100 Best Chefs in the World (and Their Recipes) (2023)

","embed":null}]},{"index":34,"title":"67. Andre Chiang, China","blocks":[{"type":"Image","index":0,"image":{"id":3139918,"url":"https://media.farandwide.com/18/3c/183c7b4106964f07a1b02e4a61aaa814.jpeg","urls":[{"url":"https://thumbor.bigedition.com/andre-chiang/sOUYKDlmKVzrh23Ph5pHGRed-Zg=/800x600/filters:format(webp):quality(80)/granite-web-prod/18/3c/183c7b4106964f07a1b02e4a61aaa814.jpeg","mimetype":"image/webp","min_width":480},{"url":"https://thumbor.bigedition.com/andre-chiang/k_sKDoDePlt1_6WxxYNOHjgq4f4=/480x360/filters:format(webp):quality(80)/granite-web-prod/18/3c/183c7b4106964f07a1b02e4a61aaa814.jpeg","mimetype":"image/webp","max_width":480},{"url":"https://thumbor.bigedition.com/andre-chiang/nchGzV4Sgg2w8LFDgBDuyOcVKls=/800x600/filters:quality(80)/granite-web-prod/18/3c/183c7b4106964f07a1b02e4a61aaa814.jpeg","min_width":480},{"url":"https://thumbor.bigedition.com/andre-chiang/ApnQb3nFOSij9vcvL66d5Tp_das=/480x360/filters:quality(80)/granite-web-prod/18/3c/183c7b4106964f07a1b02e4a61aaa814.jpeg","max_width":480}],"created":"2022-11-23T14:22:22.673153Z","height":600,"width":800,"aspect_ratio":1.3333333333333333,"title":"Andre Chiang","credit":"","source":"Wynn Palace","source_url":"https://www.wynnpalace.com/en/restaurants-n-bars/fine-dining/sichuan-moon","caption":""},"text":"","embed":null},{"type":"Text","index":1,"image":null,"text":"

Restaurant: Sichuan Moon

Where You'll Find Him: Macao, China

Sample Dish: Longevity dan-dan noodles (shown)

Andre Chiang, born in Taiwan, spent 17 years training to be a chef in France. Although he became the head chef of a French restaurant, Chiang moved to South Africa and was reminded he didn't have to cook French cuisine to be good. Nor did he have to cook Asian cuisine. Chiang discovered he could create a new cuisine under his \"Octaphilosophy,\" which means \"artisan,\" \"memory,\" \"pure,\" \"salt,\" \"south,\" \"terroir,\" \"texture\" and \"unique\" are keys to all his dishes.

Chiang took his ideas back to Asia, where he opened his first restaurant, Andre. He quickly earned world recognition and Michelin stars, so he shuttered the restaurant and tried a new approach in a second restaurant, RAW. And it happened again.

Once again, not wanting to be pigeonholed, Chiang closed his restaurant. His newest creation, Sichuan Moon at Wynn Palace opened in 2019. And just like that, he won two Michelin stars once again.

Check out Chiang's recipes here.

","embed":null}]},{"index":35,"title":"66. Paolo Casagrande, Spain","blocks":[{"type":"Image","index":0,"image":{"id":3139919,"url":"https://media.farandwide.com/95/a1/95a1c72bc9864bab82747ab1c2b74e64.jpeg","urls":[{"url":"https://thumbor.bigedition.com/paolo-casagrande/m3HKzAfsORtRmdLKGbp8olgTVa4=/800x600/filters:format(webp):quality(80)/granite-web-prod/95/a1/95a1c72bc9864bab82747ab1c2b74e64.jpeg","mimetype":"image/webp","min_width":480},{"url":"https://thumbor.bigedition.com/paolo-casagrande/Led73rl_-ci8OspI3qzyWCp0uTo=/480x360/filters:format(webp):quality(80)/granite-web-prod/95/a1/95a1c72bc9864bab82747ab1c2b74e64.jpeg","mimetype":"image/webp","max_width":480},{"url":"https://thumbor.bigedition.com/paolo-casagrande/jBsxVGA3FYbnJsyItLIVK3_atMQ=/800x600/filters:quality(80)/granite-web-prod/95/a1/95a1c72bc9864bab82747ab1c2b74e64.jpeg","min_width":480},{"url":"https://thumbor.bigedition.com/paolo-casagrande/SBMqt7K34UH_nHf2I8MymHXGRqA=/480x360/filters:quality(80)/granite-web-prod/95/a1/95a1c72bc9864bab82747ab1c2b74e64.jpeg","max_width":480}],"created":"2022-11-23T14:22:22.703934Z","height":600,"width":800,"aspect_ratio":1.3333333333333333,"title":"Paolo Casagrande","credit":"","source":"Lasarte","source_url":"https://www.restaurantlasarte.com/en/home-1/#!menus","caption":""},"text":"","embed":null},{"type":"Text","index":1,"image":null,"text":"

Restaurant: Lasarte

Where You'll Find Him: Barcelona

Sample Dish: Grilled venison with black truffle cream, orange sauce and spiced jus (shown)

Paolo Casagrande does not own the Michelin three-star Lasarte, but his contribution as chef de cuisine combines Martin Berasategui's signature dishes with his own infused flair of haute cuisine into the Spanish restaurant.

Casagrande attended catering school under his father's urging in the 1990s before moving to London and later Paris to train beneath respected French chefs Pierre Pommel and Alain Soliveres. In 2003, he met Berasategui, who put him in charge of his new restaurant, M.B. A star was born as Casagrande earned his first Michelin star.

He moved on to Berasategui's Lasarte in 2012, which had already achieved two-star status. Casagrande's contributions brought it up to three.

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Restaurant: Restaurant Yoann Conte

Where You'll Find Him: Veyrier-du-lac, France

Sample Dish: Smoked carabineros served on a vinaigrette (shown)

Growing up in the Lorraine Valley, Yoann Conte grew up in the hotel and restaurant industry, as his parents operated both. When he was 10, they moved to Chamonix-Mont-Blanc, one of France's largest ski destinations.

Conte decided to follow in his family's footsteps, beginning first in pastries. Graduating from school in nearby Thonon-Les-Bains, he took his first cooking job at Auberge de l'Eridan under the care of Marc Veyrat. Within two years, the restaurant earned its third Michelin star, preparing Conte for the dedication of seeking such honors.

Throughout his early career across France and in French restaurants in the U.S., Conte took over Veyrat's restaurant in 2010. A year later, he received his own Michelin star. A second followed the next year. Today, he and his family continue to work on their passion projects alongside the lake.

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Restaurant: Inter Scaldes

Where You'll Find Him: Outside of Kruiningen, Netherlands

Sample Dish: North Sea crab, strained yogurt served with lavender dressing (shown)

Jannis Brevet began his cooking career as an apprentice at Munich, Germany's Tantris. After working at multiple German restaurants, Brevet returned to his homeland, working in Dutch restaurants such as Koetshuis and Chagall. But it was when he and his wife bought and took over one of the most famous restaurants in the Netherlands that his career took off.

Inter Scaldes had been in operation since 1968 under Maartje en Kees Boudeling. Having grown up in the area near the restaurant, the chef knew the local ingredients inside and out and took over in 2001.

The restaurant received its third star by 2018, and Brevet continues to wow in what is considered the Netherlands' best restaurant.

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Restaurant: Bibendum

Where You'll Find Him: London

Signature Dish: Free-range Basque pork with winter mushrooms, black licorice and parsley root

As a child in Lyon, France, Claude Bosi grew up in his parents' restaurant. He followed suit, enrolling in a catering college and apprenticing in Lyon. From there, he was able to secure spots at some of the best restaurants in Paris.

From the two-star Le Chiberta to Alain Passard's L'Arpege and Ducasse, he was part of Passard's climb from two to three stars. When he set off for England in the late 1990s, he earned Overton Grange a Michelin star while serving as head chef.

