The Lombard capital dressed as a gala to receive the ninth edition of The Best Chef Awardsa meeting that brought together the main figures of contemporary cuisine and that reaffirmed the role of Milan as a cultural and gastronomic epicenter of Europe. For two days, the event alternated talks, debates and immersive experiences, but the climax arrived on the night of October 2 with the expected gala in Studio 90, where the names of the great winners were revealed.
This year’s podium confirmed the tendency of geographical diversity and styles that mark the global culinary scene. The Danish Rasmus Mockof the innovative restaurant Alchemist In Copenhagen, he consecrated himself as the best chef in the world. His proposal of immersive sensory experiences, which cross art, science and cuisine, consolidated him as the great reference of a gastronomy that challenges traditional limits.
Second was the Slovena Ana Rošof the famous Hiša Franko In Kobarid, who had already gained international recognition for reinterpreting his country’s kitchen with sensitivity, technical and a marked commitment to the local environment. The Indian completed the podium HIMANSHU Sainiin front of Trèsind Studio In Dubai, whose avant -garde reading of Indian cuisine made him one of the most powerful revelations of recent years.
The gala also served to highlight the talents that transform discipline into multiple dimensions. He Visionary Award It was for the Italian Massimo Botturaof Osteria Francescana, symbol of the defense of Italian culinary heritage and social projects of global impact. He Terroir Award distinguished the Guatemalan Debora Fadul For his work in Diacá, a kitchen that rescues flavors and ingredients from his land with a sustainable and root look.
The future had its place in the Nextgen Awardwhich fell to Sebastián Jiménezyoung talent of Ræst in the Faroe Islands. Meanwhile, the Science Award He recognized the Spanish Diego Guerrero (Dstage, Madrid) for the incorporation of scientific processes into the creative universe of its restaurant.
Other awards marked the amplitude of looks from the contest: the Pastry Award For the Ecuadorian duo Alejandro Chamorro and Pía Salazar (Nuema, Quito); he Foodart Award In Spanish Quique Dacosta; he Creativity Award To the Chinese Jason Liu (Ling Long, Shanghai); and the emotional Best of Humanity Awardwhich distinguished José Andrés and Carles Tejedor for its food aid programs in crisis contexts.
The event also had a local wink with the Best in Milan Award granted to Andrea Apreaand with him Origins & Future Award granted to Diego Rossichef of the famous Trippa, example of the reinvention of the Milanese popular cuisine.
Beyond the individual awards, the 2025 edition of The Best Chef left a clear photo: the kitchen is no longer limited to the great European temples, but expands to such diverse scenarios as Quito, Shanghai or Dubai. It is a global map in which tradition and avant -garde live together and in which chefs are, more and more, artists, scientists and activists.
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