The World's 50 Best Restaurants

20/08/2026

For Ghana Food Movement, the starting point is getting people excited about the country's native ingredients. High in nutrients and vitamins, sorghum, is a typical ingredient used in a lot of dishes in northern Ghana.

Abiro Wisdom, head chef at Ghana Food Movement, which has just received the Champions of Change Award 2026, sponsored by Illy, shows us how to make a sorghum stir-fry with mushrooms and kontomire sauce.

Read all about how GFM is driving real change in a challenging food system: https://bit.ly/W50BR26ChampionsofChange

illy Ghana Food Movement

19/08/2026

BREAKING: Ghana Food Movement wins the Champions of Change Award 2026, sponsored by Illy, as part of The World's 50 Best Restaurants.

Meet Ghana Food Movement, a network of passionate chefs, farmers, students and entrepreneurs whose mission is to encourage change in a challenging food system.

Co-directed by Abdallah Smith and Aimée Wallin, GFM aims to inspire, educate and connect people across Ghana to build a more sustainable food industry. For the GFM community, change starts from the ground up – getting people excited about the country's wealth of diverse produce. At The Kitchen, their hub and engine room for ideas, they offer culinary training, opportunities for education, spaces for conversation, great food and West African joy. Here, they not only teach people how to cook, but how to understand and appreciate food.

Driven to create a better future for food in Ghana, GFM is dedicated to showcasing the potential of local produce and indigenous crops, as well as traditional Ghanaian food heritage and culture. Through open dialogue across the food system, they're creating space for meaningful change to occur.

Read the full article here: https://bit.ly/W50BR26ChampionsofChange

illy Ghana Food Movement

17/08/2026

Eunji Lee's journey from South Korea, to France, to New York has made her one of the world's most exciting pastry talents and confirmed her reputation in the industry as a culinary artist. After training under renowned chefs, Eunji Lee developed a unique style that blends French pastry techniques with Korean influences.

In 2022, Lee opened Lysée in New York where her elegant and seasonal desserts are celebrated as edible works of art. This year she was awarded for her creative and innovative approaches to pastry and was named the winner of the North America’s Best Pastry Chef Award 2026, sponsored by Valrhona.

Read the full interview with Eunji Lee below.

Valrhona

The South Korean chef on hard work, multi-cultural inspiration and marrying pastry and art.

16/08/2026

This year, Eunji Lee launched a 10-course dessert-only tasting menu at her New York-based pastry boutique Lysée, when she realised the typical menu structure didn't allow her to fully express her creativity. "I wanted to show that dessert can be the main component of a menu."

Named The Journey and available only on Thursday evenings, the menu highlights the use of local produce, much of which is sourced from nearby farms. "The farm-to-table approach is normally associated with savoury dishes, but here, we're doing it to communicate in our language, which is desserts."

Click here to read more about North America's Best Pastry Chef 2026, sponsored by Valrhona:

Valrhona

14/08/2026

More than 20 years after first falling in love with pastry, Eunji Lee has been named the winner of the North America's Best Pastry Chef Award 2026, sponsored by Valrhona.

From training in France under industry icons Alain Ducasse and Cédric Grolet to leading the pastry programme at Jungsik, Lee has built a career defined by creativity, precision and relentless hard work.

At her New York pastry boutique, Lysée, a self-described "gallery of confections", Lee brings together influences from Korea, France and New York, creating desserts that blur the line between pastry and art. Her signature creations, from sculptural trompe l'oeil desserts to the giwa-inspired Lysée Cake, reflect an identity that perfectly encapsulates her multicultural journey.

When asked about receiving the accolade she said, "Winning that award felt a recognition for all that effort and it gave me so much energy to continue for another 20 years."

Click 'latest articles' in the link in bio to read more.

Valrhona

11/08/2026

BREAKING NEWS: The 2026 edition of Latin America's 50 Best Restaurants will be revealed live from Guadalajara, Jalisco on 1 December!

With its rich cultural heritage, impressive architecture and close connections to tequila-producing territories in Jalisco, Guadalajara has long attracted visitors. Now, the city’s culinary scene is stepping into the spotlight as it prepares to welcome chefs and restaurateurs from across the continent for Latin America’s 50 Best Restaurants 2026, sponsored by S.Pellegrino & Acqua Panna, this December.

Ahead of the awards ceremony, there will be an extensive programme of events, including the highly anticipated thought leadership series 50 Best Talks. The city will also play host to 50 Best Signature Sessions, a dining collaboration series, in the days surrounding the ceremony.

Click the link to read more: https://bit.ly/LA50BR26Guadalajara

Sanpellegrino Acqua Panna Jalisco Es Mexico Visita Guadalajara

10/08/2026

According to Corey Lee, executive chef of Benu and winner of the Estrella Damm Chefs' Choice Award 2026, as part of North America's 50 Best Restaurants, we're experiencing the most exciting time for Korean food in the US right now.

"Now is a time where traditional [Korean] food is being appreciated. There's also space for chefs to explore and put it into a fine-dining format and try different things – there's an audience for that."

For Lee, Korean food is defined more by how a chef approaches the seasoning and architecture of a meal than using specific Korean ingredients. The key is authenticity.

"Whether it's a very simple one-dish restaurant or fine dining, whether they're serving nostalgic dishes or new creative dishes, people want authenticity. They want to know that whoever is cooking the food, it's true to them. They're not just doing a copy of something. I think that's the key to any good restaurant," he says.

Click the link below to discover Lee's guide to the best Korean restaurants in the US.

Estrella Damm

Chef Corey Lee's guide to the best Korean restaurants in the US

09/08/2026

To celebrate his win for the Estrella Damm Chefs' Choice Award 2026, as part of North America's 50 Best Restaurants, we asked Corey Lee 12 questions about his pre-service rituals, the first dish he learnt to make, his favourite spots in San Francisco and more.

Click here to find out more about Corey Lee: https://bit.ly/NA50BR26ChefsChoice

Estrella Damm

07/08/2026

Corey Lee, founder and chef at Benu, was recently awarded the Estrella Damm's Chefs' Choice Award 2026, as part of North America's 50 Best Restaurants.

It's no understatement to say that chef Corey Lee has changed the landscape of Korean cuisine in the United States. He began his culinary journey at age 17 as a server in New York. Inspired by the industry, he moved into the kitchen and later trained at renowned restaurants in London.

To his colleagues, Lee is a huge inspiration due to his relentless pursuit of perfection and his focused, intense and professional manner. For Corey, cooking is how he represents his heritage and interacts with the world.

Read more about Corey Lee's journey here: https://bit.ly/NA50BR26ChefsChoice

Estrella Damm

05/08/2026

These days, chefs are using fewer resources in the smartest of ways to improve the guest experience, rather than take away from it. The Sustainable Restaurant Association (SRA) takes a look at five fabulous restaurants making circularity a key ingredient on every menu.

Read the full article: https://bit.ly/ZeroWasteRestaurants2026

The Sustainable Restaurant Association