Then, it was his turn. His restaurant Hibiscus opened in 2000, receiving one star the following year and a second in 2004. He relocated the restaurant to London, where it thrived until 2016. Bosi closed the restaurant for a complete renovation and reopened it as Bibendum in 2017. And — boom! — two more stars for the new restaurant.

Check out Bosi's recipes here.

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Restaurant: Auberge des Glazicks

Where You'll Find Him: Plomodiern, France

Signature Dishes: Scampi and pig tongue

What was started by Olivier Bellin's grandmother at the beginning of the 20th century, Auberge des Glazicks opened as a restaurant serving those who worked on the family farm. The dishes were traditional and hearty. Bellin's mother eventually took over the farm and restaurant, and he grew up watching both women cook.

Bellin left home for more formal training, taking an apprenticeship that introduced him to Jean-Pierre Guillaume, who set him on his path. Receiving a Best Young Chef award, Bellin joined the team at Magescq then La Taupiniere. It was at the latter where French Chef and Restaurateur Joel Robuchon came in to dine, met Bellin and remembered him for the opening of his Paris restaurant, Jamin.

After three years working with famed chefs, Bellin decided it was time to go home again. In 1998, he became his family restaurant's chef. By 2004, Michelin found him and gave him his first star.

Check out Bellin's recipes here and here.

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Restaurant: Azurmendi

Where You'll Find Him: Larrabetzu, Spain

Signature Dish: Basque menestra (shown)

Eneko Atxa left his hometown of Amorebieta, Spain, to attend hospitality school. In 1994, he joined the staff at Baserri Maitea and within six years landed a role as head chef at Etxebarri. That year, he was named Champion of Young Spanish Signature Chefs.

Five years later, with the support of his uncle, Atxa opened Azurmendi. Two years later, Axta celebrated his first Michelin star. It took only two years to receive his second and another two years to be awarded his third star.

His restaurant is considered one of the best in the world, and Axta continues to rack up awards for his haute cuisine.

Check out Atxa's recipes here.

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Restaurant: Via Feltrinelli

Where You'll Find Him: Gargnano, Italy

Signature Dish: Salad made with one leaf each of 150 different spice plants (shown)

The Grand Hotel Feltrinelli has a long history on its Italian location. The rich and famous have strutted through its doors as well as eaten at its restaurant. Here, Stefano Baiocco, awarded two Michelin stars for his work, wows with his fresh-from-the-garden approach.

Before arriving at the famed hotel, Baiocco worked under the guidance of the world's best chefs: Enoteca Pinchiorri in Florence, Italy, and Alain Ducasse and Pierre Gagnaire in Paris each had three stars during Baiocco's tenure.

Baiocco's unique style earned him the Gourmand World Cookbook Award after he released his collection of recipes, \"Mise en Place.\"

Check out Baiocco's recipes here and here.

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Restaurant: Tickets

Where You'll Find Him: Barcelona

Signature Dishes: Desserts

One of the most esteemed chefs of Spain, Albert Adria started cooking at the age of 16, following his older brother, Ferran, into an apprenticeship at El Bulli. While honing his skills, Adria discovered his passion for desserts.

To follow his calling, he worked in a variety of pastry kitchens across Spain. But he took a break from cooking in 1997 to instead create a research workshop, where Adria plotted out menus and development of restaurants. After nearly a decade, Adria combined his two careers into a tapas bar, Inopia Classic Bar, which he opened in 2006. Yet, he found himself once again taking a break and reinventing himself.

It took another decade before Adria introduced another restaurant, Enigma, in Barcelona. More and more restaurants opened, with Adria working closely with his brother to create elBarri restaurant group, now considered a Spanish restaurant empire. Adria's current hotspot is Tickets, which received a Michelin star.

Check out Adria's recipes here.

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Restaurant: The White Room

Where You'll Find Him: Amsterdam

Sample Dish: Lemon dessert served with goat milk and dulce de leche.

After working across The Netherlands at restaurants such as Scholteshof, De Bokkedoorns and Get Laurierblad, Jacob Jan Boerma and his wife Kim Veldman decided to open their own restaurant in 2002. They didn't want anyone to know its official opening date so that they would have time to perfect it.

Despite trying to hide, Michelin walked in on the second day — while the toilets were still not working. Boerma couldn't hide. He earned his first star. By 2006, De Leest was awarded a second star and then a third in 2013.

Boerma closed his famed restaurant in December 2019 and moved to The White Room in Amsterdam, where he serves as signature chef.

Check out Boerma's recipes here.

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Restaurant: Aponiente

Where You'll Find Him: Puerto de Santa Maria, Spain

Sample Dish: Shrimp tortilla (shown)

Angel Leon spent the early part of his career discovering the local foods across Spain by working in various regions. From Seville to the Pyrenees, Leon soaked it all in before seeking a degree in hospitality.

With his new degree, Leon traveled even farther, working for Sheraton in Buenos Aires and Miami. But he missed Spain and decided to return not only to his homeland, but also to cooking with the ingredients from the Cadiz coast, where Leon had spent his childhood.

Studying the ingredients in his lab-style kitchen, his Aponiente restaurant garnered Leon a Michelin star in 2010. He is now referred to as the \"Chef of the Sea\" and received three-star status just in time to celebrate his restaurant's 10th anniversary.

Check out Leon's recipes here.

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Restaurant: La Villa Archange

Where You'll Find Him: Cannet, France

Sample Dish: Oysters, cucumber, mint and caviar

At the young of 12, Bruno Oger knew he wanted to be a chef. But not just any chef: a Michelin-starred chef.

In 1983, Oger received cuisine training from Brittany, France's Lycee Hoteluer de Dinard. From there, at only 21, he began working at Georges Blanc's three-star restaurant, Bresse. Eventually, Oger was leading Blanc's Normandy restaurant in Bangkok — at the age of 23.

Before he turned 30, he opened his first restaurant, La Villa des Lys in Cannes, where he earned his first Michelin star. Within 10 years, he received his second and became especially popular among guests during the Cannes Film Festival. Opening La Villa Archange in 2011, Oger once again received two stars and continues his involvement with the film festival.

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Restaurant: Per Se, Ad Hoc, Bouchon Bakery, The French Laundry

Where You'll Find Him: Yountville, California

Signature Dish: Oysters and pearls (shown), pearl tapioca, Beau Soleil oysters and white sturgeon caviar

The first American featured on this list of best chefs, Thomas Keller grew up in South Florida working at the same Palm Beach restaurant where his mother worked. Keller moved to France in 1983 and found himself working at the Michelin-starred Guy Savoy and Taillevent restaurants in Paris.

After just three years, Keller returned to the States to open his first restaurant in New York City before leaving it behind for sunny California to serve as executive chef at the Checkers Hotel. In less than a decade, Keller had the opportunity to take over Napa Valley's The French Laundry.

He continued to open additional restaurants and bakeries, including the Bouchon Bakery, Ad Hoc and Per Se. (You'll find Bouchon Bakery spread across the country with locations in Las Vegas, New York and Los Angeles, and Per Se in New York.) Per Se went on to receive three Michelin stars, Bouchon Bakery holds one star and Ad Hoc also received three stars, at one point giving Keller seven stars in the same year.

Check out Keller's recipes here.

