On June 19th, the gastronomic world gathered in Turin, Italy, to celebrate one of the most long-awaited events of the year: The World’s 50 Best Restaurants 2025. This edition marked a return to the roots of hospitality and flavour, with chefs, pastry chefs, and visionaries coming together to honor the most influential voices in global cuisine.
🥇The top spot this year was claimed by Maido in Lima, Peru, a masterclass in Nikkei cuisine. Chef Mitsuharu “Micha” Tsumura and his team have elevated the fusion of meticulous Japanese techniques with the boldness of Peruvian ingredients, creating a gastronomic experience that is both culturally rich and avant-garde.
The name Maido comes from a traditional Japanese greeting — “Maido!” — the first word guests hear when stepping into the restaurant. More than 15 years since its founding, Maido continues to embody its original philosophy: showcasing the best local, seasonal ingredients across a ten-plus course tasting menu that surprises and delights with every bite.
🥈Second place went to the legendary Asador Etxebarri in Atxondo, Spain — a temple of fire, flavour, and purity under the command of chef Victor Arguinzoniz.
🥉Rounding out the top three, Quintonil in Mexico City, helmed by Jorge Vallejo, continues to push the boundaries of Mexican cuisine through elegance, identity, and sustainability.
Best Pastry Chef 2025: Maxime Frédéric
We are proud to have sponsored the Best Pastry Chef 2025 award at The World’s 50 Best Restaurants, presented this year to the extraordinary Maxime Frédéric, pastry chef at Cheval Blanc Paris and Plénitude (No.14).
Frédéric has set a new standard in luxury patisserie. Known for his intricate artistry, technique, and unwavering commitment to craftsmanship, Maxime seamlessly blends elegance and emotion in every dessert. His work is a tribute to precision and poetry.
The award was presented on stage by our CEO, Daniel Rio, reaffirming Sosa’s commitment to supporting pastry excellence and innovation worldwide.
Sosa Ingredients at 50 Best: a tribute to gelato
As a brand deeply rooted in creativity and innovation, our presence at the event paid homage to the host country — Italy — by celebrating one of its most iconic culinary treasures: gelato.
We created a custom soft-serve gelato experience, bringing unexpected flavours to life. Among the crowd favourites: a daring yet refreshing Salmorejo Soft-Serve, showcasing how savoury cuisine and frozen textures can merge in new, exciting formats.
This initiative reflects our constant mission: to explore new boundaries of flavour, form, and temperature — and share them with the world’s best.
Why this event matters to us
For Sosa Ingredients, participating in The World’s 50 Best is more than visibility. It’s an opportunity to engage with the chefs shaping the future of gastronomy, to learn from them, and to contribute our technical expertise to their creative journeys.
We’re proud to stand beside the most innovative minds in food — and honored to inspire them in return.
🔁 Want to revisit past winners?
Here’s a look back at our Best Pastry Chef award in previous editions:
- Nina Métayer – Best Pastry Chef 2024.
- Pía Salazar – Best Pastry Chef 2023.
- René Frank – Best Pastry Chef 2022.
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