The culinary industry’s most extravagant awards ceremony took place in Las Vegas last month, marking only the second time The World’s 50 Best Restaurants has been hosted in America. The 22nd edition of The World’s 50 Best Restaurants brought with it the world’s top chefs, restauranteurs, sommeliers and culinary talent for a week of indulgent festivities which culminated in an eagerly anticipated awards show on June 5th.
The entertainment hub’s biggest players, including Wynn Las Vegas, Resorts World, The Venetian Resort and Visit Las Vegas, came together to host an unbelievable slew of events, collaborative dinners and once-in-a-lifetime Vegas outings, both leading up to and after the ceremony. This included #50BestTalks where the culinary industry’s most influential movers and shakers spoke on this year’s theme of Treasure Hunt: the quest for culinary gold.
#50BestTalks With Industry Innovators
The event kicked off with a fascinating conversation with chef Josh Niland, known as known as ‘the fish butcher’ of Saint Peter in Sydney, who has revolutionized the way fish is broken down and used. In addition to expertly breaking down a fish on stage, he spoke on the ways all parts of a fish can be utilized, in both expected and unexpected ways. He proceeded to wow the audience with samples of his chocolate ‘eyes-cream’ sandwich which, as the name suggests, is made with fish eyes in the ice cream and fish bones in the cake.
The 2024 Champions of Change winners, Caroline Caporossi and Jessica Rosval presented a moving video about their initiative, Roots in Modena Italy, which offers migrant women unique opportunities to learn about the hospitality industry through a paid culinary training program.
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The #50BestTalks also welcomed New York chef Kwame Onwuachi to the stage where he discussed the origins of his highly touted restaurant, Tatiana. He shared with the audience his take on a Cosmic Brownie, a nostalgic childhood treat of his. Eleven Madison Park’s Daniel Humm chatted about the evolution of EMP into a fully plant-based restaurant and why ingredients like beef, caviar and lobster are considered luxurious ingredients, while carrots, onions and artichokes aren’t.
Malena Martínez of Mater Iniciativa, the non-profit research arm of Central in Lima, No.1 on The World’s 50 Best Restaurants 2023, delved in to Peru’s native ingredients and diversity, while Billy Wagner and Micha Schäfer from Nobelhart & Schmutzig in Berlin discussed their radical plans to improve restaurant culture.
Disfrutar named The World’s Best Restaurant
At the awards show, Disfrutar in Barcelona was named The World’s Best Restaurant. Originally debuting on The World’s 50 Best Restaurants list in 2018, at No.19., the restaurant has been continually moving up ever since, having taken the No. 2 spot last year, and of course, being crowned No.1 in 2024.
“We want to dedicate this award to the gastronomy in our country, and to all the people who worked and keep working to build this marvelous profession,” said an emotional co-owner and chef Eduard Xatruch. This was followed by co-owner and chef Oriol Castro describing the win, “Amazing. Incredible. Un momento unico.”
In other news, the U.S. had two restaurants that made the cut — New York City’s Atomix taking No. 6 and California’s Single Thread at No. 46.
The awards show was followed by an over-the-top afterparty at Encore Beach Club, where even Elvis and Marylin Monroe made appearances. The illuminated pool was surrounded by the industry’s best, as people mixed and mingled around bustling tables serving inspired bites from what felt like an endless number of talented chefs, alongside co*cktails from the best mixologists in the world.
Award Winning Off Strip Dining
Most people who visit Vegas tend to stick to The Strip, and while the extravagant display of food brought out by big celebrity chef names absolutely should be experienced, off Strip dining is impressive in its own right. In fact, a number of James Beard nominated chefs have recently ventured off The Strip to open up their own establishments.
From chef DJ Flores’ Milpa, where stone-ground heirloom corn tortillas and quality ingredients draw crowds, to Barcelona-raised chef Oscar Amador Edo’s Anima by EDO, which offers an innovative tapas menu featuring a melding of both Italian and Spanish fare with bites like octopus head carpaccio and aged jamon, these James Beard nominees are bringing their A-game to the local culinary scene.
During a special collaboration dinner at Sparrow + Wolf, guests were treated to a full tasting menu highlighting chef Brian Howard of Sparrow + Wolf’s dishes that included a banh cuon with Hudson Valley duck; coal fired grouper and more. Chef Steve Kesler of Aroma Latin America Cocina crafted dishes such as the incredibly tender braised beef short ribs with mole Oaxaca paired with roasted plantains and pork belly patacones.
