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The Voting and Rating System

Digital Voting System

To enhance efficiency and transparency, The Best Chef now uses a digital survey system. The online voting platform will remain open for one month.

Each voter is permitted to cast one vote only.

  • Chefs are not allowed to vote for themselves.
  • All votes are verified and kept strictly confidential.
  • The survey must be completed solely by the designated voter.
  • Both the identity of voters and their participation in the process are confidential and must not be shared or discussed.


Expansion of the Voter Base

The number of voters has increased to 972, comprising 572 chefs and 400 professionals from various sectors, including food journalism and gastronomy. This broader base ensures a more diverse and representative reflection of the global culinary landscape.

Tiered Recognition System

In place of traditional numerical rankings, in 2024, The Best Chef introduced a more refined, tiered recognition system. This approach uses a three-level classification to indicate a chef’s level of excellence:

  • Three Knives (THE BEST): Awarded to chefs who achieve 80% or more of the maximum possible points, reflecting top-tier culinary mastery.
  • Two Knives (WORLD CLASS): Awarded to chefs scoring 40% or more, indicating internationally recognised excellence.
  • One Knife (EXCELLENT): Awarded to chefs with scores of 20% or more, acknowledging a high standard of culinary skill.

Podium for the World’s Top Three Chefs

From 2024, only the top three chefs globally will be awarded podium positions. This shift highlights those whose contributions to gastronomy are deemed truly exceptional.

Voting Process

To ensure a more holistic and considered evaluation of culinary talent, The Best Chef has refined its voting methodology. The updated process invites voters to look beyond personal preference, encouraging a deeper assessment based on skill, impact, and integrity. By introducing multiple layers of recognition and requiring supporting documentation, the system reinforces fairness, transparency, and credibility across every stage of selection.

 

Part One: Selection of Favourite Chefs

  • Each voter must select ten chefs.
  • A minimum of three must be from the voter’s own country.
  • Voters assign a score of 1 to 10 to each selected chef, with 10 being the highest.
  • A chef may only receive one vote per voter.
  • To validate their selections, voters may be asked to provide supporting materials such as photos, receipts, or reservation confirmations.

 

Part Two: Voting by Skill and Contribution

Voters will also recognise individual chefs who demonstrate excellence in specific categories. Each selection in this section is worth three points:

  1. A chef who demonstrates mastery of cooking techniques and culinary science
  2. A chef who exemplifies strong territorial identity and support for local producers
  3. A chef who shows outstanding creativity
  4. A chef who delivers a truly unique and memorable dining experience
  5. A chef who promotes social causes through ethical and sustainable practices, community involvement, and education

 

Part Three: Special Awards

Voters may also participate in the nomination of chefs for special awards in the following categories:

  • The Best Chef Pastry Award – Recognising a chef for excellence in pastry and dessert creation.
  • The Best NextGen Award – Dedicated to a young, emerging chef demonstrating exceptional talent and potential.
  • The Best Food Art Award – Awarded to a chef known for exceptional visual presentation and artistic plating.

 

List of all Special Awards

  • The Best Humanity
  • The Best Visionary
  • The Best Pastry Award
  • The Best Terroir Award
  • The Best Creativity Award
  • The Best Food Art Award
  • The Best New Entry Award
  • The Best Dining Experience Award
  • The Best Science Award
  • The Best Voted by Professionals Award
  • The Best NextGen Award
  • The Best Milan Award
  • The Best Origins & Future Award