The World's

Best Molecular Gastronomy Chefs

The introduction of molecular gastronomy into modern cuisine took the culinary world by storm and started a movement that has become an international revolution. Using groundbreaking technology and molecular techniques pioneered by Ferran Adria, the chefs that followed in his footsteps have become the leaders of innovation in modernist cooking today. This award is designed to recognize the most innovative molecular chefs who have dared to defy culinary traditions and reinvent the dining experience into something otherworldly.

To qualify
  • Chef de cuisine head chef executive chef
  • Molecular gastronomy techniques utilized
To score
  • Innovative preparation
  • Inventive presentation trompe l oeil
  • Molecular techniques applied with discretion
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Bray, United Kingdom

Self-taught chef, rule-breaking, delivering fresh, tasty and unusual experiments

Barcelona, Spain

Ferran's former restaurant El Bulli was rated the best restaurant in the world four years in a row, with a 3-star Michelin rating

Chicago, Illinois

He invented radical new ways to prepare present dishes, such as the helium-filled balloon that you eat, inhale the helium then talk like a chipmunk.

Washington, District of Columbia

His innovations have included everything from caramelizing olive oil to turning potato chips into foam to serving tapas inside of crystal shoes.

Tokyo, Japan

Yamamoto's creations are dazzling and inventive yet still rooted in kaiseki tradition, using new techniques only when appropriate.

Donostia-san Sebastián, Spain

Aduriz epitomizes the farm-to-table movement, using vegetables from his garden, fresh farmers' milk, forest-picked mushrooms, and local spring water.

Denia, Spain

Eating at Quique Dacosta's restaurant was a life-changing experience and is definitely on the same level as El Bulli.

Tokyo, Japan

Narisawa's world famous 'forest bread' rises above a tealight and is then baked tableside in a 300C stone mortar, releasing amazing aromas of maple.

Mclean, Virginia

Cooper's molecular creations include nitro-frozen shaved foie gras and a liquid-chicken-filled orb that bursts in your mouth like a shanghai dumpling.

Tokyo, Japan

Takazawa creates a full sensory experience with his inventive dishes, such as fish sprinkled with frozen powdered sauce which evokes falling snow.

Copenhagen, Denmark

Rene Redzepi is the acclaimed chef and owner of restaurant Noma, the reigning title-holder of 'Best Restaurant in the World' for the past three years.

Madrid, Spain

Paco is responsible for introducing molecular gastronomy to Madrid, drawing from his 3-year mentorship with Ferran Adria at El Bulli.