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Chef Dan Barber wins the Chefs' Choice Award 2018

50_BEST_Chefs_Choice_Awards_Carlos_Sitjar_Dan_Barber

·The award, sponsored by Estrella Damm, recognises the best chef as chosen by their colleagues
·Barber’s restaurant, the Blue Hill at Stone Barns (Pocantico Hills, USA), is twelfth in the list of the best restaurants in the world

The American chef Dan Barber last night won the Chefs' Choice Award 2018 at The World's 50 Best Restaurants gala in Bilbao, an award sponsored by Estrella Damm which recognises the best chef as chosen by their colleagues.

Carlos Sitjar, Gastronomy Manager of Damm, presented the award at the Palacio Euskalduna Jauregia during the ceremony revealing the list of the 50 best restaurants in the world, which the British magazine Restaurant publishes each year.

Dan Barber (1969) runs the Blue Hill at Stone Barns restaurant in the USA, the twelfth best restaurant in the world according to yesterday’s The World's 50 Best Restaurants.

Estrella Damm and The World's 50 Best Restaurants
Estrella Damm has sponsored the list of the 50 best restaurants in the world since 2015. Since 2016 the brand has presented the Chefs' Choice Award. In 2016 the award was won by Joan Roca (El Celler de Can Roca, Girona) and last year by Virgilio Martínez (Central, Lima, Peru).

Last year, the brand sponsored the Latin American The World's Best Restaurants, and this year, 2018, the Asian The World's Best Restaurants, which showcase the 50 best restaurants in each continent. In Latin America in 2017, the Chefs' Choice Award went to Germán Martitegui (Tegui, Buenos Aires, Argentina), and in Asia, at the beginning of this year, to Yoshihiro Narisawa (Narisawa, Tokyo, Japan).

About Estrella Damm and gastronomy
Estrella Damm's link with gastronomy is reflected in a firm commitment to the best national and international ideas aimed at animating the hospitality industry with quality gastronomic activities, often with famous chefs as protagonists. From this concept came, for example, the Estrella Damm Gastronomy Congress, training days aimed at professional audiences and which have been held in Melbourne, Toronto or Athens; tapas routes in cities such as Barcelona, Madrid, Granada, Malaga, Miami or Lisbon; or the gastronomic days around a single product, such as cod or rice.

Estrella Damm is made today following the original 1876 recipe, a combination of malt, rice and hops – all 100% natural ingredients. The pure and delicate flavour of Estrella Damm, which lingers on the palate, makes it great for pairing with food. It is popular among discerning drinkers and lovers of gastronomy.