The inaugural Global Culinary Medicine Award 2026, established by PAN International, has recognised outstanding culinary innovation from Ukraine, Germany and Brazil, following an international competition that attracted 140 submissions from 36 countries.
First prize was awarded to Dr Myroslava Berezova, a physician and clinical dietitian from Chernivtsi, Ukraine, for a heritage-inspired dish celebrating the connection between culinary tradition, nutritional excellence and sustainability.
Her winning creation, Bukovinian Sunchoke, Aubergine & White Bean Heritage Stew with Walnut Crunch, received the highest overall jury ranking and was the only submission placed in the Top 10 by all six jurors.
The CHF 5,000 prize was presented at the Soil to Soul Symposium in Zurich on 29 October, marking a milestone in PAN International's efforts to bring culinary excellence and evidence-based nutrition closer together.
The winners were selected following a rigorous, evidence-based assessment process. Submissions underwent nutritional analysis and review by PAN International's nutrition experts, with 25 shortlisted recipes subsequently evaluated by an independent international jury of six experts, chaired by US physician and culinary medicine expert Dr Robert Graham. Entries were assessed against five criteria: nutritional excellence, evidence-based health impact, culinary excellence, sustainability and responsible sourcing, and accessibility and replicability.
A Winning Recipe Rooted in Ukrainian Culinary Heritage
Inspired by the traditional food culture of Bukovina in Western Ukraine, Dr Berezova's winning dish brings together familiar, nourishing ingredients in a creative interpretation of regional cuisine.
The plant-based stew combines Jerusalem artichokes (sunchokes), aubergine, white beans, tomatoes and mushrooms, finished with walnuts, hemp seeds and fresh herbs.
Reflecting on the inspiration behind her winning creation, Dr Berezova explained:
"Rooted in the culinary traditions of Bukovina, Western Ukraine, this dish celebrates humble ingredients that have nourished generations. As a physician and clinical dietitian, I wanted to show how traditional foods like sunchokes and heirloom white beans can support gut health, while wild mushrooms, walnuts and hemp seeds provide rich flavour and essential nutrients. This stew brings together cultural heritage, evidence-based nutrition and sustainability, showing that healthy food can be accessible, nourishing and deeply comforting."
The international jury recognised the recipe for its outstanding nutritional quality, alignment with evidence-based dietary principles and practical appeal, alongside its thoughtful celebration of Ukrainian culinary heritage.
Beyond her award-winning recipe, Dr Berezova's professional work focuses on evidence-based clinical nutrition, metabolic health and whole-food approaches to eating.
Celebrating Culinary Innovation Across the Globe
The Global Culinary Medicine Award recognises chefs, healthcare professionals and culinary innovators who demonstrate how exceptional food and evidence-based nutrition can contribute to better health and sustainability.
The inaugural Award brought together culinary talent from across the world, showcasing diverse approaches to making healthier eating delicious, culturally meaningful and accessible.
Speaking about the Award's significance, Kerstin Plehwe, President and CEO of PAN International, said:
"Unhealthy diets are contributing to a burden of disease that demands a stronger response from healthcare and the food sector alike. This award opens a new chapter in bringing medicine and the kitchen closer together. We want to champion people who turn nutrition science into food that people love to cook, share and eat."
Celebrating Culinary Excellence from Germany and Brazil
Alongside the inaugural winner, two outstanding submissions received recognition:
Second Place: Prof. Dr Georg Seifert, Germany
Pulse & Flow combines lemon barley, edamame, roasted beetroot and walnuts in a dish showcasing ingredients associated with heart-healthy dietary patterns.
Third Place: Dr Alberto Peribáñez González, Brazil
Plant-Based Brazilian Feijoada reimagines the traditional Brazilian black bean dish using mushrooms, vegetables and plant proteins, bringing together cultural heritage and plant-based nutrition.
Together, these three recipes reflect the diversity of culinary approaches that can bring nutritional science into everyday cooking.
Advancing Culinary Medicine: Where Food Meets Health
Culinary medicine is an emerging field that combines nutrition science, medical knowledge and practical cooking skills to help people translate dietary advice into healthy, enjoyable everyday meals.
Through the Global Culinary Medicine Award, PAN International aims to strengthen collaboration between healthcare and culinary professionals, recognising innovative approaches that make nutritious, culturally meaningful and sustainable food more accessible.
The inaugural Award reinforces an important message: healthy food need not come at the expense of flavour, creativity or culinary tradition.
Discover the Global Culinary Medicine Award 2026 Top 10
Explore the outstanding recipes and culinary innovators recognised in the inaugural Award and discover how they are helping bring culinary medicine to life.