Massimo Bottura, chef patron of Osteria Francescana in Modena, Italy, is honoured once again to be part of the XVI edition of World’s 50 Best Restaurants Awards in Bilbao, Spain and ranked no.1 on the prestigious list.
This placing represents a confirmation of the hard work and relentless research from the team at Osteria Francescana. Osteria Francescana has been included in the esteemed 50 Best list since 2009 and has been in the top five restaurants for the past seven years including the number one restaurant in 2016 and again in 2018.
The Basque country holds a special place in Massimo’s heart and in his culinary history in which he participated in many editions of the Lo Mejor della Gastronomia and Gastronomika conferences where he formed lasting relationships with chefs and restaurateurs in the region.
In addition, Bottura has been an active member of the board of directors of the Basque Culinary Center since its foundation.
For this reason, he is proud to be hosting the 3rd edition of the award ceremony for the Basque World Culinary Prize on 24 July, 2018 in his hometown of Modena. In conjunction with the Award ceremony, a symposium on Transforming Society Through Gastronomy will be held on the same day.
Chef Bottura has been deeply engaged in social projects from his work to support Parmigiano Reggiano producers in 2012 after the Emilian earthquakes to his work to fight food waste and social isolation through his non-profit organisation Food for Soul founded in 2016, and the most recent opening of the Refettorio Paris on 15 March, 2018.
The Basque Culinary Center symposium will host experts from around the world to debate topics such as trans-pollination with a focus on the power of ideas, the strength of culture, the impact of science, the influence of art, new ways of connecting people; and of course, the role of gastronomy. Guest speakers will include French artist JR; David Gelb, the American Director of “Chef’s Table”; American journalist Ruth Reichl; Ilse Crawford, the British designer creative director of Studio Ilse; and Bee Wilson, British food historian.
Commenting on the result of the Awards and the coming months, Bottura said: “When I look around at the chefs at The World’s 50 Best Awards, I am inspired by the dedication and great work I see around me. The world of gastronomy is changing and I am proud to be part of that change. We are leading the way for a more ethical and sustainable world for our children and our children’s children. In our future, I see more future.”
On the local front, Melbourne’s Attica, operated by Ben Shewry, was ranked the best in Australia in 2oth place overall and moving up a dozen places from its listing in 2017.