With one month to go before World's 50 Best Restaurant Awards, sponsored by S.Pellegrino and Acqua Panna, FDL will be taking a look back at some of the chefs and restaurants who have featured both on the 50 best list and here on finedininglovers.com.
In 2011 his Varvary restaurant, known for serving up dishes that are avant-garde yet loyal to Russian tradition, was a new entry on the list at 48 - when we went to meet him in Russia he told us all about his passion for food and his untraditional route into the kitchen.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.