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Born in Michigan in 1974, Grant Achatz grew up in the restaurant industry, literally, his parents and grandparents being restaurateurs. Early on he realized he wanted to be a chef, and upon graduating from high school immediately enrolled at the Culinary Institute of America.
Mathias aims to create a new Swedish identity. The menu is presented on a daily basis, which makes it possible to offer the customer the very best in fresh local and global ingredients and products of the day.
Juan Amador is one of the leading lights of new German cuisine which is attracting increasingly global acclaim. His avant-garde cuisine welcomes all types of influences as long as they enrich his palette and fire his imagination.
Stevie Parle has been cooking professionally since he was 16. He trained at The River Cafe, Moro and Petersham Nurseries and has travelled the world seeking out new recipes and ways of cooking. A natural progression from his pop up project, Moveable Kitchen, Dock Kitchen is now his permanent home.
Swiss design firm OOS undertook the project of designing the first showroom for the Albert Reichmuth wine store. Located at Feldstrasse 62 in Zurich, “La Galerie du Vin” as well as being a retail outlet for an already established wine store, is offering wine tasting seminars for its regular clients and ...
The bar/restaurant Mazzo in Amsterdam, the Netherlands, has recently received a face-lift by the firm of Concrete Architectural Associates. Named after a notorious disco in Amsterdam, the logo Mazzo is integral in the decor of the establishment.
Noma restaurant, located in a converted dockside shipping warehouse in Copenhagen, has created a menu that offers innovative Nordic cuisine. Constantly scanning for new sources of inspiration in Denmark and other Nordic regions, 32-year-old Chef Rene Redzepi offers a personal rendition of Nordic gourmet cuisine.