By blending Italian tradition and artful modernity, chef Massimo Bottura's Osteria Francescana has been ranked the third best restaurant in the world.
Celebrated chef, dedicated farmer and food industry revolutionary Dan Barber is leading a fight to change the way we think about, and grow, our food.
From isolated Patagonian islands to French Michelin three-star restaurants, chef Francis Mallmann celebrates his wild, open-fire cooking style.
In her award-winning Los Angeles restaurant N/Naka, Niki Nakayama brings equal parts creativity, passion and expertise to her kaiseki cuisine.
New Zealand chef Ben Shewry's strong connection with nature and dedication to finding new tastes have made his Australian restaurant Attica world famous.
Far from any city, far from most fresh ingredients, chef Magnus Nilsson has created one of the world’s great restaurants in frozen Järpen, Sweden.
Discover the amazing story of one of the greatest innovators, how he started experimenting with flavors, textures and aromas, and how he battled a disease that almost killed him.
A look at chef Alex Atala wild spirit and love for the Amazon and his restaurant (D.O.M), in Brazil.
Exploring how Dominique Crenn's zest for life and love of family led her to become the first female chef in America to earn two Michelin stars.
Mexican chef Enrique Olvera converts street foods and traditional ingredients into award-winning culinary dishes.
Slovenian chef Ana Ros gets inspiration from the ingredients she finds in her secluded surroundings to create unexpected recipes.
Exploring how celebrity chef Gaggan Anand reinvented traditional Indian food when he opened his award-winning restaurant.
Buddhist nun Jeong Kwan believes food and cooking serve a spiritual purpose beyond physical nourishment. Based at a remote temple complex south of Seoul, her simple vegan meals are inspiring top chefs around the world.
Chef Vladimir Mukhin brings a modern interpretation to traditional Russian cuisine at his Moscow restaurant, White Rabbit.
Celebrated L.A. chef Nancy Silverton's obsession with baking drove her to pioneer artisan breads before turning her attention to mozzarella and pizza.
Personal tragedy prompts Long Island-born chef Ivan Orkin to move to Japan, where he receives acclaim for his style of ramen making. Orkin then returns to America, where he's helping lead a ramen revolution.
Chef Tim Raue had a troubled youth before cooking helped turn his life around. His Asian-inspired flavors have revolutionized Berlin's culinary scene and earned his restaurant two Michelin stars.
At his restaurant Central, chef Virgilio Martinez creates visually stunning, edible ecosystems using obscure ingredients indigenous to his native Peru.
Christina Tosi's love of junk food serves as inspiration for her unconventional desserts, such as cereal-milk ice cream and "crack pie", served up at New York's popular Milk Bar.
Corrado Assenza uses the best produce and dairy from his native Sicily to make some of Italy's finest gelati, granita and cannoli at his humble sweets shop in Noto.
Unexpected circumstances leave Jordi Roca in charge of desserts at his brothers' famous restaurant. His inventive creations go on to achieve critical acclaim in the culinary world.
After finally achieving recognition in New York, Will Goldfarb suffers yet another setback and decides to relocate to tropical Bali half a world away to start anew.
Cristina Martínez continues her family’s long tradition of barbacoa at her restaurant in Philadelphia. Her food has garnered widespread acclaim and given her the opportunity to become an advocate for undocumented immigrants.
Musa Dağdeviren works to document and preserve regional cuisine in Turkey. He tries to keep the tradition alive by showcasing regional dishes at his restaurant Çiya in Istanbul.
Bo Songvisava revives the near-forgotten flavors of authentic Thai cuisine at her sustainable restaurant in Bangkok.
After two decades as the creative director of El Bulli, Albert Adrià continues to innovate with his “culinary amusement park”, a group of forward-thinking restaurants located in the same neighborhood of Barcelona.
Inside a former segregated bus station in Savannah, Georgia, Mashama Bailey pays homage to history as she puts a new spin on Southern food traditions.
Charismatic Tuscan butcher Dario Cecchini grew up eating every part of the cow but steak. Now he's out to change how the world thinks about meat.
On her unlikely journey from Calcutta tomboy to celebrated London chef, Asma Khan has shattered conventions and created new opportunities for women.
Obsessive. Perfectionist. Workaholic. Sean Brock's dedication to reviving lost flavors reinvigorated Southern cuisine -- and nearly destroyed him.
