised in Ethiopia, where she developed an early passion for food, thanks to her family. She studied clinical child psychology before shifting to culinary arts and graduating from the Culinary Institute of America. She travelled to refine her culinary skills and trained at Noma under René Redzepi, followed by senior roles within the Hillstone Restaurant Group across the United States. Abdullahi is currently at the helm of Hav & Mar, where she focuses on sustainability, mentorship and cultural storytelling through food, bringing together global techniques and her Ethiopian heritage. Her work has earned recognition from the James Beard Foundation and national media, positioning her as a key voice in the US fine dining landscape. Outside the restaurant world, Abdullahi has appeared on Food Network programmes such as Chopped and Beat Bobby Flay and is actively involved in humanitarian work, co-leading a non-profit in Ethiopia and serving as an Ambassador for Save the Children.
Ryan Ratino
Ryan Ratino is a chef and the founder of Hive Hospitality, the restaurant group behind some of the United States’ most acclaimed fine dining venues. In Washington, D.C., he owns and operates Bresca, a neo-Parisian bistro holding one Michelin star, and JÔNT, a two-Michelin-star Japanese-influenced restaurant. Born in Medina, Ohio, after graduating from Le Cordon Bleu in Orlando, Florida, he trained in several top kitchens, from Shula’s Steak House at the award-winning Walt Disney World Swan and Dolphin resort to Bluezoo and wd~50 in New York. In 2016, he became executive chef at Ripple in Washington, D.C. The same year, he opened Bresca, followed by JÔNT in 2020, earning rapid critical acclaim. He also leads Maass at the Four Seasons Fort Lauderdale and Ômo by Jont in Winter Park, both one-Michelin-star restaurants. With five Michelin stars across his concepts, Ratino is recognised as a leading figure in contemporary American fine dining, earning the 2023 Michelin Young Chef Award for Washington, D.C.
Isabel Coss
Isabel Coss is the executive chef of Pascual and executive pastry chef of Lutèce in Washington, D.C. Born and raised in Mexico City, after studying to become a professional ballerina, she began her culinary path at the age of 17 making bread at the renowned restaurant Pujol. She trained in acclaimed kitchens such as Cosme and Agern in New York before joining Empellón Cocina, where she met chef Matt Conroy, who became her husband. In Washington, she has helped shape two of the city’s most influential restaurants: Lutèce, a modern French neo-bistro, and Pascual, a Mexican restaurant inspired by her culinary heritage. Both have received national acclaim and major awards recognition for bringing together cultural identity and refined technique, elevating pastry and savoury cuisine alike, and contributing to the growing presence of Latino chefs in the U.S. restaurant scene.
Jon Yao
Jon Yao is the head chef and co-owner of Kato, a Michelin-starred restaurant in Los Angeles. Born and raised in the San Gabriel Valley to Taiwanese parents, his love for cooking began at a young age, inspired by watching his family in the kitchen. He studied Anthropology at the University of California, Riverside, before shifting to a cooking career without formal training. In 2016, at just 25, he took over a small West Los Angeles space and transformed it into Kato, originally a casual concept. Drawing on memories of Taiwanese, Chinese and Southern Californian home cooking, he gradually built a refined tasting-menu style, gaining several accolades. Kato has since moved to Downtown Los Angeles and earned a Michelin star, while Jon Yao received the Michelin Guide California Young Chef Award in 2021, along with further international recognition. Yao is widely regarded as a key figure in Taiwanese-American fine dining and one of the most influential voices in Los Angeles’ gastronomic scene.
