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.''
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.