","embed":null}]},{"index":47,"title":"54. Gilles Goujon, France","blocks":[{"type":"Image","index":0,"image":{"id":3139931,"url":"https://media.farandwide.com/da/16/da16e52c62244401a27e804ff28e38b8.jpeg","urls":[{"url":"https://thumbor.bigedition.com/gilles-goujon/vszVutSVSDRDfDNKmIBzc1m0a6M=/800x600/filters:format(webp):quality(80)/granite-web-prod/da/16/da16e52c62244401a27e804ff28e38b8.jpeg","mimetype":"image/webp","min_width":480},{"url":"https://thumbor.bigedition.com/gilles-goujon/0pFnqI20CDDyMjAs-oyGejv6cR8=/480x360/filters:format(webp):quality(80)/granite-web-prod/da/16/da16e52c62244401a27e804ff28e38b8.jpeg","mimetype":"image/webp","max_width":480},{"url":"https://thumbor.bigedition.com/gilles-goujon/uJFiBw56JOoG376PHYAdkSTR6Xg=/800x600/filters:quality(80)/granite-web-prod/da/16/da16e52c62244401a27e804ff28e38b8.jpeg","min_width":480},{"url":"https://thumbor.bigedition.com/gilles-goujon/syJzKFLwhy_dfr7_PYhFw3SPQw8=/480x360/filters:quality(80)/granite-web-prod/da/16/da16e52c62244401a27e804ff28e38b8.jpeg","max_width":480}],"created":"2022-11-23T14:22:23.076604Z","height":600,"width":800,"aspect_ratio":1.3333333333333333,"title":"Gilles Goujon","credit":"","source":"TripAdvisor","source_url":"https://www.tripadvisor.com/LocationPhotoDirectLink-g674102-d794269-i98926987-L_Auberge_du_Vieux_Puits-Fontjoncouse_Aude_Occitanie.html","caption":""},"text":"","embed":null},{"type":"Text","index":1,"image":null,"text":"

Restaurant: Auberge du Vieux

Where You'll Find Him: Fonjoncouse, France

Signature Dish: \"Rotten\" egg with black truffles on a wild mushroom and truffle puree

Gilles Goujon started cooking as a teen, working as an apprentice in the former restaurant at the Gare de Béziers. By 20, he was assistant chef at Ragueneau, where he met Roger Verge, who brought him to Moulin de Mougins, which had three Michelin stars.

After cutting his chops, Goujon moved to Marseille, working at the two-star Le Petit Nice under Jean-Paul Passedat. He then joined L'Escale, helping the one-star restaurant earn its second Michelin star.

(Video) Best Chefs In The World | Top Chefs In The World 2022 | Famous Chef Recipes | Top 10 World Trend

By 30, Goujon was ready to open his own restaurant. He began in the small town of Fonjoncouse, which had wanted to create a destination restaurant to drive visitors to the village. Sure enough, Goujon's cooking brought them in, especially after he won Meilleur Ouvrier de France. The stars quickly followed: first one star, then a second, and by 2010, Goujon cemented his fame and became a Michelin three-star chef.

Check out Goujon's recipes here.

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Restaurant:Quique Dacosta Restaurant

Where You'll Find Him: Denia, Spain

Sample Dish: Tomatoes bravo (shown)

A self-taught chef who began his career in a pizza joint washing dishes, Quique Dacosta began working at El Poblet restaurant when he was just 17. Twenty years later, he was still there, and the restaurant became Quique Dacosta Restaurant.

Dacosta transformed the restaurant and its food. He used edible papers to create landscapes of food, including a replica of Frank Gehry's Guggenheim.

With numerous cookbooks and awards on his resume, Dacosta earned three stars for his Spanish restaurant.

Check out Dacosta's recipes here.

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Restaurant: La Table d'Olivier Nasti

Where You'll Find Him: Kaysersberg, France

Signature Dish: 64° egg with wild garlic and morel mushrooms (shown)

Olivier Nasti began his chef training first at Chateau Servin in Belfort, France, and then trained with Marc Haeberlin at Auberge de I'ill. Understanding what goes into Michelin-star dishes, Nasti began to build his own status as a distinguished chef.

Heading his own restaurant at the Relais & Chateaux Chambard Hotel, Nasti earned his first Michelin star in 2005 and his second in 2014.

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Restaurant: David Toutain

Where You'll Find Him: Paris

Sample Dish: Langoustine (shown)

Joining French Chef Alain Passard's culinary team at the age of 20, David Toutain was promoted within a year and in three years given carte blanche as he mastered vegetables. He continued on to l'Ambroisie, working alongside Bernard Pacaud.

Jetting off to Spain and then to New York to continue his training, it was the 2010 birth of his son that made Toutain return to France and open his own restaurant. His avant-garde style garnered it his first Michelin star by 2015.

Last year, Toutain received his second star.

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Restaurant: Cheval Blanc - Hotel Les Trois Rois

Where You'll Find Him: Basel, Switzerland

Signature Dish: Crabmeat chili with vichyssoise and caviar

The Bavarian Chef Peter Knogl spent much of his time cooking in Michelin-starred restaurants on his way to the top. But before he was thrown in with the very best, he watched and worked in his family's small restaurant, owned by his grandfather.

As he found his own footing in restaurants throughout Germany, Spain, England and Switzerland, Knogl eventually ended up at the Grand Hotel Les Trois Rois in Basel, Switzerland.

Serving as chef de cuisine at the hotel's Le Cheval Blanc for 13 years, Knogl has been celebrated with three Michelin stars.

Check out Knogl's recipes here.

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Restaurant: Tantris

Where You'll Find Him: Munich

Sample Dish: Turbot fillet in egg yolk sauce mignonette (shown)

Another chef hailing from Germany, Hans Haas has headed up Tantris for nearly 30 years. The restaurant welcomed diners for the first time at the end of 1971, receiving its first Michelin star in 1973 and its second the following year.

Although Haas didn't join until 1991, he has continued the restaurant's two-star reputation for three decades with his elegant yet simple dishes. After all, he is known as the \"master of simplicity.\"

Check out Haas' recipes here.

","embed":null}]},{"index":53,"title":"48. Massimiliano Alajmo, Italy","blocks":[{"type":"Image","index":0,"image":{"id":3139937,"url":"https://media.farandwide.com/98/89/9889d5e87c564766902eec8c67711302.jpeg","urls":[{"url":"https://thumbor.bigedition.com/max-alajmo/cX53voG0ClPReTAa0JrfBHOX5WY=/800x600/filters:format(webp):quality(80)/granite-web-prod/98/89/9889d5e87c564766902eec8c67711302.jpeg","mimetype":"image/webp","min_width":480},{"url":"https://thumbor.bigedition.com/max-alajmo/HB4im9h6qitjtDyaOSY6hoVSVaY=/480x360/filters:format(webp):quality(80)/granite-web-prod/98/89/9889d5e87c564766902eec8c67711302.jpeg","mimetype":"image/webp","max_width":480},{"url":"https://thumbor.bigedition.com/max-alajmo/8XYplWa974OKAEUlSk0e1KLjSNA=/800x600/filters:quality(80)/granite-web-prod/98/89/9889d5e87c564766902eec8c67711302.jpeg","min_width":480},{"url":"https://thumbor.bigedition.com/max-alajmo/ix0D5j5SZjUzDAzWWQAhMpjW5cI=/480x360/filters:quality(80)/granite-web-prod/98/89/9889d5e87c564766902eec8c67711302.jpeg","max_width":480}],"created":"2022-11-23T14:22:23.266287Z","height":600,"width":800,"aspect_ratio":1.3333333333333333,"title":"Max Alajmo","credit":"","source":"Alajmo","source_url":"https://www.alajmo.it/en/sezione/le-calandre/le-calandre","caption":""},"text":"","embed":null},{"type":"Text","index":1,"image":null,"text":"

Restaurant: Le Calandre

Where You'll Find Him: Padua, Italy

Signature Dish: Saffron risotto (shown)

Massimiliano (Max) Alajmo was a third-generation restauranteur, joining his family's cooking tradition when he was old enough to work in a kitchen. He went to a school of restaurant management in Italy, then joined the kitchens of chefs Alfredo Chocchetti, Michel Guerard and Marc Veyrat.

Finally, he returned to his family's kitchen, joining his brother to take over the business. Max took control of the kitchen of Le Calandre, and before you knew it, at age 28, the restaurant was awarded three Michelin stars. Max was the youngest chef to ever earn such honors.

The family business has since grown to operate three restaurants in Italy — Le Calandre, Quadri and La Montecchia — as well as three Il Calandrino bistros, abc Quadri and abc Montecchi. And the recently opened Caffe Stern is the family's first foray into Paris.

