Gilles Goujon, France

Goujon started working as a cook in his teens when he accidentally stumbled into an apprenticeship with one of the greatest chefs in France at the time. By the time he was 20, he was the assistant head chef at Raguenau, a three Michelin star restaurant. By the time he was 30, Goujon opened his own restaurant in a small town far away from Paris. His goal was to bring people out of the city and feed them locally sourced foods. Over the course of his career, he earned three Michelin stars.