Often described as 'bistronomie' - Aizpitarte is a young chef who's not afraid to stray away from convention, something shown in the fact that Le Chateaubriand operates daily with no fixed menu.
In this video the chef shows us round his kitchen as he discusses his approach to food and the importance of ingredients. He then sets about creating a Californian inspired dish to mark his first ever visit to the State.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.