- TiNDLE – changing minds with vegan chicken
Borna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken...February 2, 2023
- Eatrenalin at Europa-Park: Experience food in a way you never did before
Ground-breaking new restaurant concept Eatrenalin, located at Europa-Park in Germany, promises “the most exciting gastronomic experience in the world”.January 27, 2023
- Here’s why Manoella “Manu” Buffara is Latin America’s best chef.
Champion of a better environment, supporter of urban gardening: Manu Buffara has created her own network of local producers. KTCHNrebel spoke...January 5, 2023
- Young star chef Pierluigi Saffioti: Twice the success thanks to social media
Italian cooking star Pierluigi Saffioti is the best example of how you can have fun at work and still excel at...January 4, 2023
- J. Gamboa – gastronomy is a family affair for him
Filipino chef J. Gamboa has raised the gastronomy of his home country to international level – with great skill, tireless...December 27, 2022
- Tora Olsson: turning vegan food into an art and experience
She is an Instagram pro, a food designer with a Bachelor’s degree in Gastronomy and a Master’s degree in Food &...December 21, 2022
- Baker and influencer out of passion – Osvaldo Gross
KTCHNrebel wanted to meet Osvaldo Gross, an Argentinian pastry chef, to talk with him about the secrets of his baking skills and his work as a teacher. But things initially took a different turn, because as it turns out, the friendly,...
- Delicious and healthy food concept – POKE HOUSE RULES
With a growing consumer appetite for delicious healthy food, Poke House has been serving up poke bowls in its uniquely styled premises across Europe. UK Country Manager Juan Mosqueda spoke to Jacquetta Picton about its expansion plans and encouraging growth in...
- BettaF!sh: The tuna fish rescuers
He likes seaweed. Back when he was still studying resource management, Jacob von Manteuffel made a documentary about marine algae pioneers who were exploring cultivation and breeding options in Europe and Asia for environmentally friendly marine plants that do not need...
- From nose to tail: That is why an increasing number of chefs are embracing breeding
Whether cattle, water buffalo, mangalitza pigs or poultry, many chefs are now breeding animals themselves. The motto here is from nose to tail. KTCHNrebel spoke to top chefs from Switzerland, Germany and France. A glimpse into a cooking philosophy beyond factory...
- These are the 20 Best Chefs of Instagram 2022
Instagram includes posts on almost every topic. The network is now also a treasure trove of culinary content. Whether you are an amateur chef or a Michelin-starred professional, there are countless insights behind the scenes, delicious recipes and a wealth of...
- Karime Lopez – Why the future of gastronomy should be more female
From zero to one hundred on her own accord – becoming the highly decorated head chef at Massimo Bottura's Gucci Osteria. Right now, no success story is more spectacular than that of the Mexican female chef Karime Lopez. But what's behind...
- Eric Vildgaard: Great plates instead of terror.
Eric Vildgaard's story reads like the premise for an action-packed Hollywood sensation. That this former thug and drug dealer turned into one of the best chefs in Europe has everything to do with respect, precision and discipline – not to mention...
- Fermentation pro David Zilber: Bacteria on the stove!
Nobody can do more with bacteria than he does. David Zilber is the poster child for the global fermentation hype. Why he abandoned his own research laboratory at the best restaurant in the world – and how he wants to save...
- Meet eight self-made foodservice millionaires
Success in the restaurant business is notoriously challenging, but that’s not to say that it’s out of reach. These eight entrepreneurs have turned their passion – and our appetites – into some of the world’s most successful foodservice businesses. Here’s what...
- Salt & Silver: The secret of their gastronomic success
Surfing mega-waves with a finger in every pot – the guys at Salt & Silver refuse to be categorized, and they’re leaving the Hamburg culinary scene breathless. KTCHNrebel asked them about the secret of their gastronomic success.
- Wild, honest, strong: Exceptional chef Lucki Maurer and a respect for life
Exceptional chef Ludwig “Lucki” Maurer fought his greatest battle at the beginning of his 20s. The adversary: Lymphoma, inoperable. The prognosis: bad. An item on the bucket list that got this young man through his agonizing chemo: To become celebrity chef...
- Vitus Winkler and his gourmet restaurant Kräuterreich: Cheerful summit for the palate
In Salzburgerland, four-toque chef Vitus Winkler delights guests from all over the world with his subtle Alpine cuisine. He prefers to start his day collecting herbs in nature. KTCHNrebel met up with this likable man in his mid-thirties for a chat.
- Magical moments for the palate – a Mexican in Barcelona
Ever since he cooked his way to a star at Albert Adrià’s Hoja Santa restaurant in Barcelona, Paco Méndez has been an ambassador for Mexican cuisine in Spain. Then Hoja Santa fell victim to the coronavirus pandemic – together with every...
- Legend of the Italian top gastronomy – Nadia Santini
As the first woman to win a coveted three Michelin stars in truly cuisine-crazed Italy, Nadia Santini has been making gourmet history for nearly three decades. How the Italian became the official best chef in the world without any formal...
- Heinz Reitbauer: Digitization and sustainability – a win-win for Michelin-starred cuisine
At the Viennese gourmet restaurant Steirereck, Heinz Reitbauer celebrates traditional regional products. But when it comes to modern software, the Michelin-starred chef also pulls out all the stops. The friendly Austrian took time for an exclusive interview with KTCHNrebel.
