Apapaxados
Apapaxados
2026
Dominique Crenn is a French chef and founder of Atelier Crenn in San Francisco, a three-Michelin-Star restaurant. Named The World's Best Female Chef and recipient of The World's 50 Best Restaurants Icon Award, her cuisine brings together memory, poetry, technical mastery, and a deep commitment to sustainability and equality.
Danish chef and founder of Alchemist in Copenhagen, widely recognized as one of the world's most innovative culinary leaders. Named The Best Chef in the World by The Best Chef Awards in both 2024 and 2025, his concept of 'holistic cuisine' brings together art, science, technology, and sustainability to create thought-provoking dining experiences that address today's social and environmental challenges.
Spanish chef and founder of DSTAgE in Madrid, a restaurant awarded two Michelin Stars and one Michelin Green Star. Considered one of the most creative and innovative chefs in contemporary gastronomy, his cuisine combines technique, sustainability, and creative freedom, resulting in a deeply personal culinary expression built around responsible sourcing and ingredient utilization.
Chef Oriol Castro Forns is the co-founder of Compartir and Disfrutar in Barcelona, the latter a three-Michelin-Star restaurant named The World's Best Restaurant by The World's 50 Best Restaurants 2024. His cuisine blends technique, creativity, and playful innovation inspired by the legacy of elBulli.
Mexican chef and co-founder of Quintonil in Mexico City, a restaurant awarded two Michelin Stars and consistently ranked among the world's best by The World's 50 Best Restaurants. His cuisine reinterprets Mexican culinary traditions through a contemporary lens, celebrating the country's biodiversity, local ingredients, and gastronomic heritage.
Italian chef at the helm of Lasarte in Barcelona, the city's first restaurant to earn three Michelin Stars. Having trained alongside some of Europe's greatest culinary masters and built a distinguished career with Martín Berasategui, his cuisine combines technical precision, creativity, and a relentless pursuit of excellence.
Chef Paco Roncero is a leading figure in contemporary Spanish haute cuisine and the chef behind Paco Roncero Restaurante, awarded two Michelin Stars. His culinary vision combines innovation, technical mastery, and emotion, exploring new ways to reinterpret flavor and the dining experience.
Chef Yusuke Takada leads La Cime in Osaka, a two-Michelin-Star restaurant that seamlessly blends European techniques with Japanese sensibility. His contemporary cuisine has established him as one of the most influential chefs in Asia and on the global culinary stage.
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 modern Spanish gastronomy through technical mastery, creativity, and a profound respect for outstanding produce.
Chef Alex Atala is one of the leading figures in 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 cultural identity to the world.
Chef Emanuele Scarello leads Agli Amici Dal 1887, his family's two-Michelin-Star restaurant in Udine. His cuisine honors Italian tradition through local ingredients, seasonality, and a refined contemporary perspective.
Chef Álvaro Clavijo, founder of El Chato in Bogotá, elevates Colombian ingredients through a contemporary fine dining approach. His cuisine is built in close collaboration with producers, territories, and culinary techniques that celebrate the richness of Colombia.
Chef Atsushi Tanaka is one of the leading voices of contemporary Japanese cuisine in France. At the helm of AT in Paris, he presents a creative and minimalist concept that blends Japanese influences, French techniques, and a deep exploration of ingredients, textures, and emotions.
Mexican chef and founder of Oxte in Paris, a Michelin-starred restaurant. His cuisine merges the richness of Mexican and French culinary traditions, highlighting authentic ingredients, ancestral techniques, and a contemporary vision inspired by memory, terroir, and sustainability.
Paco Ruano leads Alcalde in Guadalajara, where he creates honest Mexican cuisine centered on exceptional ingredients and a close connection to the land. His experience at Mugaritz, El Celler de Can Roca, and Noma has shaped a culinary style that is simple, refined, and contemporary.
Chef Lucho Martínez is the founder of EM, a contemporary Mexican restaurant in Mexico City recognized for its signature cuisine and creative vision. His cooking explores the flavors of Mexico through technique, memory, and exceptional ingredients, creating experiences where tradition and innovation come together.
