A self-taught chef, Ana Roš helms the kitchen of Hiša Franko restaurant in Kobarid, within a Slovenian region characterised to be harsh but of a breathtakingly beauty. Here Ana has learned to dialogue with the nature, the local gatherers, shepherds, cheesemakers, hunters and fishermen revealing a cusine which is a combination of territory, seasonality and temper.

Albert Adrià, together with his brother Ferran, have been able to have a significant impact on the Spanish culinary tradition. For him cooking is the best method to make known a country’s culture and, in pursuing this goal, combines seasonal ingredients, territory, tradition, enhancement
of taste and personal tastes.

Jorge Vallejo and his Quintonil (n° 24 in the World’s 50 Best Restaurants 2019 list and n°9 in the Latin America’s 50 Best Restaurants 2018 list) represent the emblem of contemporary Mexican cooking. Jorge proudly advocate the use of products from the nation’s incredibly rich food heritage while realizing dishes in which the respect of variety (especially as regards vegetable and herbs) is a must.