Alain Ducasse is known for breaking Michelin star records, and he presently has 17 Michelin stars. As a result, he is the world's living chef with the most Michelin stars. Many consider him to be one of the best chefs in the world, and he's developed a business empire with 36 restaurants throughout the world. He's also one of only two chefs to have earned 21 Michelin stars over the course of his career, and the first to own three Michelin-starred restaurants in three different locations.

Ducasse is the only chef on this list who has sent food into space in addition to being known for world-class French cuisine. Ducasse served meals to astronauts circling Earth aboard the International Space Station in 2015, an achievement he described as "conquering the final frontier (of cooking)." Not only known for the perfection in dishes, the culinary art of Alain Ducasse is also the meticulousness in every detail, from the space to the menu, napkins or each knife and fork. All are individually designed by Ducasse and have complete arrangement rules. Although he rarely appears on TV, only making occasional guest appearances on a few reality shows such as the American and Italian versions of Master Chef, he is extremely popular as the author of many books and articles in the series. publications for the elite. And most of all, the great art and culinary spirit that he always conveys.

• Michelin Stars: 19
• Born: 13 September 1956 (age 65)Orthez, Pyrénées-Atlantiques, France
• Cooking style: French cuisine
• Current restaurants: Alain Ducasse at the Dorchester, Rivea in Las Vegas, Benoit Bistrot in Midtown Manhattan

Pierre Gagnaire, another renowned French chef, has devoted his 40-year career accumulating Michelin stars. He won his first Michelin star at the age of 26 after growing up in his family's Michelin-starred kitchen. The Michelin guide describes this iconoclastic chef as "in the vanguard of the fusion cuisine movement," and he is known for shattering traditional French cooking standards.

For more than two decades, Gagnaire's eponymous flagship restaurant on Rue Balzac in Paris has maintained three Michelin stars, a remarkable culinary feat. He now runs 18 culinary restaurants across the world, including Sketch in London, a Michelin-starred restaurant in Mayfair. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website, Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday'

• Michelin Stars: 14
• Born: 9 April 1950 (age 72)Apinac, Loire, France
• Current restaurant: Restaurant Pierre Gagnaire (Paris)

Martin Berasategui is the world's third most decorated Michelin star chef, with twelve stars to his credit, more than any other Spanish chef. He's also one of only a handful of chefs in the world with two triple Michelin-starred establishments. At the age of 25, this outstanding Basque chef received his first Michelin star for his own restaurant, Restaurante Martin Berasategui. The acclaimed restaurant received its third Michelin star in 2001 and has been on the list of the world's 50 greatest restaurants for the past six years.

Berasategui has opened three other Michelin-starred restaurants in Tenerife and Barcelona over the period of 44 years. In addition, he owns six restaurants in the Dominican Republic, Mexico, and Costa Rica. In the field of traditional Basque cuisine, he is regarded as a legend and one of the best chefs in the world.

• Michelin Stars: 12
• Born: 27 April 1960 (age 62)San Sebastián, Basque Country, Spain
• Current restaurants: Restaurante Martín Berasategui, Restaraunte Lasarte, M.B.

Born on 16 December 1968 in Puteaux, Yannick Alléno studied at Santo Dumont High School in Saint-Cloud. He began his career at the Royal Monceau working with Gabriel Biscay before joining the Hotel Sofitel Sèvres and working closely with chefs Roland Durand and Martial Henguehardm. After entering Drouant and studying under Chef Louis Grondard, he started the Scribe kitchens.

Yannick Alleno is the executive chef of eighteen restaurants across the world. His Alléno Paris au Pavillon Ledoyen, located in the Champs-Élysées gardens, is one of Paris's oldest restaurants. In the French Michelin Guide 2020, it's a constellation of Michelin stars, with three star-rated restaurants. Pavillon Ledoyen was named the world's most star-rated independent establishment in 2020. It's not only about getting stars for this French chef. Yannick Alléno has been researching and developing French food since 2013, to the point of launching his own culinary movement, Modern Cuisine. He examined sauces in depth as part of his studies and even invented a technique called Extractions®. This procedure, according to Yannick, allows for the concentration and perfection of flavors while also delivering texture, a long finish, and minerality.

