The World’s 50 Best Restaurants

Profile: Blue Hill at Stone Barns

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.”

Interview: Daniela Soto-Innes, Cosme

“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.”

Interview: Dan Barber on wastED London

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.

Interview: Ana Ros, Hisa Franko

“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.”

Interview: May Chow, Little Bao

“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.”

Interview: Chef Vicky Lau, Tate Dining Room

“I was born in Hong Kong and went to New York University to study Graphic Communication. After that I felt like I just needed something different in my life – a different aspect of design”

Interview: Chef Virgilio Martínez, Central

“Ten years ago, we were talking about the Peruvian gastronomic boom, but for us, that boom has been and gone. It’s important to talk about the present, and what’s important in the present is that people come to my restaurant and have a good time”

Them and US: Top chefs discuss American cuisine

If there’s one thing italian chef Massimo Bottura is never short of, it’s enthusiasm. so it says a lot about the current state of play in the european restaurant industry that he goes to america ‘to recharge his batteries’