{"id":26536,"date":"2022-10-17T06:56:22","date_gmt":"2022-10-17T06:56:22","guid":{"rendered":"https:\/\/pidemesa.es\/blog\/cocineros-con-estrellas-michelin-en-el-mundo\/"},"modified":"2022-11-23T10:27:37","modified_gmt":"2022-11-23T10:27:37","slug":"cocineros-con-estrellas-michelin-en-el-mundo","status":"publish","type":"post","link":"https:\/\/pidemesa.es\/blog\/cocineros-con-estrellas-michelin-en-el-mundo\/","title":{"rendered":"Cocineros con estrellas Michelin en el mundo"},"content":{"rendered":"<figure class=\"featured-media\">\n<div class=\"featured-media-inner section-inner\"><img fetchpriority=\"high\" decoding=\"async\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" src=\"https:\/\/pidemesa.es\/blog\/wp-content\/uploads\/1665675512_759_Cocineros-con-estrellas-Michelin-en-el-mundo.jpeg\" alt=\"Cocineros con estrellas michel\u00edn en el mundo\" width=\"1200\" height=\"628\" \/><\/div>\n<\/figure>\n<div class=\"post-inner thin \">\n<div class=\"entry-content\">\n<p>\u00bfSab\u00edas que los <strong>cocineros con estrellas Michelin <\/strong>no corren con la misma suerte de un restaurante? S\u00ed, los restaurantes pueden recibir un m\u00e1ximo de tres estrellas, pero los chefs no tienen ning\u00fan l\u00edmite.<\/p>\n<p>Los cocineros con m\u00e1s galardones Michelin en el mundo ostentan este importante reconocimiento, gracias a su impecable trabajo en los restaurantes que regentan.<\/p>\n<p>Conoce cu\u00e1les son los cocineros que han logrado <strong>obtener estas distinciones por parte de la Gu\u00eda Michelin.<\/strong><\/p>\n<h2>Chef con m\u00e1s estrellas Michelin en el mundo<\/h2>\n<p>Las estrellas Michelin son sin\u00f3nimo de la excelencia en el mundo gastron\u00f3mico. Para obtenerlas, se requiere que los cocineros <strong>cumplan ciertos est\u00e1ndares impuestos por la Gu\u00eda Michelin.<\/strong><\/p>\n<p>Por ende, no son tan sencillas de conseguir e, incluso, puede tomar a\u00f1os de trabajo lograrlo. Y si no mantienes la calidad, las puedes perder.<\/p>\n<p><strong>El chef con m\u00e1s estrellas Michelin <\/strong>en el mundo es <a href=\"https:\/\/www.ducasse-paris.com\/\" target=\"_blank\" rel=\"noopener\">Alain Ducasse<\/a>, un cocinero monegasco con m\u00e1s de 40 a\u00f1os de trayectoria culinaria.<\/p>\n<p>Comenz\u00f3 su camino adquiriendo conocimientos en la hosteler\u00eda de Burdeos, que luego afianz\u00f3 en su paso por distintos restaurantes.<\/p>\n<p>Parte de su reconocimiento es por su <strong>singular estilo de cocina, <\/strong>destacado por cocinar ingredientes a bajas temperaturas y utilizar bolsas de vac\u00edo para elaborar ciertas recetas.<\/p>\n<p>Gan\u00f3 sus dos primeras estrellas Michelin en la cocina de La Terrasse, el restaurante del Hotel Juana, situado en Juan-les-Pins.<\/p>\n<p>Sin embargo, eso solo fue el comienzo de la v\u00eda que lo ha llevado a <strong>obtener las 20 estrellas Michelin que ha alcanzado hasta el momento.