One Knife (EXCELLENT): For chefs who achieve 20% or more of the maximum points, representing excellent culinary skills.
Aaron Silverman
Pineapple and Pearls, Washington
Adam Byatt
Trinity, London
Alain Weissgerber
Taubenkobel, Schutzen am Gebirge
Alan Stuart
One core by Clare Smyth, Sydney
Alberto Gipponi
Dina, Gussago
Alessandro Frau
Acqua, Bangkok
Alexandros Tsiotinis
CTC, Athens
Allen Suh
Allen, Seoul
Alvin Leung
Bo Innovation, Hong Kong
Amninder Sandhu
Palaash, Maharashtra
Andrea Camastra
NUTA, Warsaw
Andreas Döllerer
Döllerer, Golling an der Salzach
Antonio Arcieri
Arco by Paco Pérez, Gdańsk
Antonio Guida
Seta, Milan
Antonio Ziantoni
Zia, Rome
Aret Sahakyan
Maçakızı, Bodrum
Arnaud Dunand
Maison Dunand, Bangkok
Aurora Storari and Flavio Lucarini
Hémicycle, Paris
Beata Śniechowska
Baba, Wrocław
Bee Satongun
Paste, Bangkok
Benjamin Chmura
Tantris, Munich
Bertrand Grébaut
Septime, Paris
Burçak Kazdal
Apartıman Yeniköy, Istanbul
Callan Austin
Dusk, Stellenbosch
Carlos De Albuquerque Teixeira
Esporão, Porto
Carlos Garcia
Alto, Caracas
Catalina Vélez
Domingo, Valle del Cauca
Cedric Vongerichten
Wayan, New York
Chalee Kader
Wana Yook, Bangkok
Chele Gonzalez
Gallery by Chele, Metro Manila
Chen Zhiping
Meet the Bund, Shanghai
Cheung Siu Kong
Summer Pavilion, Singapore
Cho Eun-hee and Park Sung-Bae
Onjium, Seoul
Christian F. Puglisi
BÆST, Copenhagen
Christian Kuchler
Taverne zum Schäfli, Wigoltingen
Christophe Aribert
Maison Aribert, Uriage-les-Bains
Chumpol Jangprai
R-Haan, Bangkok
Ciro Scamardella
Pipero Roma, Rome
Dan Hunter
Brae, Birregurra
Daniel Gottschlich
Ox & Klee, Cologne
Daniel Puskas
Sixpenny, Stanmore
Daniel Zeindlhofer
IGNIV Zürich by Andreas Caminada, Zurich
Daniele Bendanti
Oltre, Bologna
Daniele Sperindio
Art di Daniele Sperindio, Singapore
Dante & Kafe Bassi
Manga, Salvador
Dave Beran
Pasjoli, Santa Monica
David Castro Hussong
Fauna, Valle de Guadalupe Ensenada
David and Anna Posey
Elske, Chicago
David Toutain and Joris Rousseau
Feuille, Hong Kong
Davide Caranchini
Materia, Cernobbio
Davide Di Fabio
Dalla Gioconda, Gabicce Monte
Davide Garavaglia
Côte by Mauro Colagreco, Bangkok
Davide Oldani
D’O, Cornaredo
Deni Srdoč
Nebo, Rijeka
Diego Murciego
Desde 1911, Madrid
Diego Rossi
Trippa Milano, Milan
Dieter Koschina
Vila Joya, Albufeira
Dimitrios Moudios
Ore, Bangkok
Domenico Marotta
Marotta, Squille
Dylan Watson-Brawn
Ernst, Berlin
Edorta Lamo
ARREA!, Santa Cruz de Campezo
Eelke Plasmeijer and Ray Adriansyah
Locavore, Bali
Eero Vottonen
Palace, Helsinki
Eiji Taniguchi
Cuisine Regionale L’evo, Toyama
Eric Räty
Arbor, Hong Kong
Erik & Julien van Loo
Parkheuvel, Rotterdam
Errico Recanati
Andreina, Loreto
Fatih Tutak
TURK FATİH TUTAK, Istanbul
Felipe Bronze
Oro, Rio de Janeiro
Felix Schneider
etz, Nuremberg
Fernando Rivarola
El Baqueano, Salta
Filip Gemzell
ÄNG, Tvaaker
Flavio Fermi
Ackermannshof, Basel
Francesco Stara
Fradis Minoris, Pula
Francisco Ruano
Alcalde, Guadalajara
Franck Giovannini
Restaurant de l'Hôtel de Ville, Crissier
Franco Sampogna
Frevo, New York
Frédéric Molina
Frédéric Molina au Moulin de Léré, Vailly
Gabriel Oggero
Crizia, Buenos Aires
Gaetan Biesuz
Rumari, Bali
Garima Arora
Gaa, Bangkok
George McLeod
SEM, Lisbon
George Papazacharias
Delta, Athens
Geronimo Athuel
OCYÁ Leblon, Rio de Janeiro
Gert de Mangeleer
