Chefs

A biodiverse menu: here's how to make it work
A biodiverse menu: here's how to make it work
From the Netherlands to Ecuador: these three culinary projects serve biodiversity
31 mei 2024 | 9 min
Cooking with flowers 101, according to Spanish chef Iolanda Bustos
Cooking with flowers 101, according to Spanish chef Iolanda Bustos
Flowers can bring so much more to a dish than just beauty
29 maart 2024 | 7 min
Joan Bagur brings authentic Mexican cuisine to Europe
Joan Bagur brings authentic Mexican cuisine to Europe
Flavors span from fresh moles to guacamole with grasshoppers
22 december 2023 | 5 min
Japanese plant-forward chef Keiko Kuwakino works six to twelve months in advance
Japanese plant-forward chef Keiko Kuwakino works six to twelve months in advance
“We must be respectful of nature, in order to protect our local cuisine”
3 november 2023 | 5 min
Earning a Green Michelin Star with desert flowers and leftover meat
Earning a Green Michelin Star with desert flowers and leftover meat
Dubai’s Restaurant Teible demonstrates sustainable menus
18 augustus 2023 | 4 min
Mountain cooking as a philosophy for sustainable fine dining
Mountain cooking as a philosophy for sustainable fine dining
An interview with Chef Norbert Niederkofler, a pioneer in the Italian Dolomites
24 maart 2023 | 7 min
Pioneer chef René Redzepi strives to be ahead of the criticism
Pioneer chef René Redzepi strives to be ahead of the criticism
Fine dining no longer appears to be a sustainable business model
27 januari 2023 | 5 min
At home in Seattle with YouTube star Kenji Lopez-Alt
At home in Seattle with YouTube star Kenji Lopez-Alt
Food Inspiration meets chef with 1.3 million followers
4 januari 2023 | 1 min
Chef Wayne Johnson supports low-income communities in Seattle
Chef Wayne Johnson supports low-income communities in Seattle
FareStart has served more than 60 million meals since the start
28 december 2022 | 2:43
Could horse head terrine and beaver meat be part of our future menu?
Could horse head terrine and beaver meat be part of our future menu?
Examining whether the nose to tail philosophy is a sustainable answer to the meat industry
6 oktober 2022 | 2:29
Three Michelin star restaurant SingleThread doesn’t have a menu, but it does have an on-site farm
Three Michelin star restaurant SingleThread doesn’t have a menu, but it does have an on-site farm
This restaurant is the perfect example of seasonal and local cuisine
22 september 2022 | 3 min
Copenhagen: A city for gastronomy geeks and food nerds
Copenhagen: A city for gastronomy geeks and food nerds
Here’s what’s happening in the Food Capital of the world
21 juli 2022 | 6 min
Chef Rasmus Munk’s holistic cuisine at Alchemist restaurant in Copenhagen
Chef Rasmus Munk’s holistic cuisine at Alchemist restaurant in Copenhagen
Where gastronomy, theater, art, science and technology intersect
6 juli 2022 | 9 min
Two Michelin-star restaurant Blue Hill at Stone Barns is serving up the future of gastronomy
Two Michelin-star restaurant Blue Hill at Stone Barns is serving up the future of gastronomy
Brothers Dan and David Barber have pioneered the farm-to-fork philosophy in New York
20 mei 2022 | 6 min
We are outsiders creating the first movement of local cuisine on Galapagos
We are outsiders creating the first movement of local cuisine on Galapagos
MUYU is serving the best from Galapagos’ farmlands, forests and sea
23 maart 2022 | 9 min
Best Moroccan chef of the world raises awareness for diversity in the kitchen
Best Moroccan chef of the world raises awareness for diversity in the kitchen
Najat Kaanache: as impressive a chef as entrepreneur and all-round inspiring person
11 februari 2022 | 3 min
The power of focus in a world full of distractions: the focus filter
The power of focus in a world full of distractions: the focus filter
Behavioral scientist Herman Konings flags a new trend
4 februari 2022 | 7 min
New magazine: Gastrophysics
New magazine: Gastrophysics
The science behind our perception of food
14 juni 2021 | 1 min