Top Chefs of the World

Profiles of chefs who have shaped how the world cooks, from Modena and Kyoto to Lyon, Philadelphia and Berkeley. Each profile summarises public information about the chef’s career, restaurants and influence, with links to official sources.

Massimo BotturaItalyModern reinterpretations of Emilian traditionMarcella HazanItaly / United StatesTeaching authentic Italian home cooking to English-speaking cooksNobu MatsuhisaJapanJapanese cuisine with Peruvian influences; black cod misoJiro OnoJapanEdomae sushi; subject of the film Jiro Dreams of SushiYoshihiro MurataJapanKyoto kaiseki cuisine and promoting washoku abroadPaul BocuseFranceA leading figure of nouvelle cuisine; founder of the Bocuse d’OrAlain DucasseFrance / MonacoRefined Mediterranean-French cuisine; one of the most decorated chefs in Michelin historyAnne-Sophie PicFranceDelicate, aromatic cooking; one of the few women awarded three Michelin starsJulia ChildUnited StatesMastering the Art of French Cooking; television show The French ChefYotam OttolenghiIsrael / United KingdomVegetable-forward cooking with Middle Eastern flavoursMichael SolomonovIsrael / United StatesModern Israeli cuisineDiane KochilasGreece / United StatesGreek regional home cooking; TV series My Greek TableAglaia KremeziGreeceWriting on traditional Greek and Mediterranean foodThomas KellerUnited StatesRefined American cooking rooted in French techniqueAlice WatersUnited StatesFarm-to-table cooking; the Edible Schoolyard ProjectDominique CrennFrance / United StatesPoetic, seasonal tasting menus; first woman in the US to earn three Michelin starsJosé AndrésSpain / United StatesSpanish tapas in America; founder of World Central KitchenGordon RamsayUnited KingdomRestaurant Gordon Ramsay; TV shows Hell’s Kitchen and MasterChef