Apapaxados
Apapaxados
2026
Mexican pastry chef and co-founder of Fauna in Valle de Guadalupe, a restaurant recognized as the Best Restaurant in Mexico by Latin America's 50 Best Restaurants 2023. Her pastry creations stand out for their use of local, seasonal ingredients, presented through an elegant, refined, and contemporary perspective.
Mexican chef and co-founder of Fauna in Valle de Guadalupe, recognized as the Best Restaurant in Mexico by Latin America's 50 Best Restaurants 2023. His cuisine celebrates the region's abundance through an experimental, sustainable approach deeply rooted in seasonal ingredients.
Paco Ruano leads Alcalde in Guadalajara, where he crafts honest Mexican cuisine centered on exceptional ingredients and a deep connection to the land. His experience at Mugaritz, El Celler de Can Roca, and Noma has shaped a culinary vision that is simple, refined, and contemporary.
Mexican chef behind Villa Torél in Valle de Guadalupe, where he creates a farm-to-table culinary experience inspired by Baja California's seafood, gardens, farms, and wines. His cuisine blends flavor, sense of place, and a contemporary vision within the countryside setting of Bodegas Santo Tomás.
Chef Alex Atala is one of the leading figures of Brazilian gastronomy and a pioneer in bringing Amazonian ingredients to fine dining. Through D.O.M., his two-Michelin-Star restaurant, he showcases Brazil's biodiversity and culinary identity to the world.
Carlos Borboa is a sommelier, journalist, and internationally recognized wine expert. As Director for Latin America and North America of the Concours Mondial de Bruxelles, he promotes wine culture from Mexico to the world.
Eric van Beek is a mixologist and co-founder of Handshake Speakeasy, named The World's Best Bar by The World's 50 Best Bars 2024. His creations are distinguished by technical excellence, creativity, and a contemporary approach to cocktail culture.
Chef Oriol Castro Forns is co-founder of Compartir and Disfrutar, the Barcelona restaurant awarded three Michelin Stars and named The World's Best Restaurant by The World's 50 Best Restaurants 2024. His cuisine combines technical mastery, creativity, and a playful spirit inspired by the legacy of elBulli.
Pamela Cerdeira is a journalist, television host, and co-founder of Opinión 51, with more than 20 years of experience in the media. Her work promotes equality, inclusion, civic justice, and reading through a thoughtful and socially conscious perspective.
Chef Álvaro Clavijo, founder of El Chato in Bogotá, elevates Colombian ingredients through a contemporary fine-dining approach. His cuisine is built on close collaboration with producers, regional traditions, and techniques that celebrate Colombia's rich culinary heritage.
Chef Sergio Díaz, originally from Guatemala, has developed a culinary philosophy driven by innovation, technique, and respect for his roots. After training in renowned kitchens across Chile, Spain, and the United States, he returned to Guatemala to help strengthen the country's contemporary culinary scene.
Chef Ana Dolores González creates contemporary Mexican cuisine rooted in exceptional ingredients, seasonality, and respect for local produce. At Esquina Común, she reinterprets the flavors of Mexico through modern techniques, vegetables, herbs, and native greens.
Chef Jesús Escalera is one of the most influential voices in contemporary pastry across Latin America and Spain. Through La Postrería, he has transformed the way restaurant desserts are conceived, combining technical mastery, creativity, and a deeply sensory approach.
Altaír Jarabo is a Mexican actress and ambassador for LA LISTE, where she shares a lifestyle perspective centered on gastronomy, travel, and extraordinary experiences.
Chef Sebastián Jiménez, originally from Puebla, leads Ræst in the Faroe Islands, where ancestral traditions meet contemporary creativity. Together with sommelier Karin Visth, he creates an experience where flavor, terroir, and fermentation come together through an international perspective.
Chef Rubén Hernández Mosquero has developed an internationally inspired culinary style, shaped by world-renowned kitchens such as Noma, Geranium, Azurmendi, and Atomix. In 2025, he returns to Madrid to launch EMi, his most personal and ambitious project to date.
Chef Emmanuel Peña, a native of Monterrey with an international career in Paris, brings authentic contemporary Mexican cuisine to Europe. At Tarántula Paris, he blends tradition and innovation while showcasing the true flavors of Mexico.
Chef Fernanda Prado is a leading figure in Mexico's pastry scene, with a career focused on pastry, gelato, and contemporary techniques. Through projects such as Gelatoscopio and Cuina, she elevates the world of desserts with creativity, precision, and a distinctly Mexican perspective.
Esteban Rojas bridges science and gastronomy through fermentation, combining microbiology, technique, and creativity. At El Fermentario in Mérida, he transforms fermented foods and beverages into sensory experiences defined by identity and scientific rigor.
Eugenio Romero founded Cervecería Wendlandt in Ensenada, Baja California, establishing it as one of Mexico's leading craft breweries. His work is distinguished by innovation, quality, and award-winning labels that have helped position Baja California as a benchmark in Mexico's craft beer scene.
Chef Mario Sandoval leads Coque in Madrid, a two-Michelin-Star restaurant where exceptional ingredients, honest flavors, and innovation come together. His cuisine represents the forefront of Spanish gastronomy through technical excellence, creativity, and a profound respect for the product.
Chef Emanuele Scarello leads Agli Amici Dal 1887, the family-owned restaurant in Udine awarded two Michelin Stars. His cuisine honors Italian tradition through local ingredients, seasonality, and a contemporary vision.
Chef Yusuke Takada leads La Cime in Osaka, a two-Michelin-Star restaurant that blends European techniques with Japanese sensibility. His contemporary cuisine has established him as one of Asia's and the world's leading culinary talents.
Chef Nicolás Tapia, founder of Yum Cha, has developed a culinary style influenced by Mexico and his experience in restaurants around the world. His cuisine brings together technical mastery, multicultural sensitivity, and a contemporary interpretation of flavor.
Dominique Crenn is a French chef and founder of Atelier Crenn in San Francisco, a three-Michelin-Star restaurant. Recognized as The World's Best Female Chef and recipient of The World's 50 Best Restaurants Icon Award, her cuisine brings together memory, poetry, technical excellence, and a strong commitment to sustainability and equity.