Ten chefs every good foodie should know

They are successful entrepreneurs, activists and specialists in the art of finding the equilibrium between the local and the global. Today in Summum we let ourselves be guided by Murnau den Linden’s book ‘ 50 chefs you must know to be a good foodie‘to explain to you who are the most TOP chefs of the moment. And why it is necessary to follow in his footsteps closely.

An alternative and special guide of the addresses that it is essential that you know if you consider yourself a good foodie.

José Andrés: how to change the world through gastronomy

Asturian based in the United States, Jose Andres it is a true giant of world gastronomy. Your company Think Food Group It now has more than thirty establishments, among which are the now iconic Jaleo, Minibar y Sleep, with 2 Michelin stars, and Little Spain Market, a space of more than 3.000 square meters in Manhattan exclusively dedicated to Spanish gastronomy.

However, this facet of a successful entrepreneur stays small compared to that of a “superhero.” Almost ten years ago, Andrés created World central kitchen, an NGO that operates in conflict zones or areas hit by natural disasters such as Haiti or Puerto Rico.

Why should you know who it is? In the last edition of The World’s 50 Best Restaurants, this chef took the stage to collect the American Express Icon Award 2019 and it could even be the next Nobel Peace Prize. Nothing more, nothing less.

Daniela Soto-Innes: the new face of world haute cuisine

She is Mexican, is about to turn 29 years old and leads two gastronomic projects in New York. Daniela Soto-Innes It is one of the new faces – or perhaps the new face – of world haute cuisine.

Inflated crab, morita, avocado. Cobia al pastor, pineapple puree, coriander. Acacia, Mexican chocolate. On Cosme, an establishment that he co-directs with Enrique Olvera, another chef to follow, Soto-Innes prepares contemporary Mexican-inspired cuisine. On skip, Cosme’s “little sister” (also co-directed with Olvera), we can find dishes such as huevos rancheros, guacamole, quesadillas and churros.

Why should you know who it is? Daniela Soto-Innes has been awarded in 2019 as the best cook in the world according to the list The World’s 50 Best. The future of planetary gastronomy passes through its restaurants.

René Redzepi: North Wind

Clearly Copenhagen It is one of the most attractive gastronomic destinations of the moment. There is Geranium, one of the novelties of this year in the world TOP 10. And there it is Noma, the chef’s restaurant René Redzepi which this year has once again conquered the podium after having reopened its doors in a new headquarters.

Why should you know who it is? The entire foodie world owes this chef the great discovery of nordic cuisine, its most peculiar ingredients, its most ancient techniques (salt, smoke, ferment, marinate) and, above all, its way of understanding gastronomy.

By the way, in Noma They have just launched a new season, focused on the plant world. Northern Europe has a lot to offer. And now we know.

Ana Roche: between Kobarid and Madrid

Mountain lamb, game, freshwater fish, lingonberries, herbs and wild flowers. Hiša Franko, a restaurant located in Kobarid, Slovenia, bets on local ingredients. With all that this entails.

Ana Rosh, chef of this establishment, has told on occasion that his team can change up to six dishes from the tasting menu in one day due to the vagaries of nature.

Why should you know who it is? A diplomat by training, athlete and chef, Ana Roš is undoubtedly one of the most influential cooks on the current scene. And his restaurant, of course, one of the most sought-after addresses of the moment.

From November 19 to December 7, Ana Roš will transfer kitchen and equipment to the hotel NH Collection Madrid Eurobuilding de Madrid hand in hand with the project InResidence, which celebrates its fifth edition. The cost of each menu is 200 € (€ 275 with pairing of Slovenian natural wines). You can already book through the web. Without a doubt, one of the gastronomic events of the next season.

Paco Roncero: behind one of the most expensive foodie experiences in the world

The Madrilenian Paco Roncero He is one of the chefs who brings together the most projects under his personal seal. He is executive chef and director of NH Collection Casino de Madrid, from the TOP restaurant The Casino Terrace (with 2 Michelin stars) and Pure state, one of the first gastrobars in this country with embassies in Madrid and Shanghai.

