Australian-based chef Jock Zonfrillo has been named as the winner of the Basque Culinary World Prize 2018.
The award is given to chefs who are improving society through innovation, education, health, research, sustainability, social entrepreneurship and economic development.
Zonfrillo is recognised for championing the culture of Indigenous Australians and safeguarding Aboriginal culinary tradition. At his Adelaide restaurant Orana, he showcases a range of native ingredients on the menu.
“I am so honoured to have been selected as the winner of the 2018 Basque Culinary World Prize,” says Zonfrillo. “I would like to thank my restaurant staff, all the Orana Foundation staff, researchers and advisers, and, most importantly, to all the Indigenous Australians who have given their time over the years to share their knowledge.”
The Prize Jury was chaired by Joan Roca, (Spain) and included other chefs such as Gastón Acurio (Peru), Massimo Bottura (Italy), Manu Buffara (Brazil), Mauro Colagreco (France), Dominique Crenn (USA), Andoni Luis Aduriz (Basque Country), Yoshihiro Narisawa (Japan), Enrique Olvera (Mexico), Leonor Espinosa (2017 winner) and experts in other disciplines such as food writer Ruth Reichl, food historian Bee Wilson and interior designer Ilse Crawford.
Zonfrillo was awarded with €100,000 to devote to a project or institution of his choice that demonstrates the wider role of gastronomy in society.
