Venezuelan chef María Fernanda Di Giacobbe wins Basque Culinary World Prize

María Fernanda Di Giacobbe from Venezuela was today named winner of the Basque Culinary World Prize, an award for chefs around the world whose projects have improved society through gastronomy, when it was announced at the Museo Balenciaga in Guetaria.

María was chosen for her work with Venezuelan chocolate through social projects such as Kakao and Cacao de Origen. Through these, she has built an ecosystem of education, entrepreneurship, research and development around the Criollo cacao bean, making it a source of identity, culture and economic wealth.  Amid the complex political situation in Venezuela, María has provided opportunities for women in economically vulnerable conditions.

María said: “From now our work will take on a new dimension. We will bring the transforming power of trade to many more women ‘chocolate entrepreneurs.’  This award is a reflection of hundreds of entrepreneurs, producers and chocolatiers and their learning, enthusiasm and hard work.   It allows us to set new goals and open up new ways to connect with the world.  We in Venezuela are tremendously grateful that the Basque Culinary Prize has placed this trust in us.”

María, who was chosen out of 20 finalists by a jury of the world’s most respected chefs and experts including Heston Blumenthal, Ferran Adrià and Massimo Bottura, will be awarded €100,000 to devote to a project or institution of her choice that demonstrates the wider role of gastronomy in society.

Joan Roca, Chair of the Prize Jury said: “Today's recipient of the Basque Culinary World Prize reflects how gastronomy can take a leap from craft to consciousness. Maria Fernanda uses Cacao as a gastronomic symbol that has a positive impact on the entire food chain.  This is an inspiring project that exemplifies the great reach of gastronomy. Chefs can make a difference.” 

The Basque Culinary Prize is organized and promoted by the Basque Culinary Center (BCC), a world leading academic institution in gastronomy, and the Basque Government under the Euskadi-Basque Country Strategy.

Joxe Mari Aizega, Head of the Basque Culinary Centre, said: “Through the prize we wanted to share inspiring testimonies of how gastronomy can help improve society. The winner is a tangible example of this - of the sense of responsibility that being a chef can involve nowadays. 

“Though there are many culinary awards in the world, the Basque Culinary World Prize recognises practical and transformative projects, whatever their scale and whatever the public reputation of the chef behind them. And that is why this process has been so exciting.”

Entries came from over 30 countries worldwide, and a total of 110 chefs were nominated for projects including everything from innovation to education, health, research, sustainability, social entrepreneurship and philanthropy, and the preservation of local cultures.  To be considered for the award, chefs had to be nominated by another professional currently working in the world of gastronomy - for instance, another chef, food writer or food supplier, or an institution.