Famed for his avant-garde approach, Munk’s dishes at his two Michelin-starred Copenhagen diner meld theatrical elements with culinary innovation, offering an immersive experience that has elevated him to global acclaim.
Yet his creations have also led to Alchemist being dubbed the world’s ‘weirdest’ restaurant.
For £600 (approx. $AU1,100), diners can tuck into a dish called ‘Hunger’, which features rabbit carpaccio and a human ribcage replica to remind diners of starved communities in the world.
The 8th edition of ‘The Best Chef Awards’ culminated in a spectacular ceremony in Dubai, marking the first time the prestigious global event had been held in the Middle East.
Hosted at Atlantis The Palm and with the support of the Dubai Department of Economy and Tourism (DET), this year’s awards honoured 522 chefs from 62 countries, making it the largest edition to date and a testament to Dubai’s growing status as a culinary capital.
Behind Munk in second place was Albert Adrià from Enigma in Spain. Famed for his culinary experimentation, Adrià continues to break boundaries at Enigma, where his work combines storytelling with innovative technique, solidifying his influence in the industry.
Another Dane took third place – Eric Vildgaard is renowned for his commitment to sustainability and purity. Vildgaard’s creations at Jordnær are a testament to the artistry of local Nordic ingredients, making his work resonate on a global scale.
No Australians were honoured at the awards although Vaughan Mabee from Amisfield in Queenstown in New Zealand received recognition for ‘The Best Dining Experience’.
“Witnessing this level of talent, from renowned masters to emerging stars, all here in Dubai, has been profoundly moving,” said Joanna Slusarczyk, Co-founder of The Best Chef.
“We are honoured to be a part of this journey and look forward to seeing these chefs continue to shape the future of global gastronomy.”
- The Best Dining Experience Award: Vaughan Mabee, Amisfleld (New Zealand)
- The Best (R) Evolution: Albert Adrià, Enigma (Spain)
- The Best Chef Pastry Award: René Frank, Coda (Germany)
- The Best New Entry Award: Mei Kogo, Sushi-Meino (Japan)
- The Best Terroir Award: Jaime Rodríguez, Celele (Colombia)
- The Best Science Award: Ángel León, Aponiente (Spain)
- The Best Food Art Award: Julien Royer, Odette (Singapore)
- The Best NextGen Award: Michele Lazzarini, Contrada Bricconi, (Italy)
- The Best Creativity Award: Paco Méndez, Come Restaurant (Spain)
- The Best Dubai Award: Himanshu Saini, Trèsind (UAE)
- The Best Voted by Professionals Award: Ana Roš, Hisa Franko (Slovenia)
- The Best Origins & Future Award: (1) Eva, Lilian, Emilie Rihani, Three by Eva (UAE) (2) Mohamad, Wassim, Omar Orfali, Orfali Bros (UAE)
