ANGEL LEÓN RECEIVES THREE KNIVES AND THE SCIENCE AWARD AT THE 8TH EDITION OF THE BEST CHEF AWARDS IN DUBAI
The “Chef of the Sea” has been recognised for his expertise at the highest gastronomic level and received a Special Award for his culinary innovation and his work with marine ingredients
- Chef Ángel León has been recognised by all his colleagues and international gastronomy professionals by receiving Three Knives at The Best Chef Awards, given to chefs who achieve the maximum possible points, demonstrating culinary mastery at the highest level.
- He has also received the Science Special Award for his culinary innovation and work with marine ingredients. A recognition to his efforts to enhance the resources of the sea, innovate in the use of marine plants in food, and develop sustainable fishing methods, to create a revolutionary vision on the future of gastronomy.
- During his trip to Dubai, the chef gave a presentation in the Food Meets Science space, where he told the story of Aponiente, summarised the findings made over the years, and acknowledged the great work being done by many Spanish chefs in relation to the natural tragedy that occurred in Valencia.
- Ángel León’s pioneering work is known worldwide for his commitment to the conservation and preservation of the Ocean, the use of historically discarded marine species, the research of new unknown ingredients and the search for sustainable fishing.
Dubai, 6 November 2024. Ángel León, chef of Aponiente restaurant (*** Michelin, Michelin Green Star, #72 The World’s 50 Best Restaurants 2023 and Most Sustainable Restaurant The World’s 50 Best Restaurants 2022), has won the recognition of chefs and professionals from around the world by winning Three Knives (The Best Category) and the special XXXX award at the largest international edition of The Best Chef Awards.
Ángel León’s pioneering work is known worldwide for his commitment to the conservation and preservation of the Ocean, the use of historically discarded marine species, the research of new unknown ingredients and the search for sustainable fishing. This chef is considered a revolutionary genius whose commitment to nature has led him to discover, use and reinvent foods from the great larder of the sea.
«I am very grateful to The Best Chef Awards. I believe that the sea is a great inspiration for future generations, and that there is still much to be discovered», said Ángel León.
During the second day of the event, the chef of the sea and his team gave a presentation in the Food Meets Sciencespace in front of hundreds of colleagues and key players in the sector worldwide, in which he told the story of Aponiente, summarized the findings made over the years, and recognised and valued the great work being done by Spanish chefs in relation to the natural tragedy that occurred in Valencia.
In this edition, The Best Chef has implemented significant improvements in its voting process, expanding the voter base from 350 to 568 participants, including 348 chefs and 220 industry professionals. With a new digital system, each voter has been asked to choose their ten favourite chefs, of which at least three must be from their own country. Nominated chefs can receive between 100 and 1000 points, according to the preferences of the voters, who can also assign additional points for specific culinary attributes such as technique, mastery of flavours, scientific innovation, sustainability and creativity. In line with its commitment to transparency, The Best Chef requires voters to provide proof of their experience at the selected chef’s restaurant.
Cristian Gadau, director and creator of The Best Chef Awards, said: ‘With the allocation of 1, 2 or 3 Knives, we offer a more accurate indication of a chef’s level, providing a reliable guide for both our community and those who consult us when choosing restaurants’. The new selection is categorised as follows:
- Three Knives (‘The Best’): awarded to chefs who achieve 80% or more of the maximum possible points, demonstrating culinary mastery at the highest level.
- Two Knives (‘World Class’): ‘represents a category of the highest order’, awarded to those who reach or exceed 40% of the maximum points available.
- One Knife (‘Excellent’): For chefs who reach more than 20% of the maximum points, ‘representing excellent culinary skills’.
Captained by chef Ángel León (who is also a Food Hero according to the FAO, the United Nations agency leading the international effort to end hunger) Aponiente is not just a restaurant, but an ambitious project that seeks to reactivate and recover the surrounding environment in Cádiz, restoring the socio-ecosystem and re-establishing the natural balance, caring for the natural capital of the estuaries and marshes. Bringing light and brightness back to the sea and the marshes is part of Aponiente’s DNA.
The “chef of the sea” continues in his daily search for the superfoods that water provides us with, after developing intense R&D work with sea cereal (Zostera marina) since 2018 and with marine soya, with which he continues to research.
The Aponiente team is carrying out the recovery of the environment in which it is located, also creating an ecosystem for future generations, which is increasingly recognised worldwide. A benchmark in sustainability, Ángel León promotes the defence of the environment through gastronomy. Sustainable fishing and the use of species that have historically been considered discarded products are the hallmarks of the gastronomic proposal of the ‘chef of the sea’, together with innovation, creativity and honesty.
About Aponiente
*** Michelin Stars, Michelin Green Star for Sustainability, #72 The World’s 50 Best Restaurants 2023 and Most Sustainable Restaurant The World’s 50 Best Restaurants 2022
The Aponiente restaurant is located in a former 19th century tidal mill. In the heart of the Bahía de Cádiz Natural Park in El Puerto de Santa María, the area is inhabited by marine life which is subject to constant change, given the local climatic conditions and the rhythm of the tides.
About The Best Chef Awards
The Best Chef Awards is a global community of food lovers, created to celebrate the most talented chefs redefining the culinary experience around the world. Founded in 2015 by Polish neuroscientist Joanna Slusarczyk and Italian gastronome Cristian Gadau, this platform seeks to highlight the people behind gastronomic creations and their process, inspiring new generations. Since 2017, The Best Chef has organised an annual awards ceremony that showcases a selection of outstanding chefs and awards special prizes, celebrating creativity, sustainability, and social impact in the kitchen. Through initiatives such as Food Meets Science and Area Talks, The Best Chef also encourages learning and debate, to inspire future leaders in the world of haute cuisine.
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