Gault & Millau Chef of the Year
GPTKB entity
Statements (51)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Award
|
| gptkbp:annualEvent |
ceremony
|
| gptkbp:associated_with |
gptkb:French_cuisine
gptkb:Michelin_Guide fine dining culinary excellence |
| gptkbp:awardedBy |
gptkb:Gault_&_Millau
1984 top chefs established chefs innovative chefs |
| gptkbp:celebrates |
culinary diversity
regional cuisine culinary artistry chef talent |
| gptkbp:criteria |
creativity
innovation presentation service quality of ingredients |
| https://www.w3.org/2000/01/rdf-schema#label |
Gault & Millau Chef of the Year
|
| gptkbp:impact |
culinary tourism
|
| gptkbp:influenced |
culinary schools
|
| gptkbp:influences |
food critics
food bloggers restaurant industry culinary_trends |
| gptkbp:involves |
judging panel
|
| gptkbp:is_part_of |
culinary heritage
Gault & Millau guide culinary_awards |
| gptkbp:judgingCriteria |
ambiance
taste technique value for money originality |
| gptkbp:location |
gptkb:France
|
| gptkbp:notable_winners |
gptkb:Hélène_Darroze
gptkb:Jean_Troisgros gptkb:Philippe_Etchebest gptkb:Alain_Passard gptkb:Yannick_Alléno Anne-Sophie Pic |
| gptkbp:promotes |
gastronomy
local ingredients chef collaboration |
| gptkbp:recognizes |
cooking techniques
culinary excellence emerging chefs innovation in gastronomy sustainability in cooking |