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Magnus Nilsson: ‘The world doesn’t need another Fäviken’
After a five-year break, Swedish chef Nilsson is set to head back into the kitchen. But his new restaurant won’t do fine dining.
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Joshua Skenes: ‘I’m not interested in fancy anymore’
Paul Feinstein speaks to the now LA-based chef about his new "casual quality" restaurant, Leopardo, and falling out of love with fine dining.
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Can fine dining be sustainable? Matthew Kammerer weighs in
The chef from California's Harbor House Inn on why fine-dining restaurants should "question everything" in the quest for sustainability.
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Disfrutar: ‘Creativity is our passion’
Meet the chefs behind Barcelona’s Disfrutar, named the best restaurant in the world for 2024 by The World’s 50 Best Restaurants.
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Agustin Balbi does More Good in Hong Kong
How the chef of Andō gives back to his adopted home by working with food charity More Good, a “family meal collective”.
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Patrick O’Connell’s morel guidance
The lauded chef of The Inn at Little Washington shares his love of morel mushrooms.
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Kasama: flying the flag, hype, and that truffle croissant
We caught up with Kasama’s Tim Flores and Genie Kwon, as they brought their brand of Filipino fine dining to Europe.
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Come Together: The World's Finest Chefs is a collection of 100 recipes from the greatest talent in global gastronomy, free to download.
