Over in Europe it was the Italian Massimo Bottura who took the limelight - his Osteria Francescana restaurant in Modena has stood at the top of the culinary ladder and was last year voted fifth on the World's 50 Best Restaurants List.
Bottura is the master of balancing Italian tradition with modern techniques and his links to the local landscape and producers close to his restaurant ensure the highest quality produce is served in his restaurant, as seen in the video below.
As part of the announcement The Daily Meal have two extensive interviews with both chefs plus some great pictures of their signature dishes.
The 2011 chef of the year was awarded to the Chicago based chef Grant Achatz.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Medovik or Russian honey cake is a multilayer cake made with a whipped sour cream frosting. This classic Russian cake with notes of honey and caramel is so tender it just melts in your mouth. Surprise your friends with this famous Soviet Union dessert. Try our recipe at home
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.