On Wednesday, September 24, 2025, the spotlight turned to the Margaux Ballroom at Wynn Las Vegas for the first official 50 Best Press Conference and accompanying #50BestTalks: North American Dream forum. The Lavazza-fueled day marked the formal beginning of North America’s entry into the global 50 Best ecosystem, setting the stage for Thursday’s highly anticipated unveiling of the region’s first-ever list.

The morning opened with remarks from representatives of Wynn Las Vegas and the 50 Best organization, underscoring the significance of this new chapter. They spoke about North America’s growing culinary influence and how the creation of a dedicated list reflects the depth and diversity of restaurants across the U.S., Canada, and the Caribbean.

Two of the continent’s most celebrated chefs joined the conversation:

• Kyle and Katina Connaughton (SingleThread, Healdsburg, CA)
  Kyle and Katina Connaughton of SingleThread exemplify holistic hospitality, blending kitchen, farm, and guest experience. Kyle brings training from Japan and The Fat Duck, while Katina oversees the farm. Chef Connaughton noted, “We are such a young country beyond cuisine, culture compared to others around the world, so I think this is such an amazing opportunity.”  Katina said, “There is a seat for everybody at the table, whether it’s a finely set table or a picnic table. The person making tacos is celebrated just as much as a fine dining establishment… It’s a celebration of those who are really living their life well lived.”

• Eric Ripert (Le Bernardin, New York City)
  Eric Ripert, leader of Le Bernardin for over three decades, is known for culinary excellence, mentoring, and advocacy for mental health. “If you work hard,” he says, “we are going to create an environment that will allow you to be yourself and to succeed and live your dream… We teach all of our employees in the kitchen and the dining room how to work together, respect each other, and not stress during service.”

Their presence highlighted the range of North American talent, linking pioneering West Coast innovation with established East Coast culinary institutions. This new ranking aims to spotlight such diversity.

#50BestTalks – North American Dream

The momentum continued immediately after the press conference with the region’s first-ever #50BestTalks. This gathering not only celebrated culinary achievement but also deepened the event’s broader exploration of the stories, identities, and values shaping dining across North America.

The day’s discussions centered on the concept of the “North American Dream.” Speakers reflected on how food connects with heritage, migration, sustainability, and community. Each voice offered a personal interpretation of what it means to cook and live within the tapestry of North America’s cultural landscape.

Featured Voices

• Lisa Binns highlighted the role of farming, plant-based cuisine, and Caribbean traditions in redefining what it means to eat consciously.
• Asmeret Berhe-Lumax emphasized food as a tool for equity, weaving stories of mutual aid, resilience, and community action.
• Normand Laprise spoke about Quebec’s culinary roots, recalling the preservation techniques and seasonal rhythms that still shape his cuisine today.
• Chad and Hanna Williams discussed the partnership between the kitchen and dining room, reflecting on how collaboration and hospitality drive their restaurant’s success. 
• Gregory Gourdet shared insights on blending Haitian heritage with modern cooking, grounding his restaurant’s approach in both memory and innovation. Gourdet reflected, “There is a streak of individualism in the American dream, that you can do it, that you can pull yourself up, but it’s actually all about finding community, helping each other, and saying how you can contribute to the American dream by helping others. I feel like it’s a very common theme in today’s presentations. It’s never too late to build your dream. I opened my first restaurant at 46, and it’s a collective: our chefs, servers, bartenders, dishwashers, farmers, partners, communities, and guests, KAAN represents all of them.”

The talks combined heartfelt storytelling with practical perspectives, creating a space that felt both celebratory and urgent. Attendees left with a deeper sense that North America’s restaurants are not only places of excellence, but also platforms for culture, activism, and connection.

This first edition of North America’s 50 Best Restaurants stood out as more than a ranking. As the day’s speakers made clear, “best” is defined as much by values—heritage, identity, sustainability, and community—as by flavor.

The day concluded with anticipation for Thursday, September 25, when the inaugural North America’s 50 Best Restaurants list will be revealed—a moment set to spotlight the chefs, teams, and restaurants redefining food culture across the region.