Hosted at the iconic Lingotto Fiere, the awards ceremony honoured trailblazing talent across 22 territories and five continents, with ten new entries shaking up this year’s coveted top 50 list.

Maido, led by chef-owner Mitsuharu ‘Micha’ Tsumura, claimed the number one spot this year for his innovative Nikkei cuisine, a vibrant fusion of Japanese techniques and Peruvian ingredients. Rounding out the top three were Asador Etxebarri in Spain and Quintonil in Mexico City — all exemplifying the spirit of global excellence recognised by this year’s awards.

Flying the flag for the UK London’s Ikoyi, led by chef Jeremy Chan, received the s Highest Climber Award, sponsored by Lee Kum Kee. Recognised for its bold exploration and reinterpretation of West African flavours, Ikoyi’s cuisine is shaped by Chan’s unique upbringing in Hong Kong as well as his passion for spice, seasonality, and cross-cultural flavour.

Maria Chong, managing director of Lee Kum Kee Europe, said: “We are proud to support The World’s 50 Best Restaurants Awards, a truly global celebration of culinary excellence and innovation. This event brings together some of the most inspiring talent in the industry — chefs who are constantly redefining boundaries and reimagining what’s possible on the plate.

“It was a pleasure to attend alongside some of our chef partners and friends, whose passion and creativity reflect the same values we hold at Lee Kum Kee. Together, we share a belief in the power of flavour to connect cultures and elevate experiences around the world.”

Joining the celebrations with Lee Kum Kee were chefs such as Hayden Groves, Adam Bateman, Peter Lloyd, Daren Liew, Rahul Shah, Magda Nowok and several other valued friends from the professional culinary community, all raising a glass to the chefs redefining the future of food.

Lee Kum Kee says it is proud to stand behind culinary trailblazers who are redefining modern cuisine and pushing the boundaries of global gastronomy. Through its partnership with The World’s 50 Best Restaurants, the brand continues to celebrate chefs who lead with creativity, cultural expression and fearless innovation.