The Diners Club® World’s 50 Best Restaurants Academy is the mechanism used to create The World’s 50 Best Restaurants list.
Continuing its association with fine dining, Diners Club International® is the proud sponsor of The World’s 50 Best Restaurants Academy.
None of the employees of any of the sponsors associated with the awards, including the main sponsor and the Academy sponsor, votes or has any influence over the results.
The Academy is comprised of almost 1000 members, each selected for their expert opinion of the international restaurant scene.
To create the Academy, and give it a fair representation of the global restaurant scene, we divide the world up into 27 geographical regions.
Each region has a chairperson appointed for their knowledge of their part of the restaurant world. These chairs each select a voting panel of 36 (including themselves) – ensuring a balanced selection of chefs, restaurateurs, food/restaurant journalists and gourmets.
To read more about how we create the list, please read our Manifesto
The World's 50 Best Restaurants list is compiled from the votes of The Diners Club® World's 50 Best Restaurants Academy. We divide the world into regions, with a chairperson in each region appointed for their knowledge of their part of the restaurant world. These chairs each selected a voting panel, who cast a total of 6,552 votes. Select a region below to view the biography of each regional chairperson.
Food writer and critic Andrea Petrini works on a collection of well-known magazines including Lucky Peach, GQ France, Gazzetta Gastronomica, Fooding and Cook.inc. He was the co-director of the food festival Paris des Chefs and is the founder of the Gelinaz! collective.
The editor-in-chief of Gastronom PH, Andrey Zakharin oversees a large range of top-end food publications including Gastronom and School of Gastronom, which have become Russia’s leading culinary and best-selling fortnightly magazines.
Self-proclaimed gastro-nomad, hotel junkie and design addict, Boris Yu has lived in the UK, Hong Kong and Shanghai. His vision to bring his global knowledge and connections back to China has culminated in Über, a luxury concierge service.
Cemre Narin is a freelance food writer and cook based in Istanbul, and has been the culinary and restaurant editor of Vogue Turkey since 2010. A former clinical psychologist, Cemre has also lived and worked in the US and Jordan. She recently published her first cookbook, Icindekiler (Ingredients).
Christian Grünwald has been the editor in chief of Austrian magazine A La Carte for over 20 years, a role that includes overseeing the Österreich A la Carte annual restaurant guide. The co-author of a number of chefs’ cookbooks, he also contributes to the Austrian TV show Frisch Gekocht (Freshly Cooked).
Christoph Teuner has been a journalist for almost 30 years and is the anchorman of national German news channel n-tv. Since 2008 he has also been a prolific food writer for national newspapers and magazines and is currently the editor of gourmet title Falstaff Germany.
Diego Salazar is a journalist, editor, translator and food critic based in Lima. He lived and worked in Madrid from 2001 to 2012. He is general editor for Perú 21 newspaper and associate editor for Etiqueta Negra magazine, and has published the book Perú en Boca del Mundo.
Following a career making radio programmes about food, Dirk de Prins is now editor-in-chief at Ambiance magazine, the top gastronomic publication in Belgium. He also contributes to food programmes on Radio 2, Belgium’s biggest radio station.
Eleonora Cozzella is the editor of all the food and wine websites in the L’Espresso Editorial Group. She also collaborates on articles for the weekly magazine, L’Espresso, and is a critic on Italy’s leading restaurant guide of the same name.
Based in Singapore, Evelyn is the local editor of Zagat and a former Time Out food critic who also contributes to publications including The New York Times, Conde Nast Traveller and CNN Travel, as well as writing her own blog, Bibik Gourmand.
Jade George co-founded Art And Then Some, an independent publishing house in Beirut, Lebanon, in 2011. She is editorial director of The Carton, a food culture magazine centred on Middle Eastern culture, and has previously worked as senior editor and food critic for Time Out Beirut.
Journalist and culinary critic Josimar Melo is the food editor of Folha de S.Paulo, Brazil’s leading daily newspaper. He is also the host of the National Geographic channel show The Guide, where he travels the world looking at food and culture in different countries.
A writer living in Helsinki, Kenneth Nars has been the restaurant critic at Finnish daily Hufvudstadsbladet since 1998. He is also a contributor at Swedish Gourmet, Monocle, Helsingin Sanomat and at German magazine Norr.
Lars Peder Hedberg is co-founder of Scandinavia media company Intellecta. He is also the founder and editorial director of the influential White Guide, which reviews more than 500 Swedish restaurants annually, and Gourmet Magazine in Sweden.
A native New Yorker, Mason Florence moved to Thailand in 2002 after 12 years in Japan as a correspondent for The Japan Times newspaper and Lonely Planet. As founder of Talisman Media Group, he has created several food publications including Bangkok 101 magazine.
Mitchell Davis is a cookbook author and food and radio journalist. His articles about food, restaurants and travel appear regularly in magazines such as GQ, Food & Wine and The Art of Eating. He is also executive vice-president of the James Beard Foundation and author of cookbooks including Kitchen Sense.
Editor and founder of Mi Vino Mexico and columnist for El Financiero, Pablo Baños has been involved in food and wine for 25 years. He is president of Gomez Cruzado, a winery in Spain, and is a member of the Mexican Association of Wine-tasting.
Award-winning journalist Pat Nourse is deputy editor and chief restaurant critic for the magazine Australian Gourmet Traveller and is one of the editors of the magazine’s restaurant guide. He also writes about food for Saveur and Time Out.
Raquel Rosemberg is a true porteña, from the city of Buenos Aires. Passionate about flavours, she works as a food journalist, editing her blog Sabores que matan, and writing for a publications including Argentina’s Clarín.
Award-winning author of 36 books, Rashmi Uday Singh studied journalism, literature, law, and management and trained with the BBC. Her weekly columns with The Times of India and TV shows (including Channel 4 with Gordon Ramsay) continue to be popular.
Roser Torras is owner and director of Grup GSR and organiser of many food and wine events including Gastronomika in San Sebastián and BCN Vanguardia in Barcelona. An accomplished chef, she is respected for her integrity and deep knowledge of the sector.
S. Irene Virbila has been the (incognito) award-winning restaurant critic for the Los Angeles Times since 1994. Previously as a freelancer she wrote about food and wine for Wine Spectator, Food & Wine, Metropolitan Home and The New York Times.
Steve Dolinsky is a James Beard Award 12-times winner for his TV and radio work in the US and is currently a food reporter on ABC7 in Chicago. Steve can also be heard on Public Radio International’s The World, a co-production of WGBH-Boston and BBC World News Service.
Susan Jung was born in California and moved to Hong Kong to work as a pastry chef before being offered a job at the South China Morning Post, where she reviews restaurants and writes weekly columns on cooking and the Hong Kong food scene. Her cookbook, A Celebration of Food, was published in 2012.
Takanori Nakamura is a journalist and television presenter born in Hayama (Japan) in 1964. He writes and commentates on luxury lifestyle covering fashion, culture, gourmet, travel and hotels.
With a background in professional cooking and publishing, Tamsin Snyman’s consultancy includes training chefs and re-designing menus. She is dedicated to South African cuisine and to ensuring that it receives the recognition it deserves. She is also CEO of the South African Barbecue Association and in 2000 competed in the World Barbecue Championships.
Xanthe Clay is a Leith’s trained chef-turned-food writer with a regular column in the Weekend Telegraph. She contributes to publications including Good Food magazine, Olive, Food & Travel and Delicious, as well as working with the BBC.