Global Culinary Medicine Award 2026: Meet the Winner and Top 10
At a time when global health is under increasing pressure, the culinary world has an important role to play in shaping healthier, more joyful and more sustainable ways of eating.
From 140 submissions across 36 countries, ten outstanding recipes have been recognised in the inaugural Global Culinary Medicine Award, established by the Physicians Association for Nutrition (PAN International).
Announced on 29 October 2026 at the Soil to Soul Symposium in Zurich, the Award celebrates chefs, healthcare professionals and culinary innovators who demonstrate how culinary excellence, evidence-informed nutrition and sustainability can come together to create delicious, culturally meaningful food that everyone can cook and enjoy.
140 Submissions | 36 Countries | 10 Outstanding Recipes
Inaugural Global Culinary Medicine Award Winner
CHF 5,000 First Prize: Dr Myroslava Berezova from Ukraine
Winning Recipe: Bukovinian Sunchoke, Aubergine & White Bean Heritage Stew with Walnut Crunch
A physician and clinical dietitian from Chernivtsi, Ukraine, Dr Berezova draws on the culinary traditions of her home region, Bukovina, to bring together cultural heritage and contemporary nutritional science.
Her winning plant-based stew combines sunchokes (Jerusalem artichokes), aubergine, white beans, tomatoes and mushrooms, finished with walnuts, hemp seeds and fresh herbs.
The jury recognised the dish for its outstanding nutritional quality, culinary creativity, sustainability and practicality. Its combination of fibre-rich vegetables, legumes and healthy unsaturated fats demonstrates how traditional ingredients can be transformed into a nourishing, satisfying and culturally meaningful meal.
Dr Berezova's recipe received the highest overall jury ranking and was the only submission placed in the Top 10 by all six jurors.
Dr Berezova’s winning dish: Bukovinian Sunchoke, Aubergine & White Bean Heritage Stew with Walnut Crunch
“This dish connects culinary heritage with modern nutrition science through whole-food ingredients, prebiotic vegetables, legumes and healthy fats. Its excellent nutritional profile and accessibility make it a compelling example of how traditional food can support human health and more sustainable ways of eating.” - Juror Paul Newnham, CEO, SDG2 Advocacy Hub
Celebrating Our Runners-Up
Two exceptional submissions were recognised alongside the inaugural Award winner, demonstrating the creativity and diversity of approaches to culinary medicine.
Second Place: Prof. Dr Georg Seifert | Germany
Dish: Pulse & Flow
Prof. Dr Seifert is a physician, researcher and Professor of Integrative Medicine in Paediatrics at Charité Berlin, whose work explores the relationship between nutrition, human health and planetary health.
His colourful creation, Pulse & Flow, combines creamy lemon barley and edamame with roasted beetroot, rocket, pomegranate and toasted walnuts.
Inspired by principles of cardiovascular nutrition, the dish brings together whole grains, legumes, vegetables and unsaturated fats in a satisfying, visually striking meal. The jury recognised its nutritional balance, thoughtful composition and practical demonstration of heart-supportive eating.
Third Place: Dr Alberto Peribáñez González | Brazil
Dish: Plant-Based Feijoada
Dr González is a Brazilian physician, surgeon, educator and author whose work spans medicine, nutrition education and the relationship between food and health.
His plant-based interpretation of Brazil's traditional feijoada retains the dish's familiar flavours and cultural identity while replacing meat with ingredients including mushrooms, smoked coconut, aubergine and tofu.
The jury celebrated its creative reinterpretation of a much-loved national dish, demonstrating how culinary heritage can evolve to embrace nutritious, plant-based ingredients without compromising flavour or tradition.
Full Global Culinary Medicine Award 2026 Results
Beyond our three podium winners, seven further recipes earned a place in the inaugural Global Culinary Medicine Award Top 10.
These submissions reflect the breadth of international culinary talent and the diverse ways in which food traditions, nutritional knowledge and creativity can come together.
Congratulations to all our Top 10 contributors for their outstanding creativity and commitment to bringing culinary medicine to life.
See the dishes from our remaining Top 10 below.
How Were the Winners Selected?
