Arnaud Donckele (born 29 March 1977) is a French chef. He currently runs La Vague d'Or restaurant at Cheval Blanc St-Tropez (formerly Résidence de la Pinède) hotel located in Saint-Tropez and "Plénitude" at Cheval Blanc Paris. His St-Tropez restaurant was awarded 3 Michelin stars in 2013, his Parisian restaurant in 2022.
Fernando Adrià Acosta (Catalan pronunciation: [fəˈran əðɾiˈaj əˈkɔstə]; born 14 May 1962) is a Spanish chef. He was the head chef of the El Bulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, the renowned pastry chef Albert Adrià.
Thierry Marx (born 19 September 1959) is a French chef, specialised in molecular gastronomy.
Pedro Miguel Schiaffino is a Peruvian chef who has worked to highlight the foods of the Amazon jungle and Amazonian cuisine.
Schiaffino's restaurant in Lima, Peru is called Malabar. He is also executive chef aboard the M/V Aqua. Schiaffino is known as the "jungle chef" and has been compared to René Redzepi.Schiaffino graduated from the Culinary Institute of America in Hyde Park, New York, in 1997 and did Masters work at the Italian Culinary Institute. While in Italy he at Dal Pescatore under chef Nadia Santini and with Piero Bertinotti at Ristorante Pinocchio.Ingredients he uses include kushuru (Andean caviar), algae, aguaje (a slightly fermented palm fruit), giant snails, sacha culantro (a type of wild coriander), turmeric, achiote, guinea pig and Andean corn beer. He also uses quinoa and seasonings including cedrón, toronjil, muña, sachatomate, and aguaymanto.His menu offerings have included dishes such as:
Tuna brulé with cocona-lime juice and tobiko wild caigua with scallops, Andean seaweed, and maca root (known as Andean Viagra)
Fish ceviche with tumbo
Paiche with masato and black tapioca
Arroz con pato (Spanish rice with duck)
Copoazu and green melon
Lucuma and deep fried "truffles"
Virgilio Martínez Véliz (born August 31, 1977) is a Peruvian chef and restaurateur. He is considered one of the new generation of Peruvian chefs promoting the spread of Peruvian cuisine. He is known for his use of applying modern cooking techniques to indigenous Peruvian ingredients. Marie Claire magazine has called him "the new star of Lima's gastro sky." On April 29, 2013, his flagship restaurant, Central, entered as number 50 in The World's 50 Best Restaurants as awarded by the British magazine Restaurant. In 2014, Central jumped 35 places to number 15, winning the "Highest Climber" award, and later that year was named Best Restaurant in Latin America.
Éric Frechon (born 16 November 1963) is a French chef, Meilleur Ouvrier de France and three stars at the Guide Michelin. He has been described as "chef royalty" and received positive reviews as chef of the restaurant Épicure at the Hôtel Le Bristol in Paris. In 2015 he re-opened the hotel restaurant Céleste which is part of The Lanesborough
René Verdon (June 29, 1924 – February 2, 2011) was a French-born American chef and author. Verdon was the chef for the White House during the administrations of John F. Kennedy and Lyndon B. Johnson. Verdon was hired by First Lady Jacqueline Kennedy in 1961.
Guy Patrice Savoy (French: [ɡi savwa]; born 24 July 1953) is a French chef who is the head chef and owner of the eponymous Guy Savoy restaurant in Paris and its sister restaurant in Las Vegas, both of which have gained multiple Michelin stars. He owns three other restaurants in Paris.
