Rising Stars

Head Judge

Andrea Petrini

Chairman of World’s 50 Best, creative director of Cook it Raw and co-director of the food festival Paris des Chefs, is an influential master of fine-dining with a wealth of experience under his belt as a food writer.


Anna Morelli

Founder of Vandenberg Edizioni.

Per Styregård

Food and wine writer, and co-founder of Skafferiet gastronomic debate.

Sophie Cornibert and Hugo Hivernat

Co-founders of Fulgurances.

Head Judge

Jay Cheshes

A food, travel and feature writer, Jay is a regular contributor to the Wall Street Journal and received a James Beard nomination when he was the New York dining critic for Gourmet magazine.


Josh Ozersky

Critic and writer.

Bill Addison

The roving critic for Eater.com.

Aaron Arizpe

Storyteller and chef liaison at Chefs Club by Food & Wine.

Head Judge

Alexandra Forbes

Brazil-born food and travel writer who writes for numerous publications, including The World’s 50 Best and Folha de S.Paolo and is the food editor at GQ Brasil.


Marcela Baruch

Marcela is a globetrotting Uruguayan food and wine writer, restaurant critic and sommelier, whose work can be seen in Sommelier magazine in Peru, La Semana Vitivinícola in Spain, Travesías in Mexico, Obssession and Guia Terruño in Argentina, among others.

Jussara Voss

Food blogger.

Sasha Correa

Director of food conference, Mesamérica

Head Judge

Melinda Joe

Tokyo-based food, drinks and travel journalist, Melinda Joe writes for numerous publications, such as The Wall Street Journal and The Japan Times. Her experience as a journalist has seen her travel through culinary capitals around the world.


Michael Ryan

Chef, Provenance restaurant, Australia.

Poonperm Paitayawat

Food writer, The Skinny Bib and Wallpaper, Thailand.

Janice Leung Hayes

Hong Kong-based food writer.


  • Chef’s must be aged 37 or under at the time the list was made (6 March 2015).
  • The chefs can work in someone else’s kitchen or his/her own restaurant, but must have been in the position less than five years.
  • Each chef must have been in the region they are working in for at least two years, but do not necessarily have to originate from the region.
  • Panellists must have visited restaurant within the last 12 months.
  • The Rising Stars’ shortlist is determined by a points scheme. The individual panellists determine each chef’s allocated points, which are accumulated to determine each Rising Star’s position. The finalists are the four chefs from each region’s with the highest points.

Point System

Each panelist submitted a list of their 10 Rising Star chefs, based on the following system:

  1. 10 points (Rising Star no1 position)
  2. 9 points
  3. 7 points
  4. 6 points
  5. 5 points
  6. 4 points
  7. 3 points
  8. 2 points
  9. 1 points