We'll also be keeping you up to date as the clock ticks down with our 50 Best Restaurants News...
Grant Achatz - Alinea
Chef Grant Achatz has announced plans to launch an exhibition at The Chicago Museum of Contemporary Art. The show which is apparently in the pipeline to be released in the next two years will be 'culinary funhouse' in which visitors have to navigate the corridors of the museum faced with sounds, textures and food as they make their way round.
Achatz's restaurant Alinea was 6th on the World's 50 Best Restaurants List in 2011 and is famous for his experimental approach to cooking and the experience he provides to diners in his restaurant - With this new idea it seems the chef is intent on taking these experiences and offering them to a wider public.
Eric Ripert - Le Bernardin
Chef Eric Ripert from Le Bernadin in New York has launched an eco-friendly kitchen concept alongside the designers Poggenpohl. The concept was unveiled at the Modenus Blog Tour N.Y. with Ripert saying how great it was to work with designers and build something that helps the environmental impact of work in the kitchen.
Ripert's Le Bernardin restaurant was 18th on The Word's 50 Best Restaurants List in 2011.
Hans Välimäki - Chez Dominique
It seems the chef from Chez Dominique Restaurant in Finland, Hans Välimäkil, is swapping the comfort of the kitchen to cook in an entirely new surroundings. Number 35 on the 50 Best List in 2011, the chef is joining three other chefs, Toni Mörwald, Stefan Lasti and Yves Mattagne, who will cook for people while 50 metres in the air.
It's all in partnership with dining in the sky, an events company who serve dinners on a table suspended by a crane 50 metres in the air. The company travel the world offering this dining experience and will be in Vienna from the 14-20th May.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.