Custodian by day, pitmaster by night: Meet 85-year-old Tootsie Tomanetz, whose Hill Country barbecue has made her a legend in Texas and beyond.
Sydney chef Lennox Hastie draws extraordinary flavors out of meat, fish and vegetables using only a wood fire — and skills he honed in Basque Country.
Rodney Scott grew up cooking whole hog barbecue for his family's small-town store; now he's an award winner with a booming Charleston restaurant.
Steeped in Mayan traditions, Rosalia Chay Chuc's cochinita pibil (slow-cooked pork) has turned her modest Yucatán home into a culinary destination.
An unprecedented approach to ingredients and technique has made Chris Bianco's Phoenix pizzeria the home of what critics deem the best pies in the world.
After revolutionizing the Roman-style slice, Gabriele Bonci — the "Michelangelo of pizza" — decided to shed his TV persona and reconnect with the land.
Ann Kim fought societal barriers and familial expectations to serve kimchi on pizza. Now, she's a James Beard winner with two Minneapolis restaurants.
Franco Pepe left a family pizza dynasty for a solo venture. Innovative pies, handmade dough and local ingredients have made him a star all his own.
In Kyoto, chef Yoshihiro Imai brings a deep respect for nature to his pizzas, which he serves in the multi-course style of dining known as kaiseki.
Purslane, orach, flowers: unconventional toppings from Portland gardens and farms lend Sarah Minnick's colorful pies vibrancy and unforgettable flavor.
A culinary storyteller and celebrated custodian of Italian tradition, Evan Funke brings the vibrant flavors of Italian cuisine to life. The two-time James Beard-nominated chef is a master of the old world techniques of handmade pasta. Widely known for his dedication to seasonality, warm hospitality, and reverence for the deep-rooted culinary traditions of Italy, he brings more than two decades of excellence to all of his restaurants — Funke in Beverly Hills; Mother Wolf in Hollywood and Las Vegas; Felix in Venice Beach; Tre Dita in Chicago; and the forthcoming Mother Wolf in Miami, slated to open Fall 2024. Funke is also the author of the critically acclaimed cookbook American Sfoglino and the subject of the feature-length documentary film titled Funke, which recounts his journey as a chef through to the opening of his first restaurant.
A pioneer of Shaanxi cuisine in the UK, Guirong Wei’s noodle dishes are a perfect blend of bold flavors and meticulous techniques. With her profound experience of over 25 years in the catering industry, she stands as the co-owner of acclaimed restaurants Xi’an Impression and the founder of Master Wei Xi’an. Over her career, Wei’s work has introduced the unique flavors of Shaanxi-style cuisine and significantly boosted its popularity in London and beyond. She’s been recognized with the Golden Chopsticks award, as well as at the OFM Awards as Best Newcomer. Master Wei was also honored as Time Out’s Best Restaurant and Best Chinese Restaurant.
Peppe Guida’s dishes showcase the essence of Italian tradition with a modern twist. The son of an artist, Guida is a proudly self-taught culinary force, who combines an eye for fine dining with the simplicity of recipes inspired by his own upbringing in the coastal town of Vico Equense. That spirit runs through his two acclaimed restaurants, Antica Osteria Nonna Rosa, which has held one Michelin star since 2007, and Villa Rosa. With a visceral attachment to his land and its sea, Guida leads with the motto “hands in the earth and eyes towards the sea,” perfectly encapsulating his style of cooking, which draws liberally from the popular tradition of Campania to yield elegant and modern cuisine.
A rising star in the culinary world, Nite Yun proudly introduces people to the flavorful noodle dishes of Cambodia, honoring the legacy of these recipes passed down through generations. Born in a refugee camp in Thailand after her parents escaped war-torn Cambodia, Yun and her family eventually resettled in California. Growing up, she learned to make traditional dishes from her mother, sparking a lifelong love of cooking. She’s since returned to Cambodia to learn more about her parents’ heritage — and bring back the flavors to the Bay Area, where she now resides. In 2018, Yun opened her first restaurant, Nyum Bai, before opening Lunette in San Francisco’s iconic ferry building. She’s been recognized as one of Time’s 100 Most Influential People, Food and Wine Best New Chef of 2019, a James Beard Award semifinalist, and a recipient of the Vilcek Foundation Prize for Creative Promise in Culinary Arts.
