Superstar American chef Grant Achatz wants to wow diners with mystery, emotion and magic just as much as he does with flavor and beauty.

By blending Italian tradition and artful modernity, chef Massimo Bottura's Osteria Francescana has been ranked the third best restaurant in the world.

Brazilian chef and adventurer Alex Atala relies on his wild spirit and love for the Amazon to show diners how an open mind pays off in deliciousness.

With innovative dishes like eel mochi, Spanish chef Ángel León transforms sustainable seafood practices by harnessing the ocean's untapped resources.

At New York hot spot Milk Bar, Christina Tosi channels her love of junk food into irresistible treats like cereal-milk ice cream and "crack pie."

With his passion for reimagining what traditional Indian food can be, celebrity chef Gaggan Anand created the best restaurant in all of Asia.

In her award-winning Los Angeles restaurant N/Naka, Niki Nakayama brings equal parts creativity, passion and expertise to her kaiseki cuisine.

Inside a former segregated bus station in Savannah, Georgia, Mashama Bailey pays homage to history as she puts a new spin on Southern food traditions.

Inspired by the orchards and farms of his native Sicily, Corrado Assenza turns out rich gelatos, almond granitas, crispy cannoli and other delicacies.

Using little-known ingredients from across Peru, chef Virgilio Martínez creates gorgeous, edible ecosystems in his innovative menu at Central.

After rocketing to fame with his avant-garde desserts, Will Goldfarb abruptly left New York for a new start in Bali, land of fresh cocoa and vanilla.

After a stormy youth in the streets of Berlin, chef Tim Raue upended the city's food scene and earned two Michelin stars with provocative new flavors.

Self-taught Slovenian chef Ana Roš uses ingredients from her remote surroundings to create inspired and surprising dishes.

French-born Dominique Crenn's love for life, family and personal connection helped her become the first two-Michelin star chef in America.

Frustrated by the dearth of authentic Thai cuisine, Bo Songvisava revives bold, complex local flavors in her sustainable Bangkok restaurant.

At Masala y Maíz, chef-owners Norma Listman and Saqib Keval weave their distinct cultural backgrounds into a pioneering dining experience in Mexico City.

Chef Nok Suntaranon transforms childhood memories into mouthwatering dishes that tell her family's story and reshape global perceptions of Thai cuisine.

At Moscow's White Rabbit, chef Vladimir Mukhin introduces diners to the true spirit of Russian cuisine by giving traditional dishes a modern twist.

New Zealand chef Ben Shewry's strong connection with nature and dedication to finding new tastes have made his Australian restaurant Attica world famous.

Charismatic Tuscan butcher Dario Cecchini grew up eating every part of the cow but steak. Now he's out to change how the world thinks about meat.