international chef’s day
ome days call for cake, some for curry and then there are days that celebrate the people who make both possible, our chefs. International Chefs Day, which occurs on 20th October every year, is one of them. This year’s theme, ‘Food Explorers,’ encourages everyone to play with flavours, cook with curiosity and embrace healthy, sustainable eating. In a world where fast food is a swipe away, this theme feels timely. Because nothing compares to the joy of discovering flavours, learning how meals come together and understanding how what we eat shapes our health and our planet.
It may not come with fireworks, but International Chefs Day is worth celebrating. Whether reimagining Thai cuisine, honouring French tradition or experimenting with Alpine ingredients, proves that food keeps moving forward with the people who cook it. To mark the day, this week You! is spotlighting chefs from around the world who embody the spirit of exploration…
Pichaya ‘Pam’ Soontornyanakij
Redefining thai traditions
The chef who just made headlines. Pichaya ‘Pam’ Soontornyanakij was named The World’s Best Female Chef 2025 by The World’s 50 Best Restaurants. It’s no small feat and it cements her as one of the most influential figures in the global culinary scene. Chef Pam runs ‘Potong’ in Bangkok, a restaurant that has become known for pushing the boundaries of Thai cuisine. But her recognition is about more than just food. It’s about leadership, vision and the ability to carry the weight of tradition while still daring to experiment. At Potong, she reinterprets dishes with bold techniques, showing that Thai cuisine isn’t fixed in one form but can evolve with time and creativity. In the spirit of ‘Food Explorers,’ her work is a reminder that exploration doesn’t always mean looking outward. Sometimes, it means going deeper into your own roots, asking new questions about familiar dishes and sharing them with the world in a way that feels fresh but still authentic.
Anne-Sophie Pic
Mastering modern French classics
If there’s one name in French cuisine that combines tradition with modernity, it’s Anne-Sophie Pic. She is the only woman in France to have been awarded three Michelin stars and her restaurant ‘Maison Pic’, continues to set the bar for fine dining. What stands out about Anne-Sophie is her approach to balance. She doesn’t discard tradition but respects it, building on classical French techniques while adding her own interpretations. Her style proves that innovation doesn’t require abandoning the past, it can mean finding new ways to honour it. Her journey resonates with anyone trying to balance heritage and progress. For many chefs, especially women in the industry, she represents resilience and subtle reinvention. And for the rest of us, her story is a reminder that even the most refined cuisines are never static; they keep evolving.
Faiza Bilal Khan
Crafting Pakistan’s culinary future
In Pakistan, few names are as influential as Faiza Bilal Khan. She’s Pakistan’s first female Certified International Culinary Judge, a Pastry Olympian and currently the Chief Culinary Officer of ‘Eat Food Pakistan’. She co-founded the Eat-Pakistan Culinary Guild and leads important committees at the Federation of Pakistan Chambers of Commerce & Industry. She has also worked in leadership positions at restaurants like ‘Lords’ and ‘Chaaye Khana’, while continuing to mentor aspiring chefs and contribute to research and development in food. Her academic background is just as impressive, with certifications from institutions like ‘Le Cordon Bleu’ and ‘Stanford’. Taken together, her journey shows that being a chef today can mean being an innovator, an educator and an ambassador all at once.
Maryam Ishtiaq
From TV screens
to culinary dreams
Not all food journeys follow the traditional route and Maryam Ishtiaq is proof of that. With her striking style and charismatic presence, she has become a rising name in the culinary world. Recently, she was seen as a contestant on Gordon Ramsay’s show ‘Next Level Chef’, an experience that gave her international exposure. But she didn’t stop there. She also launched her own bone broth business, tapping into a growing trend while bringing her own twist to it. Maryam represents a new generation of chefs who are as comfortable on screen as they are in the kitchen. Her ability to balance entrepreneurship, media presence and cooking is part of what makes her unique.
Aisha Mushtaq
Pakistan’s pastry powerhouse
Aisha Mushtaq’s career is filled with ‘firsts.’ She is Pakistan’s first female Global Chef, the country’s first Olympian Chef and the winner of the Best Cuisiner of Pakistan 2025 award. She’s also represented the country internationally, winning third place at the FHAM (Food and Hospitality Asia Maldives) competition. Currently, Aisha wears two major hats: Head Pastry Chef at ‘The Wok Hei’ and Culinary Director at ‘Lavish Dine’ Restaurant, where she has been leading kitchens for over a decade. Her career is a case study in persistence and ambition, showing that barriers can be broken with consistent effort and skill.
Ana Roš
Turning valleys into visionary plates
Slovenia’s Ana Roš is an explorer in the truest sense. Without formal culinary training, she carved her own path to the top of the gastronomic world. Her restaurant, ‘Hiša Franko’, consistently ranks among the best globally and her cooking reflects a deep connection to her country’s natural surroundings. Ana’s flavours tell the story of Slovenia’s So a Valley. She uses local ingredients, often foraged or sourced directly from farmers, to create dishes that feel both rooted and inventive. Watching her cook is like seeing the land translated onto a plate. She shows how exploring food can also mean exploring your environment, walking the fields, learning from farmers and letting nature guide your creativity.
