The finalists of the 50 Best Restaurants Scholarship 2025, in association with Parmigiano Reggiano, hail from Colombia, Nigeria and France.
From hundreds of applications from around the world, three up-and-coming chefs have fought through fierce competition to be named this year’s finalists of the 50 Best Restaurants Scholarship, in association with Parmigiano Reggiano.
The three candidates will be packing their bags for Turin, in Italy’s Piedmont, to experience the exciting events programme around The World’s 50 Best Restaurants 2025. As part of the trip, the candidates will also visit Parmigiano Reggiano producers to understand the magic behind the the iconic cheese, before heading to Turin for the official events. The week will culminate in the coveted awards gala, where the ultimate winner of the scholarship will be announced live on stage.
The reward that awaits this year’s successful candidate includes all-expenses-paid internships at global renowned restaurants El Celler de Can Roca in Girona, Spain (The World’s Best Restaurant 2013 and 2015) and SingleThread in Healdsburg, USA (No.46 in The World’s 50 Best Restaurants 2024).
Get a snapshot of this year’s finalists and their vision for the future of hospitality, below.
Name: Angélica Ortiz
Age: 33
From: Colombia
Working in: US
Current restaurant: Oxomoco, New York
Follow them: @angeortizmaya
What are the five key skills required of an exceptional modern chef?
Curiosity, empathy, boldness, being an agent of change, pedagogy.
Who do you consider an inspirational figure in the industry?
Elena Reygadas. She critically reflects on the gender inequalities women face in the industry, the sustainability challenges and the need for social justice and invites us to talk about it.
Ortiz's submitted dish is inspired by arepas from Boyacá, Colombia, stuffed with a Parmigiano Reggiano filling
What can the hospitality sector and chefs do to create a brighter future?
Cooks and the hospitality industry can change the world: for farmers who face impoverishment due to unfair prices and excessive third-party involvement; for women who encounter barriers of access, lack of recognition and gender-based violence in professional kitchens; for guests who are provided food and experiences that transform their perspectives. The table should not be a mere space for pleasure, but a platform for reflection and change.
Why should you win the Scholarship?
I am a Colombian chef starting to build my path in this industry. I have a political science and social research background that shapes my work for gender equality, human rights and social and environmental justice. Now, I dream of cooking my way to change the world!
Name: Christian Nwabunike
Age: 21
From: Nigeria
Working in: Nigeria
Current restaurant: The Burgundy Restaurant by Chef Stone, Abuja
Follow them: @Chrs_xtian
What are the five key skills required of an exceptional modern chef?
Sustainability, creativity, mastery of modern techniques, continuous learning, an open mind to new ideas and culture.
Who do you consider an inspirational figure in the industry?
Chef Denike (Adefila Adenike Abisola), the head chef at the restaurant where I currently work, has been a major inspiration in my journey to becoming a great chef. Watching her transform beautiful ingredients into creative dish ideas alongside her dedication to continuous learning and self-improvement is something I deeply admire.
Nwabunike reimagines Nigerian jollof rice for his dish, creating an arancini stuffed with Parmigiano Reggiano
What can the hospitality sector and chefs do to create a brighter future?
The future depends on sustainability, education and well-being. As chefs, we have a responsibility to drive these changes. Sustainability should be at the core of every kitchen, and work-life balance is another challenge we must address. Innovation is also key, and education and mentorship are just as important. By committing to these principles, both the industry and individual chefs can help create a brighter, more sustainable future.
Why should you win the Scholarship?
I am passionate about fine dining, innovation and sustainability. This scholarship offers a chance to refine my skills, learn from the best and push my culinary boundaries. I aim to grow, inspire others and leave a lasting impact on gastronomy.
Name: Eva Stepak-Heritier
Age: 29
From: France
Working in: France
Current restaurant: Pétrelle, Paris
Follow them: @lecarnetdeva
What are the five key skills required of an exceptional modern chef?
Being human, creative, innovative, curious and a team leader.
Who do you consider an inspirational figure in the industry?
Stéphanie Le Quellec. Women are still under-represented in the restaurant business, and she conveys a strong message to women and invites them to dare to work in this industry. She is also proof that it is possible to work in this sector being a woman and a mother.
Stepak-Heritier uses three different ages of Parmigiano Reggiano across the six components of her dish
What can the hospitality sector and chefs do to create a brighter future?
This industry has a real role to play when it comes to sustainability and can send out strong messages about which foodstuffs to consume and which not to, which are abundant, which are in season, and so on. Equally, harassment, sexism and violence are recurrent practices in kitchens still. Today, many chefs are speaking out and some are even taking action, and it is important to keep up the momentum to improve working conditions to create a brighter future.
Why should you win the Scholarship?
My background and determination demonstrate a real passion for the industry. Cooking is a true mode of expression for me. Every recipe I create reflects my creativity, my inspirations, my experiences, my heritage and, above all, my desire to share.
The winner of the 50 Best Restaurants Scholarship 2025, in association with Parmigiano Reggiano, will be revealed at the awards ceremony of The World’s 50 Best Restaurants 2025 in Turin, Italy, on Thursday 19 June.
