Yoshihiro Narisawa, Japan
Narisawa got his start learning under European chefs before returning to his home country of Japan to open his own European restaurant. He focused on fusing Japanese and French cuisines, but he eventually just started making his own style of food that has become synonymous with his last name. His restaurant has two Michelin stars, one of which was awarded to celebrate his use of soil (yes, SOIL) as an edible ingredient.