Platinum List 2019: Best Star Chef Restaurants

Le Bernardin, Amaya, Central, Eleven Madison Park, Restaurante Arzak

September/ October 2019
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These culinary legends continue to create exceptional dishes. Here—from Europe, the States and South America—are the showcases of acclaimed chefs. 

Le Bernardin

New York City, New York, United States

Gilbert and Maguy Le Coze were full of passion but had little knowledge of how to run a restaurant when they opened the 25-seat Le Bernardin in Paris in 1972. After receiving more than one disastrous review, the brother and sister regrouped and, embracing the nouvelle cuisine movement of the time, simplified the menu. An article in L’Express, which praised Gilbert’s cooking and Maguy’s taste in running the restaurant, changed the course of their lives.

One Michelin star followed, and then another after they moved to a new and larger location near the Arc de Triomphe. In the early 1980s, Maguy started to toy with the idea of opening a restaurant in New York. “I met Ben Duke Holloway, a descendant of Duke University’s founding family who was an executive at The Equitable Life Assurance Society,” she says. “They were building the Equitable Center on Seventh Avenue and looking for a grand restaurant to occupy a ground-floor space on 51st Street. At the time, no fine American restaurateur would think of opening on the West Side. But we liked each other, shook hands and connected our architects.” The Le Cozes sold their Paris restaurant to chef Guy Savoy, and Le Bernardin at the Equitable Center became an instant sensation, receiving a four-star review from The New York Times three months after its opening—a rating it has maintained ever since.

To read more about Le Bernardin, click here.

Eleven Madison Park

New York City, New York, United States

Daniel Humm’s ultimate achievement—now in The World’s 50 Best Restaurants hall of fame—presents a well-choreographed eight to ten courses, including items such as caviar over a soufflé with clam and leek, or golden oyster mushroom roasted with pine.  

Restaurante Arzak

Gipuzkoa, Spain

A promoter of originality before any other Spanish chef, Juan Mari Arzak and his daughter, Elena, maintain their creative Basque spirit, constantly evolving and serving delicious food such as this centollo amarillo (yellow crab).  

Amaya

Mexico City, Mexico

A co-owner of the organic winery Bichi, chef Jair Téllez pairs his vintages with Baja-style farm-to-table fare. Infladita de chorizo con pulpo—an inflated fritter with octopus and spicy sausage—is an example of Amaya’s comida rica (delicious food).  

Central

Lima, Peru

Chef Virgilio Martínez’s Central takes guests on a journey through Peruvian altitudes and ecosystems
with dishes like colores de Amazonia, featuring paiche (fish), yacón (ground apple) and lemongrass.  

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