• Michelin Stars: 10
• Born: 16 December 1968 (age 53) Puteaux, France

Let's raise our glasses to the women! Anne-Sophie Pic has the most Michelin stars of any female chef, with eight across her five restaurants. Anne-Sophie Pic (born July 12, 1969) is a French chef who is most known for earning three Michelin stars for her restaurant in southeast France, Maison Pic. She is the fourth female cook to receive three Michelin stars, and The World's 50 Best Restaurants awarded her the Best Female Chef in 2011.

She grew raised at her family's restaurant, Maison Pic, and is the daughter of chef Jacques Pic. Andre Pic, her grandfather, was a chef who was best known for a crayfish gratin dish and was the first to earn the restaurant three Michelin stars in 1934. She first opted not to follow in their footsteps, opting instead to study management abroad. She interned at different companies in Japan and the United States, including Cartier and Mot & Chandon, but was lured back to the restaurant because of her "passion."

After her father died in 1997, this French chef took over her family's restaurant Maison Pic with no professional culinary training. Pic opened a second restaurant, Restaurant Anne-Sophie Pic, in honor of her family's culinary history from Valence, after the restaurant received three stars. Its goal is to demonstrate the inventive, innovative spirit that, according to the Michelin Guide, "binds the Pic family's history to that of French gastronomy."

• Michelin stars: 8
• Born: 12 July 1969 (age 52)Valence, Drôme, France
• Cooking style: French cuisine
• Current restaurants: Maison Pic , Restaurant Anne-Sophie Pic , La Dame de Pic (London) , La Dame de Pic (Paris), La Dame de Pic - Le 1920, La Dame de Pic (Singapore)

Gordon Ramsay was born on November 8, 1966, a Scotsman and the second child in a family of four brothers. At the age of 16, Gordon Ramsay moved out of the house, starting an independent life. Initially, he pursued a football career, but constant injuries forced him to retire from the field. At this time, he gradually felt that he loved to cook, so he was determined to devote all his heart and time to cooking lessons. He entered the Hotel Management program of the Technical University of North Oxfordshire with the dream of opening his own restaurant chain in the future. After that, he applied to work at many different restaurants in the UK to gain experience and was fortunate to meet Chef Marco Pierri White. He continued to work at the Hotel Diva resort in the French Alps, spent 3 years training hard, learning to cook French dishes to have further steps in the culinary profession.

In 1993, he returned to London and was invited to work as the Chef of La Tante Claire, then the Chef of Rossmore. After only 14 months, the restaurant was renamed Aubergine and got its first Michelin star, and he quickly received a second Michelin star. In 1998, he opened his own restaurant in Chelsea. In 2001, he became the first Scottish Chef to receive a third Michelin star. In July 2006, Ramsay won the Catey Award for 'Independent Restaurant of the Year', becoming the third person to win the UK's three biggest hospitality industry awards. The previous two Catey awards were in 1995 (Newcomer of the year) and 2000 (Chef of the year). He is also considered the most influential person in the UK hospitality industry in the annual Caterersearch 100 list.

Up to now, he holds 14 Michelin stars – the dream number of many World Chefs, owns 33 restaurants and by some estimates, Gordon Ramsay is probably the Rich Chef. world with an income of about 54 million USD/year. Along with cooking and restaurant business, Gordon Ramsay also writes books, participates in culinary television programs. He is also the co-founder of the famous MasterChef program. Chef Gordon Ramsay's reputation is globally famous thanks to his appearances on the famous Food TV shows along with the prestigious awards he has achieved. To be able to become a great Chef like Gordon Ramsay, make sure you constantly learn, practice and constantly explore. Chefjob believes that your dream will be achieved if you have enough passion and determination.

