Chefs from 20 of the world’s best restaurants commit to serving the perfect protein to “save the oceans and feed the world”.
On March 17, 2015, during her time at Mugaritz, Susana Nieto coordinated a gathering of 20 of the world’s leading chefs in San Sebastián as part of an Oceana campaign aimed at saving the oceans and feeding the world.
The chefs who joined the initiative committed to serving anchovies and other small fish in their restaurants on June 8, 2015.
Among the participating chefs were Grant Achatz (Alinea, USA); Gastón Acurio (Astrid y Gastón, Peru); Ferran Adrià (elBulli Foundation, Spain); Andoni Luis Aduriz (Mugaritz, Spain); Juan Mari and Elena Arzak (Arzak, Spain); Alex Atala (D.O.M., Brazil); Massimo Bottura (Osteria Francescana, Italy); José Luis González (Gallery Vask, Philippines); Brett Graham (The Ledbury, UK); Rodolfo Guzmán (Boragó, Chile); Daniel Humm (Eleven Madison Park, USA); Normand Laprise (Toqué, Canada); Enrique Olvera (Pujol, Mexico); René Redzepi (Noma, Denmark); Heinz Reitbauer (Steirereck, Austria); Joan Roca (El Celler de Can Roca, Spain); Pedro Subijana (Akelarre, Spain); Joachim Wissler (Vendôme, Germany); and Ashley Palmer-Watts (Dinner by Heston Blumenthal, UK).