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In 2019, S. Pellegrino, the world leader among manufacturers of sparkling mineral water, celebrates its 120th anniversary. We went to Singapore for The World’s 50 Best Restaurants 2019, organized by S. Pellegrino and Acqua Panna, to mark this important milestone with a special event dedicated to the future of gastronomy, in the company of the best international class chefs and opinion leaders.

On the morning of June 24, S. Pellegrino presented the FOOD MEETS FUTURE project, an interactive study of key aspects of the gastronomy of the future, at the National Gallery. The event was hosted by influential chefs in the international gastronomic arena.

“In 2019, we will celebrate 120 years. We are celebrating this important date at The World’s 50 Best Restaurants, where we will discuss the future of gastronomy with the community of the best chefs in the world, ”said Stefano Marini, Director of International Business, Sanpellegrino.

Stefano Marini, Director, Sanpellegrino International Business Unit

Multiple winner of The World’s 50 Best Restaurants Massimo Bottura from Osteria Francescana in Modena (Italy), humanitarian chef Jose Andres and incredibly talented pastry chef Janice Wong were among the people who shared their thoughts on the future of gastronomy, discussing inclusiveness, inspiration, responsibility and talent.


Nurturing and nurturing talents, investing in the next generation, preparing the future now – all these aspects are key areas for the gastronomic industry; they became the first topic of discussion.

S. Pellegrino, The World’s 50 Best Restaurants and Fine Dining Lovers turned to young and promising chefs around the world asking them to prepare questions that would be answered by a group of famous chefs during the event.

Among them was Yannick Allen of Pavillon Ledoyen, Paris, who said the following: “I think chefs can really influence our planet.” Women chefs Garim Arora from the famous Gaa restaurant in Bangkok and Anne-Sophie Peak, who received the title of The World’s Best Female Chef Award 2013, Maison Pic Restaurant, Valence, France, also spoke. Co-host Massimo Bottura commented: “In 2019, chefs have a voice, a voice of change, which they want to use.”


Chefs are authorities and leaders in the field of culture. They take this responsibility seriously, ready to make a difference and inspire others to make that change. Not surprisingly, Jose Andres, a successful restaurateur, philanthropist, Nobel Peace Prize winner and recent American Express Icon Award 2019 winner of the latest issue of The World’s 50 Best Restaurants, attended the event to share his thoughts on responsibility in gastronomy.

“We feed only individuals. If we want to feed many, we need to give the floor to those who do not have it today … Women are people who feed the world today, ”Andres said, expressing hope to inspire and call for action not only those who are present at Food Meets Future , but the entire gastronomic community as a whole.


As part of the definition of inclusiveness, S. Pellegrino and The World’s 50 Best Restaurants invited chefs from the top 50 chef’s list, as well as visitors to events in Singapore, to make some promises for the future. Their messages focused on the importance of diversity, overcoming prejudices regarding race, gender, orientation, and so on.


In the fourth topic, the chefs passed the word to Janice Wong, recognized as one of the most talented confectioners who delight the world with unusual dessert creations.

Wong created six edible walls. “We want you to enjoy the Singaporean taste in the decoration,” she said. Three-dimensional geometric figures protruded from a canvas painted with chocolate already colorized.

“For me, the future is a mixture of different environments. When we talk about confectionery, it’s not just about what should be on a plate or display case. We mix architecture, design, fashion and colors. It captures people, they can touch it, ”Wong said.

This was the perfect end to an inspiring morning full of ideas and hopes.

The evening of the FOOD MEETS FUTURE event ended with a reception featuring local delicacies such as nasi lemak, crab with chili, lax and pandanus cake, accompanied by a special limited edition bottle of S. Pellegrino Diamond Edition.

In honor of the 120th anniversary of S. Pellegrino and The World’s 50 Best Restaurants 2019, they expanded their activities by marking the 120 best restaurants in the world and, thus, adding 20 more establishments to their already standard top 100 list. Even more chefs and teams around the world have received coverage.

A special extended list of restaurants from 51 to 120 places was announced on June 18.

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