十(shi)大(da)中(zhong)(zhong)(zhong)國(guo)名(ming)廚(chu)排(pai)名(ming)榜(bang)單僅(jin)(jin)盤點了當(dang)代部(bu)分較具(ju)代表性的廚(chu)師（包括在世者與逝世者），是MAIGOO編輯參(can)考(kao)(kao)國(guo)家商務部(bu)“中(zhong)(zhong)(zhong)華(hua)名(ming)廚(chu)”獲(huo)獎(jiang)名(ming)單，中(zhong)(zhong)(zhong)國(guo)烹飪協會(hui)“中(zhong)(zhong)(zhong)華(hua)金廚(chu)獎(jiang)”表彰名(ming)單，“國(guo)家名(ming)廚(chu)”收編名(ming)錄，并依(yi)據知名(ming)度(du)、所獲(huo)榮譽、行業(ye)影響(xiang)力(li)、業(ye)務素質（刀工/火候/調味/菜式/烹飪理論/組織管理能(neng)力(li)等(deng)(deng)）等(deng)(deng)多(duo)項指標綜合總(zong)結而來(lai)。本文僅(jin)(jin)供參(can)考(kao)(kao)，歡迎在末尾(wei)評論/交流。