Featured alongside the world’s most most celebrated culinary figures, HAKU Hong Kong’s Agustin Balbi debuts on the annual Best Chef Awards Top 100 list
HAKU Hong Kong’s Executive Chef Agustin Balbi has debuted on the prestigious Best Chef Awards 2019 Top 100 list at no.87. The coveted awards list distinguishes the world’s finest culinary talent as recognised by chefs and food lovers across the globe, and this year, the no.1 spot was claimed by Swedish chef Björn Frantzén. Agustin Balbi is featured as the only one of two entries from Hong Kong.
On 24th September, The Best Chef Awards revealed the winners from the Top 100 finalists of 2019 during a live-streamed ceremony at the University of Barcelona. The list, which features revered culinary figures such as Massimo Bottura and Andre Chiang, is highly regarded as the most influential awards system in the world. The list is determined by a voting process that begins with chefs voting for each other, taking into consideration their peers’ talent, experience, potential and even personality. The voting baton is then handed off to culinary professionals, photographers, artists, and “fol-LOVERs” – the brand’s expansive social media audience of close to 1.5 million followers.
“We are very happy to receive this great recognition and I am very humble and honored that some great chefs around the world had voted for us. This is a huge recognition for the team, a sign that we are on the right path. I am proud to represent Hong Kong on the Top 100 list along with a true trailblazer, Chef Richard Ekkebus of Amber, and I hope to continue learning from and receiving inspiration from my peers,” says HAKU Executive Chef Agustin Balbi.
About Agustin Balbi, Executive Chef of HAKU Hong Kong
Agustin Balbi first made a splash in Hong Kong’s competitive fine dining scene at The Ocean in Repulse Bay, where he was recognised for his exceptional culinary artistry and crowned Best New Chef 2016 by Tatler Hong Kong. Chef Agustin now helms the culinary operations of contemporary Japanese restaurant, HAKU Hong Kong. He masterfully blends age-old Japanese culinary traditions with modern aesthetics using daily-imported and locally grown premium ingredients, bringing guests on a journey reflective of his career as a chef born in Argentina, trained in the USA and Japan, and now living in Hong Kong. Harnessing the ancient Japanese culinary practice of kappo where the five primary cooking techniques of grilling, steaming, frying, simmering and raw preparation are implemented, HAKU has added its own innovative flair to satiate the appetites of local gourmands.