- Double game – twins take the stars from the gastronomic heavens to Moscow
With two Michelin stars and one Green Star, Russian brothers Ivan and Sergey Berezutskiy's innovative Twins Garden gastronomic concept, which is housed in a light-filled location high above the rooftops of Moscow, is a resounding success. KTCHNrebel met up with the...
- Working with what’s there – sustainability in its extreme form
The Faroe Islands are known for their striking, rough ocean scenery and treeless, barren landscape. Not the right place for star gastronomy – or is it?
- Cook the world well – how a star chef works for a better life on this planet
The camaraderie in the restaurant kitchen is reminiscent of a pirate ship – and that’s why Jessica Rosval became a chef in the first place. Today, she is very enthusiastic about Massimo Bottura in the kitchen, is considered Italy’s best chef...
- Choice supermarkets: The reinvention of the c-store
When Mike Forgaty opened his first convenience store in Denver, Colorado a few years ago, it was a very brave move. Although he had many years of experience in the food industry, he had never done anything with retail before. However,...
- FoodCampus Berlin – a place for the nutrition of tomorrow
To work. To research. To produce. In one place. In Berlin, plans are underway for an extraordinary project geared toward the food manufacturing industry as well as startups, scientists, chefs and other food industry thought leaders. The groundbreaking ceremony will take...
- Double comeback of the giants: Alain Ducasse and Albert Adrià open a restaurant together
Two superstars are combining their powers. Michelin-starred chefs Alain Ducasse and Albert Adrià have announced their plans to open a restaurant together at the end of this year. Here's how this spectacular joint venture came about.
- Mitsuharu Tsumura ’s path to the top through Nikkei cuisine
Peru and Japan are separated by more than 9,000 miles and one ocean, but physical distance and cultural differences don’t matter at Maido in Lima. Mitsuharu Tsumura melds Peruvian and Japanese culinary traditions, creating what’s known as Nikkei cuisine.
- Swiss high-flyer waiting for Salzburg Airport
Awarded three Michelin stars and 19 Gault&Millau points, international top chef Andreas Caminada has been on an unprecedented rise for many years. In December, the Swiss chef was supposed to present his IGNIV restaurants in Hangar 7 at Salzburg Airport, where...
- British chef Ben Tish on his most personal project yet
On the back of the successful opening of his most recent restaurant, Norma in central London, Ben Tish is keeping very busy indeed.
- From social media to a socially distanced new food experience
How one UK restaurant business, started by YouTube star Mikey Pearce, has embraced the concept of dark kitchens as a way forward in the restrictive landscape of Covid-19.
- Eduard Xatruch: pushing the limits of the imaginable
Just sit back and let the adventure come to you - an evening at Eduard Xatruch’s restaurant is like a trip to the movies, minus the stale popcorn.
- Selim Varol: A gastro career-changer with a weakness for urban art
Street art meets street food: Since 2013, What’s Beef has been conquering the hearts of urban burger lovers across Germany. Selim Varol imports American big-city atmosphere to the country, combining it with the best ingredients from around the region. His recipe...
- Professional kitchens are getting smarter.
Digitization, networking, artificial intelligence - everyone’s talking about them, and now they’re becoming a top priority in professional kitchens around the world. And that includes Rational, the Landsberg-based manufacturers specializing in thermic food preparation appliances and equipment.
- Hilton Prague – Latest food production trends for large scale events
Franco Luise doesn’t shy away from big jobs. As the kitchen director of the Prague Hilton, he manages a team of almost 70 chefs - and has made as many as 1500 guests happy at once with his culinary creations. His...
- Ghetto Gastro: Soul food with a side of politics
Nothing’s more American than apple pie - until you draw a chalk outline on the plate and turn it into a political statement. The deconstructed dessert and Black Lives Matter commentary is the product of Ghetto Gastro, a culinary collective that’s...
- Cook for your life! Masterchef Shipra Khanna’s path to freedom through the kitchen
The clock is slowly ticking down. Two minutes left, and nowhere near all 100 dishes are ready. A young woman and her rival are whirling through a tiny show kitchen, as chaos rages all around them. The overambitious moderators shout words...
- Leisurely gardener, passionate chef: Mauro Colagreco
Mauro Colagreco, an Argentinian chef with Italian roots in France, is living his best life. His restaurant, Mirazur, and its gardens are perched atop a jagged cliff in Menton, a Côte d’Azur village famous for its lemons.
- Cooking unplugged at full power: Christoph Brand
Do you love music? Then you’re right on the nose with the flying cook Christoph Brand. Because the native of Hesse stirs his cooking spoon with even more passion with perfect sound. Classic chef training paired with enormous enthusiasm for high-quality...
- Creative, more creative, most creative: Lukas Mraz
Right now, Lukas Mraz’s official title is son. Specifically, he is a “son” in Mraz and Son, the Michelin-starred family restaurant he joined his father Markus at in 2017.
- Star collector & kitchen revolutionary: Tim Raue
In Germany’s culinary high society, the best example of a career that defines all expectations is probably Tim Raue’s. Raue grew up on the mean streets of Berlin’s Kreuzberg district, and his youth was more about throwing down than dishing up—...
- The new incan gold – Peruvian cuisine: from blue corn to jungle fish
Peruvian food? Isn’t that just guinea pig and ceviche? Well, those, too. But there’s a lot more to it than that... which is why Peruvian fare has become such a big thing in the culinary world. Peruvian restaurants are popping up...