Chef Anatoly Komm is turning heads with an approach to gastronomy that is unashamedly ‘traditional Russian’ on the one hand, but exciting and contemporary on the other. Fans of Komm include Ferran Adrià, who praises the chef for turning clichéd Russian cuisine on its head by combining traditional dishes and ...
Rubén Álvarez Ibáñez is currently involved in the development of products and recipes for the professional market and in giving courses both at home and abroad. A professional who is both restless and non-conformist, he brings his own personal style to his work which reflects the influence of other disciplines. We ...
View A non-conformist Chocolatier best known as Rubén Álvarez Ibáñez →
With his campaign “Molecular food“, Thorsten kleine Holthaus recently was awarded the “red dot: best of the best” prize in the categorie advertising (find it on the red dot site under communication design). Thorsten is a very talented photographer remarkably innovative and worth mentioning. Check out ...
Dimitri Lysen continues to climb to ...
Chef Bo Bech, invites patrons not only to eat, but to share in his dream of delicious endeavors. Seasonal specials are meticulously designed to bring out the best in local ingredients. Restaurant Paustian pushes the idea ...
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