Today, the organization behind The World’s 50 Best Restaurants and Bars unveiled a new category in its annual series that aims to highlight the young people shaping the future of gastronomy.
The inaugural edition of 50 Next celebrates individuals aged 35 and under from across the global food and beverage scene in seven categories, from producers and educators to tech creators and activists.
The class of 2021 features a diverse unranked list of people and groups that spans across 34 countries, including the lone Canadian inductee, hospitality pioneer and former Head of Fermentation at Noma, David Zilber. Since departing from the renowned Copenhagen institution, Zilber has strived to combat food insecurity by pushing the boundaries of fermentation and microbiology to discover new flavours, edible experiences, and crops.
“As the world of gastronomy strives to recover from the devastating effects of the pandemic, it is more important than ever for us to support, empower and celebrate those at every level of the food and drink chain,” says director of content William Drew. “By bringing together this truly diverse list of young people with the support of the Basque Culinary Center, the Biscay region and the wider 50 Best family, we pledge to nurture, uplift and provide a platform for those fighting for a brighter future for gastronomy. 50 Next allows us to connect today’s leaders with the next generation.”
Other notable entries include Australian zero-waste fish butcher Josh Niland, Philipino agriculture advocate Cherrie Atilano, and 20-year-old Basque medical student Maitane Alonso Monasterio–inventor of a new food preservation machine and the youngest individual on the list.
The full 50 Next list and corresponding bios of each inductee can be found online.