Chef Rubén Hernández Mosquero has built an internationally inspired culinary career, training at world-renowned restaurants such as Noma, Geranium, Azurmendi, and Atomix. In 2025, he returned to Madrid to launch EMi, his most personal and ambitious project to date.
Mexican chef and co-founder of Fauna in Valle de Guadalupe, named Mexico's Best Restaurant by Latin America's 50 Best Restaurants 2023. His cuisine celebrates local abundance through an experimental, sustainable approach deeply rooted in seasonal ingredients.
Chef Ana Dolores González creates contemporary Mexican cuisine rooted in seasonality, exceptional ingredients, and respect for local produce. At Esquina Común, she reinterprets the flavors of Mexico using modern techniques, vegetables, herbs, and native quelites.
Chef Nicolás Tapia, founder of Yum Cha, has built a culinary identity shaped by Mexico and his experience in restaurants around the world. His cuisine combines technical expertise, multicultural sensitivity, and a contemporary interpretation of global flavors.
Chef Sebastián Jiménez, originally from Puebla, leads Ræst in the Faroe Islands, where his cuisine brings together ancestral traditions and contemporary creativity. Together with sommelier Karin Visth, he creates a dining experience in which flavor, terroir, and fermentation converge through an international perspective.
Chef Sergio Díaz, originally from Guatemala, creates cuisine driven by innovation, technical excellence, and respect for his roots. After training in renowned kitchens across Chile, Spain, and the United States, he returned to Guatemala to strengthen the country's culinary scene through a contemporary vision.
Mexican chef leading Villa Torél in Valle de Guadalupe, where he develops a farm-to-table cuisine inspired by Baja California, its seafood, orchards, farms, and wines. His culinary proposal combines flavor, sense of place, and a contemporary vision in a countryside setting within Bodegas Santo Tomás.
Spanish pastry chef and internationally recognized leader in contemporary pastry. Having worked with some of the world's most influential culinary projects, including El Bulli, The Fat Duck, and Nobu Hotels, her work blends innovation, creativity, and technical excellence. Recognized by The World's 50 Best Restaurants and Gault & Millau, she leads a proposal that transforms pastry into an immersive, multisensory experience.
Chef Emmanuel Peña, originally from Monterrey, has built an international career in Paris, bringing authentic and contemporary Mexican cuisine to Europe. At Tarántula Paris, he blends tradition, innovation, and the true flavors of Mexico.
Chef Fernanda Prado is one of Mexico's leading pastry chefs, 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.
Mexican chef whose career includes some of the most renowned kitchens in Mexico and the United States. Through Tlatolli, his most personal project, he creates a dining experience that weaves together technique, tradition, and storytelling while paying tribute to Mexican identity and the family legacy that inspires his cuisine.
Mexican chef and founder of La Cocinoteca in León, Guanajuato, named Chef of the Year 2020 by Culinaria Mexicana. Recognized as one of Mexico's leading live-fire chefs, his cuisine celebrates fire as the essence of flavor, blending technique, tradition, and innovation to reinterpret Mexican gastronomy from a contemporary perspective.
Mexican pastry chef and co-founder of Fauna in Valle de Guadalupe, recognized as Mexico's Best Restaurant by Latin America's 50 Best Restaurants 2023. Her desserts highlight local, seasonal ingredients through an elegant, thoughtful, and contemporary approach.
Co-founder of Arca Tierra and Baldío in Mexico City, the first restaurant in the capital to earn a Michelin Green Star. His work promotes a gastronomic model based on regenerative agriculture, traceability, and whole-ingredient utilization, creating cuisine deeply connected to the land and sustainability.
Arturo Santos is a Mexican bartender and founder of Mecenas in Guadalajara, recognized in North America's 50 Best Bars 2026. Specializing in agave spirits and contemporary cocktails, his work combines creativity, technique, and hospitality, developing a unique language inspired by the origin of every ingredient and respect for artisanal processes.
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 work stands out for its technical precision, creativity, and contemporary vision of cocktail culture.
