We'll also be keeping you up to date as the clock ticks down with our 50 Best Restaurants News...
Carlo Cracco - Cracco - Milan
33 on The World's 50 Best Restaurants list in 2011 and known for his avant-garde stance in pushing Italian food away from the traditional cooking styles, chef Carlo Cracco, will be presenting a series of multi sensory gourmet experiences during Milan design week starting 17-22nd April.
Under the banner of the Milano Gourmet Experience, the events will comprise of tastings, menus, shows and itineraries that the chef himself has created - a great way to sample Milan and its famous design week through a par of food lenses.
Martin Berastegui - Martin Berastegui - San Sebastian
Martin Berastegui is opening two new restaurants in the Caribbean. The Spanish chef ,who last year launched a new venue in Mexico, will open a restaurant in the Fuego Gastro Bar at the Paradisus Punta Cana Hotel and Passion at the Paradisus Palma Real Hotel.
The Passion Restaurant will retain the same style as the chef's Mexican outlet with the new Fuego Gastro Bar offering fresh and well presented Dominican flavors while maintaining Berastegui's style of harnessing classic Mediterranean flavors and taking them somewhere else.
The chefs San Sebastian Restaurant, Martin Berastegui, was voted 29th on The World's 50 Best Restaurants List in 2011 and last week released a new video from within the kitchen to promote his all new website.
Michel Bras - Bras - Laguiole
French chef, Michel Bras, will pick up his third Michelin Star in the 2012 Michelin guide for Hokkaido in Japan. The guide, which is a limited edition print, will focus on the Northern area of Japan and will be released on the 20th of April.
Bras, who was 30 on The World's 50 Best Restaurants List in 2011, will pick up his third star for his restaurant, Toya Japon, which serves French cuisine. Hokkaido is the northernmost prefecture in Japan and well known for its great fresh fish.
The book will be only the third time the guide have focused on specific parts of Japan of after Tokyo and Kyoto. Bras is well known for his cooking of the land approach and respect for foraged ingredients - his signature dish, Gargouillou, contains more than 50 vegetables, herbs and flowers.