Dabiz Muñoz is, once again, the official face of the sector. In the sixth edition of the Best Chef Awards, held at the Crystal Gallery of the Palacio de Cibeles, headquarters of the Madrid City Council, Muñoz took to the stage to collect three awards, including the coveted recognition as Best Chef in the World 2022. An award he already received last year in Amsterdam and which had previously been awarded to René Redzepi (Noma, Copenhagen) in 2020, Björn Frantzén (Frantzén, Stockholm) in 2019 and Joan Roca (Celler de Can Roca, Girona) in 2018 and 2017.
Muñoz was accompanied on the podium by two of the protagonists of the global culinary scene, in recognition of a career that demonstrates the good health of the famous Noma projects (René Redzepi, in second position) and Celler de Can Roca (Joan Roca, third position). In a format that reveals the list of the 100 best chefs in the world (The Best Chefs) in groups of 10, starting with positions 100 to 90 and going up to the top three, the presence of 21 Spanish chefs is observed. Sixteen of them have settled in the top 50 positions and twelve return to Olot, Girona and Barcelona with a smile of satisfaction: Fina Puigdevall and Martina Puigvert (in position 96), Paco Pérez (in 94), Paulo Airaudo (in 85, whose first project in Barcelona, Aleia, was established just over a year ago), Martin Berasategui (in 42), Javier and Sergio Torres (in 41), Paolo Casagrande (in 26), Eduard Xatruch, Mateu Casañas and Oriol Castro (in 7 as the Disfrutar collective) and Joan Roca (in second position).
Muñoz's revalidation in the leadership of world cuisine shows that, beyond having convinced the 350 professionals and experts in the sector who compile the list, Madrid shines with its own light. Its gastronomy, that of its ambassadors in the city and in the world, receives attention for its flourishing in the last two years. Muñoz, always visible, masterfully performs this representation with his communication skills and sincere demeanor, backed by his kitchens. Visibly moved, Muñoz thanked this award: "It's difficult to explain what it feels like to be recognized as the best chef in the world when you don't consider yourself to be one".
Thus, Catalan and Spanish gastronomy continue to shed light on the global gastronomic map with the proposals of Dani García (in 56th place on the list), Paco Morales (in 43rd), Diego Guerrero (in 38th), Paco Roncero (in 36th), Quique Dacosta (in 33rd), Victor Arguinzoniz (in 19th), Eneko Atza (in 18th), Ángel León (in 13th) and Andoni Luis Aduriz (in seventh).
René Redzepi was unable to collect his award in person, but Joan Roca, with his everlasting smile, confessed that "it is comforting to still be here because we still have the desire to continue", always using the plural because he represents the triad of El Celler, of the three brothers, of the three legs of the 'R'. He finished with a "Long live El Celler de Can Roca!".
Beyond detailing the names of the 100 chefs who make up the list, 12 special awards are also given: Antonio Bachour (Best Pastry Award), Ana Roš (Best Chef Pristine Award), Anne-Sophie Pic (Best Chef Dining Experience Award), Natsuko Shoij (Best Chef FoodArt Award), Josh Niland (Best Chef Innovation Award), Jessica Rosval (Best Chef Rising Star Award), Riccardo Camanini (Best New Entry Award), Franco Pepe (Best Chef Pizza Award), Pierre Koffmann (Best Chef Legend Award), Andoni Luis Aduriz (Best Chef Science Award) and the two held by Muñoz, Best Chef City Gourmet Award and The Best Chef, voted by professionals.
With six years of experience, The Best Chef Awards seeks to consolidate its model, made up of a list in whose preparation participate the 100 members of the current TOP 100, the 100 nominees to become part of it, and 150 experts from the sector (journalists, critics, connoisseurs, etc.). In the words of its organization, these awards seek to establish global links between the best thinkers and leaders of haute cuisine, focusing on people rather than locations. The attention and recognition is for the chef, valuing their creativity, intelligence, passion, innovation, sustainability or positive social impact in the kitchen, among others.