Bar Managers at ARCA in Tulum, a project celebrated for its outstanding culinary and cocktail program. With both national and international experience, they lead a bar program that blends creativity, hospitality, and Mexican spirits while promoting a contemporary vision of mixology and serving as consultants for Grupo Xcaret.
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 rooted in 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 recognized for innovation, quality, and labels that have helped position Baja California as a benchmark in Mexico's craft beer scene.
Viticulturist and founder of La Lomita, Finca La Carrodilla, and Lunario in Valle de Guadalupe. A pioneer of sustainable winemaking in Mexico, he established the country's first vineyard certified as organic both in the vineyard and winery. His vision brings together origin, gastronomy, and innovation with a deep commitment to local identity and respect for nature.
Chef Jesús Escalera is one of the most influential voices in contemporary pastry across Latin America and Spain. Through La Postrería, he transformed the way restaurant desserts are conceived by combining technique, creativity, and a deeply sensory approach.
Coffee specialist, two-time Mexican Barista Champion, and author of Café: Arte y Cultura. Co-founder of Colegio de Baristas México, he currently leads Grupo Xcaret's Coffee Factory, driving projects focused on production, traceability, and sensory experiences that promote coffee culture through quality and innovation.
Traditional cook from Tixtla, Guerrero, and one of the leading advocates of Guerrero's ancestral cuisine. As a delegate of the Conservatorio de la Cultura Gastronómica Mexicana, she has represented Mexico at prestigious international culinary forums and festivals, dedicating her career to preserving, promoting, and strengthening the culinary heritage of Guerrero and the country.
Traditional cook from the Indigenous community of Zacualpan, Colima, and advocate of the region's ancestral cuisine. A member of the Mujeres del Fuego and Xolocuauitl collectives, she has dedicated her career to rescuing, preserving, and sharing the culinary traditions of her community through research, education, and the preparation of traditional dishes made with native, seasonal ingredients.
Certified Traditional Cook by the Conservatorio de la Cultura Gastronómica Mexicana, recognized for her work preserving and promoting Mayan, Peninsular, and Campeche cuisine. An ambassador of ancestral culinary knowledge, she advances gastronomic education and strengthens cultural identity through community, educational, and culinary promotion projects in Mexico and abroad.
Chef Miguel Millán is the founder of La Cocinoteca in León, Guanajuato, where he develops contemporary Mexican cuisine rooted in exceptional ingredients, technique, and regional identity. His proposal celebrates the flavors of Mexico through a creative, approachable style deeply connected to its territory.
Traditional Wixárika cook, cultural advocate, and co-founder of Yuriiku, Sabor y Tradición Wixárika, in Nayarit. Dedicated to preserving and promoting the gastronomy of Indigenous communities, her work honors ancestral knowledge, corn, and the identity of her people, making her one of the leading voices in safeguarding Wixárika culinary and cultural heritage.
Pamela Cerdeira is a journalist, television and radio host, and co-founder of Opinión 51, with more than 20 years of experience in the media. Her work promotes equity, inclusion, civic justice, and reading through a critical and socially engaged perspective.
Chef Quique Dacosta leads his three-Michelin-Star restaurant in Dénia, where he transforms the richness of the Mediterranean into a signature culinary experience. His cuisine combines creativity, technical mastery, and a profound connection to the region.
Master traditional Purépecha cook from San Jerónimo Purenchécuaro, Michoacán. With more than four decades devoted to cooking, she has represented her community's rich culinary heritage at national and international events, sharing the traditions, ingredients, and knowledge that form part of the cultural legacy of Michoacán and Mexico.
Certified sommelier by The Court of Master Sommeliers and ambassador for RIEDEL Mexico and California Wines. With more than two decades of experience in the world of wine and spirits, he combines international expertise, specialized education, and a strong passion for teaching, promoting wine culture and the development of distinctive Mexican spirits.
Chef Takahiko Kondo is one of Japan's leading ambassadors of contemporary Italian cuisine. As Executive Chef of Il Ristorante – Luca Fantin in Tokyo, awarded one Michelin Star, he combines Italian tradition with Japanese sensibility, creating an elegant, precise culinary style deeply connected to exceptional ingredients.