Hertog Jan at Botanic, Antwerpen
Giancarlo Perbellini
Casa Perbellini, Verona
Giuseppe Iannotti
Krèsios, Telese
Guillaume Bracaval
est, Tokyo
Hans Christian
August Jakarta, Jakarta
Heidi Bjerkan
Credo Restaurant, Trondheim
Helena Rizzo
Maní Manioca, Sao Paulo
Hiroshi Yamaguchi
Hibana by Koki, Hanoi
Huang Jinghui/Chef Fei
Jiang by Chef Fei, Guangzhou
Ignacio Ovalle
La Calma by Fredes, Santiago
Iñaki Bolumburu
Contrast, Amsterdam
Issam Koteich
Cordeo, Miranda
Issam Rhachi
TFAYA - brasserie arabesque, Marrakesh
István Pesti
Platán Gourmet, Tata
Ivan Brehm
Nouri, Singapore
Ivan Garcia
El Bosque Bistro, Caracas
Jacopo Ticchi
Trattoria da Lucio, Rimini
James Goodyear
Restaurant Gordon Ramsay High, Birmingham
James Henry and Shaun Kelly
Le Doyenné, Saint-Vrain
James Lowe
Lyle's, London
Jan Sobecki
TRIBECA, Heeze
Jarno Eggen
De Groene Lantaarn, Staphorst
Jason DeSouza
White Plate by Chef Jason, Bardez
Jason Tan
Euphoria, Singapore
Jay Fai
Jay Fai, Bangkok
Jean-Michel Carrette
Aux Terrasses, Tournus
Jenner Tomaska
Esmé, Chicago
Jenő Rácz
Rumour, Budapest
Jeremias Riezler
Biohotel Walserstuba, Riezlern
Jeroen Achtien
Inter Scaldes, Kruiningen
Johanne Siy
Lolla, Singapore
Johannes Richter
Summerhill Guest Estate, Pinetown
John Williams
The Ritz London, London
Johnny Spero
Reverie, Washington
Jonatan Gómez
Le Chique, Puerto Morelos
Jonathan Tam
Jatak, Copenhagen
Jonathan Yao
Kato, Los Angeles
Jong-won Son
L'Amant Secret, Seoul
Jonny Lake
Trivet, London
Jordi Vilà
Alkimia, Barcelona
Josean Alija
Nerua Guggenheim Bilbao, Bilbao
Juan Manuel Barrientos
El Cielo Restaurant Miami, Miami
Juanjo López
La Tasquita, Madrid
JuanLU Fernández
LÚ Cocina y Alma, Jerez De La Frontera
Julio Martín Baez
Julia, Buenos Aires
Karim Ben Baba
La Grande Table Marocaine, Marrakesh
Katlego Mlambo
Flames, Johannesburg
Kazumine Nishida
Shoukouwa, Singapore
Kazuo Harada
Kazuo, Sao Paulo
Keita Kitamura
apothéose, Tokyo
Kenneth Toft-Hansen
Svinkløv Badehotel, Fjerritslev
Kim Jin-hyuk
alla Prima, Seoul
KimHock Su
Au Jardin, Penang
Lennox Hastie
Firedoor, Surry Hills
Letizia Vella
The Golden Fork, Rabat
LG Han (Han Li Guang)
Labyrinth, Singapore
Lionel Beccat
ESqUISSE, Tokyo
Lorenzo Ragni and Florencia Montes
ONICE, Nice
Luca Fantin
Bvlgari Il Ristorante - Luca Fantin, Tokyo
Luis Ronzon
Chablé Yucatán, Yucatan
Luiz Filipe Souza
Evvai, Sao Paulo
Luka Košir
Grič, Horjul
Lukas and Markus Mraz
Mraz & Sohn, Vienna
Mads Battefeld
Sushi Anaba, Copenhagen
Maicol Izzo
Piazzetta Milù, Castellammare di Stabia
Mama Luz
Casa Mamá Luz, Bogotá
Marc Lepine
Atelier, Ottawa
Marijo Curić
Restaurant 360, Dubrovnik
Mario Castrellón
Maito, Panama City
Mark Lundgaard, Denmark
Kong Hans Kælder, Copenhagen
Markus Stöckle
ROSI, Zurich
Marlene Vieira
Marlene, Lisbon
Marsia Taha
ARAMI, La Paz
Masaki Saito
Sushi Masaki Saito, Toronto
Masamichi Amamoto
Amamoto, Tokyo
Mathieu Pérou
Le Manoir de la Régate, Nantes
Matias Perdomo
Contraste, Milan
Matteo Baronetto
Del Cambio, Torino
Matteo Ferrantino
bianc, Hamburg
Matthew Kammerer
Harbor House, Elk
Matthias Diether
180°, Tallinn
Max Natmessnig & Marco Prins
Chef’s Table at Brooklyn Fare, New York
Merlin Labron-Johnson
Osip, Bruton
Michael Stadtländer
Eigensinn Farm, Singhampton
Michael van der Kroft
Tres, Rotterdam
Ming Kiat
Mustard Seed, Singapore
