An interview with La Bottega’s Paulo Airaudo and Francesco Gasbarro on re-defining Italian cooking and the Genevan gastronomic landscape.
An interview with Chef Alain Weissgerber and wife Barbara on the taste of Pannonia, Austria unity and life at their Relais & Châteaux property, Taubenkobel.
The New York City-based Michelin-starred restaurant teams up with its second invited guest chef for the year-round dinner series.
Ronny Emborg will enter Atera’s kitchen in NYC as the new chef and promises to bring “lightness and rawness” to an already impressive dining experience.
An interview with Atsushi Tanaka from A.T. Restaurant, Paris on his dynamic, progressive gastronomy and how he sets himself apart from all others on the Parisian restaurant scene.
An interview with Jutlandic chef Thorsten Schmidt of restaurant Malling & Schmidt as he discusses his very ‘real’ dishes and the creative process behind them
An interview with NYC chef of restaurant Atera Matt Lightner on setting an example and how taking risks is essential for a dream dining experience.
A look at Austria’s Koch.Campus and their efforts to keep Monsanto out of Europe in a bid to protect Austria’s diverse plant varieties and animals.
Manhattan Chef Mads Refslund on foraging, the New Nordic influence on New York cooking and his recently announced nine course vegetarian tasting menu.
Centered in Copenhagen, Chef Søren Selin is balancing a fine-dining restaurant and simple bistro using beautiful, aromatic dishes and Danish ingredients.
A dialogue about the evolution of the romantic industry of wine production.