1?Petrini (Andrea Petrini)
The Italian-born food critic is known as the "star maker" of the Parisian restaurant scene, and is probably the most authoritative person in the world of fine dining. He has promoted the concept of food as art worldwide and has the ability to turn promising newcomers into celebrity chefs. Currently, he organizes catering events, combining food, music and painting. For example, at his latest event "Gelinaz", he found a famous chef to prepare more than 20 dishes from the same recipe, and brought in a Swedish violinist and a Japanese maiko dancer to help him out. Although he has been criticized for using his position as president of the French jury for the "World's 50 Best Restaurants" to help his beloved restaurant, he still commands the respect of the chefs.
2?Yotam Ottolenghi and Sami Tamimi
The two men are known as the masters of the Al-Quds kitchen, and their 2012 cookbook, "Jerusalem," was a global hit. Both authors were also born in Jerusalem, Ottolenghi a Jew and Tamimi an Arab, but met in a London eatery. They opened their first deli in London's Notting Hill in 2002 and now have a number of popular restaurants in London promoting Middle Eastern cuisine. Thanks to the popularity of their cookbooks, they have a loyal global following.
3?Nunez (Sergio?Nunez?de?Arco)
Hailed as the king of quinoa. Grown primarily in Peru and Bolivia, quinoa is protein-rich and easy to cook, making it hugely popular with Americans. Americans bought 26.1 million kilograms of quinoa last year, a third of which was imported through Nunez's company, Andean Naturals. Nunez was born in Bolivia and educated at the University of California, Berkeley. Nu?ez said most of the quinoa is grown on family farms in Bolivia, which lack the equipment to guarantee the quality of the quinoa and the date of shipment, and that Andean Naturals is responsible for selecting the quinoa for the major U.S. companies.
4?Amrita?Patel
is the driving force behind India's dairy industry. Cows are regarded as sacred animals by Hindus, and milk is scarce, but since 1970, local milk production has risen from 22 million tons to more than 132 million tons, making India the world's largest milk-producing country, and Patel can be credited with that. Pat joined the dairy industry in 1964 and has been the chairman of India's National Dairy Development Board for the past 15 years, providing assistance to more than 15 million dairy farmers across the country. In April, Pat was part of a 15-year program to increase milk production, with the hope that by 2021 every Indian will have access to 390 grams of milk.
5?Michael?Pollan
Hailed as a food philosopher. His words, "Eat food, don't overdo it, and eat lots of vegetables," are the three basic commandments of the sustainable food movement, and his writings are scripture. 2006's The Omnivore's Dilemma: A Natural History of Fast, Organic, and Wild Foods deconstructs the ills of America's vast industrial food system, including obesity, environmental destruction, and animal cruelty, as well as the government's misguided overproduction of corn, and in 2008 his other book, Food Not Guilty: Debunking Nutritional Myths and Reclaiming the Joy of Eating! encourages people to eat real food and seek long-term fulfillment rather than the instant gratification given by fast food.
6?Alex?Atala, Rene?Redzepi and David?Chang
They are globally renowned as excellent chefs who are demanding, creative, entertaining and charming. Though their restaurants are far apart, they are close friends and both are very particular about their cuisine and have their own personal styles. Atala runs D.O.M. in S?o Paulo, Brazil; Rezept runs Noma in Copenhagen, Denmark; and Korean-American David Chang has opened Peach Fuzzy in New York City, which is frequented by celebrities and politicians. For the past few years, the trio has teamed up to organize an annual food symposium in Copenhagen, Denmark, called MAD, which promotes the idea of increasing the joy and depth of what we eat.
7. Albert Adria
The "Kitchen Magician," as he is known, is about to open his fifth restaurant in the same area of Barcelona. He's probably the best chef in the business, seamlessly blending ideas with reality. The low-key chef is actually the founder of renowned chef Ferran Adriel. He is the younger brother of Ferran Adria, who worked at his brother's now-defunct El Bulli in northeastern Spain, voted the world's best restaurant. His brother also praised him as the best chef he had ever met. Alberto has quietly created a number of recognizable dishes. He has opened four very different restaurants in the past four years and plans to open a Mexican restaurant for children early next year.
8?Wan Long
Wan Long, chairman of the board of directors of China Shuanghui International, is known in the media as "China's head butcher" for his role as factory manager in 1984, leading the company from a small state-run factory on the verge of closure with losses year after year to a privately owned conglomerate with annual sales of more than 50 billion yuan. Shuanghui now slaughters 15 million pigs a year and is actively expanding its business overseas. In September, Shuanghui International bought the world's largest meat processor Smithfield Foods Inc. for $7.1 billion, making Shuanghui the world's largest meat processor.
9?Dan?Barber
is one of the initiators of the organic food revolution, attempting a philosophical and practical rethinking of how we grow plants,? starting at the seed level to ensure that the food we eat tastes better and is healthier. He believed that chefs should take a role in improving the food system. He is a very rare chef who has both excellent thinking skills and culinary skills to turn the ideas in his head into unimaginable cuisine. Now he tries to improve the seeds of Brussels sprouts and vegetable kale. He