They are the avant-garde of the finest hotel association in the world. 160 chefs on five continents, monopolizing the awards, acting as the foodie stars in their respective countries, but always the first to report for work in their own kitchen.

They like both tradition and modernity, and insist on the finest produce from around the world. They are to be found in cities like New York, Geneva, Sydney, Tokyo, London or Paris, but also in the country, wherever an ivy-covered inn, a country house in its park, or a seaside or riverbank resort conjure up peace and quiet.

They have worked as a family for several generations, created famous dynasties, claiming a “family spirit” (Michel Troisgros in Roanne, Michel Roux Jr. in London and Michel and Alain Roux in Bray-on-Thames, Jean-Michel Lorain in Joigny, Georges Blanc in Vonnas, Nadia et Giovanni Santini in Italy, Jacques Lameloise in Chagny, Hélène Darroze in Paris after Villeneuve de Marsan, Juan Mari and Elena Arzak in San Sebastián, Jean-André Charial in Les Baux de Provence, Michel and Sébastien Bras in Laguiole and Régis and Jacques Marcon in St Bonnet le Froid), or they have founded their own legend (Daniel or Jean-Georges in New York, Jean-Pierre Vigato in Paris, Michel Guérard in Eugénie, Heinz Winkler in Aschau, Annie Féolde in Florence, Tetsuya Wakuda in Australia and Kiyomi Mikuni in Japan).

They are legendary chefs. Their names are enough to make us dream. Who would go to Crissier but for Philipppe Rochat, to Vienne but for Patrick Henriroux, to Vézelay but for Marc Meneau, to Mayerling but for Heinz Hanner, to Yountville but for Thomas Keller? They are the star attractions in their towns: Marseilles, as we know, means Gérald Passédat, Strasbourg Emile Jung and La Rochelle Christopher Coutanceau, just as Vancouver means Lumière and Montreal Toqué! Tousle-headed creative artists like Martin Berasategui or Jean-Georges Klein, enthusiasts like Michel Rostang or Heinz Reitbauer, generous-hearted men like Frédéric Anton or Patrick Bertron.

They are all shining examples to be emulated by generations of future chefs.