LaListe methodology

Founder & CEO

Philippe Faure is the Ambassador of France. He is also deeply involved in the tourism and gastronomy sectors (Honorary President of Atout France, Founding President of LaListe.com). A former French Ambassador to Mexico, Morocco, and Japan, as well as former Secretary-General of the Ministry of Foreign Affairs, Philippe Faure is a true lover of the culinary arts. He has always regarded gastronomy as an essential expression of French culture and influence. Born in Toulouse and educated at Sciences Po and the École Nationale d’Administration (ENA), he has made gastronomy a bridge between cultures. Philippe Faure was also the owner and President of Gault & Millau, one of the most influential guides in the culinary world. Under his leadership, the institution regained its original spirit — one of curiosity, discovery, and the promotion of emerging talent. This experience strengthened his belief that gastronomy is a universal language — a meeting point between tradition, creativity, and sharing.

Managing Director

Expert in brand marketing in FMCG, Hélène Pietrini developed her career between France and London. Former director at Relais & Châteaux and then 50 Best, with a passion for global gastronomy and commitment for female empowerment, she brings a new dimension to both culinary events and partnerships.

Co-founder & Editor in Chief

Jörg Zipprick (born 1965, Cologne, Germany) is a journalist, author, and one of the world's most trenchant critics of contemporary high-end gastronomy. Since launching his career in 1991, Zipprick has published articles and investigative reports across Europe and Asia, with his work appearing in Germany, France, Switzerland, and China. Some of his books have been translated into numerous languages, including Spanish, French, Dutch, Russian, and Chinese, appearing in eight countries globally. Zipprick is perhaps best known for his investigative work into the confluence of the food industry, chemical suppliers, and high-profile chefs. His deep-dive investigations began in 2005 and first garnered major attention in June 2008 with a feature in the German magazine Stern detailing the use and misuse of industrial additives in renowned restaurants. The French daily newspaper Le Monde has recognized Zipprick as "a strong advocate of natural cuisine, based on the quality of products." His critical perspective is rooted in decades of firsthand experience, having dined extensively at the world's finest restaurants since the late 1980s, bringing this unique background to his reporting on contemporary gastronomy. Zipprick’s career spans a wide range of top-tier international publications. His writing has featured in major German outlets such as Stern, Private Wealth, Lufthansa Magazin, Beef, T-online, and ADAC Reisemagazin, as well as international publications like Le Point, Plaisirs – Gastronomie et voyages, and Wine in China. He has been recognized with numerous accolades for his authorship, including the International Cognac Writer of the Year Award in 2010, the Gourmand Award for "Best French Cookbook" in 2004, and three Silver Medals from the German Gastronomic Academy. Additionally, his investigative reporting has been supported by dedicated funding, including research grants from the University of St. Martin de Porres, Peru, and the Pascal Decroos Fund for Investigative Journalism (Journalismfund.eu).