<\/strong><\/p>\n<p>En la actualidad, Alain Ducasse est\u00e1 encargado de dirigir 34 restaurantes, nueve bares y tres escuelas culinarias alrededor del mundo.<\/p>\n<p>Algunos de sus <strong>establecimientos reconocidos<\/strong> son Le Louis XV (M\u00f3naco), Le Meurice (Francia), Alain Ducasse at the Dorchester (Reino Unido), Alain Ducasse at Morpheus (Macao) y Palacio de Versalles \u2013 Le Grand Contr\u00f4le (Francia).<\/p>\n<h2>Listado de los 100 cocineros con estrellas Michelin en el mundo<\/h2>\n<p>Adem\u00e1s de Alain Ducasse, hay muchos <strong>otros cocineros con estrellas Michelin <\/strong>en el mundo.<\/p>\n<p>Cada uno de ellos ha sido premiado con este reconocimiento a lo largo de su trayectoria, gracias a su extraordinario servicio.<\/p>\n<p>Aunque cada uno<strong> tiene su propio estilo culinario,<\/strong> todos saben c\u00f3mo enaltecer los sabores de cada ingrediente y ofrecer un ambiente ameno para sus comensales.<\/p>\n<p>Sigue leyendo y conoce cu\u00e1les son estos <strong>laureados chefs por la popular Gu\u00eda Michelin.<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/pierregagnaire.com\/\" target=\"_blank\" rel=\"noopener\">Pierre Gagnaire<\/a> (Restaurante Pierre Gagnaire)<\/li>\n<li><a href=\"https:\/\/www.martinberasategui.com\/es\/inicio\" target=\"_blank\" rel=\"noopener\">Mart\u00edn Berasategui<\/a> (Restaurante Lasarte)<\/li>\n<li><a href=\"https:\/\/www.yannick-alleno.com\/en\/\" target=\"_blank\" rel=\"noopener\">Yannick Alleno<\/a> (Restaurante Pavillon Ledoyen)<\/li>\n<li><a href=\"https:\/\/anne-sophie-pic.com\/\" target=\"_blank\" rel=\"noopener\">Anne-Sophie Pic<\/a> (Restaurante Pic)<\/li>\n<li><a href=\"https:\/\/www.enricobartolini.net\/enrico-bartolini\" target=\"_blank\" rel=\"noopener\">Enrico Bartolini<\/a> (Restaurante Enrico Bartolini al Mudec)<\/li>\n<li><a href=\"https:\/\/www.andreascaminada.com\/\" target=\"_blank\" rel=\"noopener\">Andreas Caminada<\/a> (Restaurante Schloss Schauenstein)<\/li>\n<li><a href=\"https:\/\/www.gordonramsay.com\/\" target=\"_blank\" rel=\"noopener\">Gordon Ramsay<\/a> (Restaurante Gordon Ramsey)<\/li>\n<li><a href=\"https:\/\/kikunoi.jp\/kikunoiweb.en\/top\" target=\"_blank\" rel=\"noopener\">Yoshihiro Murata<\/a> (Restaurante Kikunoi Honten)<\/li>\n<li><a href=\"https:\/\/www.nihonryori-ryugin.com\/en\/about\/\" target=\"_blank\" rel=\"noopener\">Seiji Yamamoto<\/a> (Restaurante Ryugin)<\/li>\n<li><a href=\"https:\/\/laisundining.com\/umberto-bombana\/\" target=\"_blank\" rel=\"noopener\">Umberto Bombana<\/a> (8\u00bd Otto e Mezzo)<\/li>\n<li>H\u00e9l\u00e8ne Darroze (Restaurante H\u00e9l\u00e8ne Darroze at The Connaught)<\/li>\n<li>Thomas Keller (Restaurante Per Se)<\/li>\n<li>Jordi Cruz (Restaurante Abac)<\/li>\n<li>Heston Blumental (Restaurante The Fat Duck)<\/li>\n<li>Masahiro Yoshitake (Restaurante Tokio Sushi Yoshitake)<\/li>\n<li>Heinz