Nestled in the Bay of Cádiz and boasting three Michelin stars, restaurant Aponiente is where Ángel León dives deep into ocean research and development. His work aims to shed light on the unexplored potential of the ocean for gastronomical innovation and sustainability. Set against the backdrop of the decaying port of Santa María, Leon promotes… Read more »
From Mburucuyá, a small town located in the Argentine province of Corrientes that serves as a point of entry into the vast and remote Iberá Wetlands and their natural diversity, Gisela Wadiana Medina launched the Iberá Chefs Network in 2017. This initiative has provided training and guidance to 80 humble cooks from the region, the… Read more »
The dynamic persona Andrés Torres is at the helm of two interconnected projects that combine cooking, sustainability, humanitarian aid, and war reporting. As founder and president of the NGO Global Humanitaria, Torres defends children’s food security, education, and rights across ten countries and provides emergency relief in areas afflicted by armed conflict and natural disasters,… Read more »
Growing Up surrounding by delicious home cooked meals, Thitid’s mother and grandmother’s flavors have contributed largely to his passion in cooking. Upon the completion of his Economics degree from Chulalongkorn University, he took off to USA to pursuit his dream at the prestigious Culinary Institute of America (CIA). The top score graduate continued to receive… Read more »
Narda is a chef, a communicator, and an entrepreneur. Her debut on El Gourmet channel twenty years ago launched a successful television and radio career. She is also the author of several books: Comer y Pasarla Bien (Eat and Have a Good Time), Ñam ñam: Manual para alimentar a un pequeño omnívoro (Yum yum: Manual for feeding a small omnivore), and 201 Tips para no comer como el or** (201 Tips to not eat like sh**). In 2017 she opened her restaurant Narda Comedor, which debuted on Latin America’s 50 Best Restaurant list in 2020. She has played a key role in creating associations and projects such as A.C.E.L.G.A., M.I.G.A. and the Masticar Fair. Through all of these initiatives, she promotes the shift towards more plant-based eating habits. She also works with the Union of Land Workers (la Unión de Trabajadores de la Tierra , UTT) to boost their direct sales capacity. In November 2020, the World’s 50 Best Restaurants awarded her the prestigious title of Latin America’s Best Female Chef.
Elena Reygadas is a key player on Mexico’s gastronomy scene. She is chef and owner of various successful restaurants and bakeries: Rosetta, Panadería Rosetta (Rosetta’s Bakery), Lardo, and Café Nin. As a chef, she is deeply committed to advocating for local Mexican ingredients and social causes related to healthy and sustainable eating. Her first book, Rosetta, was published by Sexto Piso in 2019. She has received numerous awards and honors, including Latin America’s Best Female Chef in 2014.
Chef Josh Niland from Sydney Australia has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach to zero waste whole fish cooking has received global recognition. He is a multi-award-winning chef, restaurateur and James Beard winning author.
Josh now has four venues; Saint Peter, Charcoal Fish, Fish Butchery Paddington, and newly opened Fish Butchery Waterloo. He is an author of two books; The Whole Fish Cookbook, and Take One Fish.
With a three-year run at the top of Latin America’s 50 Best Restaurants list and five years in a row as one of the ten best restaurants in the world, Pía León co-owned Central, running the kitchen alongside her husband Virgilio Martínez for a decade before branching out on her own with Kjolle. This solo… Read more »
Trine Hahnemann is a Danish chef and food writer. As an activist chef, she devotes her cooking to organic and sustainable food, and has been promoting for many years a different way of living gastronomy based on diversity and social justice. Hahnemann has written 10 cookbooks in her native Danish and 7 in English, including… Read more »
Colagreco grew up and studied cooking in Buenos Aires and headed to France in 2001 as a newly qualified chef, working with Bernard Loiseau until 2003. He then worked with other prestigious chefs such as Alain Passard, Alain Ducasse and Guy Martin. In 2006 he established Mirazur in the seaside town of Menton, in French… Read more »
Recent Comments