Special AwardsNovember 2023

International Special Awards 2024

The International Special Awards 2024 recognize chefs, restaurants, and regions who are making waves in the industry through excellent cooking, innovation, sustainability, authenticity, and more.

Award of Honor

In recognition of the lifetime achievement and legacy of a single chef

Bernard PacaudL'Ambroisie · Paris, FranceBernard Pacaud began his culinary journey 60 years ago at just 15 years old, apprenticing with Lyon’s legendary Eugénie Brazier. His Paris restaurant L'Ambroisie in the prestigious Place des Vosges, open since 1986, might have a discreet entrance, but inside you’ll find old world decor and a true homage to the art of cooking, offering diners a gastronomic experience steeped in tradition, where flavor and quality always take precedence over style or novelty. Pacaud’s philosophy of cooking is deeply embedded in the excellence of ingredients, an approach that has been his hallmark since he learned to celebrate local produce like Bresse chicken under Brazier’s guidance. Signature dishes include lobster fricassée, turbot roasted in goose fat, sumptuous pies, and traditional indulgences like truffle-studded sweetbreads. Pacaud wishes that contemporary cooking had maintained the deep respect for authentic ingredients he has always demonstrated. On the 21st century dining landscape, Pacaud and L'Ambroisie give us cooking that transcends time and trends, resisting the lure of aesthetics over taste and technique, and recognizing the heritage of France’s world-renowned gastronomy.

Pastry Chef of the Year

A restaurant pastry chef who creates and innovates in the world of sweet dishes.

Sponsored by

International selection1

Shaun VelezDaniel · New York, USShaun Velez was born and raised in the Bronx and after graduating from the French Culinary Institute (now the International Culinary Center) in 2008, he has spent the majority of his career as part of the award-winning Daniel Boulud family, rising through the ranks to his current position as executive pastry chef at DANIEL, chef Boulud’s flagship New York fine dining restaurant. He credits James Beard winner Ghaya Oliviera as his mentor at Boulud and also worked as executive pastry chef at Chris Coombs’ Boston restaurant Deuxave, returning to Boulud in 2018 where he is known for developing contemporary desserts out of classic favorites. His Pineapple Vacherin has prickly pear sorbet, pineapple ice cream, smoked cinnamon meringue, and calamansi syrup while his Tarte À l’Alsacienne uses Asian pears, brown butter, toasted almond cream, and pear brand chantilly.

Local selection – France1

Anne CorubleThe Peninsula Paris · Paris, FranceAs executive pastry chef of The Peninsula Paris, the hotel brand synonymous with unrivalled luxury all over the world, Anne Coruble is known for her surprising and inventive flavor combinations and exquisite craftsmanship. From girolles with fir and caramelised hazelnuts, to dark chocolate with olives, citrus with seaweed, and vanilla with tobacco leaf, she is always pushing at the boundaries of what pastry is, and what it might be. Born in Normandy, Coruble studied science before dedicating herself to desserts, and spent five years at Le Bristol before joining The Peninsula Paris as pastry sous chef in 2019, to work with David Bizet, executive chef of the hotel’s restaurants The Lobby, L’Oiseau Blanc, and LiLi. She is drawn to the possibilities of chocolate and uses seasonal produce from all over France, such as honey, cream, cider, and herbs.

New Destination Champion

A city, region or country in the throes of a gastronomic boom, soon to be a must for gourmets.

International selection1

PortugalJosé Avillez · Lisboa, PortugalIf you’re heading to southern Europe, head for Portugal where the food culture brings together traditional flavors and produce with the bold brushstrokes of modern gastronomy, making it an outstanding destination for gourmet travelers. At the heart of Portugal’s culinary renaissance is José Avillez, the country’s best known chef, whose name has become synonymous with the soul of Portuguese cooking. From fine dining Bel Canto and haute vegetarian Encanto in Lisbon’s Chiado district, to Porto’s famed Cantinho do Avillez, and Tasca in Dubai, Portugal’s gastronomic star demonstrates the very best of his country’s rich produce. Avillez, alongside other culinary virtuosos such as Dieter Koschina, Ricardo Costa, and Hans Neuner, has been instrumental in ushering Portuguese cuisine onto the world stage and putting the spotlight on its impressive dishes, from succulent seafood to great-tasting pasture-fed meat. Beyond fine dining, neighborhood restaurants preserve Portugal's bustling food culture, thanks to traditional taverns and bistros dishing out comforting classics. At Varina da Madragoa, diners can enjoy the country’s famous bacalhau at prices to suit both locals and visitors. Unassuming kitchens like Das Flores in Chiado serve simple classics like bitoque and other local specialities without ceremony. The labyrinthine alleys of Lisbon are alive with a spirit of camaraderie and authentic dining experiences. Tasca Zé dos Cornos hums with an exuberant vibe, serving sharing dishes of hearty Portuguese favorites. At Alfama’s hidden gem Tasco do Vigário, menus, like the neighborhood, are traditional, and best enjoyed with a glass of local wine or a refreshing pitcher of sangria. Seafood aficionados must try the treasures of Merendinha do Arco, where simple grilling allows flavor to shine. This kind of dedication to quality and authenticity connects all of Portugal's independent dining establishments. The Portuguese culinary scene also boasts an exquisite selection of wines. From vivacious Vinho Verde to the full-bodied reds of the Douro Valley, quality and diversity thrives in every corner of the country’s fascinating wine culture. Portugal is a country where every dish celebrates the nation’s rich heritage and convivial spirit. Its blend of sophisticated food culture and honest charm makes it the ideal destination for everyone who loves to eat and lives to eat.

