Turning The Tables

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Chef Davide Oldani, Chef Antonia Klugmann and Chef Lorenzo Cogo
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Italian Chefs' Hopes and Expectations for the Restart
Antonia Klugmann, chef and owner of L'Argine restaurant in Vencò, Davide Oldani, chef and patron of D'O,
Ivan & Sergey Berezuskiy, Vladimir Mukhin and Emanuele Pollini
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Chefs in Russia and their Expectations for the Restart
Ivan & Sergey Berezuskiy, chefs and owners of Twins Garden, Moscow, Vladimir Mukhin brand chef at White Ra
Chef Helena Rizzo, Chef Janaína Rueda, chef Tuca Mezzomo e Nathalia Gonçalves, chef Rafa Costa e Silva, chef Fabrício Lemos, Chef Erick Malmstem, chef Joaquin Renovale, chef Saverio Stassi, Francesca Ferreyros, chef James Berckemeyer, chef Renzo Garibaldi, chef Mario Castrellon, chef Carlos “Chombolin” Alba, chef Sebastian Pinzon,
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What do you Expect from the Reopening? Chefs from Latin America Reply
From Brazil to the Dominican Republic, from Peru to Panama, we have gathered the expectations, wishes and hopes on the restart of many chefs who live and wor
chef Henrique Sá Pessoa, chef Lucía Freitas, chef Carles Gaig, chef Josean Alija, chef Fina Puigdevall Nogadera
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Spanish Chefs tell us how they Imagine the Future
Chef Henrique Sá Pessoa of Alma restaurant, Lucía Freitas chef and owner of A Tafona restaurant, chef <
Chef Agustin Balbi, chef Ricardo Chaneton, chef Sung Anh, chef Masashi Horiuchi, chef Sricharan Venkatesh, chef Daniel Chavez, Chef Tamara Chaves Lopez, Chef Peter Coung Franklin
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Chefs in Asia Speak about their Expectations for the Restart
Agustin Balbi chef and founder of Andō, Ricardo Chaneton chef and founder of Mono,
Turning The Tables, Chefs from South Africa
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South African Chefs Speak Out about the Future
What are the expectations of South African chefs, and how should restaurants in their country face the future?
Turning The Tables Downloadable
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Six Key Takeaways on the Future of Restaurants - Free Download
The Turning The Tables digital forum brought together some of the sharpest minds in food - this free download contains six key takeaways from the discussions.
Bee Wilson Natasha Runciman
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Bee Wilson: "We suddenly see the true value of food."
If lockdown has been good for anything, it has reconnected us with our food, says food writer and historian Bee Wilson, and the more people cook at home, the more they discover the true value of food.
Turning The Tables Video Thumb
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Turning The Tables: Watch the Full Talks on the Future of Gastronomy
Watch the Turning The Tables talks in full for measured insight, shared knowledge and practical solutions from some of the sharpest minds in global gastronomy.
Turning The Tables | An Industry on Pause
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Turning The Tables: An Industry on Pause
Education, tipping, the importance of community and different ways of running restaurants.