Santiago Lastra named to 50 Next list

The chef at Michelin-starred Mexican restaurant KOL in London’s Marylebone has been credited with “inspiring a new generation of cooks, artisans and producers” and was the only UK-based chef to feature on this year’s list, which was announced during a live ceremony. in Bilbao, Spain, last week.

Now in its second year, 50 Next celebrates people aged 35 and under across the food and beverage scene, from producers and educators to creators and tech activists. He also advocates for people over 35 who have recently embarked on a new career.

A list but not a ranking, 50 Next specifically celebrates people, complementing the annual rankings of the World’s 50 Best Restaurants and the World’s 50 Best Bars as well as the 50 Best Regional Restaurants and Bars lists. It was formed through extensive research and analysis by 50 Next and the internationally renowned Basque Culinary Center, following an overwhelming response to open calls and nominations and a proactive search for candidates.

Based on the first edition of the list revealed in 2021​​, the second edition of 50 Next features people from 30 different territories on six continents.

The list is divided into seven categories: Gamechanging Producers; technological disruptors; empowering educators; Entrepreneurial creatives; Scientific innovators; Hospitality pioneers and pioneer activists.

Alongside Lastra, the class of 2022 includes a wide range of ground-breaking individuals, including: innovative thinkers Anusha Murthy and Elizabeth Yorke, who are sparking conversations about Indian food systems; Dinara Kasko, the Ukrainian pastry chef who started a pastry revolution; vertical farming advocate Jessica Naomi Fong, who feeds Hong Kong with fresh local produce; Mmabatho Molefe, the chef empowering black women and challenging misconceptions about indigenous cuisine, and Lefteris Arapakis, the fisherman tackling ocean pollution in Greece.

The youngest on the list is Mustapha Diyaol-Haqq, 22, the Ghanaian coder leading the charge for agricultural innovation.

“We are thrilled to announce the 50 Next Class of 2022 in a live ceremony, where we can together celebrate the next generation of gastronomic leaders and pay tribute to their incredible achievements,” said William Drew, Chief Content Officer of 50 Best.

“With the support of the Biscay Provincial Council, the Basque Government and the Basque Culinary Center, we are able to bring together this truly diverse group of young people and focus on developing talent and creating a platform for those who fight for a better future for gastronomy. .

“We have no doubt that the Class of 2021 and Class of 2022 will continue to do tremendous work in their various fields and we look forward to following their endeavors for many years to come.”

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