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  • Anthony Sarpong – The Balancer

    Anthony Sarpong is always good for a surprise or two. The 37-year-old Ghanaian-born chef has a reputation for being a culinary...

    Birgit KiddJuly 18, 2019
  • 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...

    Birgit KiddJune 26, 2019
  • Firedancer

    Burning ideas. Swedish chef Niklas Ekstedt is singlehandedly creating a countertrend to modern cuisine, wowing diners with near-forgotten techniques and food...

    Bernhard Leitner - Rolling PinJune 13, 2019
  • The king of fusion

    France meets Southeast Asia: Julien Royer was a guest chef at Hangar-7 – and celebrated the best of two worlds with...

    Lucas Palm - Rolling PinMay 16, 2019
  • Shani and the City

    And for his next trick: star Israeli chef is bringing his trendy Miznon concept to the City that Never Sleeps.

    Georges Desrues - Rolling PinMay 9, 2019
  • Making a splash

    Over the last ten years he has served everything from the sea except fish: How the chef and explorer Ángel...

    Sissy Rabl - Rolling PinApril 8, 2019

Further Posts

  • Its a kind of magic

    Forget about Harry Potter, because Anthony Sarpong has brought magic to the kitchen! The Ghanaian-German cook about his restaurant Anthony’s Kitchen in Meerbusch, multiculti and Netflix.

  • Food Emperor of the Middle Kingdom

    What André Chiang, beacon of gourmet Asian cuisine, thinks of Michelin stars; why chefs aren’t artists; and how Chiang’s long shadow is catapulting Taiwan’s culinary scene into the future.

  • 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...

  • The Alchemist

    Thomas A. Vilgis is a professor of theoretical physics at the Max Planck Institute of Polymer Research. He is also an avid hobby cook and an award-winning cookbook author specializing in molecular gastronomy. He advises top chefs on creating new dishes.

  • Flavors of destiny

    Star chef Mauro Colagreco has been making huge culinary waves on the Côte d’Azur since 2006. His restaurant, Mirazur, breaks down borders to rewrite the book on Mediterranean cuisine. Destiny obviously had a hand in Mauro Colagreco’s career. His story almost...

  • 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.

  • Killer from Manila

    From dishwasher to top chef: how shooting star and part-time ninja Bruce Ricketts is taking the capital of the Philippines by storm with his Japanese fusion food.

  • Gordon Ramsay’s ex

    In 2017, Great Britain’s Queen of Cuisine stepped out of Gordon Ramsay’s shadow. Why Clare Smyth decided to go solo on her London restaurant, Core; the role potatoes play in her kitchen; and why horses nearly derailed her career.

  • 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 perfectionist: André Chiang

    Two Michelin stars, a spot on the The World’s 50 Best Restaurants list, countless other international awards... and now chef André Chiang can add the Diner’s Club Lifetime Achievement Award to his ever-growing resume.

  • Massive Respect

    A creative force of nature in the kitchen: Ryan Clift, mastermind and head chef at Singapore's Tippling Club, combines genius and madness more skillfully than anyone else around.

  • Kimbal Musk: Geek chef

    How microchips are revolutionizing American cuisine. When most people hear the name “Musk”, they think of Elon, the founder of Tesla and SpaceX. Kimbal Musk is involved in his brother’s businesses, and has a similar penchant for all things digital, but he...

  • No mediocrity

    The truth lies somewhere in the middle. That’s the maxim Hendrik Otto cooks by at the Lorenz Adlon Esszimmer—and the results are proof that balance has nothing to do with mediocrity.

  • You’re the wurst!

    An American classic is getting a makeover in Berlin: Björn Swanson’s THE DAWG is taking hot dogs to new culinary heights.

  • 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...

  • My name is Albert Adria

    In 2013, Albert Adrià was considered one of the most underrated chefs in the world. As the visionary behind elBulli, once considered the world's greatest restaurant, his older brother, Ferran Adrià, cast a long shadow. How - Albert is giving their...