Anne Banas

In her newest cookbook, US celebrity chef Tanya Holland adds a California twist to dishes made with ingredients generally associated with African Americans, such as collard greens.

More than 50 years after opening her iconic Chez Panisse restaurant, the slow food advocate continues to be at the vanguard of change and her influence has spread across the world.

Through his Refettorios and UNEP ambassadorship, renowned chef Massimo Bottura tackles the global problem of food waste by bringing quality meals – and beauty – to those in need.