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Presenter Biographies PRESENTER BIOGRAPHIES All social media handles refer to Instagram accounts unless otherwise indicated. GASTÓN ACURIO, chef, writer, entrepreneur, and one of the most important promoters of Peruvian cuisine in the world, studied gastronomy and hospitality in Madrid and Paris, where he met his future wife, Astrid Gutsche. He founded his first restaurant in his hometown of Lima, Peru, in 1994, Astrid & Gastón, which went on to get top 20 rankings for years on the World’s 50 Best Restaurants and Latin America’s 50 Best Restaurants lists. The evolution of the menu over time from classic French dishes to experimentation with other ingredients and Peruvian preparations launched a country-wide trend. Gastón opened Astrid & Gastón franchises in Chile, Colombia, Mexico, and Spain, and created other brands, including La Mar, Tanta, Panchita, Chicha, Madam Tusan, Bachiche, and Papacho’s. In 2007, Gastón began focusing on education and founded the first school of chefs and waiters for low-income youth in Pachacútec, Ventanilla, Callao. That same year, he founded APEGA, the Peruvian Society of Gastronomy, with which he organized the first International Gastronomic Fair of Lima, subsequently named Mistura, one of the most important gastronomic events in Latin America. He has received many honors and awards, including Peru’s Order of Merit for Distinguished Services in the Grade of Grand Cross, the most important after the Order El Sol de Perú; Entrepreneur of the Year from América Económica; the World Gastronomy Award in Sweden; the World’s 50 Best Restaurants’ Diners Club Lifetime Achievement Award; and, with Astrid, the Eckart Innovation Prize. He was named Ambassador of Good Will for UNICEF in 2009. Gastón has published several books, including Una Aventura Culinaria, Larousse de la Gastronomía Peruana, 500 Años de Fusión, Cebiche Power, and Perú: The Cookbook. For over 10 years, Gastón has directed and led the cable TV program Aventura Culinaria and has been featured in a number of programs and documentaries. Today, Gastón is the gastronomic director of Astrid & Gastón and the rest of his restaurants—12 brands across more than 45 restaurants in nine countries. He continues the creation of new concepts, the latest being El Bodegon and Barra Chalaca in Lima, and Yakumanka in Barcelona. He travels around the world to promote Peruvian cuisine and is working with the Pontificia Universidad Católica del Perú to create the first gastronomic university in Peru. (Lima, Peru) @gastonacurio ANDONI LUIS ADURIZ is the chef-owner of Mugaritz in San Sebastian, Spain. Andoni has led Mugaritz since 1998, a project that he defines as a creative ecosystem that allows the freedom to create without chains. He lectures in places such as Harvard University and MIT, his articles are published in El País newspaper, and he is a member of the Basque Culinary Center Foundation’s patronage, the Innobasque Board, and the Tufts Nutrition Council for Tufts University. His books, written alone or in collaboration with scientists and scholars, are powerful tools to share all the knowledge that Mugaritz has acquired on creativity in organizations, health, perceptions, and gastronomy of the future. During his professional life, he has earned prizes such us the Spanish National Gastronomy prize, the St. Pellegrino Chef’s Choice Award from St. Pellegrino, 2020 Worlds of Flavor Virtual Edition | Presenter Biographies SUBJECT TO CHANGE | Updated November 9, 2020 | Page 1 of 16 © 2020 The Culinary Institute of America. All rights reserved. the Eckart Witzigmann prize, and the Healthy Cuisine Award by the Royal Academy of Gastronomy. (Errenteria, Spain) @andoniluisaduriz India-born GARIMA ARORA is chef-owner of Restaurant Gaa, a modern Indian restaurant in Bangkok. Garima’s approach to creating a unique dining experience by using traditional and forgotten Indian cooking techniques with local Thai produce earned Gaa a Michelin star in 2019; she is the first Indian woman to receive the accolade. She also founded Food Forward India, a not-for-profit initiative that aims at cataloging and reforming the narrative on the “cuisines of India. (Bangkok, Thailand) @arorgarima SELASSIE ATADIKA is chef and founder of Midunu and a founding member of Trio Toque, the first nomadic restaurant in Dakar, Senegal. After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Selassie Atadika completed course work at the Culinary Institute of America. Her company Midunu, a nomadic and private dining enterprise in Accra, embodies ‘New African Cuisine’. It celebrates culinary heritage where culture, community, and cuisine intersect with environment, sustainability, and economy by employing local, seasonal, and underutilized ingredients including traditional grains and proteins to deliver Africa’s bounty to the table. Selassie uses chocolate as a base to feature the flavors and essence of Africa. She launched The Midunu Institute which looks to