Check out Alajmo's recipes here.

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Restaurant: DANIEL

Where You'll Find Him: New York

Sample Dish: Napoleon of tuna with a mosaic salad (shown)

Daniel Boulud became an apprentice at the two-star Nadron in Lyon, France, at the young age of 14. By 17, he joined the three-star team of La Mere Blanc. He continued on his amazing path, working at other three-star restaurants in France and Denmark before arriving in New York in 1982.

Conquering Manhattan, Boulud worked at the Polo Lounge, Plaza Athenee New York and Le Cirque, where he was awarded a James Beard Award 10 years after his arrival. The following year, he opened his Upper East Side restaurant.

Again, he was honored with a James Beard Award, and five years after opening, Michelin descended with a star. Boulud has continued to win James Beard Awards as he opened new restaurants in Florida's Palm Beach, New York, London, Miami, Singapore, Montreal, Las Vegas, Boston, Washington D.C., and Toronto.

Check out Boulud's recipes here.

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Restaurant: The Jane

Where You'll Find Him: Antwerp, Belgium

Sample Dish: Squid and scallop with seaweed (shown)

Another chef who grew up watching his grandparents and then his parents cooking, Sergio Herman's family restaurant on the Netherlands-Belgian border served up seafood for decades. Herman had to help out in the kitchen, cleaning mussels, cutting vegetables and washing dishes.

Naturally, Herman set off for culinary school, aiming to be the best and graduating at the top of his class before becoming an apprentice at a Michelin two-star restaurant in Holland. When he returned to his family's restaurant and attempted to serve his new dishes, customers only wanted the traditional meals they had grown to love over the years. He was disheartened until Michelin took note. Quickly, Herman was awarded one star, then two and then three.

He opened a seaside restaurant, Pure C Bar & Restaurant, and received two more stars. Herman decided it was time to shoot for the big city, leaving his family's business to his brother and opening The Jane in Antwerp, Belgium, again adding another two stars to his collection. He has since opened a number of additional restaurants.

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Restaurant: Kikunoi

Where You'll Find Him: Tokyo and Kyoto, Japan

Sample Dish: Vegetables with kudzu jelly and aromatic kombu dashi (shown)

The family business runs strong for many chefs on this list. Yoshihiro Murata's family ran Kikunoi Restaurant in Kyoto, where Murata learned the basics and developed a love for cooking.

Moving to France to study cooking, Murata returned to Japan and became an apprentice at Kamome before returning to the family business. However, Murata chose to open his own restaurant, Kikunoi Kiyamachi. Additional restaurants followed, including three-star Kikunoi Honten and Kikunoi Akasaka and Kikunoi Roan, which each were awarded two stars, giving Murata seven stars.

A renowned master, Murata has received multiple awards for his accomplishments as a chef and serves as the director of the NPO Japanese Culinary Academy, which he helped found in 2004.

Check out Murata's recipes here.

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Restaurant: Restaurant de l'Hotel de Ville de Crissier

Where You'll Find Him:Crissier, Switzerland

Sample Dish: Cardons with black truffles (shown)

Franck Giovannini may not have grown up in a family restaurant, but he did begin his career as an apprentice with Claude Joseph at Auberge de la Couronne in Switzerland. From there, he jetted off halfway around the world to Vancouver, followed by stints in New York and Boston.

With his jet-setting restaurant days behind him, he returned to Switzerland in 2000 and became the sous chef de cuisine at Crissier's Hotel de Ville restaurant. Within two years, he took over the restaurant and led the way to its three-star status.

Still heading up the restaurant, Giovannini is also the president of the Swiss Bocuse d'Or Academy, which hosts an annual cooking competition.

Check out Giovannini's recipes here.

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Restaurant: Restaurant Ishikawa

Where You'll Find Him: Tokyo

Sample Dish: Hard clam and simmered turnip topped with Japanese pepper bud (shown)

Arriving in Tokyo at the age of 20, Hideki Ishikawa originally wanted to work in fashion. When he couldn't find work, he got a job in a cafe as temporary employment.

It stuck.

Before he knew it, Ishikawa was climbing the culinary ranks in various kitchens still working as a chef 17 years after his arrival. By that time, Ishikawa felt it was time to branch out on his own, opening his restaurant that eventually received Michelin's highest honor of three stars.

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Restaurant: Maison Lameloise

Where You'll Find Him: Chagny, France

Sample Dish: Burgundy snail tart, fresh garden salad and seasonal vegetables, fizzy pickled garlic and nettle coulis (shown)

Eric Pras began his time in the kitchen at the age of 15 when he worked as an apprentice at the Hotel Central de Renaison. From there, it was one great restaurant after the next, with Pras continuing to improve his culinary skills and create innovative cuisine.

When he took over the 90-year-old Maison Lameloise in Burgundy, France, he had to fill the shoes of former chefs who had earned three Michelin stars for the restaurant.

He nailed it and has done so for a decade. Since then, he also brought the French restaurant to Shanghai, opening a second location in 2018.

Check out Pras' recipes here.

","embed":null}]},{"index":60,"title":"41. Andoni Luis Aduriz, Spain","blocks":[{"type":"Image","index":0,"image":{"id":3139944,"url":"https://media.farandwide.com/c2/ff/c2ff74d786c643b7b1c37d6cfc1872d2.jpeg","urls":[{"url":"https://thumbor.bigedition.com/andoni-luis-aduriz/Psi-QqgNsVao0ucP5vpG2uV1U60=/800x600/filters:format(webp):quality(80)/granite-web-prod/c2/ff/c2ff74d786c643b7b1c37d6cfc1872d2.jpeg","mimetype":"image/webp","min_width":480},{"url":"https://thumbor.bigedition.com/andoni-luis-aduriz/mIlGF1KjXnYBrz8NCLyjNXri2TE=/480x360/filters:format(webp):quality(80)/granite-web-prod/c2/ff/c2ff74d786c643b7b1c37d6cfc1872d2.jpeg","mimetype":"image/webp","max_width":480},{"url":"https://thumbor.bigedition.com/andoni-luis-aduriz/-vA8414nL1Vo9caSHTiM9Hr3tAo=/800x600/filters:quality(80)/granite-web-prod/c2/ff/c2ff74d786c643b7b1c37d6cfc1872d2.jpeg","min_width":480},{"url":"https://thumbor.bigedition.com/andoni-luis-aduriz/YjGyEpkQUGoMb_tawbGAx-bMPYg=/480x360/filters:quality(80)/granite-web-prod/c2/ff/c2ff74d786c643b7b1c37d6cfc1872d2.jpeg","max_width":480}],"created":"2022-11-23T14:22:23.512302Z","height":600,"width":800,"aspect_ratio":1.3333333333333333,"title":"Andoni Luis Aduriz","credit":"","source":"Polka Dot Bride","source_url":"https://www.polkadotbride.com/2019/11/a-foodies-delight/mugaritz-suspension-squid-silk-jose-luis-lopez-de-zubiria/","caption":""},"text":"","embed":null},{"type":"Text","index":1,"image":null,"text":"

Restaurant: Mugaritz

Where You'll Find Him: Errenteria, Spain

Signature Dish: Suspension squid silk (shown)

Born in San Sebastian, resting on the Spanish and French border in the Basque region, Andoni Luis Aduriz grew up surrounded by Basque cooking. Studying cooking in school, Aduriz moved to Catalonia to work with Ferran Adria at El Bulli.

When he left the restaurant to join Mugaritz in 1998, he led it to a Michelin two-star rating in 2006 — one he has kept ever since.

His secret? He closes the restaurant for four months a year to rejuvenate and allow for time to create and experiment with new ingredients. This novel concept makes Aduriz one of the top 50 chefs in the world.

Check out Aduriz's recipes here.

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Restaurant: Atelier Crenn

Where You'll Find Her: San Francisco

Sample Dish: Kir Breton aperitif (shown)

One of the few women gracing the list of world's best chefs, Dominique Crenn was born in France. Spending her summers on a family farm in Brittany, she grew up surrounded by fresh foods. Her parents' love for fine dining also took her to several Michelin-starred restaurants as a child.

