Tom Meyer joins the circle of the greats: a French pride celebrated at The Best Chef Awards
On October 2, 2025, the world of gastronomy had its eyes set on the results of The Best Chef Awards, an international competition that each year honors the most influential figures of the contemporary culinary scene. And among these rising stars, one name stood out with force: Tom Meyer. The chef, already crowned Meilleur Ouvrier de France and double Michelin-starred at La Chèvre d’Or, now makes his entry into the world ranking. A rare distinction that celebrates not only his talent but also his deeply personal, rooted, and daring vision of cuisine.
For those who know his journey, this recognition comes as no surprise, but rather as a natural progression. The son of restaurateurs, Tom Meyer was quite literally born above a kitchen, immersed since childhood in the aromas of simmering broths and the rhythm of bustling services. After formative years in prestigious establishments such as Anne-Sophie Pic, Éric Pras at Lameloise, and Benoît Violier in Crissier, he honed his style through discipline and humility, establishing himself as one of the most promising chefs of his generation.
When his name was announced, an entire community rejoiced his peers, of course, but also his team, his loved ones, and more broadly, the French public. For this distinction, far from being an individual trophy, is experienced as a collective victory. Behind the chef stands a united team, the legendary Chèvre d’Or in Èze, and a terroir exalted in every plate.
“I am truly honored to receive this award among so many incredible talents,” said Tom Meyer. “Being here tonight in Milan, surrounded by other chefs, is an immense source of pride. Beyond the recognition, it’s above all a chance to exchange, to share, and to celebrate together what unites us the passion for cooking.”
Founded in 2017, the competition has become a key event in the world of haute cuisine. Unlike other rankings focused on restaurants, The Best Chef Awards highlight the men and women behind the stoves. The laureates are selected by an international panel of chefs, journalists, and gastronomes, rewarding creativity, influence, and culinary vision.
Tom Meyer’s cuisine stands out for its intensity and freedom. At La Chèvre d’Or, he plays with contrasts: the vegetal depth of watermelon and verbena, the raw power of grilled ox tongue, the elegance of pigeon served in three acts. A bold cuisine, refined yet instinctive, that dares without betraying its roots honoring heritage while asserting its own voice.
With this remarkable entry into the international ranking, Tom Meyer confirms what many already sensed: he is no longer just a rising star of gastronomy he is now one of its defining figures. This global recognition marks a milestone in a career already rich in accolades, yet always guided by the essentials: taste, sharing, and humanity.
That night, in the emotion of the applause, an entire generation of cooks saw in him a symbol that of a French cuisine able to reinvent itself, drawing from its roots to shine even brighter. A national pride, but above all, a collective one.
