We'll also be keeping you up to date as the clock ticks down with our 50 Best Restaurants News...
David Chang - Momofuku Ssam Bar - New York
David Chang has revealed more details about his highly anticipated new restaurant opening in Toronto. The chef spoke with New York Grubstreet about the venture and revealed that the new restaurant will open on the 28th June.
It doesn't have a name yet but the chef said it will be one of the biggest projects he has ever done. The chef placed on The World's 50 Best Restaurants list in 2011 for his in New York.
Thomas Keller - Per Se - New York
The winner of this years World's 50 Best Restaurants Life Time Achievement award was the American chef Thomas Keller. Keller who runs the French Laundry in California and Per Se in New York was honored for his long standing contribution to the restaurant industry.
The chef has been interviewed by the Daily Meal about his career, how he got started in the industry and some of the chef's early culinary inspirations. A nice interview that's well worth a look. Chef Keller placed 9 on The World's 50 Best Restaurants List in 2011 for his Per Se restaurant in New York.
Rene Redzepi - Noma - Denmark
A new TV show filmed with the Indian curry superstar, Sanjeev Kapoor, will see the chef who receives around 25 million views a month on his indian cuisine website, visit the world's best restaurant Noma. In a new TV show called, Fusion Journeys, Kapoor will travel the world stopping at interesting food destinations in attempt to pick up some new techniques and hopefully apply them to his traditional Indian cooking methods.
It will be interesting to see what Kapoor learns from Rene Redzepi, Noma's owner and chef, and whether Rene's simple approach to cooking and preparing ingredients can be incorporated into Kapoor's dishes - plates of food that can easily contain over 20 spices and herbs. Noma was voted as the world's best restaurant on the World's 50 Best Restaurants Lists in 2010 and 2011 - we find out on the 30th of April whether the restaurant will retain that title.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.