But Crenn knew the chef world was dominated by men. Instead of heading to culinary school, she earned a master's degree in business and economics. Yet, the calling was still there.

(Video) How a Legendary Chef Runs One of the World's Most Iconic Restaurants — Mise En Place

She headed to the United States, hoping to find a break in the kitchens of San Francisco. Her first job was with Jeremiah Tower at Stars. Other restaurant jobs followed, including a stint as the first female head chef of Indonesia when she worked at the InterContinental Hotel in Jakarta. She returned to California, earning her first Michelin star at the InterContinental's Luce in 2009.

Two years later, she opened her own restaurant, which was awarded two stars, making her the first woman in the U.S. to earn the recognition. In 2019, Crenn announced all of the dishes at her restaurant will be meat-free.

Check out Cren''s recipes here and here.

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Restaurant: Ultraviolet

Where You'll Find Him: Shanghai

Signature Dish: Tomato mozza and again

A relatively new Michelin three-star chef — receiving the honor in 2017 for Ultraviolet — Paul Pairet is a French-trained chef who began at Paris' Cafe Mosaic working with Alain Ducasse. Ducasse was so impressed by Pairet's work that he hired him to lead his venture in Istanbul.

Years of work took him to Hong Kong, Sydney, Madrid, Singapore, and he finally landed in Shanghai. Here, he operates multiple restaurants: the French-inspired Mr & Mrs Bund, Polux French Cafe and the Chop Chop Club steakhouse.

However, it is Ultraviolet, his experimental avant-garde hotspot, that gets the most fanfare. The restaurant has been named one of the world's 50 best since 2015, serving a 20-course dinner that will cost you more than $600.

Check out Pairet's recipes here.

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Restaurant: Pierre Gagnaire

Where You'll Find Him: Paris

Sample Dish: Beet-and-orange-infused daikon with onion puree

It is every chef's dream to make it in Paris, and for French-born Pierre Gagnaire, that dream came true at Hotel Balzac. The hotel is home to Gagnaire's flagship restaurant, which currently holds three Michelin stars.

They're not the only stars he's earned throughout his career though. In total, he has 14 Michelin stars — making him one of the world's most decorated chefs.

Working in St. Etienne, France, Gagnaire launched his three-star reputation. Although he is committed to his own restaurant, where he has operated for 15 years, he lends his skills to restaurants in London, Las Vegas, Dubai, Tokyo, Seoul and Hong Kong as well.

Check out Gagnaire's recipes here.

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Restaurant: Alinea

Where You'll Find Him: Chicago

Signature Dish: Lamb 86 (shown) with 60 garnishes of 86 components

When Grant Achatz graduated from culinary school at the age of 21, he hoped to become a world-renowned chef like his mentors and idols. He grew up working in restaurants, and his family even owned a diner in Michigan.

Joining Thomas Keller for five years at the French Laundry, he rose to chef de cuisine. Then, he worked at El Bulli in Spain and Trio outside of Chicago, where he accepted his first executive chef position. Here, he received rising star recognition from the James Beard Foundation, which led to Achatz partnering to open a restaurant of his own.

Alinea was born and received three stars from Michelin — one of only 12 U.S. restaurants to hold the honor. He has since opened additional restaurants in Chicago, including The Aviary restaurant and bar.

Check out Achatz's recipes here.

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Restaurant: Piazza Duomo

Where You'll Find Him: Alba, Italy

Signature Dish: Salad 21, 31, 41, 51 (shown), a salad with the number of ingredients based on the season

Also training with the likes of Ferran Adria at El Bulli in Spain, Enrico Crippa began in the restaurant business at age 16. After working with Gualtiero Marchesi in Milan, he eventually moved to Japan to work at his mentor's restaurants located in Kobe and Osaka.

Upon returning to his homeland, Crippa opened the doors to his very own restaurant: Piazza Duomo. He received his first Michelin star less than a year later. It was followed by a second star in 2007 and then a third five years later.

To help others pursue culinary careers and explore gastronomy, Crippa is president of the Italian Academy des Bocuse d’Or.

Watch Crippa put the signature salad together here.

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Restaurant: Les Pres d'Eugenie

Where You'll Find Him: Eugenie-les-Bains, France

Sample Dish: Tsarina egg with caviar (shown) using smoked eel jelly, vegetable cream and caviar

Born in 1933, Michel Guerard is considered a founder of nouvelle cuisine. Working at esteemed Parisian restaurants such as Maxim's in the 1950s, Guerard studied pastries and was recognized as the top pastry chef in France in 1958. Michelin also recognized the young chef after he opened his first restaurant, Le Pot-au-Feu, in 1965. His first star came two years after opening and his second three years later.

Falling in love with the daughter of a spa and hotel chain owner who ran a spa in Eugenie-les-Bains, Guerard helped her transform the spa and developed a healthy menu to entice Parisians to travel. It was a resounding success, and his restaurant not only won three Michelin stars, but also made the village a spa destination.

The couple, who had married, purchased a nearby vineyard and introduced their first wine from Chateau de Bachen in 1988. Guerard's restaurant has held its three-star standing since 1977.

Check out Guerard's recipes here.

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Restaurant: Core

Where You'll Find Her: London

Sample Dish: Lamb carrot with braised lamb and sheep's milk yogurt

London's only female chef — and the very first to operate a Michelin three-star restaurant — Clare Smyth grew up on an Irish farm, understanding early on the importance of fresh ingredients.

Moving to England to train as a chef at the age of 16, she worked with world-famous chef Gordon Ramsay, eventually rising to chef patron. It was here that Smyth earned her three-star status, which she held.

She opened her own restaurant, Core, in 2017, winning two stars in 2019.

Check out Smyth's recipes here.

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Restaurant: Narisawa

Where You'll Find Him: Tokyo

Signature Dish: Soil soup, made with burdock root and soil (shown)

Yoshihiro Narisawa learned much of his culinary skills by training at Michelin-starred restaurants with European legends such as Joel Robuchon, Fredy Girardet and Paul Bocuse.

Narisawa spent nearly a decade honing his classic training before returning to his home country of Japan to open his own European restaurant, La Napoule, in Odawara.

After much success, Narisawa relocated to Tokyo, renaming his restaurant Les Creations de Narisawa, which was eventually shortened to Narisawa — his last name was all that was needed as he gained notoriety around the world. His restaurant holds two Michelin stars and he is particularly renowned for using soil (!) in his cooking.

Check out Narisawa's recipes here.

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Restaurant: Streirereck

Where You'll Find Him: Vienna

Sample Dish: Beef short rib with Chinese cabbage, purple salsify and horseradish

Following in his parents' footsteps, Heinz Reitbauer grew up in his family restaurant and then attended hotel management school in Germany. He followed schooling at restaurants led by Alain Chapel and Anton Mosimann, living in France and England respectively.

When his family opened a new restaurant at the Steirereck Inn, Reitbaurer returned to serve as chef de cuisine. The restaurant had success at the Pogusch location since its opening in 1996, but the family decided to relocate the restaurant to Stadtpark in Vienna.

In 2012, Reitbauer was awarded two Michelin stars.

Check out Reitbauer's recipes here.

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Restaurant: The Fat Duck

Where You'll Find Him: Bray, England

Signature Dish: Mad Hatter Tea Party's mock turtle soup (shown)

As an avant-garde chef, Heston Blumenthal takes diners on a journey at his restaurant, The Fat Duck, providing an \"itinerary\" for your dining journey with an \"Alice in Wonderland\" vibe. The restaurant opened in 1995, and within a decade, it was honored with three Michelin stars and named the Best Restaurant in the World in 2005.

But before Blumenthal took the world by storm, he began his career at the age of 16. The kitchens of London wouldn't take him at that age, so he began to teach himself the art of French cuisine. Whenever he could scrape together money for trips to France, he would head abroad and research.

