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Quotes

“It's an amazing honor, not only for me but also for the team. It means something to all of us and reflects our hard work and passion. I love what I do and to be named Chef of the Year is fantastic encouragement to continue. Today I'm going to celebrate with a couple of glasses of champagne.”

Eric Ripert

“Wow, that’s amazing! I don’t know these people (at least, I don’t think I do!) so it feels very unbiased and truthful. It really is amazing. I’m pretty honored.”

John B Shields

“We’re very humbled and excited by the fact we went back up to number one. Of course, we were still very proud to be number two last year after being number one for four years in a row, but there’s that saying that when you’re on the top, the only place to go is down. It’s to be expected that once you start to decline that momentum continues, so the fact we regained the number one position is incredibly rewarding and validating. It shows that we are continuing to push and evolve, and people are appreciating that.”

Grant Achatz

"I’m always honored. This is my life — it’s our lives — and it makes us proud that people appreciate what we do."

Daniel Humm

“It’s a great accomplishment because it rewards our hard work and love for what we do. It shows us people understand.”

Franck Giovannini

“Being voted for by readers is brilliant. We concentrate on what happens in the restaurant, at the table, the service, the food, and how it all comes together. If our diners are voting then it is a very humbling thing — it’s real. It’s great that we are making people happy.”

Ashley Palmer-Watts

“It’s an honor. I spend most of my time in the kitchen at DiverXO. From Tuesday to Saturday, I’m cooking there, then every Sunday and Monday I’m here at StreetXO in London. I don’t have a day off. That’s my passion.”

David Muñoz

“It’s great. It’s always good to know my customers enjoy Brae enough to tell people about it.”

Dan Hunter

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Quotes from the Chefs

“It is unbelievable," he says "We are very happy, as we put a lot of energy and love into everything that we do. People come here for the food but also the welcoming, family ambience — I want guests to be comfortable.”

Franck Giovannini - Restaurant de l’Hôtel de Ville

“We work together. I’m only the captain who leads, but sometimes there are young chefs with good ideas, who have desire as well. And it’s this vitality, this energy, that ensures the restaurant is alive. [I want to] focus on the restaurant here and on trying to live the best life possible. Once again, with my purveyors, my team and with the patrons who come here.”

Guy Savoy – Restaurant Guy Savoy

“We’re cooking in modern style, but when you close your eyes, it’s like eating your grandma’s cooking. We’re innovating old recipes and making the contrast [between] art and Russian taste unite. Russia is a big country — 50 percent European, 50 percent Asian. We mix cultural ingredients and we have a lot of influence from the south and Siberia.”

Vladimir Mukhin – The White Rabbit

“It feels good to be included, and in such good company. We work hard to be a restaurant that produces change in people, so it’s an honor to be a part of this list. At Central we are committed to nature and culture. We take the experience beyond gastronomy, connecting you to the land and people through produce that might have never been used before.”

Virgilio Martinez – Central

“This is our work. It feels great to be included. I have my own style and get the finest produce I can buy. I am creative but never forget the most important thing, which is to create tasty food. I use regional products, like freshwater fish from Bavaria, but I also like Asian ingredients, like the miso you get in Japan. For me, it’s just important to get the best product.”

Jan Hartwig – Atelier

“[Being included is] humbling, because it’s the real clientele. I think it’s really, really cool that a kid from Wisconsin with a really crazy different team of people created a restaurant where people feel very comfortable to come to eat in.”

Michael White – Marea

“The award is for the restaurant, not for myself. It is truly a team effort. Having Daniela [Soto-Innes], Santiago [Gomez], Alejandro [Ruíz] and all the people who work for me is what allows me to keep expanding without losing our personality and drive. When Pujol first opened, Mexico City wasn’t a gastronomic destination, but it seemed obvious that it had the potential to become that.”

Enrique Olvera – Pujol

“How can I begin to express such overwhelming emotion and gratitude. Gratitude towards my team for their dedication; my family for their sacrifice and support; our loyal guests and the purveyors; Michelin for recognizing our work from the beginning; and finally, France — a country where I chose to express myself, that adopted me, transmitting its values of Liberty, Equality, Fraternity.”

Mauro Colagreco – Mirazur

“For me, it’s the best accolade above every other accolade because it’s the people that come here as diners, the people who love coming here. Our biggest inspiration is our guests; we have a huge regulars list, and many have become friends — that is something that drives me every day, seeing happy people in the restaurant.”

Clare Smyth – Core

“I’m so happy! I’m very honored. It’s beautiful news; it means that we succeed in the restaurant and that people are happy to come. It’s my work, but it is also the work of the whole team. It means a lot to me. It is very important to keep in mind where I come from, but also to continue forward and to challenge myself.”

Anne-Sophie Pic – Le Dame de Pic

“The art behind being a chef is creating something and wanting to share it with the world. The biggest challenge is making sure you’re consistent with your work but also pushing the limits. At the end of the day, our goal is to transport you to that theme and that place.”

Ed Tinoco – Next Restaurant

“I worked with Joël Robuchon for almost 20 years,” he says. “We have the same spirit of cooking and respect of the product. “We don’t work for Michelin stars. We try to make the best experience and make memories for [our guests].”

Julien Tongourian – Robuchon au Dôme

“It’s an important acknowledgment for us,” Roca says, commenting on El Celler de Can Roca’s place on the list. “This is rated by the people going to the restaurant, who are the ones with the most valued opinion.”

Joan Roca – El Celler de Can Roca