Alain Passard, France
Passard is quite possibly the greatest mentor in the history of culinary arts. He trained innumerable Michelin starred chefs over the years and has held an absurdly high ethical and professional standard for himself and his employees for the entirety of his career. In the 20 years that Passard has owned his restaurant, he has never served a dish with meat in it. He was one of the first haute cuisine restaurants to be completely plant-based and has earned three Michelin stars throughout his career.
Martin Berasategui, Spain
Berasategui was birthed into one of the most notable restaurant families in Spanish history. He was taught the basics by his parents and aunt, who owned Bodegon Alejandro in San Sebastian, Spain. He left for France at the age of 15 to study with the best chefs of the time period. He returned to Spain and opened his own restaurant with his wife. Over time, he accumulated 12 Michelin stars, which made him the most decorated Spanish chef of all time.