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An important figure in the Norwegian culinary scene, this chef defends an innovative restaurant business model of circular economy. In her restaurant Credo, she has built an ecosystem that integrates the farmers in Trondheim and all her team into good practices of waste management and organic food. In 2017, this former chef of the Norwegian… Read more »
Born in Congo and raised in Germany from the age of 13, this young chef took advantage of the fame and visibility he achieved through participating in Top Chef (France) to showcase and support African gastronomic talent. With Chefs in Africa, a digital platform founded in 2016, Malonga advises chefs and apprentices and puts them… Read more »
Zigas is the executive director of La Cocina, a social incubator that for more than a decade has been allowing the transformation of people with low-incomes – mostly immigrant and African-American women – into owners of their own business in San Francisco. With a five-year training and follow-up programme, La Cocina has helped establish 30… Read more »
Recognised by Time magazine as a ‘prophet and preserver of Mexican culinary tradition,’ Ricardo Muñoz Zurita is a pro-biodiversity activist who believes in promoting the country’s culinary heritage. He is renowned amongst his peers as one of the main catalysts behind the boom in Mexican cuisine both at home and abroad. He is the author… Read more »
In the Harran region in the south-east Turkey – where refugee camps are home to some 14,000 Syrian refugees – Ebru Baybara Demir leads the Harran Gastronomy School Project, an initiative to improve the employment prospects of economically vulnerable Turkish and Syrian women through culinary training. The project also builds bridges between Turkish and Syrian… Read more »
In collaboration with Sapienza University of Rome, the Italian chef has devised a system that enables hospitals to serve healthier and tastier food, which in turn improves the physical and emotional wellbeing of its patients (45% of all hospital food ends up being thrown away in Italy). Niko Romito has redesigned the hospital food chain… Read more »
After leaving René Redzepi’s kitchens (with whom he ran Noma), Dan Giusti recently set up Brigaid, an initiative that helps schools rethink the design and functionality of their kitchens. The know-how of talented chefs is brought into school kitchens to generate real, substantial changes. They work to serve ‘real food’ and to rebuild basic yet… Read more »
Daniel Patterson’s extensive experience in fine dining merges with Roy Choi’s expertise in street-food to create Locol, a joint restaurant chain project in the USA committed to changing the fast-food concept. Far from being some fantasy around healthy eating, Locol is a very real project that benefits all involved. The initiative supports a “fast-food revolution”… Read more »
On the northern shore of the Greek island of Lesbos, cook Melinda McRostie provided aid to refugees from her harbour side restaurant during the height of the largest refugee crisis since World War II. With the help of local humanitarians and a growing cast of volunteers from around the world, she -and later on Starfish,… Read more »
Time magazine cites José Andrés as one of the most influential men on the planet. For Andrés, it’s not enough to have a vast chain of successful restaurants or to be a media figure – it’s about generating lasting change in multiple aspects of the food industry. Based in Washington, the Spanish chef has entered… Read more »
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