After Warsaw and Milan, Barcelona has been the city of choice for the presentation of the Best Chef Awards. The countries with the greatest representation in this hundred finalists are France (18), Italy (12) and Spain (12).

There are a couple of novelties concerning the selection and listing of The Best Chef Awards. The long list has been reduced from 300 chefs to the current Top 100. Also, two new categories have been created. The "Legend" Award celebrates the best chef who has a crucial impact on the world of gastronomy. The "New Entry" Award honours the chef who achieves the highest ranking amongst the new candidates.

Last year, the top five were Joan Roca (Spain), Rene Redzepi (Denmark), David Muñoz (Spain), Bjorn Frantzén (Sweden) and Jonnie Boer (Netherlands).

On 23rd September at The Old Estrella Damm Brewery in Barcelona, Food Meets Science tries to find answers to different questions – from general ones:

• What is the difference between taste and flavor?
• How smell and taste are interacting together?Why do we like one thing and another is disgusting for us?

To more specific ones like:

• What happens in your brain when you're looking at a food?
• Is the genetic profile of the diners important in designing gastronomic experiences?

Confirmed speakers are fellow scientists:

• Prof. Charles Spence, creator of the term gastrophysic and head of the Crossmodal Research Laboratory at Oxford University.
• Dr. Nicola Pirastu representing the University of Edinburgh.
• Dr. Paul Smeets from the University Medical Center Utrecht.

​As well as renowed chefs:

• Chef Grant Achatz from restaurant Alinea, Chicago.
• Chef Modest Amaro from Atelier Amaro, Warsaw.
• Chef Pia Leon from restaurant Kjolle, Lima.
• Chef Vladimir Mukhin from restaurant White Rabbit, Moscow.
• Chef Davide Oldani from D'O' Davide Oldani, Milan.
• Chef Joan Roca from restaurant El Celler de Can Roca, Girona.

Més informació a https://www.thebestchefawards.com/