“Bad men need nothing more to compass their ends than that good men should look on and do nothing.” So wrote the British philosopher John Stuart Mill in 1867—a warning that resonates with disquieting relevance today.
We are living through dangerous times. Times in which moral boundaries are increasingly blurred, and where acts of hatred or extremism are not only tolerated but, disturbingly, excused—sometimes even by those who consider themselves good—when aligned with personal interest.
One such case has caused ripples across the international culinary world. The founder of one of the global restaurant rankings posted last year a statement on X (formerly Twitter) that many found abhorrent: “1 million Gazas for 1 Israel life would be acceptable for me.” The tweet, direct and unmistakable, stunned many within the food community. Given the gravity of such a statement, many assumed the list—and the credibility of its founder—would not endure.
And yet, it has. While the comment drew some criticism, the ranking continues to be celebrated and circulated. Some top chefs around the world still share their placement on the list with pride, knowing well who sits behind it. Ego, it seems, has in some cases eclipsed ethics.
How low must the moral bar fall before the silent majority finds its voice? At what point does silence become complicity, and complicity unforgivable?
As someone who works closely with chefs in a public relations role, I understand the marketing value of accolades. But awards fade from memory far faster than acts of principle. What people will never forget is your humanity, your integrity, your compassion, your courage. When you place an award on one side of the scale and your values on the other, what truly carries more weight?
Thankfully, not everyone has remained quiet. Among the most prominent voices of dissent is that of Andoni Luis Aduriz, the acclaimed Spanish chef behind Mugaritz, widely regarded as one of the world’s most forward-thinking restaurants. Disturbed by the founder’s words, Aduriz took to Instagram to share his views with unwavering clarity. And he engaged. He answered comments, opened dialogue, and stood his ground.
But he is not alone in raising his voice. Here are the statements we received from the international food community.
“It’s very personal, but I truly have issues for years and months now to post about my fabulous meals around the world, knowing that people are experiencing death and are starving in Gaza. Of course, we all have to work and eat. Food journalists can’t stop their writings, and restaurants can’t close because people on the other side of the world are starving. They have families too, and in these times, with the cost of living crisis, they have to take care of them. Yet I have difficulties understanding why some colleagues, PR’s, and restaurants are posting about their ranking in that American list, as we all know that its founder had those unbearable words… Are we living in such an egotistic and opportunistic world that rankings are more important than ethics or humanity?
We should all raise our voices against what’s happening in Gaza, but also in our industry. Peace is the only way for both sides, for Palestinians and Israelis. And our food world may need an urgent examination of conscience.”
Laura Centrella, Restaurant Critic & Food Journalist
“Kindness Is Not Controversial.
Lately, disturbing views have surfaced in our industry, views that imply some lives are worth more than others. And yet, people continue to seek validation from platforms linked to such rhetoric, staying silent in the name of reputation. We understand the fear. Many are kind-hearted and worry that speaking out might offend. But if kindness and empathy are offensive, then that’s not your burden to carry. Silence in the face of injustice is not neutrality, it is complicity. We must look at the bigger picture.
We say we value sustainability, community, and care. But those values must extend beyond ingredients and into how we treat people. This isn’t about politics. It’s about basic humanity. Like many, our own family lived through segregation in the U.S. It was the allies, the ones who used their voice, who helped move things forward. We must do the same now. Power is in numbers.
As parents to an autistic son, we know how important equity is. If all you have is your voice, use it. Because we cannot keep letting cruelty lead. Do we really want such people holding power in our world? Restaurants should be about joy, connection, and nourishment, not exclusion and ego. Let’s build something better.”
Amanda & Sven Wassmer, co-Founders, restaurant Sven Wassmer – Memories
“Voices in the culinary industry are more amplified now than at any point in human history. What we say matters. People listen. It does have an impact. Not only can our voices be an opportunity to stand against injustice, but also to build something better.
Still, many of us prefer not to use those voices. I get that. Most chefs, for example, are small business owners operating on thin margins. Choosing a side in the very complex war between Israel and Palestine that they have no direct experience with doesn’t make much business sense. Tensions are high, and certainly someone will get upset and won’t come in to eat. It’s sensible logic. However, accepting money or encouraging recognition from an organisation whose founders or members have extreme and/or violent views on an issue does not equate to being apolitical. It’s letting them speak for you.
