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Innovative

Gastro Genius

Tal Ronnen 2

Tal Ronnen’s Quiet Revolution: The Chef Who Changed Vegan Dining

MUSE by Marc Ange

The Emotional Architecture of Dining: Marc Ange's Restaurant Vision

Chef Junya

Zen and the Art of California Cooking

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Medium

45MIN

Koji Grilled Lamb

Koji Grilled Lamb

Chef Enrique Olvera

How Enrique Olvera Built a Restaurant Group Rooted in Culture, Place, and Purpose

Obsidian Mirror at Vespertine

From Santa Ynez to San Diego, SoCal Fine Dining Finds Its Voice

Lele Dinner Club 1

The Secret Supper Club Delivering L.A.’s Most Transportive Dinner Party

Mayank Istwal Dish 2

Chef Mayank Istwal Brings Ayurvedic Wisdom to Modern Indian Fine Dining

Dave Beran at Seline 1

Dave Beran’s Case for Imperfection

Aitor Zabala 1

Chef Aitor Zabala’s High-Tech Fight Against Food Waste

Kevin Lee Ice Cutting

From Freezer to Sphere: A Beginner’s Guide to Cocktail Ice Carving

Chef Gaggan Anand and team at Asia's 50 Best Restaurants 2025.

Gaggan Back on Top at Asia’s 50 Best Restaurants

Medium

55MIN

Poke Latke

Poke Latke

Trend to Table: The Latke Goes Upscale

Jon Yao

From Outsider to Michelin Star: Jon Yao’s Scientific Pursuit of Perfection

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