Every submission underwent nutritional analysis and an evidence-informed review by PAN International's nutrition experts.
Following this assessment, 25 shortlisted recipes progressed to independent evaluation by an international jury of six experts spanning medicine, nutrition, culinary arts, food systems and journalism.
The recipes were assessed against five criteria:
1. Nutritional Excellence: The overall nutritional quality and balance of ingredients, with an emphasis on whole foods and evidence-informed dietary principles.
2. Evidence-Informed Health Impact: How the ingredients and nutritional composition align with scientific evidence supporting human health.
3. Culinary Excellence: Creativity, flavour, presentation, preparation techniques and respect for culinary traditions.
4. Sustainability & Responsible Sourcing: Consideration of ingredient sourcing, food systems, environmental impact and sustainable culinary practices.
5. Accessibility & Replicability: The practicality of preparing and enjoying the dish, taking into account ingredient availability, affordability and its potential for wider adoption.
Together, these criteria reflect the Award's commitment to recognising recipes that are not only nutritious and delicious, but also culturally relevant, practical and sustainable.
Meet the 2026 Jury
The Global Culinary Medicine Award was reviewed by an international expert jury bringing together perspectives from medicine, nutrition science, culinary arts, public health, food systems and journalism.
Chaired by Dr Robert Graham, internationally recognised physician, culinary medicine pioneer and Chief Health Officer at Performance Kitchen, the jury reviewed shortlisted eligible submissions and selected the inaugural Award winner.
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Dr Robert Graham
Jury Chair | Physician, Chef & Culinary Medicine Pioneer
Harvard-trained physician and chef, Dr Graham brings over twenty years of experience at the intersection of food, health and medicine. As a leading voice in the Food is Medicine movement, he works to transform how we think about food’s role in wellbeing through culinary medicine, education and medically tailored nutrition.
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Dan Barber
Michelin-Starred Chef, Author & Food Advocate
Dan is the chef and co-owner of two-Michelin-starred Blue Hill at Stone Barns and one-Michelin-starred Family Meal at Blue Hill in New York. He is also the co-founder of Row 7 Seed Company and the author of The Third Plate. A leading advocate for more sustainable and ethical approaches to farming and cooking, Dan's writing on food and agricultural policy has appeared in The New York Times and other publications.
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Esther Kern
Swiss Journalist & Author
Esther is one of the most distinguished voices on the future of plant-based food in the German-speaking world. A Swiss journalist and author, she launched Leaf to Root in 2014, a pioneering project that helped shape a new culinary movement around the full use of vegetables. Through the startup Veg-Alp, she has shown how plant-based products can reinterpret traditional food craftsmanship. -
Paul Newnham
CEO, SDG2 Advocacy Hub | Food
Systems Advocate
Paul is a global food systems advocate, working at the intersection of sustainability, advocacy and food transformation. He founded The Chefs’ Manifesto, a global network that empowers chefs to contribute to a healthier, more sustainable food future through collective action and advocacy. -
Remo Gisi
Co-Founder, Tastelab | Food Innovator & Science Communicator
An ETH Zurich computer scientist and a passionate food innovator, Remo co-founded Tastelab, an ETH spin-off bringing together culinary arts, science and sustainability. Through immersive dining experiences, creative food projects and science communication, he explores how innovation can shape the future of food.
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Ronnie Hasson
PAN Board Member | Registered Dietitian & Nutritional Scientist
Ronnie is a registered dietitian and nutritional scientist with extensive experience in national and community health promotion. As a PAN International Foundation Board Member, she brings extensive expertise in clinical nutrition, health promotion and sustainable food environments.
About the Global Culinary Medicine Award
Established by PAN International, the Global Culinary Medicine Award recognises chefs, healthcare professionals and culinary innovators who translate evidence-informed nutrition into exceptional food.
Culinary medicine brings together nutrition science, medical knowledge and practical cooking skills to help make healthier eating more accessible, enjoyable and culturally meaningful.
Through this Award, PAN International aims to strengthen collaboration between healthcare and culinary professionals, celebrating the important role of culinary creativity in shaping healthier people and a healthier planet.
