CHEF POUL ANDRIAS ZISKA FROM RESTAURANT PAZ IN THE FAROE ISLANDS RECEIVES ONE KNIFE AT THE BEST CHEF AWARDS 2025
Milan, October 2nd 2025. Chef Poul Andrias Ziska from restaurant Paz in the Faroe Islands has been honored tonight at The Best Chef Awards 2025 with 1 knife, marking a new milestone in his career and highlighting his excellence in international gastronomy.
With this new award, Poul Andrias Ziska is recognised as «a rising star or a remarkable new talent, often early in his international acclaim».
The 9th edition of The Best Chef Awards culminated in a spectacular ceremony in Milan. After a landmark year in Dubai, the awards return to Europe, landing in one of the most emblematic culinary cities in the world. Known globally as a capital of style and design, Milan offers a rare blend of gastronomic excellence, artistic heritage, and forward-thinking creativity, making it the perfect stage for a celebration of the chefs shaping the future of dining.
Milan has hosted a series of high-profile events over two days, starting with an immersive Day 1 Area Talks program, featuring Massimo Bottura (Italy), Joan Roca (Spain), Nicolai Norregaard (Denmark), Debora Fadul (Guatemala), Ana Ros (Slovenia), Jason Liu (China), Jessica Rosval (Italy). Santiago Lastra (Mexico), and Zined Hattab (Swtizerland).
Today, on the second day of the programme, The Best Chef Awards 2025 honoured the most inspiring chefs, culinary thinkers, and pioneers from around the globe with the flagship Awards Gala. Held at Milan’s iconic Studio 90, part of the renowned East End Studios complex, the evening started with a welcome reception and immersive showcases from local producers, leading to the unveiling of this year’s award recipients, all culminating in an after-party with a standing dinner served by chefs Gionatan Kriedman from I Maledetti Toscani, Felice Lo Basso from Felix Lo Basso, Roberto Davanzo from Bob Alchimia A Spicchi, Errico Recanati from Andreina, Edoardo Tilli from Podere Belvedere Tuscany, Dario Finocchiaro from Hostaria, Jacopo Ticchi from Da Lucio, and Andrea Tortora from AT Patissier di Tortora Andrea.
Last year, The Best Chef Awards established a tiered Knife recognition system, designed to offer a more comprehensive, inclusive view of culinary excellence. Abandoning traditional rankings, this system honours chefs based on impact and skill across three categories, recognising culinary professionals across 6 continents.
About Poul Andrias Ziska
Born and raised in the Faroe Islands, Chef Poul Andrias Ziska is committed to showcasing the unique identity of his homeland through cuisine. As founder and head of Paz, he brings immense experience and creativity to the kitchen.
After training in some of the world’s top restaurants, including Geranium in Denmark and Mugaritz in Spain, he earned two Michelin stars at just 28 years old at KOKS. That same year, 2019, he was awarded the prestigious Young Chef Award by the French Guide.
Six years later, and barely two months after opening his personal porject, Paz, he has once again been awarded two Michelin stars. With a population of just 55,000 in the Faroe Islands, his achievements are a remarkable testament to his talent and culinary dedication.
About Paz
Founded by acclaimed chef Poul Andrias Ziska, Paz marks a new chapter in his culinary journey—one that returns him to his roots after years leading KOKS in the Faroe Islands and Greenland. His new project is focused on Faroese culinary culture, sustainability, and the art of storytelling through food.
This new restaurant allows him to build something more stable while focusing deeply on what truly inspires him: the food culture of the Faroe Islands and the stories he can tell through it. The multi-course tasting menu is a tribute to the land and sea surrounding the restaurant, crafted with deep respect for local traditions and sustainability.
Just outside the restaurant lies an abundance of exceptional seafood, gathered from the cold, pristine waters of the region. These delicate ingredients are handled with care, allowing their natural flavors to shine.
The team at Paz also embraces the Faroese culinary heritage, incorporating traditional methods like ræst. Each dish tells a story of the Faroe Islands: wild seas, dramatic landscapes, and ancient traditions. Through close collaboration with local fishermen, farmers, and artisans, each bite reflects not just the islands but also the chef’s commitment to preserving their natural beauty for the future.
Paz is proud to count on a highly skilled and diverse team, including two seasoned chefs who have worked alongside Poul Andrias for many years. The team is international, with cooks from Italy, Germany, Denmark, the Netherlands, and the Faroe Islands, each bringing a unique perspective and expertise.The front-of-house team is led by Danish sommelier Tobias Løwenstein, supported by Faroese waiter Eyðrið á Fløghamri, ensuring every guest receives exceptional service and attention throughout their experience.
About The Best Chef Awards
The Best Chef builds a bridge between the past, present, and the future. We are fostering the best of the world’s gastronomic scene: its current key players and the most interesting prospects of the new generation. Our mission is to gather all food lovers from all over the world and create a community of all those for whom food is a passion. A platform that is a point of reference for them. The Best Chef is a place to exchange knowledge and experience, discuss current topics, and debate on universal topics from the world of dining.
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