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The Best Chef in the World 2017

virgilio martinez
Virgilio Martinez Véliz Peruvian chef and owner of the Best Restaurant in Latin America 2016 was chosen as the Best chef in the World 2017 awarded by the British magazine Restaurant. Virgilio's talent and passion for cooking is known for his use of applying modern cooking techniques to indigenous Peruvian ingredients.
Martínez is currently chef and owner of "Central Restaurante", his flagship restaurant located in the Miraflores District, Lima, Peru.

The World's 4 Best Restaurants - 2017

First place
Eleven Madison Park - New York, USA
Is a contemporary American restaurant located at 11 Madison Avenue, at East 24th Street. The restaurant originally opened in 1998 and was owned by restaurateur Danny Meyer. In 2006, Chef Daniel Humm and Will Guidara began working at Eleven Madison Park and in 2011 they purchased it from Meyer.
Second place
Osteria Francescana - Modena, Italy
Is a restaurant owned and run by chef Massimo Bottura in Modena, Italy. The restaurant is rated second in the World's 50 Best Restaurants by Restaurant magazine in 2015, third best in 2013 and 2014. The first two positions in 2014 were won by Noma and El Celler de Can Roca respectively.
Third place
El Celler de Roca - Girona, Spain
Is a restaurant in Girona, Catalonia, Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. It was first located next to their parent's restaurant Can Roca, but moved to its current purpose built building in 2007. It was named the best restaurant in the world by the magazine Restaurant.
Fourth place
Mirazur Menton, France
Is a restaurant in Menton, France rated with two stars by the Michelin Guide. The restaurant is run by chef Mauro Colagreco.

Latin Americas's 4 Best Restaurants - 2016

First place
Central - Lima, Perú
For the second year in a row, chef Virgilio Martinez's Central in Lima earned the top spot. Central Restaurante is the flagship restaurant of Peruvian chef, Virgilio Martínez Véliz, and serves as his workshop in the investigation and integration of indigenous Peruvian ingredients restaurant's menu.
Second place
Maido - Lima, Perú
Maido’s take on Nikkei cuisine – a fusion of Japanese and Peruvian – which is no small feat considering the Peruvian capital has earned its name as one of the best in South America. His grandmother Angelica was an excellent cook. He apparently inherited her passion for a good food.
Third place
D.O.M. - São Paulo, Brazil
Chef Alex Atala. Known for the use of native Brazilian ingredients. Atala researches the ingredients used in his restaurant and supervises production in various parts of Brazil. Some of these ingredients are: tucupi juice, pirarucu and piraíba fishes, the herb jambu, and the tapioca from manioc flour.
Fourth place
Boragó - Santiago, Chile
The key word at Rodolfo Guzmán’s Boragó is indigenous. Nothing is more important to chef Guzmán – trained in Spain both with Andoni Luis Aduriz and Andrés Madrigal – than to rediscover Chilean tradition, the produce and techniques characteristic of his country.
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