As the “artistic director” Alain Ducasse is not cooking at his restaurants very often, instead, he is “the one who carries the vision”. The French native and multi-Michelin chef is passionate about […]
At Sai, not the Olympic athletes compete against each other in the international spectacle, but the Nagano natural ingredients accomplish their finest performance in the hands of the Japanese chefs’ team […]
“Cook with what you find around you.” writes Jeremy Fox, the author of ON VEGETABLES. This southern California celebrating vegetarian cookbook is intended to inspire anyone, anywhere, not just the […]
Kle, infuses an international fine dining pedigree into plant-based cuisine in Zurich. Opened and owned by a fearless female chef with Moroccan roots Zineb Hattab, a former engineer who followed […]
Hiroyuki Urasawa is often praised as the best japanese chef in America. I have not dined at all of the thousands of Japanese restaurants in the US, but if one […]
Classy, sophisticated and high-end. You better dress up for this occasion…
A chef and sommelier duo Suzanne Goin and Caroline Styne are well-known on the LA’s restaurants scene…
The Taiwan-born chef Andre Chiang has two passions. One is poetry and art (look at the photographs of his dishes on his website) and another food.
Nobuyuki Matsuhisa aka Nobu is a legend in Japanese cooking worldwide. Matsuhisa in Aspen and LA were his first restaurants.
The Third Plate is a must read for anyone who dines out, is interested in the farm-to-table development, nose-to-tail eating, for any forward looking chef, a good house wife – anyone who cares about high quality food.