Global recognition once again comes calling for Malayali chef Regi Mathew, who has clinched the coveted One Knife Award at Milan’s Best Chef Awards 2025 for his excellence in Kerala cuisine. Celebrated for his exceptional work in promoting indigenous Kerala cuisine, this marks the second time this Malayali Chef has been honoured with this prestigious award, which also places him among the world’s finest chefs.

Chef Regi Mathew serves as the Culinary Wing Director and co-partner of the restaurant 'Kappa Chakka Kandhari,' which operates in Chennai and Bengaluru. Recently, the restaurant was featured in the Condé Nast Traveller x District list of best restaurants, one of the most coveted recognitions in the Indian culinary scene. This marks a global acknowledgement of Kerala cuisine.

Three decades of culinary mastery
There are some individuals in the culinary world who do much more than merely cooking. They are indeed magicians who infuse love and memories into every dish. Chef Regi Mathew is one such figure. For him, a career spanning over three decades in the culinary industry has been a form of meditation itself. His journey into the world of flavours began in his mother’s kitchen. In fact, it was his mother who introduced Regi to the world of culinary delights! Today, his name and reputation have reached global heights, earning him numerous accolades over the years.

Bringing toddy shop flavours to the world
Is there any food lover who doesn’t enjoy the dishes from the toddy shops of Kuttanad? That fame has now crossed international borders. Chef Regi Mathew has introduced these spicy and tangy dishes to America. The restaurant he runs in New York City 'Chatti by Regi Mathew ', has already become a super hit!

Regi regards 'Chatti by Regi Mathew' as a crucial part of his mission to bring traditional Kerala cuisine to a global audience. With this venture, Regi Mathew has made his international debut by showcasing authentic toddy shop dishes from Kerala. His other restaurant, 'Kappa Chakka Kandhari,' is also popular among food enthusiasts. These establishments are tributes to traditional Kerala cooking and reflect the chef’s commitment to authenticity and culinary excellence.

Culinary research spanning over three decades
With more than 30 years of experience in the food and beverage industry, Chef Regi Mathew launched his restaurants following extensive culinary research. He and his team travelled across Kerala for three years, visiting over 300 households and 100 toddy shops, and experimenting with more than 800 recipes to uncover rare culinary techniques. Chef Regi Mathew and his partner Augustine Kurian continue this research to this day.

Best chefs in the world
Chefs are ranked using the One Knife, Two Knives, and Three Knives system, modelled after the Michelin star rating. The Three Knives is the highest honour, awarded to chefs who maintain exceptional standards. The three chefs receiving the most votes in this category are declared the best chefs in the world.

This year, Danish chef Rasmus Munk claimed the top spot. Munk, who was named the world’s best chef for the second consecutive year, is also the first Nordic chef to win the award more than once. His restaurant, Alchemist, in Copenhagen, is renowned for its innovative and artistic dishes. Munk is the third chef to win this award multiple times since its inception in 2015. Beyond his culinary achievements, Munk is involved in the global initiative 'Acetate to Food,' which aims to convert carbon dioxide into protein.

Slovenian chef Ana Ros secured second place. She is celebrated for elevating her country’s indigenous cuisine to international prominence.

It is a matter of pride that one of the top three chefs is Indian. UAE-based chef Himanshu Saini earned third place. His restaurant, Tresind Studio, has gained global recognition for its fusion of traditional Indian dishes with modern culinary techniques. Saini also received the 'Best Voted by Professionals Award,' based on votes from chefs and culinary experts worldwide.

Another Indian chef was also honoured. Chef Prateek Sadhu from Himachal Pradesh won the 'Best New Entry' award for 2025. His restaurant, Naar, in Kasauli, presents the culinary heritage of the Himalayan valley in a contemporary style.

In addition to the main awards, special awards were given to chefs for their contributions to the culinary arts. Renowned Italian chef Massimo Bottura was named 'Best Visionary.' The 'World Central Kitchen,' which provides food in disaster-stricken areas, received the newly instituted 'Best Humanity' award. Piya Salasar from Ecuador was awarded the `Best Pastry Award,' and chef Andrea Aprea received the 'Best in Milan Award' for his work in promoting Milan’s regional cuisine.

The 2025 winners were selected by a jury of 972 members, comprising 572 chefs and 400 food journalists.

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