Interview

Video interview: Daniel Humm, Eleven Madison Park

“Only in the last two years have I found myself as a chef.”

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Interview: Leonor Espinosa, Leo

While most global foodies can identify ceviche as a Peruvian dish and tacos as Mexican, many would be hard-pushed to name a typically Colombian bite.

Interview: Ferran Adrià, El Bulli

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.

Interview: Matt Stone, Oakridge

“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.”

Interview: Dan Hunter, Brae

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.

Interview: Virgilio Martínez, Central

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.

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: 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”