Two Hublot Ambassadors Featured in the World's 50 Best Restaurants 2025

The 2025 edition of The World’s 50 Best Restaurants has honoured two members of Hublot’s culinary ambassador programme, further strengthening the Swiss watchmaker’s presence in the global fine dining world. This internationally recognised list, compiled annually since 2002, is considered among the most influential rankings in the gastronomic sphere, evaluating restaurants across six continents based on votes from over 1,000 culinary experts.

JAN by Jan Hartwig: Germany’s Singular Entry

Ranked number 50, JAN in Munich stands as Germany’s sole representative on this year’s list. The restaurant, opened by chef Jan Hartwig in 2022, achieved three Michelin stars in its first year of eligibility — a rare accomplishment even by European fine dining standards. Located in the city’s historic Palais Neuhaus-Preysing, JAN is a showcase of contemporary haute cuisine, combining precision technique with restrained elegance.

Chef Hartwig’s career includes formative years under Klaus Erfort and Christian Jürgens, two of Germany’s most respected chefs. He is known for his ability to build structured, emotion-driven tasting menus, often anchored in classical technique but presented with modern purity. His restaurant offers a single, evolving degustation menu and seats just 28 guests per service, focusing on intimacy and personal engagement.

A member of Hublot’s Art of Fusion ambassador programme, Hartwig represents a growing segment of culinary figures within the brand’s portfolio, which also includes pâtissiers, chocolatiers, and sommeliers. His inclusion in The World's 50 Best Restaurants highlights a continued global appreciation for German fine dining — a scene often overshadowed by its French and Scandinavian counterparts.

Mingles by Mingoo Kang: Korean Tradition Reimagined

At number 29, Mingles in Seoul continues its ascent on the global stage. Headed by chef Mingoo Kang, the restaurant also achieved three Michelin stars in the 2025 Korea guide, reflecting a decade-long evolution of culinary maturity. This marks a significant rise from its previous 44th position in the 2024 list, signalling increased international recognition for Korean contemporary cuisine.

Mingles opened in 2014 and quickly became known for its reinterpretation of traditional Korean ingredients through a modern lens. The restaurant’s name itself suggests its concept: a mingling of past and present, East and West. Kang’s approach blends traditional hanjeongsik structure with techniques from French, Japanese, and Spanish kitchens. Key elements include fermented jangs, seasonal herbs, and Korean seaweed, all arranged with refined aesthetics.

Kang trained at Le Cordon Bleu in the United States and previously worked at Nobu Miami and The Beverly Hills Hotel, giving him a global perspective that informs his Seoul kitchen. In addition to his Michelin stars and global rankings, he was previously voted Chef’s Choice in Asia’s 50 Best Restaurants, confirming his reputation among peers.

Like Hartwig, Kang is part of Hublot’s cultural ambassador network. His philosophy of balance and precision aligns closely with the brand’s values — particularly its emphasis on craftsmanship, experimentation, and modern reinterpretation of tradition.

Hublot’s Culinary Collaborations: A Broader Vision

While many luxury watch brands focus on partnerships in sport, Hublot has taken a broader, multidisciplinary approach. Under the Hublot Loves Gastronomy initiative, the brand supports chefs who embody the ethos of innovation and discipline. Other culinary ambassadors include Anne-Sophie Pic, Andreas Caminada, Clare Smyth, and Yannick Alléno — all Michelin-starred talents who represent excellence in different culinary traditions.

The presence of both Hartwig and Kang in the 2025 World’s 50 Best list affirms Hublot’s growing role in this space, positioning fine gastronomy alongside high watchmaking as parallel forms of creative precision. Just as Hublot fuses traditional horological codes with modern materials and forms, its ambassador chefs blend culinary heritage with forward-thinking execution.