Myint received his award at Tabakalera, the International Centre for Contemporary Culture, in Donostia-San Sebastian.

He won a prize worth €100,000 that will support his research into ways for restaurants to reduce their impact on the environment.

The Basque Culinary World Prize, launched in 2016, is awarded to chefs that are transforming society through gastronomy in areas ranging from education to sustainability.

Before receiving the prize gala, Myint said: "Receiving The Basque Culinary World Prize is the greatest honour of my culinary career!

“But more importantly, the prize and the pledge by the incredible chefs of the jury to participate in ZeroFoodprint will show that restaurants can lead society toward healthy soil as a global climate solution".

Myint through his ZeroFoodprint project and the Perennial Farming Initiative advised businesses on how to reduce their carbon footprint and even go carbon neutral. He convinced dozens of high-end restaurants, including Noma (Denmark) and Benu (San Francisco) to join his ‘crusade’ for sustainability.

There were 150 chefs nominated from 42 countries for The Basque Culinary World Prize 2019.