Serendipity is probably the word that would best describe Ana Roš's story to date. An unlikely chef who never got any formal training in the kitchen, she would probably have imagined herself as more of a diplomat or even a European Commission official. Truth be said, she was actually offered a job in Brussels which she turned down on the spur of the moment. As fate had it … [Read more...]
Richard Ekkebus: ‘I have not changed. The people of Hong Kong have changed’
For an avid book reader like Richard Ekkebus it must have been a source of both pride and a sense of worry that the restaurant in Hong Kong was called the one with the ‘Da Vinci’ code menu. Was the restaurant Amber, which he created at the Landmark Mandarin Oriental in Hong Kong so ahead of its time? And would he manage to find the ‘Grail'? Today, the Dutch chef of the … [Read more...]
Bo Songvisava: Dreaming of a self-sustainable restaurant
Bo Songvisava is a chef with a vision. With her husband, chef and business partner Dylan Jones, they have received critical acclaim for their progressive, ethical Thai cooking at their restaurant Bo.Lan in Bangkok. They have already made plans to become a zero carbon restaurant by next year. But they also have plans to move out of Bangkok even if this is a long term … [Read more...]
Lukas Nagl: “You have to love what you do”
Food writer and GELINAZ! co-curator Andrea Petrini calls Austria the new Slovenia and he is definitely on to something. To date, Austria has been shy to present itself on the podium of world cuisine and present its chefs. But that is set to change after GELINAZ! does upper Austria Leading the revival in Austria is Heinz Reitbauer, chef of the amazing Steirereck in Vienna. … [Read more...]
“Winters are getting shorter. I don’t know how this will impact food but it is not good” – Magnus Nilsson
Magnus Nilsson is a very busy man. His day job involves running one of the world’s most sought after destination dining restaurants, Fäviken. He has been featured in television series like Chef's Table and the Mind of a Chef but that’s not all. He has also written what some would consider to be the bible of Nordic cuisine called the Nordic Cookbook. It has taken him around all … [Read more...]
