Michelin-starred chef Daniel Facen is known for his scientific ways. He has famously broken down classic dishes like nicoise salad into molecular gastro bites (pictured below).
What drives him to create beautiful edible works of art? In his own words: ''I'm neither a physicist nor a scientist, but rather a cook with some mad ideas and I like to play with base ingredients. My motto is: you'll never discover new oceans if you're afraid of losing sight of the beach.''
Facen is the chef at Anteprima restaurant near the town of Bergamo in northern Italy. His signature recipes include the strking 'orto' vegetable salad (pictured up top) and this exquisite pork recipe with artichokes and cocoa brittle.
WATCH: Daniel Facen's Pork with Artichookes and Cocoa Brittle
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More: Daniel Facen's Salmon with Daikon and Sour Yogurt
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