Beck (Restaurante La Pergola)<\/li>\n<li>Paco P\u00e9rez (Restaurante Miramar)<\/li>\n<li>Quique Dacosta (Restaurante Quique Dacosta)<\/li>\n<li>Eneko Atza (Restaurante Azurmendi)<\/li>\n<li>Mauro Colagreco (Restaurante Mirazur)<\/li>\n<li>Dabiz Mu\u00f1oz (Restaurante DiverXO)<\/li>\n<li>Bj\u00f6rn Frantzen (Restaurante Frantz\u00e9n)<\/li>\n<li>Esben Holmboe Bang (Restaurante Maaemo)<\/li>\n<li>Grant Achatz (Restaurante Alinea)<\/li>\n<li>Joan Roca (Restaurante El Celler de Can Roca)<\/li>\n<li>Rasmus Kofoed (Restaurante Geranium)<\/li>\n<li>Julien Royer(Restaurante Odette)<\/li>\n<li>Jonnie Boer(Restaurante De Librije)<\/li>\n<li>Massimo Bottura (Restaurante Osteria Francescana)<\/li>\n<li>Daniel Humm (Restaurante Eleven Madison Park)<\/li>\n<li>Ren\u00e9 Redzepi (Restaurante Noma)<\/li>\n<li>Enrico Crippa (Restaurante Piazza Duomo)<\/li>\n<li>Sven Elverfeld (Restaurante Aqua)<\/li>\n<li>Niko Romito (Restaurante Reale)<\/li>\n<li>Massimiliano Alajmo (Restaurante Le Calandre)<\/li>\n<li>Mauro Uliassi (Restaurante Uliassi)<\/li>\n<li>Paolo Casagrande (Restaurante Lasarte)<\/li>\n<li>Norbert Niederkofler (Restaurante St. Hubertus)<\/li>\n<li>Peter Goossens (Restaurante Hof van Cleve)<\/li>\n<li>Guillaume Galliot (Restaurante Caprice)<\/li>\n<li>\u00c1ngel Le\u00f3n (Restaurante Aponiente)<\/li>\n<li>Corey Lee (Restaurante The French Laundry)<\/li>\n<li>Arnaud Lallement (Restaurante L\u2019Assiette Champenoise)<\/li>\n<li>Dominique Crenn (Restaurante Atelier Crenn)<\/li>\n<li>Clare Smyth (Restaurante Core By Clare Smyth)<\/li>\n<li>Alain Passard (Restaurante L\u2019Arp\u00e8ge)<\/li>\n<li>Arnaud Donckele (Restaurante Pl\u00e9nitude)<\/li>\n<li>Tristin Farmer (Restaurante Z\u00e9n)<\/li>\n<li>Marco M\u00fcller (Restaurante Rutz)<\/li>\n<\/ul>\n<p><strong>50-100<\/strong><\/p>\n<ul>\n<li>Christian Bau (Restaurante Victor\u2019s Fine Dining)<\/li>\n<li>Ana Ro\u0161 (Restaurante Hi\u0161a Franko)<\/li>\n<li>Yusuke Takada (Restaurante La Cime)<\/li>\n<li>Ivan &amp; Sergey Berezutskiy (Restaurante Twins Garden)<\/li>\n<li>Rasmus Munk (Restaurante Alchemist)<\/li>\n<li>Syrco Bakker (Restaurante Pure C)<\/li>\n<li>Eric Vildegaard (Restaurante Jordn\u00e6r)<\/li>\n<li>Hiroyasu Kawate (Restaurante Floril\u00e8ge)<\/li>\n<li>Nino Di Costanzo (Restaurante Dan\u00ed Maison)<\/li>\n<li>Soenil Bahadoer (Restaurante De Lindehof)<\/li>\n<li>Nico Boreas (Restaurante Sabero)<\/li>\n<li>Wassim Hallal (Restaurante Frederiksh\u00f8j)<\/li>\n<li>Nick Bril (Restaurante The Jane)<\/li>\n<li>Paco Roncero (Restaurante Paco Roncero)<\/li>\n<li>Alex Atala (Restaurante D.O.M)<\/li>\n<li>Dan Barber (Restaurante Blue Hill)<\/li>\n<li>Paco Morales (Restaurante Noor)<\/li>\n<li>Thomas and Mathias S\u00fchring (Restaurante S\u00fchring)<\/li>\n<li>Alexandre Couillon (Restaurante La Marine)<\/li>\n<li>Diego Guerrero (Restaurante DSTAgE)<\/li>\n<li>Vicky Lau (Restaurante