Three stars without any formal training, apprenticeship or experience in a Michelin-starred restaurant. Blumenthal was deemed a prodigy, which means, of course, he was knighted by the Queen.

Check out Blumenthal's recipes here.

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Restaurant: Fujiya 1935

Where You'll Find Him: Osaka, Japan

Sample Dish: Prawns cooked with cherry blossom-flavored salt

Four generations of Testuya Fujiwara's family served as chefs in Japan, influencing Fujiwara's career as a chef himself. He trained in French cuisine before moving to Italy and Spain, eventually working at L'Esguard.

Fujiwara returned to Japan in 2003, taking over the family restaurant and renaming it Fujiya 1935 to honor his great-grandfather's original restaurant. (When it opened in 1935, it was considered one of the most popular restaurants in the city.)

Fujiwara's fusion of European cuisine into those of his Japanese roots earned him three Michelin stars.

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Restaurant: Le Gabriel at La Reserve

Where You'll Find Him: Paris

Signature Dish: Vendee pigeon with cacao and crunchy buckwheat (shown)

Within the luxurious La Reserve Hotel and Spa, Jerome Banctel heads Le Gabriel, overlooking the Champs-Elysées garden. Coming from Brittany, the chef adds a few local touches to his Parisian menus.

Banctel got his start working for the likes of Alain Senderens at highly regarded restaurants such as Le Crillon and L'Ambroisie. His style is the epitome of French cuisine, although his time in Japan is evident with a hint of Asian touches as well.

His work earned him two Michelin stars.

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Restaurant: Victor's Fine Dining by Christian Bau

Where You'll Find Him: Schloss Berg, Germany

Signature Dish: Coco yuzu sorbet (shown)

Christian Bau, like many European chefs, began his studies in the kitchen at the age of 16. Apprenticing at a hotel in Achern, Germany, Bau's career took him into the mess kitchen of German military officers before he found his way back to hotel fine dining restaurants.

Bau has been chef de cuisine of Victor's Fine Dining since 1998. In his first year, he received his first Michelin star. Once it received its third Michelin star, the restaurant became Victor's Fine Dining by Christian Bau.

At the time, Bau was the youngest German to have such prestige. He's held his three stars.

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Restaurant: Eleven Madison Park

Where You'll Find Him: New York

Signature Dish: Duck with daikon and plum

Swiss-born Daniel Humm began working in kitchens at an even younger age of 14. While working in some of the best restaurants and hotels in Switzerland, the rising star earned his first Michelin star a decade later.

With that success, Humm relocated to the United States, serving as the executive chef of San Francisco's Campton Place. After rave reviews from California foodies, he crossed the continent to become the executive chef of Eleven Madison Park.

Since then, Humm bought the restaurant and earned seven James Beard awards along with three Michelin stars. The restaurant was named as the World's Best Restaurant in 2017.

(Video) 50 Cooking Tips With Gordon Ramsay | Part One

Check out Humm's recipes here.

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Restaurant: Dal Pescatore

Where You'll Find Her: Canneto sull'Oglio, Italy

Sample Dish: Tortelli de zucca – pumpkin, mostarda and amaretti pasta

One of the best female chefs in the world, and the top female chef in Italy, Nadia Santini has held three Michelin stars at her restaurant since 1996.

Born in Vicenza, Italy, Santini married Antonio Santini in 1974. His family owned Dal Pescatore and after honeymooning in France and sampling some of the world's best cuisine, they returned ready to make some changes to the family eatery. Nadia began cooking, learning from Antonio's mother and grandmother.

Combining the traditional Italian style with the French cuisine she had experienced, Nadia's dishes began gaining attention. In the 1980s, renowned chefs began to visit, and Relais & Chateaux added the restaurant to its collection in 1992. Michelin followed suit.

Check out Santini's recipes here.

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Restaurant: El Celler de Can Roca

Where You'll Find Him: Girona, Spain

Sample Dish: Lobster with mugwort and toasted butter

Joan Roca began cooking at 9 years old when his mother asked him to help out at their family restaurant. The entire family was involved with the restaurant, and to this day, Roca works with his brothers, Josep and Jordi, at El Celler de Can Roca. Cooking traditional Catalonian recipes in the restaurant, Roca studied hospitality in hopes of learning about other influences. He trained with Ferran Adria and Santi Santamaria in Spain before working in France with George Blue.

By 22, Roca was ready to start his own restaurant. Opening next door to his parents' spot, Roca began El Celler de Can Roca using a technique known as sous-vide cooking (under vacuum). The restaurant was well-received, and Roca moved to a bigger space — just down the road from his parents.

In 2013, Roca's restaurant was named the Best Restaurant in the World, and the chef has maintained a Michelin three-star rating.

Check out Roca's recipes here.

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Restaurant: Epicure

Where You'll Find Him: Paris

Signature Dish: Bresse Farm hen poached in a bladder with yellow wine, crayfish, giblets and black truffle

One of the leaders in French cuisine is Eric Frechon, who has held three Michelin stars for his renowned restaurant, Epicure. The restaurant has long been named the No. 1 restaurant in France and the world among food reviewers and customers alike.

Holding three stars for a decade and working at Le Bristol Paris' Epicure for more than 20 years, Frechon is considered royalty in the cooking world, and he is a chevalier of the Legion of Honour. He was named Meilleur Ouvrier de France in 1993.

Check out Frechon's recipes here and here.

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Restaurant: Manresa

Where You'll Find Him: Los Gatos, California

Sample Dish: Green garlic-infused custard (shown)

Born in Pennsylvania, David Kinch got his start at the famed Johnson & Wales University in Rhode Island. Kinch moved to New York after graduation, working at the Hotel Parker Meridian and La Petite Ferme.

Moving to California to work on Mount Eden Vineyards, Kinch fell in love with the area and worked in San Francisco at Silks and Ernie's. In between, he'd find himself in Europe and Japan, picking up new ideas and cooking alongside Michelin-starred chefs. In Germany, you could find him back of the house at the two-star Schweizer Stuben. In France, it was three-star L'Esperance. In Spain, Akelarre, also a three-star.

Kinch opened his first restaurant when he returned to California, operating Sent Sovi bistro for seven years. In 2002, he opened Manresa in Silicon Valley. The restaurant maintains a three-star status.

Check out Kinch's recipes here.

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Restaurant: Asador Extebarri

Where You'll Find Him: Axpe, Spain

Sample Dish: Beef chop, salt-cured and dry-aged for 45 days (shown)

Known for being extremely shy and hating publicity as well as being a master of grilling, Victor Arguinzoniz tries to hide away from the world in his small Spanish village. But hide he cannot because Arguinzoniz creates dishes that send people, especially press, directly to him in search of a transformative gastronomical experience.

The self-taught chef grew up on a Basque farm that was void of electricity and heat. Instead, Arguinzoniz watched his family cook over the hearth, and he learned to do the same. Grilling came naturally to him and he uncovered ways to grill foods that one wouldn't expect.

Michelin was certainly impressed, giving him a star for his hearth-cooked masterpieces.

Check out Arguinzoniz's grilling tips here.

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Restaurant: La Maison Troisgros

Where You'll Find Him: Roanne, France

Sample Dish: Roasted pigeon with dashi broth (shown)

When both your father and uncle helped revolutionize the culinary scene in France, you have some pretty big shoes to fill. Michel Troigrois' father, Pierre, and uncle, Jean, brought La Maison Troisgros to the world and featured chefs such as Guy Savoy. When Michel was growing up, he watched the chefs at work, along with his brother, Claude, and sister, Anne-Marie, who also have their own restaurants.

Michel trained at Lycee Technique Hotelier at Grenoble, then worked in Parisian restaurants like Taillevent and Moulin de Mougins. After his uncle passed away in 1983, Michel stepped in to make La Maison Troisgros great again.

He made his late uncle and father proud, carrying three Michelin stars.

Check out Troigrois' recipes here.

