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Lasai's Custard Apple
Article

Does it still make sense for a chef to have a signature dish?

In the farm-to-table era, when restaurants are embracing ingredient-focused cuisine, even more chefs think that the answer is "no" because it can be senseless to serve always the same menu.
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Worst food trends
Article

13 worst food trends we hope to leave behind in 2020

Glitter champagne, broccoli coffee, charcoal vegan croissants, and sushi burritos are just a few of the worst food trends we would like to kiss goodbye to forever in the new year.
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Christmas dinner
Article

Festive food trivia: 14 fun facts about Christmas

The festive season is full of food traditions and customs that many families live by. Find out some fun facts to entertain your guests while the turkey cooks.
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Evvai Dish
Article

Michelin joins forces with TripAdvisor and TheFork

The Michelin Guide has announced that it has partnered with online review platform TripAdvisor and booking platform TheFork to "offer diners a complementary way to find their ideal dining experience"
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Chef at work
Article

The news of Fine Dining Lovers also land on Gronda

Stay connected with us also on Gronda: the largest digital network for recruiting in gastronomy and hospitality in Europe is going to host a section dedicated to main topics discussed on Fine Dining Lovers!
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Jessica Rosval | Casa Maria Luigia
Article

Cooking is an act of love: the new campaign by Food for Soul

The campaign has enlisted the culinary masterminds of Massimo Bottura's Francescana group team to share their secret family recipes for tasty refined dishes you can make at home. Show your leftovers some love with these must-have recipes this festive season!
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Chris Hill
Article

Chris Hill writes open letter that all chefs should read 2.0

The chef and blogger has penned part two of an open letter to chefs, designed to motivate and inspire chefs and future chefs of the challenges and rewards of the industry.
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Dishcovery: Mishiguene restaurant
Dishcovery: a dinner at Mishiguene

We were lucky enough to enjoy an evening at Mishiguene’s Chef’s Table in Buenos Aires. Mishiguene is described as offering “immigrant cuisine”: a rich mix of tastes and traditions influenced by Jewish culinary culture.

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