document and preserve the continent’s culinary heritage. She was a finalist in the 2019 Basque Culinary World Prize and voted #73 in the Best Chef Awards 2020. (Accra, Ghana) @midunu ENEKO ATXA is chef-owner of Azurmendi. Eneko began his path into gastronomy at the age of 15 at the Culinary School of Leioa in Biscay, combining his study time with work at a restaurant where he learned traditional Basque cuisine. Later he took a step forward and he worked for several prestigious restaurants where he developed his very own style. In 2005, after being head chef in several kitchens, he decided to open his own restaurant: Azurmendi, in Larrabetzu near Bilbao. Azurmendi, Eneko’s home in his own words, won three Michelin stars one by one in straight years from 2007 to 2012. As the Michelin guide granted the third star, Azurmendi became the first and only restaurant in Biscay obtaining this distinction, and Eneko, 35 years old, one of the youngest chefs in Spain obtaining such recognition. With a constant commitment to health, solidarity, and sustainability, Azurmendi has received twice the award for the Most Sustainable Restaurant from The World's 50 Best Restaurants. It has also been named the Best Restaurant in Europe according to OAD (Opinionated About Dining), and Best Restaurant in the World according to the luxury magazine Elite Traveler. Eneko was awarded the National Gastronomy Award 2015, Chef of the Year in Europe 2019 at Madrid Fusion, National Prize for Healthy Gastronomy to the Most Outstanding Personality 2018, and has been part of the European's Young Leaders. At the same time, the chef continues his international expansion, after opening his restaurants ENEKO in London, in Larrabetzu, in Tokyo, ENEKO Bilbao in the Euskalduna Palace, and ENEKO and BASQUE in Lisbon. (Bilbao, Spain) @enekoatxa MOJAVE BREITER is a Washington state native and has lived and worked in Bellingham for the last 15 years specializing in fast casual burgers and artisan pizza. Mojave grew up in the Spokane area, where out of high school he pursued a degree in culinary arts and a degree in hospitality management. After a healthy stint in kitchens, Mojave transitioned into management and 2020 Worlds of Flavor Virtual Edition | Presenter Biographies SUBJECT TO CHANGE | Update November 9, 2020 | Page 2 of 16 © 2020 The Culinary Institute of America. All rights reserved. operations and he currently serves as the director of operations for La Fiamma Wood Fire Pizza and Fiamma Burger. (Bellingham, WA) @fiammapizza KATIE BUTTON is the executive chef and co-owner of Asheville, North Carolina's beloved Cúrate Bar de Tapas, and La Bodega by Cúrate. A Southern chef with a scientific mind, Katie honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open her own restaurant with husband Felix Meana and her family. Among her many accolades, Katie was one of Food & Wine's 2015 Best New Chefs. Cúrate was named as one of the 40 Most Important Restaurants of the Past 40 Years by Food & Wine and one of the Most Important Restaurants of the Decade by Esquire. She is currently serving on the Independent Restaurant Coalition's leadership team. (Asheville, NC) @chefkatiebutton TRACY CHANG is chef-owner of Pagu in Cambridge, Massachusetts. She is a Boston College alum, with a B.S. in finance, and holds certificates in pâtisserie from Le Cordon Bleu Paris. She trained with three-star Michelin chef Martin Berasategui in San Sebastian, Spain, and worked on his television programming, communications, and public relations. She is also a teaching fellow at the Harvard Science & Cooking Program, founded by Chef Ferran Adria. Prior to Pagu, she founded a pop-up restaurant, Guchi’s Midnight Ramen, and hosted events with restaurants, startups, nonprofits, and universities. She is an alum of the James Beard Foundation Bootcamp for Policy & Change and a 2020 James Beard Best Chef Northeast nominee. During Covid-19, she co-founded two nonprofit initiatives, Off Their Plate (OTP) and Project Restore Us (PRU). OTP serves meals to healthcare workers in Covid-19 wards, while providing economic relief to restaurant employees. The initiative expanded to nine cities nationwide, raised $6+ million, and restored $3+ million for essential hospitality workers. The standard operating procedures (SOPs) she created for her restaurant PAGU, as well as for Off Their Plate, have been compiled into a comprehensive guide by the James Beard Foundation and the Aspen Institute. Project Restore Us employs restaurant essential workers to pack groceries for essential worker families in high covid, low income neighborhoods of Boston. The groceries are safely delivered to each home with a network of volunteer drivers. In six weeks, PRU delivered more than 100,000 pounds of food to 600+ households. Tracy’s work with OTP and PRU has garnered her international recognition, and the Basque Culinary Center named her the among the top 10 nominees of its Basque Culinary World Prize.
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