Foodcommunity Awards 2017: the winners
The first edition of the Foodcommunity Awards, which were held on Dec. 14 at the Teatro Manzoni in Milan, culminated in the naming of the winners. The event, which had about 500 people in attendance, was organized by foodcommunity.it in collaboration with Jaguar Land Rover, L’Altro Tramezzino, La Collina dei Ciliegi, Le Botteghe di Leonardo, Polar Salmon, Rigamonti, Valverde, 7Gr, Galdus and Edelman.
During the event, the industry’s areas of excellence—from starred chefs to managers and producers who have all distinguished themselves in terms of reputation and business—were recognized.
Here is a list of all of the winners of the various categories along with a description of each.
PROJECT OF THE YEAR
Ristorante Cracco (Carlo Cracco)
His new kingdom in the Galleria in Milan is the result of a large project that showcases Cracco’s business prowess.
INTERNATIONALIZATION
Heinz Beck
The empire that he has built with high-end restaurants in places like Rome, Dubai, Portugal and Japan, makes him one of the best chefs/entrepreneurs on the international scene.
CUISINE AND MANAGEMENT
Heinz Beck
In addition to running a Michelin three-star restaurant, he also manages various properties throughout the world with his company, showing excellent managerial capabilities.
FOOD & BEVERAGE PROJECT
Baladin
This company celebrated its 30th anniversary with a large development project that confirmed its leadership in the world of artisanal beer.
INNOVATION
Matias Perdomo
In Milan’s ultra-competitive market, he has carved out an important space for himself with his highly innovative restaurant.
MARKETING STRATEGY
Andrea Berton
Thanks to partnerships with important brands from other industries, he has learned how to make the most of his image, winning over a high-end clientele.
FOOD ENTREPRENEUR
Marco Gualtieri, founder of Seeds&Chips-Milano Cucina
His work in promoting start-ups in the industry has made him the go-to manager for organizations and businesses on an international level.
REGIONAL PROMOTION
Filippo La Mantia
He has always promoted Sicilian cuisine in his restaurant, becoming an important key player first in Rome and then Milan.
BEST PRACTICES IN TERMS OF VEGETARIAN CUISINE
Pietro Leemann
His vegetarian cuisine, which focuses on health and the environment, has reached the heights of excellence. It was ahead of the curve on what is today a global trend.
FOOD & BEVERAGE AND FINANCE
Masi Agricola
With its pioneering practices, this company has known how to combine the worlds of wine and finance. Today, it is reaping the benefits.
CUISINE AND FINANCE
Massimiliano and Raffaele Alajmo
This Italian restaurant empire has fully established itself by focusing on working with the world of finance.
CHEF/BUSINESSPERSON OF THE YEAR
Enrico Bartolini
This is the most active chef this year from a business perspective. He has seen immediate success with his new restaurant openings, and is on target to become the Italian “Ducasse.”
FORMAT FOR EXPORT
Panino Giusto
From the United States to Japan, this company has conquered foreign markets with a winning, forward-thinking development strategy.
SOCIAL MEDIA CHEF
Ernst Knam
He has known how to make the most of social media and TV appearances to bring in clients and grow his business.
UNDER-35 CHEF OF THE YEAR
Lorenzo Cogo
From the very beginning, he showed great business acumen, and today he is one of the key players in the industry.
RISING-STAR CHEF OF THE YEAR
Daniel Canzian
With his restaurant’s innovative structure and offering, Canzian has established himself as one of the most brilliant Italian chefs and managers.
BEST RESTAURANT CONCEPT
Langosteria
A business venture that began ten years ago and that today is constantly evolving. It is a managerial model that serves as an example for everyone.
BEST PRACTICES IN TERMS OF GENERATIONAL EXCHANGE
Il Luogo di Aimo e Nadia
This restaurant has succeeded in the difficult task of passing the baton from one generation to the next, building a foundation for an ambitious future.
FOOD CULTURE AND TRAINING
Enrico Crippa
He is mentor to the young chefs at the Accademia Bocuse d’Or Italia, and he worked to make sure Alba became a UNESCO creative city of gastronomy.
DIVERSIFICATION
Giancarlo Perbellini
With his restaurants that feature a variety of styles and culinary offerings, he was one of the first to find the winning formula for the success of his business.
“THE TABLES OF THE LAW”
Luigi Taglienti – Ristorante Lume
According to MAG’s special feature, this is the fine-dining option that puts the most focus on the business lunch: with its varied menu, it guarantees a work lunch of the highest quality.
BEST PRACTICES IN TERMS OF FOOD DESIGN
Ilaria Forlani, founder of Glacé
A brand and a professional that continue to win over the market, with great prospects for growth in the future.
PROMOTION OF MADE IN ITALY
Associazione italiana Ambasciatori del gusto
This association works hard to promote Italian culinary traditions thanks to the active dedication of its members and events abroad.
EXCELLENCE AWARD
Da Vittorio
This is the largest family-run company in the industry, with decades as a leader in the fine-dining market.
BRAND REPUTATION
Ferrero Italia
With its quality products, in its 70 years in business, this company has conquered the collective imagination while maintaining the trust of Italian consumers.
PIZZA AMBASSADOR
Gino Sorbillo
His determination and the fact that he’s opened restaurants in Italy and abroad have had a major impact on promoting this category in the world.
“IL MAESTRO”
Gualtiero Marchesi
He is the most important person behind the growth of Italian cuisine, recognized the world over thanks to his teachings.
