Yoshihiro Narisawa, Japan
Narisawa got his start learning under European chefs before returning to his home country of Japan to open his own European restaurant. He focused on fusing Japanese and French cuisines, but he eventually just started making his own style of food that has become synonymous with his last name. His restaurant has two Michelin stars, one of which was awarded to celebrate his use of soil (yes, SOIL) as an edible ingredient.
Grant Achatz, United States
If you've ever watched Chef's Table on Netflix, you probably know this guy's story. After graduating from culinary school at 21 years old, Achatz worked at the French Laundry and other legendary spots around the world before he settled down and opened Alinea. Achatz suffered from acute cancer of the tongue and jaw, in turn, he lost his sense of taste for a period of time. A crippled artist must learn to make the best of their situation though, so Achatz created other sensory experiences around his dishes. This innovation brought him three Michelin stars.