Our cosmopolitan, multicultural, globetrotting, gender-balanced panel of restaurant experts includes 37 different nationalities. We've brought together star chefs and restaurateurs; influential figures in old and new media; book publishers, filmmakers, food system scientists, activists and campaigners.
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Restaurant Industry Belgium
Alexandra is a creative consultant without borders. She creates concepts, produces performances, and always gets excited when it comes to transforming fiction(s) into reality. Her usual playgrounds are food, film, dance, design and art. She was co-curator of the international collective of chefs Gelinaz! (2012-2018), where she created 10 international performances including some of world’s most brilliant culinary minds in different cities including Lima, New-York, London, Sao Paulo and San Francisco. Today, Alexandra runs a new company that creates and supports long-term collaborative projects, more socially involved, between the arts and the culinary world.
Alexandra has been a food writer for almost a quarter of a century. Until 2014, she was food reporter for the french daily newspaper "Le Figaro". Following 4 years working as a freelance writer for both french and international magazines such as L'Obs, Cook_Inc and Fool Magazine, she is currently working full time for ELLE weekly magazine and as co-editor in chief for ELLE à Table, a french food magazine.
Chef United States
Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in the city and the leader of the vegetable-forward movement. Dirt Candy became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. Its new location opened in January, 2015 and was the first restaurant in the city to eliminate tipping and share profits with its employees.
Andoni Luis Aduriz
Andoni Luis Aduriz is chef patron at Mugaritz restaurant in Donostia, Spain, and is undoubtedly one of the most influential chefs of our times. Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders, and become a rebel in the kitchen. Under his guidance Mugaritz has achieved two Michelin stars and consistently appears in the top 10 restaurants in the World's 50 Best Restaurants list.
Anna was born in Belgium of a Peruvian mother and an Italian father, and grew up between Addis Ababa, Brussels, Madrid, Barcelona, London, and Miami, working in art, photography and newspapers. The most recent stopping point is Lucca (Italy), where Anna settled down with her Dutch husband and three daughters to embark on a new adventure in the world of food. Together they founded Vandenberg Edizioni in 2006, a publishing company that, in 2011, gave life to Cook_inc. a magazine with a vivid mix of high-quality food stories, chefs behind the scenes, powerful photography and eye-catching graphics. Cook_inc. is more than just a food magazine.
Media United Kingdom
A former chef, Bill Knott has written about food, drink and travel for the last 25 years, also appearing frequently on radio and TV. Best known for his long-running "Gannet" column in the Financial Times, he is also an ambassador for international malnutrition charity Action Against Hunger.
Media United States
Brian is an Executive Producer and a Director for Netflix's CHEF'S TABLE, which was created in collaboration with David Gelb. Brian also directs and produces other documentaries, including the 2016 feature AMANDA KNOX, which he directed, wrote and produced.
Chihiro Masui left Japan at the age of four to follow her parents to New York, London and Paris. Daughter of a famous Japanese TV presenter and a no less renowned food journalist, Chihiro began her career at the young age of sixteen writing for a Japanese magazine. She has published 25 gastronomy books including Anton - Le Pré Catelan with Frédéric Anton, Pisces, an art of Japan and Astrance - cookbook, with Pascal Barbot. She is also a columnist for the Japanese magazine Cuisine Kingdom.
Media United States
Christine Muhlke is a contributing editor at Bon Appétit. The founder of Bureau X food consultancy and creator of the newsletter Xtine, she has authored cookbooks with Eric Ripert, David Kinch and Eric Werner, and a wine book with Le Bernardin’s Aldo Sohm.
Media United States
Chris is editor of MAD Dispatches and Majordomo Media. He started and edited Lucky Peach.
Chef United Kingdom
Clare Smyth opened her first solo restaurant Core in August 2017. The restaurant in the heart of Notting Hill, celebrates the finest British produce, craftsmen and artisans in a relaxed setting, offering an exceptional fine dining experience, and was awarded two Michelin stars within its first year of opening. Clare’s credentials are exemplary and her steep rise to Chef Patron at the three Michelin starred Restaurant Gordon Ramsay was not surprising. Her devotion to her craft, extremely high standards and meticulous work ethic are just three of the reasons why she remains the first and only female chef to run a restaurant with three Michelin stars in the UK.
Chef United States
Daniel Humm is the chef/co-owner of Make It Nice which is behind Eleven Madison Park, The NoMad in NY and Los Angeles, and the fast-casual restaurant Made Nice. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavours. Over the course of Daniel's tenure, he and Eleven Madison Park have received numerous accolades, including four stars from The New York Times, seven James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list in 2017.
Chef United States
Daniel Patterson is considered one of the leading culinary figures of California. His restaurant Coi's trailblazing blend of haute cuisine and a vegetable-first ethos, mixed with a casual, modern design earned it two Michelin stars and became synonymous with California cuisine. Daniel has since co-founded The Cooking Project, a non-profit, community-based organization dedicated to teaching kids and young adults cooking skills. Most recently he teamed up with Los Angeles chef Roy Choi to launch LocoL, a fast-food company designed to bring good jobs and real food to communities.
Director United Kingdom
Danilo Mangano is the Global Director of Premium Products & Benefits at American Express and his team is responsible to manage the Global Dining Collection global program as well as partnerships with world-renowned chefs and global restaurant groups. An avid traveller for business and leisure purposes, he has the chance to always discover new restaurants around the world during his trips.
Elena Arzak is the fourth generation of her family to run the kitchen at three Michelin- starred Restaurante Arzak in San Sebastián, Spain. Schooled in the tenets of The New Basque Cuisine Movement championed by her legendary father Chef Juan Mari Arzak, she has established a method of collaborative creativity with her team which fuels the continuous innovation of Arzak’s Basque, research based, contemporary cuisine.