chef

Interview: Mauro Colagreco, Mirazur

“We have all this work that we’ve been doing for years and now we really need to value it. It’s going to be amazing to feel proud of all our work.”

Interview: Ryan Chetiyawardana, Dandelyan

“I used the term ‘burn it to the ground’ but it’s more metaphorical than literal. It would be really disrespectful to Dandelyan if we didn’t create something as memorable.”

Interview: Pía León, Kjolle

“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”

Interview: Alex Atala, D.O.M.

“It doesn’t surprise me that the majority of Brazilians have never eaten the Brazilian ingredients that I serve. There’s a disconnection between man and food.”