Atadika grew up in the United States and was a U.N. employee before becoming a chef. "Every culture has great food, just because you don't know the flavor profiles doesn't mean they're not delicious,” she says. Her dishes are an invitation to travel to Ghana, rooted in Ghanaian tradition, and put sorghum, baobab, plantain, goat meat, lemongrass, coriander and chillies front and center. Atadika has become a true voice for culinary Africa and also opened the Midunu Institute, a non-profit organization that educates consumers about African products.

He organizes local produce markets at cost price, bakes his own bread, and (sometimes) cooks over an open fire. Florent Ladeyn has created the ideal inn in the north of France, a place which honors local products and serves eclectic dishes – modern, rugged, unusual. It’s a place where prices remain modest, and the atmosphere friendly. Without question it’s Florent Ladeyn, the man who’s put French Flanders back on the gourmet destination map!