“A chef in 2017 is much more than the sum of his recipes. We have a big responsibility to show the young generation the right approach for the future.”
Eighteen years old and desperate for cash to fund a summer of partying in Ibiza, the future world’s greatest chef did what any teenager might do – he took a job washing pots.
“When I was a kid, kangaroo was only in the pet food section of the supermarket. Now it takes pride of place in supermarkets next to the Wagyu beef.”
There’s a dish on the menu at Brae called Iced Oyster. It’s actually a sweet milk ice cream with a salty twist that’s capable of turning even the least adventurous into oyster fans.
On the long journey back to Peru from Australia, Virgilio Martínez and Pia León were hard at work on their latest restaurant project, shunning sleep and inflight movies to sketch out floor plans for one of their most ambitious projects yet.
A quick sift through the comments reveals not just praise for Barber’s food but also a whole lot of respect and admiration for his vision. One simply writes “Mind. Blown.”
“Everyone at Cosme says serving President Obama was one of the most beautiful moments they’d ever had. When I talk about it, I get goose bumps.”
Some tables are better than others. But Daniel Humm and Will Guidara have found the formula for the perfect table.
Dan Barber is worried. His team has been scavenging the Selfridges Food Hall for leftover and damaged foodstuffs to use at the wastED dining series on the rooftop of the iconic London department store.
“Every year I’ll open one restaurant and every year I’ll get closer to closing my restaurant.”
“As chefs, we have a social responsibility to show farmers that there are other options beyond drug production to substitute their crops and still prosper.”
“As a child, I had visions of being the ambassador in Tanzania, sipping my cocktails by the pool. When it’s really hard, I sometimes think that would be the easier option.”
Colombians are so serious about gastronomy, they’ve renamed a whole neighbourhood in Bogotá as ‘Zona G’ – that’s ‘G’ for gourmet or gastronomy.
“As soon as I sit down, I think ‘I should open another restaurant’. I love Melbourne – the food scene is amazing – and London would be awesome too.”
After the roaring success of the first Osso, Garibaldi is planning a second branch, with a new supersized butcher’s shop serving meaty sandwiches.
From oozing tacos on street corners to edible ant larvae, Mexico is a true mecca for food lovers. Take our tour of five of the best food destinations.
Daniel Humm, world-class chef, has just served a packet of orange-coloured baked cheese crackers to a guest paying hundreds of dollars. The unsuspecting diner is “mind-blown”.
A selection of restaurant profiles written for The World’s 50 Best Restaurants 2015, plus The World’s 50 Best Restaurants: the list in pictures
“There’s one day in this job when you have to choose between being a wife and mother, and being a chef. If I had been in love and had a baby in my thirties, I probably wouldn’t be where I am today”
“There are many things that I think are really wrong with fine dining. So the food in Cosme is very simple – it’s driven by flavour and logic, not by trends or what’s cool”