• Michelin stars: 7
• Born: 8 November 1966 (age 55)Johnstone, Scotland
  
• Cooking style: French, Italian, British
• Current restaurants: Restaurant Gordon Ramsay, Pétrus, Maze, Savoy Grill, Foxtrot Oscar,Bread Street Kitchen, The Narrow, Gordon Ramsay au Trianon Palace, Versailles ,Le Pressoir d'Argent, Bordeaux ,Gordon Ramsay at Powerscourt, Gordon Ramsay Plane Food, Cerise by Gordon Ramsay, The Devonshire, Gordon Ramsay Steak, Heddon Street Kitchen, Gordon Ramsay Burger, Gordon Ramsay Fish & Chips, Gordon Ramsay Pub & Grill

Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author who was born on October 14, 1955. The James Beard Foundation has honored him and his renowned Napa Valley restaurant, The French Laundry in Yountville, California, with numerous accolades, including Best California Chef in 1996 and Best Chef in America in 1997. The restaurant is consistently ranked among the Top 50 Restaurants in the World by Restaurant Magazine.

In 2005, he received a three-star rating for his restaurant Per Se in the inaugural Michelin Guide for New York City, and in 2006, he received three stars for The French Laundry in the inaugural Michelin Guide for the San Francisco Bay Area. He is the only American chef to receive three-star Michelin ratings for two distinct restaurants at the same time. He has seven Michelin stars in total, with three at Per Se, three at The French Laundry, and one at Bouchon. The French Laundry, one of his five restaurants with three Michelin stars, recently celebrated its 25th anniversary and has twice been named the best restaurant on the planet. Keller, a California native, is well-known in the United States for his French-style cooking, and he has a solid reputation in France. He's unquestionably one of America's top chefs.

• Michelin stars: 7
• Born: October 14, 1955 (age 66)Camp Pendleton, Oceanside, California, United States
• Cooking style: French
• Current restaurants: The French Laundry (Yountville, California); Bouchon (Yountville, California); Bouchon Bakery (Yountville, California); ad hoc (Yountville, California ); La Calenda (Yountville, California); Bouchon (Las Vegas); Per Se (New York City); Surf Club (Miami, FL), TAK Room (Hudson Yards, New York)

This Japanese chef, who has seven Michelin stars and four restaurants around the world, has been promoting Japanese food for nearly 50 years. He was selected the recipient of the coveted American Express Icon Award in 2020 as part of Asia's 50 Best Restaurants awards program. He is considered the master of kaiseki cuisine.

Murata is the third generation proprietor of Kikunoi in Kyoto, a century-old three-Michelin-star ryotei [high-end Japanese restaurant] where he pays homage to his forefathers' classic kaiseki food with a new and modern approach. Murata's current venture, Tokimeite, an authentic Waygu restaurant in Mayfair, takes his skills international. His culinary empire's growth into Europe isn't the only indicator of his global success. Another Michelin-starred chef on this list, Heston Blumenthal, studied under Murata in Japan when he was 30 years old. Murata has had an influence on the famed British chef's cooking technique.

• Michelin Stars: 7
• Born: December 15 , 1951
  

Seiji Yamamoto, one of the century's most famous Japanese chefs, notably sent an eel for a CT scan to better comprehend its structure. He is noted for combining the revered cooking traditions of kaiseki with modern molecular gastronomy techniques, in addition to his commitment to understanding the science of cooking. Yamamoto's Tokyo restaurant Ryugin has become a magnet for other culinary talents, such Jol Robuchon, since its opening. He now has two foreign locations, one in Hong Kong and the other in Taipei, both of which have been recognized as among Asia's 50 Best Restaurants.

His cooking approach tries to highlight the preciousness of Japanese delicacies, turning simple ingredients into works of art, as he has been one of Japan's gastronomic giants for more than a decade and a half. He was named the first-ever winner of the American Express Icon Award in 2019, honoring his work to fusing avant-garde cooking with traditional Japanese techniques.