IBERIAN COUNTRIES
Andreu Genestra
Andreu Genestra is the chef behind Andreu Genestra Restaurant in Mallorca. He began his career at just fifteen, washing dishes in a seaside hotel before in Mallorca, quickly rising through the ranks of gastronomy and becoming the youngest chef in the Balearic Islands to receive a Michelin star. He gained early experience in kitchens such as Mugaritz and elBulli, and has cooked in London, Stockholm, Brazil, Moscow, Paris, Miami and Kuwait for the Royal Family. In 2011, he opened his own restaurant, earning a Michelin star in 2013 and a Michelin Green Star in 2020 for his sustainable approach. Genestra also created the Aromata concept in Palma de Mallorca and is the Executive Chef of Lío Group and Alacena de Genestra Catering. Today, he is considered a leading figure in Spanish fine dining, known for elevating Mallorcan produce and creating a modern, sustainable vision of Mediterranean gastronomy.
Cristina Cánovas
Cristina Cánovas is the chef and co-founder of Palodú in Málaga, one of the city’s most recognised fine dining projects. After attending hospitality school in Málaga, she trained in renowned kitchens such as El Lago, Tickets and 41º, developing a strong technical foundation and a modern culinary vision. In 2014, together with Diego Aguilar, she founded Palodú in the historic center of Malaga, transforming it from a gastrobar into a refined restaurant focused on tasting menus. Her cuisine is precise and creative, offering a contemporary reinterpretation of Andalusian tradition through seasonal, locally sourced ingredients. Working in close partnership with her partner, she follows a “dual cuisine” philosophy, where each dish is the result of a shared and precise process. This approach has earned Palodú recognition from Repsol Sun and the Michelin Guide, contributing to Málaga’s growing reputation as a key gastronomic destination in Spain.
Fran Agudo
Fran Agudo is the gastronomic director of Mont Bar and Mediamanga in Barcelona, and one of the leading figures in the city’s fine dining scene. Born in Andújar and raised in Lloret de Mar, he developed an early passion for gastronomy thanks to his family. After studying at the Girona School of Hospitality and Tourism, he then began his professional career with a stage at El Celler de Can Roca, later joining Tickets, where he rose through the ranks to lead several kitchen roles. In 2014, he became head chef, contributing to the restaurant earning a Michelin Star. In 2020, Agudo became gastronomic director at Mont Bar and Mediamanga, bringing his refined yet accessible cuisine to both venues. Under his leadership, both restaurants earned their first Michelin Star and Repsol Sun in 2022, while Mont Bar obtained a second Michelin Star in 2025.
Marlene Vieira
Marlene Vieira is a chef and restaurateur, currently leading three restaurants in Lisbon, where she blends Portuguese culinary heritage with contemporary influences. Her journey in the kitchen began at the age of twelve through her father’s butcher shop supplying local restaurants in Maia, Porto. At sixteen, after a professional cooking course, she gained experience in five-star hotels, spent two years in New York in a Portuguese restaurant, and returned to Portugal, where she worked alongside several chefs focused on contemporary local cuisine. In 2012, she opened Avenue restaurant and launched a food corner at the Time Out Market in Lisbon. She also gained television exposure, appearing at Chefs Academy, serving as a MasterChef judge and hosting cooking programmes. Today, Marlene Vieira runs Marlene Vieira, Zunzum Gastrobar, and Marlene, which was awarded one Michelin star in 2025, making her a leading figure in the Portuguese fine dining scene.
Paulo Airaudo
Paulo Airaudo is the chef and founder of Paulo Airaudo Group, leading an international network of Michelin-starred restaurants across Europe and Asia. Born in Córdoba, Argentina, he left home at the age of eighteen to begin a culinary career that took him through Mexico, Peru and Europe, training in renowned kitchens including Arzak, The Fat Duck and Magnolia. In 2015, he co-founded La Bottega in Geneva, earning a Michelin star within five months. He later moved to San Sebastián, where he opened Amelia, becoming the first foreign chef to receive a Michelin star in the city. The restaurant was later awarded a second star and became the flagship of the chef’s group, which now has several venues in Barcelona, Hong Kong and Florence, accumulating eight Michelin stars. Airaudo’s cuisine combines technical precision, emotion and global vision, shaping a highly influential culinary empire.
