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Matthew began farming organically in the early 1990s. In-between plantings and harvest Matthew developed a broad set of skills to deepen his impact on local and regional food systems. He has the rare combination of a farmer by day, a trained rural sociologist, and an MBA with a focus in creativity and entrepreneurship. He has… Read more »
A forerunner of gastronomic naturalism, Bras is passionate about land as a creative concept. An advocate for sustainability and biodiversity, he also shuns hierarchy in the kitchen and prefers to treat members of his team as “creative collaborators”. Bras learned to cook at his parents’ restaurant, Lou Mazuc, and also studied culinary philosophy and photography…. Read more »
An icon of Peruvian cuisine, Acurio owns more than 40 restaurants across 12 countries, including the reknowned Astrid & Gastón. He fervently believes in cooking as a tool for social change. He is widely recognized for his philanthropic endeavours, such as the cooking school he founded in Pachacútec, a suburb of Lima, as well as… Read more »
Kirmen Uribe (Ondarroa, 1970) is one of the most widely read and translated Basque language authors. His first novel, Bilbao-New York-Bilbao (Seix Barral, 2010) won the Spanish Literature Prize for Narrative and became a global publishing achievement translated into 15 languages. It was ranked amongst Top 15 Best Books of the Year in the UK. Before, his… Read more »
Dedicated to the humanitarian action, Cristina Franchini holds a law degree, an L.L.M. and a PHD in international law. In 2007, she started working for the United Nations High Commissioner for Refugees (UNHCR) as a legal officer, at the beginning in the area of arrivals by sea and reception of asylum seekers and then, for… Read more »
Yoshihiro Narisawa is the chef-proprietor of two-Michelin-starred restaurant Narisawa in Tokyo, Japan. Narisawa’s father was a confectioner and the kitchen became his playground until, at the age of 19, he travelled to Europe to train with renowned chefs such as Joël Robuchon and Paul Bocuse. Returning to Japan in 1996, Narisawa opened his first restaurant,… Read more »
Dominique Crenn transforms memories into food in her, modernist and imaginative at restaurant, Atelier Crenn, which was the first restaurant with a female head chef to be awarded three Michelin stars in the USA.She lectures widely, including at Harvard, and attends many conferences all over the world. She received the «2015 Leadership Award Augie» the… Read more »
Expert Guest Judge Mexican author. Is an important literary figure in Latin America and the United States. Originally a teacher, she is best known for her bestselling novel Like Water for Chocolate, which sold over 4.5 million copies, was translated in 35 languages, and made into an award-winning film. The book is described as part… Read more »
Joan Roca was raised in the family restaurant in Catalonia, where he now runs his own three-Michelin-starred restaurant, El Celler de Can Roca, with his two brothers Josep and Jordi (a brilliant sommelier and patissier respectively). The three siblings have also recently been made UNDP Goodwill Ambassadors, advocating for better nutrition and food security to… Read more »
Hailed for his extraordinary skill, his charisma, and for transforming Mexican cuisine in the eyes of the world through his bold, simple, evocative cookery. Among other ventures, Olvera heads Pujol, Mexico’s number one restaurant, and has recently made an acclaimed debut in New York with Cosme. He keeps his food simple and unfussy, with a… Read more »
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