who is The Foodalist?

“My daily work is to make visible the most creative chefs, and develop projects as one.”

My name is Amélie Vincent.

I am a food journalist, TV Host, writer, and a global food consultant.

For 10 years, I have been hunting for the most talented chefs around the world for The World’s 50 Best.

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The Foodalist Studio is providing 360° degres services:

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Asia’s Best Female Chef @johanne_siy took over t

Asia’s Best Female Chef @johanne_siy took over the reins of the kitchen @lollasg two and a half years ago: “I execute a cuisine in my image borrowed from my Filipino roots and my multiple influences lived throughout the world” she says.
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I keep a memory of the grilled carabinero, with prawn juice accompanied by a sauce with spicy Filipino flavors “one of my signature dish” and the rellemo crab and its creamy foam of the gualigue sauce and its kaffir lime. Enveloping and nourishing, and structured, like the woman that Johanne embodies.
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Caviar, sturgeon, egg yolk sauce
Razor clam, oyster custard, dill
Avocado, smoked eel, eel consommé, yuzu
Bouchot mussels, hokkaido scallops, celeriac
Abalone, king oyster mushrooms, mushroom broth
Grilled carabinero, prawn juice, potato bread.

#asia50best ceremony 2023 was also the celebration

#asia50best ceremony 2023 was also the celebration of women in restaurants and their kitchens! ❤️
Congratulations to these amazing ladies:
- @johanne_siy who was sacred Best Female Chef of @lollasg in Singapore
- @tamchudaree @baantepabkk who just entered the list as number 46
- legendary @jayfaibangkok who put her streetfood stall on the front row of the international food scene was number 38
- @della_tang who was sacred Best Sommelier for her expertise at @ensue_sz in China
- @chef.pam of @restaurant.potong in Bangkok who was number 35
- @louisa_limwz from @odetterestaurant in Singapore who was crowned Best Pastry Chef
To bring up their excellence into the industry!

It was our first year to gather again around Asian

It was our first year to gather again around Asian gastronomy at #asia50best since 2019… and this year was such a celebration. Of the women first with our beautiful ladies and chefs such as @tamchudaree @baantepabkk who just entered the list, @lolla and @johanne_siy who was sacred best female chef, lovely young @louisa_limwz from @odetterestaurant who was crowned best pastry chef, and @della_tang celebrated as the best sommelier in Asia.
Our favourite friends @richie_lin and @jordynavarra from @mume_taiwan and @toyoeatery are back in the game, as new young talents are entering the list such as brilliant @chef_zortan and his restaurant @restaurantborn and @restaurant.potong of @chef.pam. Korea is also high in the rating with restaurant @metasingapore and @mosu in Seoul, and sustainability was not forgotten with a beautiful #11 for @restaurantlabyrinth, @narisawa as #10 and @leffervescence and its chef @namaesan winning the Icon award.
But what was stunningly acclaimed were the meteoric rides of 2 chefs that standed on the final podium, being respectively #2 and #1: the incredible @chezcalvert from @sezannetokyo and @cheftonn from @ledubkk. Joy emotions and pride were all on stage to celebrate the talent of the chefs at #asia50best @theworlds50best ❤️

And now, Singapore! To attend @theworlds50best off

And now, Singapore! To attend @theworlds50best official ceremony Asia’s 50 Best. Last ceremony in real was in 2019. So, it is with a lot of emotions that the greatest community of chefs, medias, and people of the food industry is gathering in Singapore today to be revealed the 50 best restaurants of the continent 2023… I am honoured and grateful to be part of this joyful, generous and caring industry, and thrilled to be there to light up the chefs’ backstage. I still remember my first chef interview 7 years ago for @theworlds50best with @margaritafores, a filippina female chef who was already showing the path to women of the industry… and you will see how many amazing ladies are coming on stage tonight! Watch how much the hard work of the chefs and their team is celebrated tonight! You can my stories live, and don’t forget to dream and work for your dreams… this is probably the most important thing I learned through this incredible journey in this world of magic 🪄 😘thank you @theworlds50best for the trust and the chefs, and the food family for their care and friendship ❤️

[#bestchefs - #Bangkok] Joe and Saki. Two young ta

Tom yam kum & Caviar from Hua Hin. This only dish

Tom yam kum & Caviar from Hua Hin. This only dish expresses the delicacy of the chefs @sk.saki and @joenapol at @nawa.centralthaicuisine: under the softness of the coconut foam, the prawn fat, heads and shells of the local river prawns are slowly cooked to give the richness and flavours to the broth, while the cracker on the top is made of prawn shells and meat leftovers to limit waste. #brilliant #newplace #thefoodalistbangkok

Tonight, I am excited to take you in avant premiè

Tonight, I am excited to take you in avant première to Bangkok exciting new spot: @nawa.centralthaicuisine. I was the happiest to be there before its opening with my friends @sk.saki and @joenapol two iconic figures of the new uprising chefs scene in Thailand. They used to be in the kitchen @8020bkk exploring new ways to express Thai identity thanks to their decade in Canada and opening to the world. At Nawa, the set menu is made of small bites and sharing plates expressing the richness of local central region flavours with a twist, and I simply loved it! Much love and luck for those amazing talents ⭐️⭐️⭐️❤️⭐️⭐️⭐️

Instagram post 18003013828559211

Instagram post 18003013828559211

[Favourite Chefs - Bangkok] Thank you @ice_supakso

[Favourite Chefs - Bangkok] Thank you @ice_supaksorn for the excellence you carry through your work, from the organic Thai products - including the seafood coming alive every morning at 4 am 🤪- to the generous and coulorful palette of your creative cuisine. @sornfinesouthern #39 @theworlds50best 🌸

When you are amazed by every dish on the table. It

When you are amazed by every dish on the table. It feels like magic.

I was blown by chef @ice_supaksorn creativity, generosity and dedication to his work.

Every dish of my experience @sornfinesouthern was perfectly thought, mentalized, then executed and balanced.
Every spice, side of the sour, salty and sweet that « are the pillars of Thai cuisine », says the chef, was perfectly shaped and represented.
Each product of the organic producer around was explained. Every ingredient in the plate was valorized and respected. All the colours were taking me in the South, in his grandma’s kitchen, making me understand why Thai palet and cuisine are a reference in South Asia, so rich and complete.

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