Basque Culinary World Prize
Transforming society through gastronomy
Participate by nominating chefs who shows how gastronomy can be a motor for change
Basque Culinary World Prize
A prize for those who transform the world through gastronomy.
The Basque Culinary World Prize (BCWP) is an international award for individuals with transformative initiatives linked to gastronomy that generate a positive impact in areas such as innovation, health, nutrition, education, the environment, social development, or science.
We seek men and women leading tangible transformations, of any nationality or cultural background, whose work demonstrates the potential of cuisine as a tool for social impact. People who, through long-term careers or specific initiatives—developed individually or collectively—show how cooking can contribute to today’s society.
If you know professionals whose connection to gastronomy translates into advances in applied innovation, science and technology; into progress in sustainability, circular economy, or environmental protection;
if you identify leaders who are shaping the future of food security, child nutrition, or education;
if you recognize individuals whose actions influence healthier consumption habits or practices that address health and nutrition challenges;
if you know people who foster multicultural integration or social and labour inclusion; who exemplarily promote biodiversity, the territorial development of communities, or collaboration with local producers…
This is the moment to recognize their work. The nomination period will open soon.
BCWP has been promoted since 2016 by the Basque Culinary Center (BCC) and the Basque Government, within the framework of the Euskadi-Basque Country Strategy, and is supported by some of the most prestigious chefs of the moment.
A NEW EDITION
In its first ten editions, BCWP has recognized the work of chefs who expanded the reach of gastronomy beyond the restaurant. Starting in 2026, the prize evolves to identify and recognize professionals linked to gastronomy—beyond the strictly culinary field—whose projects use cuisine as an inspiring and important engine of change.
Both individuals who have independently created foundations or specific initiatives, as well as those playing a leading role within collectives with demonstrable impact, will be considered.
See FAQs-
May
4/5 Nominations open.
The nomination period opens for candidates to be nominated by active professionals within the gastronomic sector.
The nomination period has ended.
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July
1/7 Nominations close.
Technical secretariat shortlists candidates.
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November
Jury meeting in Curitiba, Brazil.
Winner announced. -
December
Award ceremony in the Basque Country.
The Prize
The Basque Culinary World Prize is an award for chefs (not for projects). To be considered, chefs have to be nominated by another professional currently working in the world of gastronomy – for instance, another chef, food writer or food supplier, or an institution.
The winner will have the chance to allocate 100 thousand euros to an initiative of his or her choice, which expresses the transformative power of gastronomy.
Jury 2025
The members of the BCC International Council demonstrate the broad sphere of influence chefs can achieve when they transcend the conventional boundaries of their profession. Thus, this group is charged with selecting the winner with the help of leading international experts, and they can not be nominate for the prize.
Winner 2025
Leticia Landa
Leticia Landa was announced the winner of the Basque Culinary World Prize 2025 for her leadership at La Cocina, a 20-year initiative dedicated to providing training, incubation, and guidance to talented individuals from marginalised communities seeking to integrate into San Francisco’s restaurant sector. The project empowers them to lead their own businesses, make them profitable, and become part of the productive heart of their cities, transforming their environments through gastronomy.
Born in Texas to Mexican immigrant parents, Leticia knows firsthand what it means to integrate into a new community through work and education. Dividing her time between kitchens and volunteer initiatives, she studied Anthropology and joined La Cocina in 2008, where she has played a pivotal role in the project’s growth. Today, La Cocina’s network includes around 100 businesses, both incubated and graduated.
More than 40 restaurants, cafés, and food stalls across the San Francisco Bay Area have emerged from the program. Among Landa’s proudest achievements: 70% of participants remain in business 10 years after graduation. Its graduates include Veronica Salazar (founder of El Huarache Loco, a 20-year culinary institution), Reem Assil (Reem’s California, author of Arabiyya: Recipes from the Life of an Arab in Diaspora), Fernay McPherson (Minnie Bell’s Soul Movement, named one of San Francisco’s “Rising Star Chefs”), Nite Yun (Cambodian refugee and owner of Lunette, featured in Netflix’s Chef’s Table), and Koji Kanematsu, who runs six Onigilly Japanese eateries in the Bay Area.
Winner 2024
Andrés Torres
Winner 2023
Ebru Baybara Demir
Winner 2022
Fatmata Binta
Finalists
Basque Culinary Center
A pioneering academic institution for a pioneering prize.
The Basque Culinary Center (BCC) is a pioneering academic institution created in 2011 with the support of Mondragon University and seven top Basque chefs, including Juan Mari Arzak, Pedro Subijana and Andoni Luis Aduriz.
Located in one of the world’s major gastronomic capitals, the institution is in a unique position to bring together a wealth of talent. Courses encompass higher education, research, innovation and the promotion of gastronomy and nutrition. The BCC’s mission is to become the benchmark in their field, as well as to highlight the impact the modern chef can have on their profession, culture, community and the wider world.
From the very start, it has been backed by some of the most influential chefs in the world who now form our International Council. Chaired by Joan Roca (Spain), it is also formed by Massimo Bottura (Italy), Dan Barber (United States), Gastón Acurio (Peru), Ferran Adrià (Spain), Alex Atala (Brazil), Heston Blumenthal (United Kingdom), Michel Bras (France), Enrique Olvera (Mexico), Rene Redzepi (Denmark), Dominique Crenn (France/United States), Yoshihiro Narisawa (Japan) and Trine Hahnemann (Denmark).
The BCC shares with them the sense of vocation that links gastronomy to other disciplines, and that same desire to make a positive contribution to the community through concrete actions.
Euskadi Basque Country
Euskadi is a land privileged by its gastronomic resources. Uniquely, it has been the cradle of many important movements and figures in the history of contemporary global cuisine. Although firmly rooted in its traditions, Basque cuisine has always known how to mix tradition with innovation. It has established trends and become a source of inspiration for other global models of fine dining.
The pleasure of eating and drinking, respect for local produce, and a love for creativity, innovation and collaboration are the remarkable characteristics of the Basque people that set them apart. It is no coincidence that this is the region with more Michelin stars per capita, and with some of the most interesting and influential culinary offerings.
With an exceptional combination of sea, mountains and fertile valleys – beautiful spaces ideally suited to gatherings – and the people’s untiring devotion to culinary excellence, Euskadi is an ideal place to host such an innovative award. Through the Basque Culinary World Prize, these values: quality, excellence and a ‘talent for transformation’ – will be celebrated.
Basque Government is interested in promoting social inclusiveness, innovation and innovation around the world. Together with gastronomy, these are values of the prize that are already closely associated with the Basque Country – values we want to celebrate through the prize.
