What will the coronavirus mean for restaurants and gastronomy around the world? The world still finds itself in the grip of COVID-19. The true shape and size of this monumental crisis is only just beginning to reveal itself. For this magazine we've spoken to many chefs around the world and have asked them to paint a picture of what this virus has meant for them, the business, and their hopes for the future. The food and hospitality industry is facing immense challenges. We hope that the insights of these chefs can help those of you caught in the midst of this struggle. Stay safe, and take care.

In this magazine:

  • Regional Executive Chef at Guckenheimer Adam Rice

  • Chef and owner Virgilio Martínez Véliz of Central in Lima, Peru

  • Slovenian michelin starred chef Ana Roš

  • Progressive Dutch chef Estée Strooker

  • Restaurant Associates Head of Operations Ben Tamlyn

  • Chef Poul Andrias Ziska of restaurant KOKS on the remote Faroe Islands

  • Chef and owner Eelke Plasmeijer of Locavore on the Indonesian island of Bali

  • Billy Wagner of Berlin's hyperlocal Nobelhart & Schmutzig

  • Culinary Director at Bon Appétit Marty Cattaneo 

  • Dutch Michelin star chef Jef Schuur