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”
It’s four o’clock on a Friday afternoon and Will Guidara and Daniel Humm can’t stop laughing. It’s clear from the off that they share a bond that goes way beyond the restaurant’s walls
“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”
“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”
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’
A selection of restaurant profiles written for Latin America’s 50 Best Restaurants 2014