Massimo Bottura, the currently most globally revered contemporary Italian chef, invented a funny title, you may think, except he did not invent it as he borrowed the catchy slogan via an almost […]
Becoming Italy’s best chef today requires a striking culinary genius. At first unsettling the deeply traditional culinary habits in Italy by remaking its regional fare like spaghetti bolognese, chunks of […]
Massimo Bottura is the genius of contemporary Italian cuisine. We were so mesmerized by his food, that Osteria Francescana became the first three-Michelin-starred restaurant at which we dined twice in […]
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 […]
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 […]
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.
Alain Ducasse has always acknowledged the essential importance of raw ingredients in his culinary mastery. Although the past decade took him more frequently around the world as he oversees his […]
All cultish foodies, straight from the LAX airport head to a nearby In-N-Out Burger, a slowly-growing chain of fast food eateries founded in 1948. Unlike countless global cheep food behemoths, […]
The culinary scene in Milan was stirred about three years ago by Tokuyoshi’s Italy meets Japan innovative cooking. The wisely-stridden Japanese chef Yoji Tokuyoshi opened his first solo restaurant fittingly […]
The world’s best chefs in collaboration with food journalists, are challenged by the wildness of nature and unfamiliar destination. The modern chef is thrown back to hunter-gatherer age in this book inspired by survival.