The past few days have been very important for Belgian chef Sang Hoon Degeimbre. After opening his second restaurant in Brussels by the name SAN Sablon last week, on Monday, the chef of L'Air du Temps was selected as the foreign restaurant owner of the year by the Les Grandes Tables du Monde. This took place in Venice during the 62nd meeting of the association that groups … [Read more...]
Archives for 2016
Vladimir Mukhin (White Rabbit): The future of gastronomy is glocalisation
Vladimir Mukhin, Russian chef of White Rabbit, the Moscow restaurant that has taken the gastronomic world by storm over the past years is on a mission to make Russian tastes known globally. Born to a family of chefs, he jokes that he was born in the kitchen. Both his mother and father were chefs and so was his grandmother. His grandfather was a teacher in a culinary school … [Read more...]
Weekly roundup of great reads on food and wine #92
The restaurant that employs grandmas instead of chefs: What’s better than grandma’s cooking? Well, nothing. Which is the raison d'etre of Staten Island's Enoteca Maria. The brilliant brainstorm belongs to owner Jody Scaravella, who started out a decade ago with just Italian nonnas but has branched out to include 30 grandmas from around the world; think Argentina, Algeria, … [Read more...]
Virgilio Martinez (Central): ‘I find inspiration by listening. We need to listen more’
In today's fast world we do not listen enough. And that is a problem for people in all walks of life. Virgilio Martinez, chef of Central, the restaurant in Lima, Peru says he finds inspiration from people. "I find inspiration by listening. We don't listen enough but listening is very healthy. We listen too much to ourselves. As a chef, you sometimes start to take decisions … [Read more...]
The story of Gelinaz! and what’s in store for the future: ‘Being creative and continuing to surprise people’
Go back 10 years and the world of food and gastronomy was completely different to what we know today. The World's 50 Best Restaurants was not as influential as it is today, high-end restaurants were still extremely formal, social media and sharing was in its infancy and many of the world's top chefs were still obsessing with trying to 'copyright' their creations. But … [Read more...]