For dessert, chef Kimberly McIntosh of Filipino bakery, Milkfish Bakeshop, brought a fusion of both the Philippines and Japan with her unique take on “halo halo”. Meaning “mix mix” in Tagalog, this dessert is a combination of fruits and sweet beans, mixed with coconut granita, ube and matcha ice cream, corn flan and yuzu gulaman.
Chinatown Hidden Gems
Most people have no idea Las Vegas has a Chinatown, and while it’s not quite as authentic as New York City’s or San Francisco’s, it’s a unique area of Vegas that offers a variety of Asian cuisines that offer skill and artistry within dish presented. Called Chinatown Vegas, this neighborhood is a three+ mile strip on and around Spring Mountain Road featuring over 20 strip malls and over 150 restaurants.
From osetra caviar and Hokkaido uni to live lobster and freshly grated wasabi, each dish at Chef Eric Kim’s Kame Omakase is brilliant. With only two seatings per evening, the experience here is an intimate one, where the chefs interact with guests in a wonderful, spontaneous display of craftsmanship and excellent Japanese cuisine. Each course offers a special selection of premium fish flown from Japan, fun presentation and surprises, one being slices of rare $150 melons from Japan for dessert.
Nearby, Chef Kaoru Azeuchi’s Kaiseki Yuzu offers an incredibly fresh omakase in which guests are presented seven beautifully presented, Osaka style sushi omakase courses, including 10 pieces of sushi. The menu here changes with the seasons, depending on what can be flown from Japan. From grilled nodogoru wrapped around Hokkaido scallop and Hokkaido crab and topped with Hokkaido uni to rich blue fin tuna zuke, it’s an experience.
Unforgettable Culinary Experiences
The week of The World’s 50 Best presented a series of phenomenal dining experiences that took place on and off The Strip from culinary teams from 25 different restaurants from around the world. These included Las Vegas favorites Sparrow + Wolf, Casa Playa, Wakuda and Bazaar Meat; Brat in London; Quique Dacosta in Dénia, Spain; Le Du and Potong in Bangkok; Piazza Duomo in Alba, Italy; Atomix in New York; Rosetta in Mexico City and more.
During a very special dinner, titled La Dolce Vita at the Venetian Resort, culinary powerhouses came together for an extraordinary evening. The six course meal featured dishes that included a white asparagus and radish from chef Oliver Dubreuil; avocado and garden vegetable Louie from chef Thomas Keller, an octopus salad from chef Eyal Shani; a classic saikyo yaki from chef Tatsuya Wakuda; a trio of Wagyu beef chef Wolfgang Puck and dessert by chef Simon Bregardis, who created a delightful berry chiffon cake. The evening also had a surprise "steak & eggs" Wagyu steak with caviar dish by chef David Shim.
Chef Eyal Shani also hosted his own curated multi-course, countertop omakase-style tasting in tandem with HaSalon’s upcoming one-year anniversary at Venetian. This included an array of exceptionally sourced dishes, including his infamous tomato dish, which comes peeled, cut into juicy chunks and served lightly drizzled with olive oil and sea salt. Truly the best tomato dish you can find.
Another highlight? Freshly baked bread hand-soaked in a hand-squeezed tomato sauce — literally a hand-squeezed heirloom tomato’s juice — mixed with olive oil, green onion and salt.
Back on the Strip, The Bellagio showed off with a few of its most exclusive experiences. Guests started the day at The Garden Table – a special table under an idyllic gazebo nestled in the heart of Bellagio’s Conservatory and Botanical Gardens for a memorable brunch that featured a few bites from chef Michael Mina’s Bellagio’s dinner menu.
Next up was “Table in Heaven,” a highly coveted private patio on the famed Fountains of Bellagio, where guests can choose the featured song while toasting the show, right on the water’s edge. Finally, guests discovered The Vault, Bellagio’s intimate and exclusive co*cktail club, where Executive Director of Beverage Craig Schoettler unveiled a few of the secrets behind the bar’s distinctive creations, while teaching how to craft the perfect co*cktail.
Finally, one of the most ultimate Vegas adventures can be found in the stunning natural landscapes of Red Rock Canyon. From co*cktails, caviar and delectable bites from chef Gina Marinelli of La Strega at Spring Mountain Ranch to a sumptuous meal against the backdrop of the canyon, this area of Vegas highlights the diversity of this region.
The main event included a five course collaborative meal at Mount Charleston from chefs that included chef Mimmo Ferraro of Ferraro’s Ristorante, chef Jerad Jay of Vesta Coffee Roasters and chef Ashley Costa of Osteria Fiorella. Dishes included standouts like the braised rabbit with pecorino polenta, lemon risotto with Skull Island prawn and wild boar ravioli with a brown butter sage sauce.