Tate)<\/li>\n<li>Gert De Mangeleer (Hertog Jan at Botanic)<\/li>\n<li>Emma Bengtsson (Restaurante Aquavit)<\/li>\n<li>Henrique S\u00e1 Pessoa (Restaurante Alma)<\/li>\n<li>Andoni Luiz Aduriz (Restaurante Mugaritz)<\/li>\n<li>Michelangelo Mammoliti (Restaurante La Madernassa)<\/li>\n<li>Hans Neuner (Restaurante Ocean)<\/li>\n<li>Mory Sacko (Restaurante MoSuke)<\/li>\n<li>Gregoire Berger (Restaurante Ossiano)<\/li>\n<li>Przemys\u0142aw Klima (Restaurante La Bottigliera 1881)<\/li>\n<li>Floriano Pellegrino (Restaurante Bros)<\/li>\n<li>Helena Rizzo (Restaurante Man\u00ed)<\/li>\n<li>Himanshu Saini (Restaurante Tr\u00e8sind Studio)<\/li>\n<li>Karime L\u00f3pez (Restaurante Gucci Osteria)<\/li>\n<li>Roy C\u00e1ceres (Restaurante Metamorfosis)<\/li>\n<li>Dave Pynt (Restaurante Burnt Ends)<\/li>\n<li>Vlad\u00edmir Mukhin (Restaurante White Rabbit)<\/li>\n<li>Adam Dahlberg &amp; Albin Wessman (Restaurante Adam \/ Albin)<\/li>\n<li>Jonathan Zandbergen (Restaurante Merlet)<\/li>\n<li>Ricardo Chaneton (Restaurante MONO)<\/li>\n<li>Antonia Klugmann (Restaurante L\u2019Argine a Venc\u00f2)<\/li>\n<li>Edwin Rodr\u00edguez (Restaurante Quimbaya)<\/li>\n<li>Joris Bijdendijk (Restaurante Wils)<\/li>\n<li>Agustin Balbi (Restaurante And\u014d)<\/li>\n<li>Anatoly Kazakov (Restaurante Selfie)<\/li>\n<li>Vicky Chen (Restaurante Vea)<\/li>\n<li>Juan Manuel Barrientos (Restaurante El Cielo)<\/li>\n<li>Rafa Costa e Silva (Restaurante Lasai)<\/li>\n<li>Juan Camilo Quintero (Restaurante Il Poggio Rosso)<\/li>\n<li>Kisko Garc\u00eda (Restaurante Choco)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"section-inner\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfSab\u00edas que los cocineros con estrellas Michelin no corren con la misma suerte de un restaurante? S\u00ed, los restaurantes pueden recibir un m\u00e1ximo de tres estrellas, pero los chefs no tienen ning\u00fan l\u00edmite. Los cocineros con m\u00e1s galardones Michelin en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":26501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2579],"tags":[],"class_list":["post-26536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-internacional"],"acf":[],"_links":{"self":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/26536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/comments?post=26536"}],"version-history":[{"count":3,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/26536\/revisions"}],"predecessor-version":[{"id":27117,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/26536\/revisions\/27117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/media\/26501"}],"wp:attachment":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/media?parent=26536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/categories?post=26536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/tags?post=26536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}