In June 2025, Arrowtown’s Amisfield Restaurant placed at number 99 on the ‘50 Best’ Top 100 Restaurants In The World list. This is a huge acknowledgement for Vaughan Mabee and his team, and indeed the whole of Aotearoa, and a valuable step towards what remains an important goal at Cuisine – to effectively showcase New Zealand as a premium dining destination and entice the rest of the world to visit.
There has been a lot said, both positive and negative, about the value of restaurant listings and rankings. We sit firmly in the positive as we believe that celebrating excellence and helping to drive conversations that will lead to connection and change, along with building a network of mutual support and exchange, is crucial for our hospitality industry. And so I wasn’t going to miss the opportunity to join the 50 Best team in Turin, Italy and take a deep dive into this impressive gathering of some of the most passionate and excellent people within the world of food and drink.
Now, of course, the announcement of the world’s 50 best restaurants on 19 June was ultimately why this smorgasbord of international culinary champions was here, but the day before the awards also offered good reason to be present at this incredible event. Since 2014, #50BestTalks has been digging into some of the hottest topics in gastronomy and giving a voice to some of the most talented culinary creators in the world. As we sat within the Officine Grandi Riparazioni the theme for 2025 ‘The Flavour Files’ unfolded and, as we sipped and tasted the ingredients that defined each presentation, we were encouraged to explore our own narrative within the world of food and drink, while celebrating global voices, terroir-driven menus and indigenous traditions in fine dining.
Dominique Crenn
A visionary chef and the first female chef in the US to earn three Michelin stars (her restaurant Atelier sits at number 96 in the top 100), Dominique Crenn discussed the power of storytelling in cuisine. Drawing from her French upbringing and deep respect for the sea, she emphasised how narrative helps diners connect personally to menu choices while also linking to the now. She stressed that storytelling can also be a means to boosting sustainability and equality in the restaurant world. “Be yourself,” she said, “and try to find yourself in the way that you create your art.”
Mindy Woods
Bundjalung chef, author and cultural ambassador Mindy Woods delivered an impassioned talk about celebrating indigenous Australian ingredients and traditional bush foods. She emphasised the importance of reconnecting with native flavours and ancestral knowledge as a form of empowerment. “As both a chef and restaurant owner, it’s crucial to tell these important stories of our rich flavours and ancient heritage.”
Virgilio Martínez
Renowned for celebrating Peruvian biodiversity, Virgilio Martínez shared insights on how his restaurant, Central (the world’s best restaurant in 2023), takes guests on a culinary journey through varied Peruvian ecosystems, from coastal to high Andean regions. He highlighted his Mater Iniciativa project, which combines science, indigenous knowledge and gastronomy with his message being, “Please open your minds to the unknown fruits and treasures.”
Jeremy Chan
From a background in languages, philosophy and business, Jeremy Chan launched Ikoyi (number 15 in the top 50) in 2017, crafting a cuisine defined by bold heat and intense flavour. On stage he reflected on his unique, self-taught culinary journey, underscoring how determination and curiosity can redefine fine dining, saying, “Flavour is everything. It has defined the output of my life’s journey.”
Ago Perrone & Giorgio Bargiani
Ago Perrone and Giorgio Bargiani – the driving forces behind Connaught Bar’s global success – explored the evolution of modern mixology. They shared stories of crafting iconic cocktails, their renowned martinis and maintaining a blend of tradition, innovation and consistency that earned them the status of the world’s best bar. Their message: “How do we reach your hearts? It doesn’t matter what we do, but how we do it.”
Bruno Verjus & Agnese Morandi
Bruno Verjus – chef and owner of Parisienne restaurant Table (number 8 in the top 50) – and sommelier Agnese Morandi championed artisan producers and imaginative flavour combos. They discussed their daily menu, rooted in ever-changing produce and a dynamic wine list, and invited us to blind-taste a wine and truly feel its voice. “As a part of the 50 Best community we show that we are not afraid of what we don’t know,” they said. “We talk a lot about storytelling but you can’t do that unless you have a story to tell.”
The #50BestTalks offered a compelling blend of visionary culinary philosophy, cultural storytelling and a massive respect for the planet, and were the perfect prelude to the World’s 50 Best Restaurants ceremony the next evening. As the dust settled on the announcement that the team at Maido in Lima were now the number one restaurant in the world, I caught up with William Drew, Director of Content for The World’s 50 Best Restaurants and asked him what his biggest hope for the future of 50 Best would be. His response was inspirational and has filled my own heart with hope.
“My biggest hope is that 50 Best continues to evolve as a force for good in the industry and in society. We are very conscious of the responsibility that comes with having a global platform and we want to keep using it in a meaningful way – to encourage discovery, to promote diversity, to support sustainability in all its forms, and to celebrate the incredible breadth and depth of talent across the world. We also hope to keep surprising people – not just by showcasing amazing restaurants, but by sparking new ideas, encouraging collaboration and inspiring both food-loving consumers and chefs to look at food as something with the power to connect cultures and create positive change. Ultimately, we want to keep inspiring people around the world to seek out new experiences, to discover new cuisines, explore different culinary cultures and broaden their cultural understanding.” ■
Learn more at theworlds50best.com
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