On November 4th, 2024, during the occasion of the eighth edition of The Best Chef Awards, an AREA Talks session was organized, bringing together culinary excellences to discuss the theme “The Future of Food.” The discussion revolved around sustainability, the preservation of local heritage, and the transformative power of gastronomy, showcasing the chefs’ vision for shaping a more inclusive and sustainable culinary landscape.
Chef Manu Buffara (Manu Restaurant – Curitiba, Brazil) set the tone by emphasizing the crucial role chefs play in educating and raising awareness about sustainable food practices. With their deep understanding of cooking, nutrition, and the workings of nature and sustainability, chefs have the unique ability – and responsibility – to lead by example. For her, supporting and promoting sustainability is not optional but an obligation. She believes that a chef’s work can inspire and teach communities to adopt sustainable habits. Since 2012, she has collaborated with public policymakers on numerous social projects, always driven by a commitment to care for others and create meaningful change.
Chef Vaughan Mabee strives to define the essence of where he and his team are from, offering unique and special ingredients at Amisfield (Queenstown, New Zealand) that many of their guests have never tasted before. With an amazing team behind him, he creates dishes that highlight the distinctive flavors of New Zealand, inviting travelers from around the world to experience something truly local and new. Looking ahead, Chef Mabee envisions making food even more approachable and accessible, with a focus on creating memorable experiences for everyone – from casual lunch-goers to farmers – by connecting people with the rich, authentic tastes of the land.
Mohamad Orfali of Orfali Bros (Dubai, UAE) highlighted Dubai’s distinctive culinary landscape, emphasizing how the city’s vibrant diversity and constant innovation serve as a great source of inspiration. He described Dubai as an increasingly dynamic and forward-thinking city, one that is strengthening its connection to its cultural heritage while embracing authenticity like never before. With a growing number of locals venturing into the restaurant business, Dubai now offers an impressive range of dining experiences—from casual street food to exquisite fine dining—making it a true global culinary hub.
Chef Tita, from Morisoñando Restaurant in Santo Domingo (Dominican Republic), passionately advocated for the rescue and preservation of local gastronomic heritage, sharing her work in fostering socio-cultural movements that involve anthropologists and historians. These efforts aim to embrace and celebrate local identity with pride. She pointed out that the 2018 legislation declaring National Gastronomy Day marked a pivotal moment for the region’s culinary evolution. Through her initiatives, she has worked to value the origin of local products, give visibility to local producers, and shift the perception that imported goods are superior.
Chef Paul Ivić (TIAN Restaurant Wien, Austria), focused on the connection between food and nature, advocating for sustainable and organic practices. “Cooking is about respecting the ecosystems, animals, and people behind the ingredients. Chefs have the power to inspire sustainability—teaching people to reconnect with nature and embrace local produce.” He also emphasized the need for collaboration with farmers and the importance of fostering young talent in gastronomy.
Chef Salam Daqqaq, chef-owner of Bait Mariam in Dubai, shared her vision of accessibility, emphasizing that “good-quality food should be available to everyone, no matter where life takes us. Wherever we go, we carry our culture with us. The way I present my food reflects how my mother prepared it for me, preserving tradition while sharing it with the world.”
Together, these chefs painted a vision for the future of food that is grounded in sustainability, inclusivity, and community-driven innovation.