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Restaurant: Geranium

Where You'll Find Him: Copenhagen, Denmark

Sample Dish: Jerusalem artichoke leaves, walnut oil and rye vinegar (shown)

You wouldn't expect to find one of the world's best restaurants atop a football stadium, but that is where Geranium is perched: eight stories above the streets of football fans who may be heading in to see their favorite club team play.

As this list enters into the top 20 chefs of the world, we find the best of the best begins with Rasmus Kofoed, winner of the Bocuse d'Or's gold medal in 2011 and chef and owner of the three-star Geranium.

Kofoed began his training in Copenhagen at Hotel D'Angleterre. From there, he set off to Belgium, working at a Michelin two-star restaurant. He returned to Copenhagen and worked at a number of restaurants until he was able to open own. Once he won gold, Michelin followed with a star, then two and eventually three by 2016. He has held his stars ever since.

Check out Kofoed's recipes here.

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Restaurant: Schauenstein Schloss

Where You'll Find Him: Furstenau, Switzerland

Sample Dish: Swiss cheese with fermented vegetables (shown)

The only Swiss chef found in the top 20 is the young Andreas Caminada, who had earned his three stars by the time he was 33.

Deep within a medieval castle, in the extremely small town of Furstenau, Carminada took over the kitchen of Schauenstein Schloss at age 26. It was a far cry from his previous establishments in Zurich and across Germany. Yet, he put this tiny village and castle on the culinary map. The restaurant has been one of the world's 50 best since 2015.

Caminada opened additional casual restaurants at the Grand Resort in Bad Ragaz and Badrutt's Palace Hotel in Saint Mortiz. Despite being \"casual,\" Michelin awarded them both with a star. (That gives him five Michelin stars in total.)

Check out more Caminada recipes here.

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Restaurant: Central

Where You'll Find Him: Lima, Peru

Signature Dish: Hedgehogs floating in Loche squash (shown)

Arguably the best chef in South America — and the only one from the continent to land in the top 20 — Virgilio Martínez brings cuisines from around the planet to the Peruvian capital at his restaurant, Central.

As a child, Martinez loved to sample dishes from other cultures, enjoying Chinese, Japanese and Italian dishes found in the city's multicultural restaurants. But Peru didn't offer culinary schools, so Martinez had to travel to discover his passion. He began cooking in Canada and loved it so much that he ignored his law degree and enrolled in Le Cordon Bleu's London location. Then, he traveled again, sampling new cuisines across Europe and Asia.

After a decade, Martinez returned to Peru, cooking for Gaston Acurio's restaurant. When he set off on his own in 2010, he created a menu of Peruvian and Pacific Ocean-inspired dishes. Although he cannot earn a Michelin star in Peru (yet), he opened his second restaurant, Lima, in London, which did.

Check out Martinez's recipes here.

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Restaurant: Hof Van Cleve

Where You'll Find Him: Kruishoutem, Belgium

Sample Dish: Line-caught sea bass, grapefruit, sorrel and quinoa (shown)

The No. 1 restaurant in Belgium has held this title for 15 years, with Hof Van Cleve holding its three stars for that duration. If this is your restaurant, as it is for chef Peter Goossens, it can be deduced that you are the best chef in the country.

Goossens and his wife, Lieve Fermans, operate the Belgian restaurant after a career that was already impressive. Trained at the Ter Duinen culinary school and then working with top chefs in Paris, Goossens was quick to open his own restaurant.

Hof van Cleve didn't receive instant adoration from Michelin, however. It took years to get its original two-star status. But once it reached three stars, Goossens cemented his position in culinary stardom.

Check out Goossens' recipes here and here.

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Restaurant: Martin Bersategui

Where You'll Find Him: Lasarte-Oria, Spain

Signature Dish: Vegetable hearts salad with seafood and cream of lettuce

Even though Spanish chefs filled this list of best chefs, there is only one in the top 20: Martin Berasategui.

Since childhood, Berasategui was a part of Spanish cuisine. His parents and aunt operated Bodegon Alejandro restaurant in San Sebastian, Spain. Berasategui, of course, learned the ropes from family before leaving for France at the age of 15 to study with chefs such as Andre Mandion, Didier Oudil, Michel Guerard and Alain Ducasse.

Returning to Spain, he opened his own restaurant with his wife, Oneka Arregui, for which he was awarded a Michelin star. He received his second star in 1996 and then his third in 2001. He is the most decorated Spanish chef to date with 12 Michelin stars to his name.

Check out Berasategui's recipes here.

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Restaurant: L'Arpege

Where You'll Find Him: Paris

Sample Dish: Beetroot tartare (shown)

The Michelin three-star Alain Passard name appears in many of the biographies of other world-class chefs on this list who trained beneath him. Beginning his own career in 1971, Passard knows the importance of mentoring young chefs. He worked at multiple Michelin-starred restaurants, eventually earning two stars by the age of 26.

Taking over former employer Alain Senderens' L'Archestrate in 1986, he renamed the restaurant L'Arpege. Within the first year, he received his first Michelin star. For the restaurant's 10th anniversary, Michelin presented a third star, which Passard has kept into current day.

For more than 20 years, Passard's restaurant has been meat-free, one of the first haute cuisine restaurants to be plant-based.

Check out Passard's recipes here.

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Restaurant: L'Astrance

Where You'll Find Him: Paris

Signature Dish: Mushroom foie gras mille-feuille (shown)

He may not have been able to work at the age of 7, but Pascal Barbot knew he wanted to be a chef. (And like many, Barbot worked for Alain Passard.) As soon as he was able to take a job in a kitchen, Barbot was working in admired restaurants such as Les Saveurs in London, Maxim's in Paris and La Maison Troisgros in Roanne.

While working at L'Arpege, he met Christophe Rohat, and the duo opened L'Astrance together in 2000. Michelin bestowed a star the following year, a second in 2005 and a third in 2007.

(Video) The Best Pescatarian Dishes Part 2 | MasterChef Canada | MasterChef World

Barbot also received recognition as France's best chef.

Check out Barbot's recipes here.

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Restaurant: Nihonryori RyuGin

Where You'll Find Him: Tokyo

Signature Dish: Sushi

Seiji Yamamoto took his time perfecting his cooking skills before opening his own restaurant. After culinary school, Yamamoto joined Hirohisa Koyama's Aoyagi, where he spent 11 years learning kaiseki.

And perfecting it, he did. Yamamoto is the only chef from Japan who landed in the top 20 best chefs in the world.

Opening his restaurant, Nohonryori RyuGin, to showcase kaiseki cuisine, Yamamoto received two stars in 2008 and then became one of Japan's best chefs when he was granted his third star.

Check out Yamamoto's recipes here.

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Restaurant: Plaza Atheneé

Where You'll Find Him: Monaco

Signature Dish: Cappon magro

Another name that has appeared on this list again and again? Alain Ducasse, who not only helped many of the world's best chefs get their start but has 17 Michelin stars to his name — the most of any chef alive.

French-born Ducasse began cooking at the age of 16 and isn't settling down anytime soon. He now has 36 restaurants around the world, but his flagship can be found at The Dorchester hotel in London. With so many awarded restaurants in various countries, Ducasse is the first chef to have three Michelin stars in three different cities.

Visit Paris' Plaza Atheneé for a setting out of a fairytale before dining on the haute cuisine Ducasse is now famous for.

Check out Ducasse's recipes here.

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Restaurant: Alleno Paris

Where You'll Find Him: Paris

Signature Dish: L'oeuf en habit vert (shown), poached eggs with spinach dressing

French bistros are a dime a dozen, but for Yannick Alleno, it was the family business. He grew up in the kitchens of his family's suburban bistros and set off to make his own way at the ripe age of 15.

Training in Paris with Gabriel Biscay, Roland Durand, Martial Enguehard and Louis Grondard, he became the head chef at Scribe. There he was awarded his first Michelin star in 1999. A second came three years later. Another two stars came to Alleno as head chef at Rue de Rivoli's Le Meurice hotel in 2003. Four years later, Alleno earned the first of his Michelin three stars.

