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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Voting Ended

12

nominees

Organizer

Bray, United Kingdom

Born in London and raised in Buckinghamshire, Heston Blumenthal attended the Latymer Upper School in London for one year before transferring to Lacey Green Church of England School until 12. Blumen...
Self-taught chef, rule-breaking, delivering fresh, tasty and unusual experiments

Barcelona, Spain

Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. The chef de cuisine at this hotel taught him traditional Spani...
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

Grant Achatz is an American chef and restaurateur best known for being one of the top leaders of molecular gastronomy. His innovations have earned him several awards from the James Beard Foundation...
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

José Ramón Andrés Puerta, known as José Andrés, is a Spanish chef often credited for bringing the small plates dining concept as well as avant-garde cooking to America. His flagship restaurant...
His innovations have included everything from caramelizing olive oil to turning potato chips into foam to serving tapas inside of crystal shoes.

Tokyo, Japan

Seiji Yamamoto is the chef and owner of the 3-Michelin-starred restaurant Nihonryori RyuGin in Roppongi, Tokyo. Hailed as Japan’s leading molecular gastronomist, Seiji Yamamoto applies cutting-ed...
Yamamoto's creations are dazzling and inventive yet still rooted in kaiseki tradition, using new techniques only when appropriate.

Donostia-san Sebastián, Spain

Andoni Luis Aduriz is perhaps the most interesting, as well as the number three chef in the world. For a chef who has two research scientists and a lab responsible for some of the most revolutio...
Aduriz epitomizes the farm-to-table movement, using vegetables from his garden, fresh farmers' milk, forest-picked mushrooms, and local spring water.

Denia, Spain

On the beautiful coast near Valencia, Chef Quique Dacosta impresses diners with local produce and seafood transformed with modernist cooking techniques.
Eating at Quique Dacosta's restaurant was a life-changing experience and is definitely on the same level as El Bulli.

Tokyo, Japan

Yoshihiro Narisawa (成澤由浩) is a Japanese chef and owner of the two-Michelin star restaurant Narisawa in Tokyo. His restaurant was voted the World’s 50 Best Restaurant Awards from 2009, 201...
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

Chef RJ Cooper, a 2007 James Beard Foundation award winner for Best Chef (Mid-Atlantic) and Iron Chef competitor, draws inspiration from his 24 year tenure in the kitchen, ranging from cooking Sout...
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

A vanguard of molecular gastronomy, Takazawa theatrically crafts artistic dishes from behind an open steel laboratory-esque podium. His restaurant, Aronia de Takazawa, has been named one of Food &a...
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 a Danish chef and co-owner of the two-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. Rene Redzepi's restaurant Noma was voted the best rest...
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

Master chef and Ferran Adria protégé Paco Roncero is a 2-star Michelin chef known for pioneering modernist cuisine and innovative gastronomy in Madrid. He is the chef at La Terraza del Casino in ...
Paco is responsible for introducing molecular gastronomy to Madrid, drawing from his 3-year mentorship with Ferran Adria at El Bulli.