He is also in command of establishments in Bogotá and Cartagena de Indias. He is addicted to sports and new technologies.

Why should you know who it is? Paco Roncero is the one behind Sublimotion, a unique gastronomic performance that is renewed every year in the island of Ibiza. A radical and magical return to the act of eating and a most exclusive experience: the covered it costs 1.500 euros + VAT per person. One of the most expensive foodie experiences in the world.

Janice Wong: something sweet

Born in Singapore, Janice Wong She is a true master of the pastry art. Lead the dessert bar 2am with offices in Singapore, Macau and Tokyo, establishments where it forces the limits between sweet and salty. And not only this.

The art of Janice Wong goes far beyond what can fit on a plate, steadily entering the sacred confines of art. Giant corals made of sugar, edible moss, sweet crystal rocks. His creations are spectacular.

Why should you know who it is? There are only two types of people. Those that always leave room for dessert and those that go beyond sweet. If you belong to the first category and you spend your life claiming for sweet snacks the place they deserve, write down this name.

Vladimir Mukhin: Russian luxury

Si Russia is an intense, extravagant and fascinating country, its capital, Moscow, it is even more so. Located on the 16th floor of a large shopping center, the restaurant White Rabbit offers privileged views of the city.

Behind the stoves of this establishment, selected as one of the best in the world, is Vladimir Mukhin, young Russian culinary talent. Its cuisine focuses on the most exquisite delicacies of Russian cuisine, from Black Sea oysters to Crimean truffles, of course, caviar.

Why should you know who it is? Vladimir Mukhin is the clear proof that between Europe and Asia there is not only an immense country, but also an immense gastronomy that a good foodie simply cannot afford to ignore.

May Chow: long live the baths

Little Bao It is the temple (informal, but after all a temple) of the bao, the Chinese rolls that have been unleashing passions in the foodie world for some time. This place that opened its doors in 2012 is led by May Chow, Canadian cook of Chinese origin.

Chef, activist and businesswoman (we also found her in front of the Happy Paradise Chinese food bistro), Chow demonstrates from her headquarters how versatile bao buns can be. That are worth as an example two novelties of this summer: the Black & White Bao with squid made in two different ways and the Bao with lemon and avocado ice cream.

Why should you know who it is? Small, light, creative, exotic. The bao have everything to be and remain one of the most fashionable creations of the moment. If you are addicted and a practitioner of this culinary religion, the best thing is that you start to put it in the direction of Hong Kong.

José Avillez: Portugal knows bien

The Michelin guide talks about Nice singing as “one of the best gastronomic experiences in the country.” Located in Lisbon, in the romantic Chiado neighborhood, Belcanto is the most prominent, although not the only, gastronomic project of José Avillez.

It opened its doors in 1958 and was given a new life under the command of this Portuguese chef in 2012, conquering its first star and, shortly after, its second. On Avillez’s curriculum They range from studies in business communication to internships in restaurants such as the Bulli, through books, radio and television programs.

Why should you know who it is? If Portugal has found its place on the world gastronomy map, if Lisbon moves at a different gastronomic rhythm, Avillez has part of the credit.

Magnus Nilsson: the future passes through these stoves

Fäviken it is an extraordinary project. A restaurant surrounded by nature and located in an old Swedish barley farm a little further south of the Arctic Circle.

A daring gastronomic bet, focused on the cycles of nature, which has gradually gained international recognition. Fäviken It is a very personal project of the chef Magnus Nilsson, another of the visible faces of the revolution of the new Nordic kitchen. So personal, that his recent decision to leave the restaurant will lead to its final closure next December.

In 2020 :, Magnus Nilsson will dedicate himself to taking care of his family, his gardens, fishing, reflecting, writing and, basically, resting.

Why should you know who it is? Everything indicates that any relevant information for those passionate about gastronomy and haute cuisine will go through their kitchens. Wherever they are.