There must be a line. A line where these organisations, as well as their sponsors, go too far. Where those values don’t align with yours and your community. At the very least, that line should include the very fundamental idea that all of us are equal, regardless of where we live, the colour of our skin, who we love, how we worship or who our government is.
I’m not talking about a case of someone casually misspeaking or talking out of context, but with clear intent, no apologies given and a history of destructive views. It doesn’t even mean you have to summon the courage to use that amplified voice that this position allows you to have and speak out. You just don’t have to support them. To give them fuel. At the very minimum, you can just say No, thank you. That’s it. It’s really not that complicated.”
Nicholas Gill, Writer
“Silence Is Complicity: Why the Hospitality Industry Cannot Afford to Stay Quiet
In a world fraught with war, famine, and widening wealth disparity—streamed live into our palms—it’s easy to feel powerless. But the truth is quite the opposite: We hold immense power. When informed and engaged, communities can compel governments and institutions to shift. The more we speak, the more they must listen.
Take Gaza, for instance. At this very moment, too many remain silent. Whether out of fear of offending, losing clientele, or jeopardising awards and recognition, especially in industries like hospitality, the instinct is to treat lightly. But neutrality in the face of injustice is not a moral stance—it is complicity.
Now is not the time for silence.
In hospitality, where our values are often measured in warmth, welcome, and shared humanity, we must also be willing to stand for what is right. Speaking up against genocide, exploitation, and the destruction of communities and ecosystems must not be the exception—it must be part of our ethical foundation.
Integrity should not be conditional. It is not a seasonal trend. It is the cornerstone of our humanity.
Hospitality professionals, Chefs and restaurateurs wield influence: we curate experiences, craft narratives, and hold platforms that reach across borders. I believe it’s our responsibility to use these platforms not just to showcase aesthetics and flavour, but to advocate for justice, sustainability and truth. Whether the issue is the industrial food complex ravaging public health and biodiversity, or human rights violations occurring in full view, our silence helps no one.
Let us not mistake discretion for dignity. The true dignity lies in raising our voices, challenging the status quo, and standing on the side of equity and truth.
Because to stay silent… is to stand still while the world burns.”
Bo Songvisava and Dylan Jones, Chefs, co-owners of Bo.lan
“Everyone in the industry knows how important it is to be part of a list, even when some people reject them. The truth is, in recent times, some of these lists have become a powerful tool for filling restaurants. But not everything is acceptable.
It becomes unacceptable when the owner and organiser of one of these lists supports a government (and I’m referring to a government, not its people) that has made its intention to exterminate a population chillingly clear. A government whose thirst for revenge has led to the deaths of over 60,000 people, many of them women and children. A government that is killing not only with bombs and its army, but also through hunger and cold, violating every principle of international human rights law. Babies, children, the elderly, and women are being murdered in the most cruel and inhumane ways—atrocities not seen since World War II.
This man, the owner of the list, has voiced his support openly and in the most deplorable way, showing no sign of remorse. When a person believes that one life is worth more than another, or believes that one group of people has more right to live than another, it reveals exactly who they are. And my friend, I will have nothing to do with such people. The same goes for those who committed the atrocities of that October day. Because there are still people—decent people—who see others as equals, regardless of religion, skin colour, or origin.
I know how hard it is to keep a gastronomic restaurant financially sustainable. I spent 15 years working in one and have spent the past nine years working with 20 of the world’s top chefs. But if having fully booked restaurants means aligning ourselves with, or remaining silent in the face of, narratives like those promoted by this unscrupulous list owner who believes th at life of one Jew is worth more than the lives of a million of Palestinians— the person who, by the way, only created the list to make money and line his pockets—then we need to seriously rethink our values.
Gastronomy is love. It is sharing. It is everything this man knows nothing about.
Not in my name.”
Susana Nieto, PR, Founder of New Gestion Food
“As someone whose main occupation is writing about international politics, these past 18 months have been particularly hard for me. In my 20 years of journalism career, I have never seen so heartbreaking and vile images as those coming from Gaza. And I have covered wars, terrorist attacks and natural disasters.
