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Nestled in the Bay of Cádiz and boasting three Michelin stars, restaurant Aponiente is where Ángel León dives deep into ocean research and development. His work aims to shed light on the unexplored potential of the ocean for gastronomical innovation and sustainability. Set against the backdrop of the decaying port of Santa María, Leon promotes… Read more »
From Mburucuyá, a small town located in the Argentine province of Corrientes that serves as a point of entry into the vast and remote Iberá Wetlands and their natural diversity, Gisela Wadiana Medina launched the Iberá Chefs Network in 2017. This initiative has provided training and guidance to 80 humble cooks from the region, the… Read more »
The dynamic persona Andrés Torres is at the helm of two interconnected projects that combine cooking, sustainability, humanitarian aid, and war reporting. As founder and president of the NGO Global Humanitaria, Torres defends children’s food security, education, and rights across ten countries and provides emergency relief in areas afflicted by armed conflict and natural disasters,… Read more »
One of Norway’s culinary figures, this chef advocates an innovative restaurant model characterised by her special relationship with farmers in the Trondheim area; an intrinsic part of the team that makes her renowned Credo restaurant possible. In 2017, this former chef of the Norwegian royal family launched Vippa, a work and training space for small… Read more »
Hailing from Türkiye, the country that hosts most Syrian refugees, this great chef uses gastronomy as a tool for integration. In the many initiatives in which she is part of, Baybara Demir empowers women from both countries and dismantles prejudices by highlighting the richness of the exchange of cultures. She currently supports the agricultural development… Read more »
British chef Nicole Pisani, besides being the author of books such as Salt, Butter, Bones and Magic Soup and driving the #EndChildFoodPoverty campaign, is in charge of Chefs in School: a project seeded in London to rethink collective catering in primary schools. She has promoted the installation of vegetable gardens in schools and projects where… Read more »
Fatmata Binta, originally from Sierra Leone, aims to share and spread the essence of the Fulani’s culture and cuisine with her initiative “Dine on a mat”, a nomadic restaurant that offers an immersive culinary experience across many countries that demonstrates how the Fulani people eat and interact with food. For them, sustainability is much more… Read more »
Founder of the Escuela Periférica de Gastronomía in 2012, Edson Leite, originally from São Paulo, provides culinary training opportunities and psychological support to help young people in search of job opportunities. Together with his team, he tries to raise awareness about food waste, and they use gastronomy as a motor for social transformation, engaging in… Read more »
Douglas McMaster, founder of the Silo restaurant, uses his creativity to promote “zero waste”. An approach that he tries to spread through the Zero Waste Cooking School, an initiative that came up during the COVID-19 confinement period with the goal of promoting the zero waste philosophy and raising awareness in society about the problem of… Read more »
Ana Estrela, a Brazilian-born former dancer and choreography assistant for several Afro-Brazilian dance groups, founded the Origins Cultural Association in Bari, Italy to promote Brazilian culture through various artistic and culinary events. Through her work at Origins, Ana came to recognise the power of gastronomy to generate common spaces where people from different cultures can… Read more »
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