2012 International Chef of the Year: Massimo Bottura
"My kitchen can be defined as 'tradition seen from 10 miles away.' I revisit traditional recipes and ideas and make them contemporary. This is my speciality. I try very hard to respect tradition but also to respect ingredients, heroic farmers, butchers, and fishermen. Know your farmer, your butcher, your cheesemaker, and your fishmonger. When you have a relationship with the people who produce your food, it will always be better quality."