The event was held in the heart of the Bellavista cellars, nestled among the lush vineyards of Franciacorta. Forbes Italia which celebrated the 25 most influential chefs on the national culinary scene. The evening highlighted the best of Italian cuisine, bringing together both internationally renowned chefs and emerging talents. Each chef was celebrated not only for his exceptional culinary skills but also for his impact on society and food culture.
The meeting was opened by Massimo Tuzzi, CEO, and Vittorio Moretti, president of Terra Moretti. Alessandro Mauro Rossi, director of Forbes Italia, introduced the event by explaining how each chef represents a true transformative power in the culinary world. Maddalena Fossati Dondero, director of The Italian kitchenoutlined the innovative selection criteria, underlining the importance of the cultural and social effect exerted by each chef.
Here is the ranking of the 25 most influential chefs with the indication of the restaurants in which they work and their location:
- Max Bottura – Franciscan Inn, Modena
- Antonino Cannavacciuolo – Villa Crespi, Orta San Giulio (NO)
- The Cerea Family – From Vittorio, Brusaporto (BG)
- Niko Romito – Royal, Castel di Sangro (AQ)
- Enrico Bartolini – Enrico Bartolini at Mudec, Milan
- Norbert Niederkofler – St. Hubertus, San Cassiano (BZ)
- Antonia Klugmann – The embankment in Vencò, Dolegna del Collio (GO)
- Alessandro Borghese – The luxury of simplicity, Milan
- Gennarino Esposito – Saracen Tower, Vico Equense (NA)
- Davide Oldani – From O, Cornaredo (MI)
- Chiara Pavan – Come, Mazzorbo (VE)
- Moreno Cedroni – Madonna of the Fisherman, Senigallia (AN)
- Fat Sultan – Cathedral, Ragusa
- Enrico Crippa – Piazza Duomo, Alba (CN)
- Andrea Aprea – By Andrea Aprea, Milan
- Carlo Cracco – Cracco Restaurant, Milan
- Nino DiCostanzo – Tax Maison, Ischia (NA)
- Massimiliano Alajmo – Le Calandre, Rubano (PD)
- Caterina Ceraudo – Dattilo, Strongoli (KR)
- Antonio Guida – Silk, Milan
- Viviana Varese – Long live Viviana Varese, Milan
- Christian Tomei – L’Imbuto, Lucca
- Riccardo Camanini – Lido 84, Gardone Riviera (BS)
- Mauro Uliassi – Uliassi, Senigallia (AN)
- Giancarlo Morelli – Pomiroeu, Seregno (MB)
Antonino Cannavacciuolo (Source Instagram)
Enrico Crippa (Source Instagram)
During the gala evening organized by Forbes Italia, eight special awards they were awarded to chefs who stood out for their unique and innovative contribution to Italian cuisine. These awards highlighted the diversity and depth of culinary talent in the country, celebrating both traditions and new gastronomic visions.
The 8 Special Awards:
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Team spirit – Benedict Rullo, Lorenzo Stefanini, Stefano Terigi. This trio, operating in Lucca, has been rewarded for its ability to collaborate harmoniously, transforming the shared kitchen into a place where dreams and excellent flavors come true.
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The Great Inspirer – Fulvio Pierangelini. His dishes have not only enriched the Italian culinary landscape, but have also redefined the approach to ingredients and cooking techniques, inspiring chefs across the country.
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Vision – Alfonso and Livia Iaccarino. The award was awarded for their ability to innovate and integrate cuisine with the local context and for their commitment to sustainability.
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The New Generation – John and Alberto Santini. These brothers are carrying on the legacy of Nadia and Antonio Santini, renewing the concept of excellence in cooking and service.
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Rising Star – Michael Spadaro. This young chef is celebrated for his dedication to the culinary traditions of the South, which he has renewed with a simple but deeply rooted philosophy.
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Sustainability of the Sea – Pino Cuttaia. His commitment to ethical fishing and the conservation of marine biodiversity in the Mediterranean has earned him this recognition.
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L’Outsider – Diego Rossi. Appreciated both by fellow chefs and by the Milanese, Rossi stands out for his ability to break conventions, bringing forward modern and original catering.
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Innovation – Heinz Beck. This award was awarded for his holistic approach to cooking, which integrates well-being, complete use of raw materials and sustainable innovation.
