For the first time, past recipients of the Basque Culinary World Prize are gathering in Donostia-San Sebastián for a unique event that highlights the power of gastronomy to drive social transformation across the globe.
The event brings together an exceptional group of chefs, including Leticia Landa from the United States, who creates opportunities for women and immigrants in San Francisco through La Cocina; Andrés Torres from Spain, founder of the NGO Global Humanitaria, which provides assistance in conflict zones and emergencies; Fatmata Binta from Sierra Leone, recognised for championing Fulani nomadic cuisine in Ghana; Ebru Baybara from Turkey, who leads regenerative agriculture and social inclusion initiatives; Xanty Elías from Spain, for his food education project; Anthony Mynt from the United States, for his work reducing the restaurant sector’s carbon footprint; Leonor Espinosa from Colombia, for promoting social innovation in the Colombian Caribbean; and Maria Fernanda Di Giacobbe from Venezuela, for demonstrating how cacao can empower socially excluded communities.
The Basque Culinary Center hosts the ceremony for the tenth edition of the prize, including the award presentation to this year’s winner, Leticia Landa. The event features remarks from Amaia Barredo Martín, Minister of Food, Rural Development, Agriculture, and Fisheries of the Basque Government; Joan Roca, President of the Prize Jury; Vicente Atxa, Chair of the Basque Culinary Center Board; and Joxe Mari Aizega, Director of the Basque Culinary Center.
Celebrating a Decade of Transformative Gastronomy
Created in 2016 by the Basque Government and the Basque Culinary Center, the Basque Culinary World Prize recognises chefs whose initiatives extend beyond the kitchen to create social, environmental, and economic impact. Over the past decade, more than 1,250 nominations from 42 countries have contributed to the prize being recognised by media as the “Nobel of Gastronomy.” The award has celebrated winners from Venezuela, Colombia, Australia, the United States, Spain, Sierra Leone, and Turkey.
This year’s gathering offers a rare opportunity to see these transformative leaders together, sharing insights on how gastronomy can support biodiversity, climate action, food education, local economies, and social inclusion.
Leticia Landa: 2025 Winner
Leticia Landa was announced as the 2025 winner on October 22, alongside special mentions for João Diamante in Rio de Janeiro and Matthew Evans in Tasmania. Born in Texas to Mexican immigrant parents, Landa understands the challenges of integrating into a new community. Through La Cocina, she has helped women and immigrants develop skills, launch businesses, and contribute to San Francisco’s culinary ecosystem.
The €100,000 prize will support Landa’s ongoing work with La Cocina. She says, “Winning this prize has been incredible, and seeing how the profile of La Cocina has risen globally has been amazing. More than anything, seeing how moved all the chefs I have worked with for so many years were to see La Cocina in the news has been incredibly rewarding. It has meant so much to our community.”
Fatmata Binta, 2022 winner and creator of Dine on a Mat in Ghana, commented on the award’s impact, “This recognition has opened new opportunities to share Fulani culture and cuisine with the world, as well as reinforcing our commitment to sustainable practices. It has been a great boost in helping us empower women and communities across Africa, giving us a stronger voice in the fight for food sovereignty and social change.”
Anthony Mynt, 2019 winner, added, “When I received the BCWP, I was in the midst of a transition: from being a chef aspiring to influence the food system to dedicating myself full-time to creating a global Table to Farm movement to restore the climate. The recognition and financial resources were absolutely fundamental to this work.”
Ten Editions, Ten Chefs with Transformative Initiatives
Today, winners are participating in a public session and a unique ceremony. Leticia Landa will open both events discussing economic mobility and culinary entrepreneurship through the La Cocina project. Maria Fernanda Di Giacobbe, 2016 winner, highlighted how Cacao de Origen promotes education, entrepreneurship, and cultural identity in cacao-producing communities.
Fatmata Binta and Ebru Baybara discussed the power of gastronomy to empower rural women worldwide through their project “Seeds for a Sustainable Future.” Leonor Espinosa presented her Ciclobioma Restaurar tasting menu, linking haute cuisine with Colombian ecosystems and ancestral knowledge while promoting biodiversity and social development.
Xanty Elías, 2021 winner, and Andrés Torres, 2024 winner, emphasised gastronomy’s role in children’s nutrition, sustainable consumption, and social development. Xanty said, “BCWP was a breath of fresh air, full of energy. It gave us extraordinary visibility and reach, and the support of the BCC team was fundamental. Recognising the value of the project was key.”
About the Basque Culinary World Prize
The Basque Culinary World Prize, presented by the Basque Government and the Basque Culinary Center, recognises chefs whose work transforms communities, protects the environment, and promotes innovation in gastronomy. The prize has grown into a global benchmark for culinary excellence, social responsibility, and innovation.
The Basque Culinary Center in Donostia-San Sebastián combines education, research, innovation, and entrepreneurship. It offers a degree in gastronomy, 13 master’s programs, the GOe Gastronomy Open Ecosystem, and the EDA Drinks & Wine Campus. These initiatives foster culinary talent and sustainable food innovation worldwide.
For more information, visit www.basqueculinaryworldprize.com