Local selection – France1

BrittanyChristian Le Squer, Nolwenn Corre & Ronan Kervarrec · Brittany, FranceThink of Brittany's gastronomy as a symphony, orchestrated by culinary virtuosos such as Christian Le Squer, with his network of five restaurants including the iconic Moulin de Rosmadec, and the ingenious Ronan Kervarrec, whose Maison Kervarrec in St Gregoire makes a signature dish of buckwheat and potato galette perfectly paired with the regional Guémené andouille sausage. Nolwenn Corre adds her own notes to this melody at Hostellerie Pointe St Mathieu, with dishes that resonate with the freshness of the sea. Oysters from Prat Ar Coum meet celery and Molène sausage; Brittany skate is brought to life with the warmth of butter and rich Jerusalem artichokes. In Pont-Aven, La Taupinière welcomes diners to a seafood feast of poached oysters, lobster ravioli, and grilled langoustine. But Brittany’s food culture is not restricted to fine dining and has plenty of affordable specialties. The laminated pastry Kouign-amann contrasts sweetness with the renowned salted butter of the region. Sparkling ciders and ripe strawberries from Plougastel demonstrate the variety and richness of the Breton soil. Whether a Breton pancake laced with salted caramel or a robust buckwheat whiskey, the flavors of Brittany cater to every palate. Brittany's cuisine is a celebration of contrasts: the bold and the delicate, the earthy and the refined. Authentic, regional produce plays in harmony with the creativity of local chefs. Breton gastronomy aims to nourish the soul as much as the body, telling the story of a food heritage that is equally satisfying and outstanding.

Innovation Award

A chef demonstrating new and creative business ideas

Sponsored by

International selection1

Dario CecchiniAntica Macelleria Cecchini · Panzano in Chianti , ItalyThe outbreak of mad cow disease in 2001 was a pivotal moment for Tuscan cuisine because it threatened to kill bistecca alla fiorentina, the region’s most prized dish. At the time, Dario Cecchini, who comes from a line of Panzano butchers, carried out the symbolic gesture of burying the very last steak he could have sold, marking his deep commitment to the tradition of bistecca, and demonstrating that he was ready to return to it five years later when the sought-after Chianina cattle were available once more. Known as the ‘Michelangelo of Meat’, Cecchini is the founder of Solociccia and Officina della Bistecca, two must-visit restaurants for meat lovers that celebrate the bistecca alla fiorentina, Tuscany’s culinary showstopper, in all its glory. For €40 to €50 a head, both restaurants immerse guests in the exhilarating world of bistecca, serving a simple menu of authentic cuisine wrapped up in a warm atmosphere and complemented by carefully selected wines. Customers come from all around the world to enjoy up to 30kg of meat, because with Cecchini, a meal becomes a feast. He has transported his "Carna by Dario" concept all the way to the UAE, demonstrating the universal reach of his culinary vision and his ability to enchant palates well beyond the gentle Tuscan hills.

Local selection – France1

Breizh CaféBertrand Larcher · France, JapanBertrand Larcher has created a concept that transcends the traditional idea of a crêperie. With a buckwheat farm, the Otonali hotel, and a Japanese-inspired restaurant in Cancale, he offers the spirit of Brittany intertwined with the refined elegance of Japanese culture. Time-honored Breton crêpes are reimagined with subtle Japanese inflections to create an outstanding gastronomic union and a true testament to the harmonious blend of diverse food traditions. The Breizh Café crêperies were founded by Bertrand Larcher in Japan in 1995 and have since blossomed across France, from Cancale to Saint-Malo and Paris. The menu celebrates this fusion and every ingredient is selected for quality and seasonality. Signature dish the 'galette complète' merges the earthy crispness of buckwheat with the hearty flavors of good ham, a perfectly-cooked egg, and the sumptuous melt of Comté. The sweet crêpes feature inventive combinations like Okinawa black sugar, velvety matcha ice cream, and Kinako soybean powder, maintaining the Breizh Café ethos of simplicity and creativity. Larcher's vision reaches far beyond his crêperies. His ambitious goal is to create a Franco-Japanese food network that spans the globe. This means that Breizh Café stands as a cross-border cultural liaison, and we can all enjoy a taste of this culinary exchange at one of its many locations.

Game Changer Award

An exceptiona chef who has campaigned to change pastry industry culture through commitment, engagement, and education

Community Spirit Award

A project run by a chef, restaurateur or organisation to support a community or cause.

Chef TitaInes Paez Nin · Dominican RepublicDominican powerhouse Inés Páez, better known as Chef Tita, has dedicated her culinary life to preserving and promoting the food culture of her native Dominican Republic, at home and around the globe. She is the living epitome of community spirit, and there’s nothing she wouldn’t do for her country’s cuisine. As well as the chef of Morisoñando and Aguají restaurants, Chef Tita is the author of La Nueva Cocina Dominicana, which collects 100 reinvented and updated recipes to protect the legacy of Dominican food for future generations. she is an icon for every player in the Dominican food community and inspires others by showing them how to be a proud ambassador for the national cuisine and its indigenous produce and ancestral techniques. She has been voted one of Forbes magazine’s 100 Most Influential Women in the region three times, and in 2022 was the first Dominican to take the main stage at Madrid Fusion, where she showed the world why her cuisine is their next big story.

Ethical & Sustainability Award

A chef demonstrating exemplary dedication to ethical practices, sustainability and social responsibility within the workplace, industry and wider community