Mitsunobu Nagae
L’Abeille, NYC
Mmabatho Molefe
Emazulwini Restaurant, Cape Town
Mostafa Siif
Khufu's, Al Haram
Nao Motohashi
Julia, Tokyo
Nasim Alikhani
SOFREH, New York
Natalia Cocoma
Oda Restaurante, Bogotá
Nicolas Decloedt and Caroline Baerten
Humus x Hortense, Ixelles
Nicolás Tapia
Yum Cha, Santiago
Nino Rossi
Qafiz, Santa Cristina d'Aspromonte
Niyati Rao
Ekaa, Mumbai
Noah Sandoval
Oriole, Chicago
Oliver Peña
Teatro kitchen & bar, Barcelona
Olivier Elzer
L’envol, Hong Kong
Pablo Diaz
Mercado 24, Guatemala City
Pascal Steffen
roots, Basel
Patricio Ariel Negro
Sarasanegro, Buenos Aires
Patrick Kriss
Alo, Toronto
Pedro Chavarría
DeMo, Santiago
Peeter Pihel
Fotografiska, Tallinn
Peter Cuong Franklin
Ănăn Saigon, Ho Chi Minh City
Philip Tessier
Press, Saint Helena
Pietro Catalano
CAAA, Lucerne
Pim Techamuanvivit
Nahm, Bangkok
Pino Cuttaia
La Madia, Licata
Rafa de Bedoya
Aleia, Barcelona
Rafael Cagali
Da Terra, London
Rahul Rana
avatāra, Dubai
Regi Mathew
Kappa Chakka Kandhari, Tamil Nadu
Ricardo Chaneton
Mono, Hong Kong
Riccardo Gaspari
SanBrite, Cortina d'Ampezzo
Rikku O'Donnchu
RIKŪ Chef's Counter, Cape Town
Riley Sanders
Canvas, Bangkok
Rishi Naleendra
Cloudstreet, Singapore
Robin Van De Bunt
De Leuf, Zuid Limburg
Rodrigo Rivera-Rio
KOLI Cocina de Origen, Manterrey
Ronny Emborg
Atera, New York
Rui Paula
Casa de Chá da Boa Nova, Leca da Palmeira
Ryan Clift
Tippling Club, Singapore
Sally Abe
The Pem, London
Sam Aisbett
Akuna, Ho Chi Minh City
Sam Tran
Gia, Hanoi
Sang Hoon Degeimbre
L’air du temps, Liernu
Santiago Fernández
Silvestre, San Jose
Sara Aqel
Dara Dining, Amman
Sayan Isaksson
Nour, Stockholm
Scott Pickett
Estelle, Victoria
Sebastian Rabe
Ochsen, Muri
Sebastián Weigandt
Azafrán, Mendoza
Sergio Díaz
Sublime Guatemala, Guatemala City
Shinichiro Takagi
Zeniya, Kanazawa
Silvio Germann
Mammartsberg, Freidorf
Simone Cantafio
La Stüa de Michil, Corvara in Badia
Solemann Haddad
Moonrise, Dubai
Stefan Doubek
Doubek, Vienna
Stephan Duhesme
Metizm, Makati
Sungbin Jeon
VINHO, Seoul
Tae-Jun Eom
Solbam, Seoul
Takahiro Inoue
Pesceco, Nagasaki
Takayoshi Watanabe
Teruzushi, Sugawara
Takeshi Fukuyama
Goh, Fukuoka
Tamás Széll and Szabina Szulló
Stand, Budapest
Tasos Mantis
Soil, Athens
Tássia Magalhães
Nelita, Sao Paulo
Tekuna Gachechiladze
Café Littera, Georgia
Tetsuro Maeda
Txispa, Axpe
Thibaut Spiwack
Anona, Paris
Thomas Allan
The Modern, New York
Tim Golsteijn
Bougainville, Amsterdam
Tohru Nakamura
Tohru in der Schreiberei, Munich
Tom Aikens
Muse, London
Tom Allen
Dinner by Heston Blumenthal, Dubai
Tom Booton
The Grill by Tom Booton, London
Tomas Bermudez
La Docena, Guadalajara
Tomás Kalika
Mishiguene, Buenos Aires
Tommy Myllymäki
AIRA, Stockholm
Tomos Parry
Brat, London
Tõnis Siigur and Roman Sidorov
NOA Chef’s Hall, Tallinn
Tony Hohlfeld
Jante, Hannover
Torsten Michel
Schwarzwaldstube, Baiersbronn
Vanika Choudhary
Noon, Mumbai
Varun Totlani
Masque, Mumbai
Victor Mercier
Fief, Paris
Vítor Matos
Antiqvvum, Porto
Wandile Mabaso
Les Créatifs, Sandton
Wilfrid Hocquet
Blue by Alain Ducasse, Bangkok
Xosé T. Cannas
Pepe Vieira, Raxo
Xu Jingye
102 House, Shanghai
Yoshihiro Takahashi
Hyotei, Kyoto
Yossi Shitrit
Hiba, Tel Aviv
Yuhei Miyamoto
CYCLE by Mauro Colagreco, Tokyo
Zeyu Tian
Avant, Shenzhen
Zineb Hattab
KLE, Zurich
Zor Tan
Born, Singapore
