The 8th edition of The Best Chef Awards, supported by Dubai Economy and Tourism (DET) and held at Atlantis The Palm Hotel, attracted 522 people from 62 countries, including New Zealand chef Vaughan Mabee. chefs were honored.
Northland-born executive chef Vaughan Mabee has been with Queenstown’s famous Amisfield Restaurant for almost a decade, and his skill and innovation have played a major role in maintaining the restaurant’s tradition of excellence. I am fulfilling my role. Mabee is one of 91 award-winning chefs *3 knives Status in the new comprehensive honors system in awards.
Amisfield is also a renowned wine producer in Central Otago and its restaurant won a special ‘Best Chef Dining Experience’ award.
“At Amisfield, we aim to celebrate the great flavors of Central Otago and create unforgettable dining experiences that bring to life the unique flavors of New Zealand,” Mr Mabee says.
“For me, Amisfield is about creating authentic stories of our landscape and culture in every dish, and I am extremely proud to be working closely with such a dedicated team. The team’s passion and commitment to innovation, quality and respect for the lands we showcase made this recognition possible.”
Founded in 1988 by the Derby family, Amisfield celebrates the best of the food and land that New Zealand has to offer by pairing it with one of the world’s best dining experiences, creating some of the world’s best gastronomy. It has become one of our destinations. .
knife recognition system
In a breakthrough change, The Best Chef Awards has debuted a tiered knife certification system aimed at providing a more comprehensive and holistic view of culinary excellence. The system does away with traditional rankings and recognizes chefs based on their impact and skill across three categories, recognizing a total of 521 culinary professionals from six continents.
*T3 knives (Supreme): Recognizes the highest level of culinary mastery and is awarded to 91 chefs who achieved at least 80% of the maximum score.
*2 knives (World Class): Recognizes 168 chefs who achieved 40% or higher, representing world-class expertise.
*1 knife (Excellence): Recognizes 262 chefs who achieved 20% or higher, highlighting their outstanding contributions to the field.
The 8th edition of The Best Chef Awards culminated in a spectacular awards ceremony in Dubai, marking the first time the prestigious global event was held in the Middle East.
3 visionary chefs
At the top of this year’s awards are three exemplary chefs whose visionary contributions have redefined modern gastronomy.
knife recognition
In a breakthrough change, The Best Chef Awards has debuted a tiered knife certification system aimed at providing a more comprehensive and holistic view of culinary excellence. The system does away with traditional rankings and recognizes chefs based on their impact and skill across three categories, recognizing a total of 521 culinary professionals from six continents.
1st Place: Rasmus Munch – Alchemist, Denmark
Renowned for his avant-garde approach, Munch’s work at The Alchemist blended theatrical elements with culinary innovation to provide an immersive experience that elevated him to global acclaim.
2nd place: Albert Adrià – Enigma, Spain
An icon of culinary experimentation, Adria continues to push boundaries with Enigma, and his work combines storytelling with innovative technology, cementing his influence in the industry.
3rd place: Erik Wildgaard – Jordonal, Denmark
Known for his commitment to sustainability and purity, Mr. Vildgaard’s work at Jordoner is a testament to the artistry of local Nordic ingredients, making his work resonate on a global scale.
Special Award Winner
As part of The Best Chef’s (r) innovative new ranking system, the awards also recognized chefs who have made exceptional contributions in specific areas.
Best Dining Experience: Vaughan Mabee, Amisfield (New Zealand)
The Best (R) Evolution: Albert Adrià, Enigma (Spain)
Best Chef Pastry Award: René Frank, Coda (Germany)
Best Newcomer Award: Mei Ogo, Sushi-Meino (Japan)
Best Terroir Award: Jaime Rodriguez, Celere (Colombia)
Best Science Award: Angel León, Aponiente (Spain)
Best Food Art Award: Julien Royer, Odette (Singapore)
Best Next Generation Award: Michele Lazzarini, Contrada Bricconi (Italy)
Best Creativity: Paco Mendes, Come Restaurant (Spain)
Best Dubai Award: Himanshu Saini, Tresind (UAE)
Best vote by experts: Ana Roš, Hisa Franko (Slovenia)
Best Origins & Future Awards: (1) Eva, Lilian and Emily Riani, Three by Eva (UAE) (2) Mohammad, Wasim and Omar Orfali, The Orfali Brothers (UAE)
The Dubai awards ceremony concluded a three-day event that included thought-provoking panel discussions, a Food Meets Science conference, and special culinary experiences. Attracting over 3,000 attendees, the 2024 edition created a vibrant platform for chefs, industry leaders, and food enthusiasts from around the world to connect, collaborate, and inspire.
