Some are culinary legends, others are generating new buzz. Here—from Europe, the States and Japan—are the showcases of acclaimed chefs.
For the complete list of Platinum List Award winners, click here.
Three Michelin stars grace chef Jordi Cruz’s restaurant, which describes itself as “50-percent tradition, 50-percent avant-garde.” The elaborate, artful dishes are complemented by the hypermodern yet warm interior, and the restaurant’s floor-to-ceiling windows look onto a manicured garden enhanced by works of art. Situated in a spectacular hotel in Barcelona’s core.
Inhabiting the centuries-old Pavillon Ledoyen in the Champs-Élysées gardens, chef-founder Yannick Alléno’s jewel box of a restaurant draws on the science of gastronomy. At this three-Michelin-star spot, Alléno updates classic French sauces in his “extractions” and deconstructs terroir in his “fermentations.”
Launched by the famed Grant Achatz, the madly coveted, über-high-end Alinea in Chicago has three culinary options for guests: “The Kitchen Table” (immersive private dining in the kitchen), “The Gallery Menu,” (a multisensory 16- to 18-course menu containing “experimental moments”), and “The Salon Menu,” a more approachable 10- to 12-course tasting menu.
Fiola at Dopolavoro Venezia
Fiola sources its superlatively fresh seasonal ingredients from Venice’s celebrated Rialto market, while also using its own kitchen-garden produce and house-pressed olive oil. From chef Fabio Trabocchi, expect recherché creations on etched white porcelain or rustic-chic copper dotted with edible flower petals. Decor is sumptuous, innovative and modern.
The French Laundry
Michelin has awarded it three stars; the distinctions of Outstanding Restaurant and Outstanding Restaurateur were granted by the James Beard Foundation; and the two-story stone former pub has also garnered the Wine Spectator Grand Award. Chef Thomas Keller has longstanding relationships with the finest purveyors of dairy, produce and meat from across the nation.
New York City
This Peruvian izakaya from chef Erik Ramirez has caught the attention of New York’s food world with dishes that pay tribute to his bicultural heritage. Dishes can include such innovative mash-ups as aged duck breast nigiri with cilantro, banana and nasturtium and charred octopus ceviche with togarashi.
Chef Yoshihiro Narisawa, who studied under Paul Bocuse and Joël Robuchon, serves “innovative Satoyama cuisine” at his namesake restaurant. “Satoyama” refers to the Japanese rural landscape viewed through a sustainable and seasonal lens. At Narisawa, a handful of daily guests enjoy an unequivocally exquisite omakase-style experience.
Restaurant Guy Savoy
The Las Vegas outpost of Parisian chef Guy Savoy was awarded five stars by Forbes. Here in Caesars Palace, expect to linger over refined, tweezered-onto-the-plate fare for several celestial hours. Also features a chef’s table, with each dish created around Krug’s cuvées.
Beverly Hills, California
The flagship of star chef Wolfgang Puck’s worldwide restaurant empire, the perennially A-list Spago serves SoCal-inspired market dishes such as applewood-smoked-salmon pizza with dill crème fraîche and salmon roe and Santa Barbara hamachi with coriander blossoms and hoja santa. For a little of everything, try the multicourse California tasting menu.