What happens when modest ingredients of Russia are presented in a highly creative and modern way? You get the dreamy presentations of pioneer Igor Grishechkin, Russia’s chef to watch.
In a metropolitan gastro city like Copenhagen, opening a new restaurant takes on the…
There is a new star shining bright on the Norwegian culinary scene and it’s all…
The Danish Chef Nicolaj Køster of No. 2 in Copenhagen talks about the future of gourmet middle-class restaurants and eco-friendly cooking.
With a reputation for being one of the most unique and sought after knife brands in the industry, Florentine Kitchen Knives makes cutlery in a sleek and contemporary design, leaving their fans paying hundreds of euros for the knives which have a waiting list of up to a year. Now they are opening an atelier and storefront in Barcelona, so we caught up with the intriguing business for a chat.
Barely has the dust settled on the latest addition to the growing Aamann-enterprise before the…
This spring critically acclaimed chefs from New York, Lima, Tokyo, Bilbao, Marbella and Copenhagen will…
The dynamic duo behind restaurant Villanos en Bermudas managed to claim a spot as one of Latin America’s best, merely a year after opening. Get to them here
Smørrebrød surfaced during the late 1800’s and is now being reinvented by Adam Aamann.
With a 2.5 month waiting list, Michelin-awarded Mexican cuisine and Europe’s biggest selection of Mezcal,…
After exploring many corners of the world, honing his craft, the Michelin-chef Paulo Airaudo, is embarking on an exciting challenge as he opens his first solo restaurant, named after his daughter.
Pop-up restaurants have been around for a while, but now a foodie tech-startup is making it even easier for creative chefs and restaurateurs to plan and communicate their pop-ups to a global network of diners.
At a young age of 33, Danish-born chef Kamilla Seidler has made a huge impact in Bolivia, now she’s ready to embark on new adventures with her upcoming 4-month expedition around the world.
The Michelin-awarded La Bottega has reinvented classic Italian cuisine since May 2015 and helped put Geneva on the gastronomical world map. Now that co-founder Paolo Airaudo has left the restaurant to embark on new adventures, we caught up with sole owner Francesco Gasbarro to talk about his plans for the award-winning La Bottega.
t might be easy to learn how to make a cocktail, but it’s definitely hard to master the craft. Hardeep Rehal is one of the best bartenders in the world and according to him, balancing all the different tastes is just as important for a mixologist as it is for a chef.
Take a creative approach to pairing food with wine, some true dedication to the classic techniques of cooking and the homey feeling of dining at the house of your best friend, and you have Clou. A trailblazing bright star on the Danish food scene, Clou proves the Danish restaurant scene is more than Nordic minimalism.
Chef Matt Lambert at NYC’s Michelin-starred The Musket Room talks about “Kiwi Cuisine” and not glorifying chefs.
The playful Italian born chef, Walter El Nagar, behind the über trendy Barbershop pop-ups in Los Angeles is packing his chef knives and going on a European mini-tour.
With his sight set on expanding his culinary horizons, superstar chef Diego Muñoz embarks on an international exploration of the different cuisines of the world.