Pranjal Shah
25-Aug-2025
They pushed boundaries, innovated their craft, and reached the pinnacle of Michelin recognition. Here is a complete list of chefs who made their mark on the culinary industry in 2025.
With a century of history, Michelin stars are hailed as one of the highest symbols of culinary excellence. Awarded by the Michelin Guide since the early 20th century, these accolades symbolise exceptional benchmarks of excellence, precision, and creativity in gastronomy. When a single star is welcomed as a career-defining achievement, the attainment of three represents honour of the highest order, a recognition reserved for the ultimate dining experience ‘worth a special journey’, in Michelin’s words.
In 2025, these chefs worldwide earned this rare distinction, cementing their names in the global cuisine.
1. Aitor Zabala – Somni (Los Angeles) — June 2025
Zabala has managed to earn his third star within months of reopening his restaurant, Somni. Blending his Spanish roots with Californian produce using meticulous execution and daring creativity, pushing the boundaries of contemporary gastronomy.
2. Himanshu Saini – Trèsind Studio (Dubai) — May 2025
Saini made history by becoming the first Indian to earn three Michelin Stars in his stint with Trèsind Studio. He is commended for his innovation in reimagining traditional Indian flavours through avant-garde techniques and storytelling and is praised for his precision, balance and originality.
3. Michael Cimarusti – Providence (Los Angeles) — June 2025
Cimarusti’s commitment to environmental stewardship while curating menus highlighting pristine seafood catches has earned him both culinary and ethical acclaim. He is celebrated for technical mastery and dedication to responsible sourcing with his drive for sustainable seafood.
4. Tohru Nakamura – Tohru (Munich) — June 2025
Nakamura’s elegant and harmonious blend of seasonal Bavarian ingredients with Japanese refinement has seen him acclaimed with three stars. His minimalist presentation belies the complex technique uniting two varied culinary cuisines.
5. Christoph Rueffer – Haerlin (Hamburg) — June 2025
Rueffer’s three stars acknowledge his expert combination of classical French elements and playful modern creativity using German produce. His flawless execution and layered flavours are further enhanced with Haerlin’s wine program and refined service.
6. Björn Frantzén – FZN (UAE) — May 2025
Frantzén has been awarded three stars for his restaurant, FZN, making him the only chef with three separate three-star restaurants worldwide. With regards to FZN, he is praised for his rigorous technical execution, precise menu choreography and complex compositions with Nordic refinement and Middle Eastern influence.
7. Hugo Roellinger – Le Coquillage (France) — April 2025
Roellinger has elevated his family restaurant to three stars owing to his poetic use of spices and masterful seafood cookery. His dishes employ a cuisine steeped in Brittany’s maritime heritage to reinterpret seafaring history while honouring local fishermen and sustainable practices.
8. Christopher Coutanceau – Coutanceau (France) — April 2025
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Coutanceau has regained his third star for his visionary, ocean-driven cuisine, purity of flavours and exceptional technical execution. His skill lies in using culinary arts to weave stories about the Atlantic coast and promoting respect for marine biodiversity through sustainable fishing.
9. Daniel Calvert – SÉZANNE (Japan) — March 2025