• Michelin Stars: 7
• Born: 1970
• Cooking style: Japanese cuisine
• Current restaurants: Nihonryori RyuGin, Tenku RyuGin, Shoun RyuGin

Chef Andreas Caminada picked an unexpected and excellent environment to demonstrate his vision of gastronomy: the historic 13th century castle of Schauenstein in Fürstenau (in Graubünden, Switzerland), which claims the distinction of the world's smallest town. Caminada felt it was the right location to open a restaurant and become his own boss after spells in fine dining establishments in Zurich and Germany. There, he provides the client with an all-encompassing experience that goes beyond cuisine and centered around a respectful approach to fresh ingredients and rich flavors.

The site also has a beautiful six-room inn, which provides a romantic and calm atmosphere for those who want to extend their vacation. Caminada, a native of Graubünden (where he was born in 1977), focuses his work in his three-starred restaurant on simple and generally known ingredients (apples, artichokes, mushrooms), even if he does so in an unusual way. His cooking is multifaceted, and his signature skill is combining various preparations of one single ingredient, resulting in surprising flavors. He is also known for his creative contemporary Swiss cuisine that uses ingredients grown in the vicinity of his restaurant: his cooking is multifaceted, and his signature skill is combining various preparations of one single ingredient, resulting in. For example, the Swiss pikeperch from Lake Lucerne with red onion, buttermilk, and radish, or the many apple-based meals he produces. In the valley surrounding Schloss Schauenstein, the chef's own castle in the Swiss Alps, more than 20 varieties of apples thrive.

Whether crunchy, sweet, crisp, tart, or bitter, each component plays an intriguing role in a menu designed to stimulate the senses, in keeping with his idea that food should be a sensory experience. Since 2012, Schloss Schauenstein has been listed among the World's 50 Best Restaurants. Gault Millau had given him the "Discovery of the Year" honor seven years prior, and his restaurant now boasts 19 points in the respected guide.

• Michelin Stars: 7
• Born: May 6, 1977

Heston Blumenthal need little explanation. This celebrity chef-proprietor, who holds six Michelin stars, is arguably one of the most well-known cooks in the world. His services to gastronomy have earned him an OBE from Her Majesty the Queen. Blumenthal, like a few other chefs on this list, is enthralled with food science. He's recognized for experimenting with food pairing, which is the study of detecting molecular similarities between ingredients and putting them in a dish.

Despite the fact that this inventive chef found his passion for cooking at a young age, he pursued a number of jobs before finding his calling. Blumenthal learned himself the skills of French cuisine in his spare time while working as a repo guy and credit controller. The opening of Blumenthal's restaurant The Fat Duck in Bray, Berkshire, in 1995 marked a watershed moment in his career. The Fat Duck was rated the best restaurant in the world in 2005, and is known for its fourteen-course tasting menu, which includes dishes like nitro-scrambled egg and bacon ice cream.

• Michelin Stars: 6
• Born: 27 May 1966 (age 55)Shepherd's Bush, London, England
• Cooking style: Molecular gastronomy, Nouvelle cuisine, British, Desserts
• Current restaurants: The Fat Duck , The Hinds Head , Dinner by Heston Blumenthal, The Crown at BrayThe Perfectionists' Cafe

Masahiro Yoshitake, another Japanese chef on the list, holds six Michelin stars despite only having two restaurants. His Tokyo establishment Sushi Yoshitake is a small seven-seater sushi bar that he runs with a team of four, with his wife overseeing front of house. In 2012, his critically regarded restaurant received three Michelin stars, making it Tokyo's sole Michelin 3-star omakase. Omakase is a Japanese expression that translates to "I'll leave it up to you." It is a frequent method in Japan that allows the chef to highlight seasonal ingredients through a succession of imaginative meals and unique sushi.

It is not authorized to take photographs while dining, allowing diners to witness Yoshitake and his team's total dedication. Yoshitake has recently moved to Hong Kong, introducing Sushi Shikon at the Landmark Mandarin Oriental in 2014, which has received three Michelin stars every year since.

• Michelin Stars: 6