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Over the years Dubai has evolved as a hotspot for fine dining and a great melting pot where travellers and locals have an opportunity to sample cuisines from across the globe. The 8th edition of The Best Chef Awards was also recently held in Dubai, marking the first time the prestigious event was held in the Middle East.
The grand Atlantis The Palm made for the perfect venue and the event was supported by the Dubai Department of Economy and Tourism (DET. In a beautiful ceremony, 550 chefs from 61 countries honoured. The top three chefs this year were Rasmus Munk, from Alchemist, Denmark. Munk’s restaurant is set in a repurposed shipyard in Copenhagen’s industrial district. The place has a unique setting where in guests can see a planetarium-style dome, with projections. The chef blends creative audio-visual elements and live performances with innovative dishes that give diners an immersive experience.
In second place was Albert Adrià of Enigma, Spain. Formerly the pastry chef at the much acclaimed El Bulli, Adrià also received the Best Evolution award this year. At Enigma one can experience drama in the settings with ceilings that appear to be suspended mid-air. The restaurant serves a 25-course tasting menu that changes monthly, based on seasonal ingredients. At number three was Eric Vildgaard of Jordnær which is also in Denmark. The restaurant with simple settings pays tribute to local Nordic ingredients, making them shine on a global scale.
The Coveted New Knives
What made this year's awards different was that the Best Chef Awards debuted its tiered Knife recognition system with the idea of curating a more comprehensive, inclusive list. Unlike traditional rankings, this system honours chefs based on impact and skill across three categories. Joanna Slusarczyk, Co-founder of The Best Chef, said “The new Knife recognition system has allowed us to highlight chefs at all stages of their journey, giving due respect to their craft and contributions.”
As per the Best Chef Awards’ website Three Knives (The Best) was awarded to indicate the highest tier of culinary mastery. This year it was awarded to 97 chefs who achieved 80% or more of the maximum points.
Two Knives (World-Class) was awarded to 177 chefs who reached 40% or more and One Knife (Excellent) was given to 276 chefs who attained 20% or more, underscoring their notable contributions to the field. As per the new ranking system, the awards also celebrated chefs who made extraordinary contributions in specific areas.
To India, With Love
Chef Himanshu Saini of Trèsind Studio in Dubai, UAE, received Three Knives at the Best Chef Awards 2024 and was also recognised as the Best Chef for Dubai, in a separate, individual award. Trèsind Studio which presents the chef’s take on modern Indian cuisine has swiftly gained popularity making it a favourite among locals and foodies from across the globe, visiting Dubai.
Celebrity chef Gaggan Anand who helms Gaggan in Bangkok and has been prt of almost every top restaurant and chef list over the years, was also awarded three knives. Among the Indian chefs who were awarded two knives was Deepanker Khosla of Haōma, Bangkok. Haoma is Thailand’s first urban farm and zero-waste restaurant in the heart of Bangkok. The restaurant is guided by the philosophy “Grow to Give Back,” and everything they do is aimed at regenerating our ecosystem, food and community. Prateek Sadhu who created Naar a 16-seater restaurant in Himachal Pradesh that celebrates the ingredients and the food from the mountains, also received two knives for his achievements.
The list of Indian chefs who were awarded one knife is fairly long. It includes Chef Rahul Rana of Avatara in Dubai which is the only vegetarian Indian restaurant in the world to hold a Michelin star. Chef Garima Arora of Gaa in Bangkok, which is a Modern Indian fine dining restaurant situated in a traditional Thai house in the heart of Bangkok was also awarded the knife.
Among the chefs based in India to receive one knife were Chef Regi Mathew of Kappa Chakka Kandhari in Tamil Nadu which is known for its traditional Kerala fare and seafood dishes, Chef Vanika Choudhary of Noon in Mumbai where she reimagines Indian cuisine through the practice of fermentation, Chef Varun Totlani of Masque in Mumbai, an ingredient-driven known for its tasting menu; Chef Niyati Rao of Ekaa, Mumbai popular for its unique conceptual menus and Chef Amninder Sandhu Palaash in Tipai, Maharashtra a dinner-only restaurant that serves a seven-course tasting menu in the woods near the Tipeshwar Wildlife Sanctuary and is almost entirely run by local women.