Food journalism is usually where I escape from all these horrors and imagery that really can have a huge impact on one’s psyche. The restaurant world, with all its creativity, joy, and hospitality, is the world that has accepted me with all my quirks more than any other world has. Kitchens where different nationalities, religions, and sexual orientations mix and blend with zero judgement. Sharing a meal, food being the connector.
That is the whole point. And then to have someone in such a powerful position like the head of an international restaurant list to make not just one vile statement but continuously promote and share his unapologetic views of lives of an oppressed nation being worthless, being subhuman – taking advantage of his jewish heritage to use the language of that same ideology that killed so many Jews – well, that is next level twisted.
We can talk about his political views, but it goes deeper – this is not about politics but about humanity.
I understand completely that as a chef or a food journalist, you don’t necessarily want to get into the politics, especially with issues like Israel and Gaza that can expose you to serious online hate. But you absolutely can ignore the list and not share your results. Because, unfortunately, no matter how many fine and knowledgeable food experts contribute to that list, that list is the person behind it. We have huge platforms and influence. And I, for one, am more comfortable being unfollowed by a few than staying quiet when it comes to genocide.”
Kaja Sajovic, Journalist
“In the times of conflict, empathy and responsible leadership are more important than ever. When business decisions appear to prioritise self-interest over compassion, it sends a disappointing message. I believe that those in positions of power have a unique opportunity to lead with care and make a positive difference, especially during difficult times. I simply hope that those with influence in the industry reflect deeply and choose to stand on the side of humanity, empathy, and thoughtful action rather than self-interest. “
Pam Pichaya Utharntharm, Chef, restaurant Potong
“There are many awards and rankings in the restaurant industry. As a chef, I know it makes us feel good when we receive one. But you need to see how these awards represent you as a chef and a human as well. You shouldn’t be proud to receive the award owned by somebody who talked badly about human life, and didn’t even feel sorry about it or didn’t dare to say so. I really don’t understand why many still proudly accept this award. Pretending nothing happened? It is sad. And it is a No for me.”
Tonn Thitid Tassanakajohn, Chef, restaurants Le Du and Nusara
“Those who are supporting this list are supporting genocide. This list is not about building a community but dividing it. It’s not for the industry, it’s against the idea of unity and diversity.”
Gaggan Anand, Chef, restaurant Gaggan
“Israel’s deepening genocide in Gaza (the crime of all crimes) has become a litmus test for a person’s humanity and integrity. I believe it is not possible to separate politics and personhood; one defines the other. You don’t get to opt out; in doing so, you’re simply acquiescing to the status quo. This is something the founder of this list knows well. He has used his platform to intentionally deepen hatred and division. I use mine to help build- I hope- a world of equity and unity. There is a world bigger than my kitchen, and there are matters in it more important than my career. As a planet and a population, we stand or fall together.”
Pam Brunton, Chef, Inver restaurant
“Often, the hypocrisy and snobbery of this world disappoint me. When a public figure says, ’1 million Gazas for 1 Israeli life would be acceptable for me’, Not only did he not face the backlash he deserved—no pressure to reflect, apologize, or repent—but still many people, including chefs and voters, chose to ignore or avoid the issue because the controversy of the list brought them personal recognition or benefits. This aspect of human nature is deeply disappointing. Silence in the face of evil makes one complicit. If we want a just world, we must stand up for justice; if we want a world of kindness, beauty, and positive strength for ourselves and future generations, we must embody that force ourselves. “
Agnes Chee, Food Writer
“While I have my views on the tragic war between Israel and Gaza, my issue is not to assign blame to one side or the other. War brings nothing but immense suffering and loss. And that’s devastating. However, we must take a clear stand on moral issues. Gastronomy, as a revered cultural legacy, cannot be stained by messages of hate. This kind of hate-filled rhetoric has no place in our culinary community. We must confront this dangerous behaviour head-on, not simply as reckless and irresponsible, but as a fundamental betrayal of the values of empathy and respect that should define our field.
Promoting divisive commentary in the name of gastronomy undermines the core values of empathy and respect that we should uphold. We cannot allow those who propagate such harmful views to represent us. It’s time to take a firm stance against this kind of toxic discourse. Enough is enough; we must stand united against such disgraceful conduct. It is time to unite firmly against this shameful behaviour and uphold the integrity of our culinary heritage.”
