Hosted at Atlantis The Palm Hotel, with the support of the Dubai Department of Economy and Tourism (DET), this year’s 8th edition of The Best Chef Awards honoured 522 chefs from 62 countries, including New Zealand Chef, Vaughan Mabee.
Originally from Northland, Executive Head Chef Vaughan Mabee has been with Queenstown’s renowned Amisfield restaurant for almost a decade, where his skill and innovation have played a huge role in maintaining the restaurant’s tradition of excellence. Mabee is among just 91 chefs to receive *Three Knives status in a new inclusive honours system at the awards.
Amisfield, is also a renowned Central Otago wine producer and its restaurant won the special ‘Best Chef Dining Experience’ award.
“At Amisfield, we aim to create an unforgettable dining experience that celebrates the incredible flavours of Central Otago, bringing the unique tastes of New Zealand to life,” says Mabee.
“For me, Amisfield is about crafting an authentic story of our landscape and culture in every dish. I’m immensely proud to work closely with such a dedicated team, whose passion and commitment to innovation, quality, and respect for the land we showcase have made this recognition possible.”
Established by the Darby family in 1988, Amisfield showcases the best expression of the food and land New Zealand has to offer, honouring its wine by pairing it with one of the best dining experiences in the world – making it one of the world’s premier culinary destinations.
Knife Recognition System
In a landmark shift, The Best Chef Awards debuted its tiered Knife recognition system, designed to offer a more comprehensive, inclusive view of culinary excellence. Abandoning traditional rankings, this system honours chefs based on impact and skill across three categories, recognising a total of 521 culinary professionals across 6 continents:
*Three Knives (The Best): Celebrating the highest tier of culinary mastery, awarded to 91 chefs who achieved 80% or more of the maximum points.
*Two Knives (World-Class): Acknowledging 168 chefs who reached 40% or more, representing world-class expertise.
*One Knife (Excellent): Recognising 262 chefs who attained 20% or more, underscoring their notable contributions to the field.
The 8th edition of The Best Chef Awards culminated in a spectacular ceremony in Dubai, marking the first time the prestigious global event was held in the Middle East.
Three Visionary Chefs
At the pinnacle of this year’s awards were three exemplary chefs, whose visionary contributions have redefined modern gastronomy:
Knife Recognition
In a landmark shift, The Best Chef Awards debuted its tiered Knife recognition system, designed to offer a more comprehensive, inclusive view of culinary excellence. Abandoning traditional rankings, this system honours chefs based on impact and skill across three categories, recognising a total of 521 culinary professionals across 6 continents.
1ST PLACE: Rasmus Munk – Alchemist, Denmark
Famed for his avant-garde approach, Munk’s work at Alchemist melds theatrical elements with culinary innovation, offering an immersive experience that has elevated him to global acclaim.
2ND PLACE: Albert Adrià – Enigma, Spain
An icon of culinary experimentation, Adrià continues to break boundaries at Enigma, where his work combines storytelling with innovative technique, solidifying his influence in the industry.
3RD PLACE: Eric Vildgaard – Jordnær, Denmark
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 resonant on a global scale.
Special Award Winners
As part of The Best Chef’s (r)evolutionary new ranking system, the awards also celebrated chefs who made extraordinary contributions in specific areas:
The Best Dining Experience Award: Vaughan Mabee, Amisfield (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)
The Dubai awards ceremony concluded three days of events, including thought-provoking panel discussions, the Food Meets Science conference, and exclusive culinary experiences. Drawing over 3,000 attendees, the 2024 edition created a vibrant platform for chefs, industry leaders, and culinary enthusiasts from around the globe to connect, collaborate, and inspire.
