Fine Dining Lovers met Yoshihiro Narisawa for an exclusive video interview.
The Japanese chef of Les Créations de NARISAWA, best restaurant in Asia at 2011 World's 50 Best Restaurants Awards, shared with us his source of inspiration and cooking philosophy.
Soil, water, fire, charcoal and forest permeate his cuisine and his menus, reflecting Narisawa's approach to nature and environment.
Earth, wind, water and fire became real in his words: watch the video!
Here find the digital discussions with chefs, experts and industry insiders on how the restaurant industry can respond and evolve in response to the Coronavirus pandemic.
When it comes to uncertainty, Professor Vaughn Tan has written the book. Now he is imploring restaurants to get creative and turn the opportunities arising from the coronavirus crisis into success.