Tasos Mitselis, Restaurant Critic & Gastronomy Journalist
“I’m German, and I would like to quote Margot Friedländer, who died a few days ago, at the age of 103. She lost her family in Auschwitz, survived hunger and forced labour in the Theresienstadt ghetto and moved back from New York to Berlin at 89, to tell her story and teach humanity: „There is no Christian, Muslim, or Jewish blood. There is only human blood. We are all the same. We are humans. Be human!“
You should not associate yourself with people who want to tell you otherwise.
It really is that easy.”
Lorraine Haist, Journalist
“Many chefs out there do not want to discuss their political views openly. That’s why they choose silence. And I totally understand why. However, I firmly believe that this, more than ever, is the time for us to use our voice to enable change. Look at what’s happening in Gaza. And it doesn’t stop there – it’s also about gender equality, racism, abuse – a whole range of issues that we go through as a society. What world are we leaving behind for the next generation if we choose silence? What example are we setting for the next generation? Certainly not one of empowerment.
True empowerment lies in having the courage to speak up. And real power does not lie in abuse, real power lies in upliftment. The true power of community is being able to support each other, and I genuinely believe, women supporting women is what creates meaningful change. We need to see more examples of that, we need to embody that in our everyday lives! Isn’t hospitality deeply rooted in connection and genuine care? I take immense pride in working with various indigenous communities across the Himalayan belt and understanding our food culture from them. And I genuinely believe staying silent on these critical issues is against the very ethos of preserving our culture and that of our communities.
As chefs, we take immense pride in celebrating sustainability. And if that’s really at the core of our value system, then how can we stay silent about these really challenging issues? On a global level, there’s very little progress on gender equality, but I firmly believe that we need to be the change that we want to see in our society. As a woman, it brings me immense joy every time I see women in leadership, especially in hospitality. And it brings me even more joy when these women in leadership use their voice to create meaningful change. This is a very different world we live in, and we have the power to shift the pendulum by using our voice – that I believe is what true leadership is about. ‘If I were to remain silent, I’d be guilty of complicity.’ -Albert Einstein”
Vanika Choudhary, ex-Chef patron of Noon (working on a new project)
“The essence of gastronomy stands for hospitality without discrimination. Our restaurant door is always open and welcoming to all. Eating is sharing a love for the earth. Like the earth, we also want to be generous to every guest regardless of colour, origin, faith, gender and regardless of any personal preferences. We say yes to a world that strives for justice, goodness and beauty. We say no to anyone who judges in order to create suffering and drives people apart instead of connecting. We say no to hate of any kind and distance ourselves from every culinary platform, guide and organisation that preaches it.”
Nicolas Decloedt and Caroline Baerten, co-Owners Humus x Hortense
“The hospitality industry, at its best, is a celebration of culture, generosity, and shared humanity. To use one’s platform to diminish or vilify others, particularly in the context of such profound suffering, is not only deeply inappropriate, it is morally indefensible.”
Sachin Obaid, Journalist and Founder of Gully Burger
“I am a chef. My life revolves around flavours, traditions, and the stories we tell through food. But today, I’m not writing about a dish. I’m writing about a wound that deepens while the world looks away.
Palestine is not just a place. It’s people, a memory, a culture being erased in real time. And we can’t watch in silence.
I think of their food.. warm, generous, ancestral. I think of musakhan, of freekeh, of olives. And I remember the words of Mahmoud Darwish: “If the olive trees knew the hands that planted them, their oil would become tears.” That line sits heavy. Because I work with ingredients every day, yet theirs are soaked in loss and resistance.
To celebrate flavours while ignoring the suffering of the people who gave them to the world feels both so hollow and dishonest.
This is not about politics. It’s about dignity. It’s about humanity. It’s about the silence of our industry becoming too loud to bear.
We as chefs speak in layers, texture, temperature, and story. But now is the time to speak clearly:
I stand with Palestine. I mourn the lives lost. I honour the culture under threat, and I refuse to stay quiet.
Because food is memory,
Memory is resistance,
And silence is complicity.
End the genocide and ethnic cleansing.
Free Palestine always.”
A big thanks to all of you who raised your voices. Special thanks to Laura Centrella for her help and to Bo and Dylan for the great title.
Dear friends from the food world. If you, too, believe that ethics should prevail over the egos and would like to share a statement, please email us. Let’s not be silent.