Originally opened in 1981 by Erminio and Rita Alajmo, Le Calandre is currently one of eight restaurants in Italy to be recognized with three Michelin stars, an honor that the restaurant has held since 2003. Ranked at the top of all the major Italian restaurant guides, it is also one of the “The World’s 50 Best Restaurants...
A chef who has been viscerally bound to his burners for the past 30 years. He seeks relentlessly, with each movement and with the utmost respect, to bring out the best in his subject. By preserving its color, essence, hues and scent, he restores purity to the product. Roasting is no secret to Alain Passard... Read More
Chef Tae Hwan Ryu heads ‘Ryunique’ at Sinsadong in Seoul. The Seoul restaurant draws upon Tae Hwan Ryu’s experiences in cutting-edge kitchens in Japan, Australia and the UK. He spent eight years travelling the world and immersing himself in different food cultures and cuisine techniques before... Read More
The philosophy behind Gastrologik is focused on the ingredients, in close cooperation with producers and suppliers. We want to surprise you, as our guest, and we put as much effort in finding the best ingredients as in refining them. By us it is the quality, as well as the range and supply not the demand, which guides... Read More
Alex likes to think of cooking as painting. Being a keen lover of colors he compares an empty dish to a blank canvas waiting to be filled with ingenuity and creates “art on a plate.’ For him the act of eating is similar to traveling. His creations aim to stimulate “his guests”, as he prefers to call his diners... Read More
Growing up in New Jersey in a traditional Italian family, where Sunday dinners tempted his taste buds and influenced his culinary career, Vinson Petrillo took a while to settle into becoming one of the most sought-after chefs in the world. “I got kicked out of vocational school for getting in a fist fight with my teacher"... Read More
Born into a family from Treviso with a great passion for Venetian cooking, from a very early age Davide would prepare jams and would help his grandfather to collect vegetables in the garden. By the age of 14, his passion took him to cookery school and he began working at Castelfranco Veneto restaurant... Read More