Most Influential Chefs of the Past Decade

Some may be global media celebrities and others virtually unknown in everyday life, but what all of these chefs have in common is that they have changed the culinary landscape forever. Here, with the help of our Fine Dining Expert Andy Hayler, Elite takes a look at The Most Influential Chefs of the Past Decade; whether they head up a successful international chain or are preparing extraordinary food from the kitchen of the tiniest of village restaurants.

Grant Achatz

Alinea – 3 Michelin Stars

Grant Achatz

One of the pioneers of molecular gastronomy, Grant Achatz is arguably the most inventive chef working in the world today.

His Chicago restaurant Alinea, Elite‘s Best Restaurant of 2012 and 2013, effectively demonstrates his exceptional skill and boundless creativity, with no menu choice – just a 25-course tasting menu including such delights as black truffle, sea urchins and even a dessert painted onto your tablecloth.

Read more about Alinea in Elite’s Best Restaurant Guide 2013.

Daniel Boulud

DANIEL, New York – 3 Michelin Stars

Daniel Boulud

Daniel Boulud earns his place on the list for “maintaining quality cooking at scale”, says our resident food critic Andy Hayler. With a line of restaurants across the world, French-born Boulud is best known for his self-titled restaurant DANIEL on Manhattan’s Upper East Side, one of NY’s greatest culinary destinations.

Read more about DANIEL in Elite’s Best Restaurant Guide 2013.

Eric Ripert

Le Bernardin – 3 Michelin Stars

Eric Ripert

French born chef and TV personality Eric Ripert is credited with popularising high-end seafood cookery in New York. His New York establishment, Le Bernardin, holds three Michelin stars and is famed the world over for its spectacular seven-course tasting menu merging European and Eastern Asian flavors.

Read more about Le Bernardin in Elite’s Best Restaurant Guide 2013.

Nobu Matsuhisa

Nobu Las Vegas, Nobu London and Nobu Berkeley Street – 1 Michelin Star Each


Ever since the opening of his first US restaurant in Beverly Hills in the late eighties, Nobu Mathsuhia has undoubtedly changed the game for sushi in the West. Pointedly refusing to play by the rules, Saitama-born Nobu has proven that sushi can cater to all tastes and has been a lynchpin in the global explosion of Japanese cuisine over the past decade.

Read more about Nobu London in Elite’s Best Restaurant Guide 2013.

Raymond Blanc OBE

Le Manoir aux Quat’Saisons – 2 Michelin Stars

Raymond Blanc

Entirely self taught, Blanc has been a crucial ambassador for French cooking within the UK for almost forty years.

His first restaurant, Oxford’s Le Manoir aux Quat’Saisons, was an overnight success – rapidly gaining two Michelin stars – and his boulangeries, patisseries and brasseries have increased the UK’s appetite for healthy, affordable and authentic French cuisine on a large scale.

Read more about Le Manoir aux Quat’Saisons in Elite’s Best Restaurant Guide 2013.