That is when he knew he was ready to launch his own company. When he opened Alleno Paris, he was quickly rewarded with three stars seven months later. His Le 1947 restaurant, which opened in 2017, also won three stars — giving him two three-star restaurants in the same city. Alleno also has a Michelin star for his Seoul restaurant and Pavilion Ledoyen, as well as two stars for L'Abysse.

Check out Alleno's recipes here.

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Restaurant: L'Assiette Champenoise

Where You'll Find Him: Tinquex, France

Sample Dish: Parmesan roquette (shown)

Entering the top 10 world's best chefs, Arnaud Lallement continues France's domination of the culinary scene. Born in the home of Champagne — Reims, France — Lallement's parents ran an esteemed family restaurant. He jokes that he learned to say words for ingredients before he learned to say mom and dad.

Knowing that he would be a chef since he was 5 years old, Lallement took over for his father after he suddenly passed at 50. L'Assiette Champenoise had held a Michelin star but lost it prior to Lallement's takeover. Under his direction, though, the star was regained.

Lallement took the cuisine even further. In 2005, he won a second star and a third in 2014. Today, Lallement's own son is quickly learning the business as well.

Check out Lallement's recipes here.

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Restaurant:Frantzen

Where You'll Find Him: Stockholm

Signature Dish: Scallop with dashi, hollandaise and truffle (shown)

The only Swedish chef in the top 10 began a career playing football before becoming a chef (not unlike former footballer and top Michelin chef Gordon Ramsey.) Bjorn Frantzen played for AIK until 1996, but before he played, he attended a restaurant school in Stockholm and cooked in the military.

After his football career, Frantzen went back to work in the kitchen, creating dishes at restaurants like Pied a Terre and L'Arpege.

In 2008, Frantzen opened his first restaurant, Frantzen/Lindeberg (now just Frantzen), which garnered him one Michelin star in 2009 and a second in 2010.

Watch Frantzen create his signature dish here.

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Restaurant: De Librije

Where You'll Find Him: Zwolle, Netherlands

Sample Dish: Pork crackling (shown)

Becoming the head chef of a 16th-century monastery library (thus its name), Jonnie Boer started his prestigious career at De Librije in 1989, when he was just 24. In 1992, he bought the restaurant with his wife, Therese, and he earned his first Michelin star the following year.

When he won his second star in 1999, he was the youngest two-star chef in The Netherlands. In 2004, it was the second Dutch restaurant to ever be granted a third star. The following year, Boer was knighted.

He followed up De Librije with Librije's Zusje, which earned a star within six months of opening and a second star in 2011.

Check out Boer's recipes here.

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Restaurant: Blue Hill

Where You'll Find Him: New York

Signature Dish: Honeynut squash

The last American on this list may be considered the best chef from the United States, but at No. 7, he is one of the best in the world. Dan Barber owns the Blue Hill in New York and Bill Hill at Stone Barns in the state's Hudson Valley.

A leader in farm-to-table cuisine, Barber has received numerous James Beard Foundation awards and was appointed to the President's Council on Physical Fitness, Sports and Nutrition by President Barack Obama.

Barber has worked to create new vegetables, including the honeynut squash, a breed of squash that is smaller with more intense flavor.

Check out Barber's recipes here.

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Restaurant: Le Clos des Sens

Where You'll Find Him: Annecy-Le-Vieux, France

Sample Dish: Confit tout, Lotte de Lac d'Annecy poutargue soup, beluga lentils

Laurent Petitgrew up as the son of a butcher. While he wasn't sure he wanted to be a chef, he nevertheless went to culinary school before joining the military. When he completed his service, he was hired as a clerk for Pied de Cochon. Something rubbed off, and he finally entered the restaurant business.

Interning with Michel Gierard, he developed a full passion for gastronomy. He went on to train with Gerard Boyer, Roger Verge and other famous chefs. By the time he turned 24, Petit was ready to take control. He opened his first restaurant, Le Peche Gourmand. Meeting and marrying a crepe chef, Petit and his wife opened the Close des Sens in 1992.

It took eight years, but Michelin finally discovered Petit and awarded him with a star. A second star followed in 2007, and following a complete renovation, the restaurant received its third star in 2018.

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Restaurant: Noma

Where You'll Find Him: Copenhagen, Denmark

Signature Dish: The hen and the egg

Named the world's best restaurant in 2010, 2011, 2012 and 2014, René Redzepi took the world by storm when he opened Noma in Copenhagen.

Redzepi grew up in Denmark, Macedonia and Yugoslavia before enrolling in cooking school at age 15. Upon graduation, he apprenticed for four years at the Michelin-starred Pierre Andre. He continued to work mostly in Copenhagen restaurants when he was asked, at age 24, to be the head chef of the new Noma restaurant.

Known for making Nordic cuisine, Redzepi forages for ingredients to create his fresh dishes, and he also plays with fermentation and dehydration methods. Redzepi received two Michelin stars for his creations.

Watch Redzepi make his signature dish here.

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Restaurant: Flocons de Sel

Where You'll Find Him: Megeve, France

Sample Dish: Biscuit of pike, bouillon of onions and Achillee infused with melisse (shown)

Outside of Copenhagen, the remaining top five chefs are found in France. Getting his start in Paris, Emmanuel Renautworked at illustrious restaurants such as Le Crillon and L'Aubege. After working at Claridge's in London, he returned to the mountains of France.

This is where Renaut grew up: skiing in the winter months and enjoying the nature around him year-round. When the Meillur Ouvrier de France chef opened Flocons de Sel, he enjoyed turning to local producers for his ingredients.

Leaving the city behind was the right choice. In 2006, Renaut won two stars from Michelin and a third in 2012.

Check out Renaut's recipes here.

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Restaurant: La Vague d'Or

Where You'll Find Him: Saint-Tropez, France

Signature Dish: Scarlet summer ham flowers (shown)

When Alain Ducasse takes you under his wing and pronounces you \"the next him,\" you know you must be one of the best. And this is exactly what happened with the third-best chef in the world, Arnaud Donckele.

Donckele heads up the Cheval Blanc Saint-Tropez's La Vague d'Or, but his beginnings are more humble. Working with his caterer father from the age of 12, he began his apprenticeships and eventually met Ducasse at Monaco Le Louis XV.

At 35, Donckele was named the Best Chef in the World in 2019. He has held three Michelin stars since 2013 at the \"dazzling\" La Vague d'Or.

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Restaurant: Christophe Bacquie

Where You'll Find Him: Le Castellet, France

Sample Dish: Stuffed zucchini flower (shown)

Attending the Ecole Hoteliere from age 16, Christophe Bacquie chose to follow a back-of-the-house position and train in cooking. Following graduation, he worked for 12 years on the island of Corsica, where he had been raised.

While working for La Villa, Bacquie achieved his first Michelin star. In five years, he earned his second.

Moving on to the Hotel & Spa du Castellet in Provence, he received two stars for his work at what was originally Monte Cristo. Five years later, the restaurant was renamed for him, and in 2018, Bacquie was rewarded with a third star.

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Restaurant: Mirazur

Where You'll Find Him: Menton, France

Signature Dish: Oyster

The world's top chef in 2020 is connected to a French restaurant but is actually of Italian and Argentinian descent. Mauro Colagreco was trained in Buenos Aires and worked in the Argentinian capital's best restaurants.

After his training, however, he flew to France to learn from the best, initially working under Bernard Loiseau. For years, he worked with distinguished chefs such as Alain Passard and Alain Ducasse.

In 2006, Colagreco opened Mirazur. He was named the \"Revelation of the Year\" and won his first Michelin star. Within three years the restaurant landed in the World's 50 Best Restaurants list, and Colagreco was named Chef of the Year — the first time a non-French chef earned the title. A second Michelin star followed, and Colagreco was named Grand Chef Relais & Chateaux.

Check out Colagreco's recipes here.

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