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  • Hans Neuner: The king of the sea

    Portugal’s star chef Hans Neuner needs an adventure for the soul and the sea air to breathe. To find this, the Tyrolean-born chef traveled from Ghana to Goa – and has brought more than just his new menu back from ...

  • 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.

  • Happy Ocean Foods: The Ocean Rescuers

    Everyone is talking about meat substitutes, but what about fish substitutes? This is actually a no-brainer, since overfishing of the world's oceans has long been an issue. At least that is what Julian Hallet thinks. He is a co-founder of Happy...

  • 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...

  • Star chef Antonia Klugmann: The dream catcher

    Antonia Klugmann is one of Italy’s most promising chefs. Why she was declared utterly mad twice in her life and how a tragic car accident turned her into a restaurateur.

  • 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,...

  • Back to the roots

    At Copenhagen's high-end restaurant AMASS, Californian Matt Orlando is bringing his vision of sustainability to life by making the most of leftovers culinary-wise. His hippie parents are partly responsible for this.

  • New ways for sustainable gastronomy

    Truly practicing sustainability in the gastronomy industry is a major challenge, because of the many and diverse ecological, social and economic aspects:

  • Hip hops: the craft beer boom in profile

    Gareth Davies and Yohanna Best use hydroponics to grow hops indoors at Dark Farm.

  • 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.

  • Davide Caranchini: championing sustainability

    Italian chef Davide Caranchini talked about his modern approach to sustainable cooking at his Lake Como restaurant Materia during a presentation at Madrid Fusión earlier this year. Tina Nielsen spoke to him at the event

  • The scoop on Snoop

    In celebration of National Black Business Month in the US, KTCHNrebel profiles restauranteur, inspirational business mogul and self-confessed all-round “hustler” Mychel ‘Snoop’ Dillard.

  • Shrimp from the mountains

    In the heart of Austria, they have recently started breeding the best and rarest of shrimp. Initially, the concept was based primarily on the desire to make good use of the wood gas power plant's waste heat. Today, it is...

  • 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.

  • The Maestro on a Mission

    Massimo Bottura is the most colorful star in the international fine dining sky - and these days, he’s expanding his horizons even further. In this exclusive interview, the art-obsessed culinary poet reveals how he battled through the crisis, and explains how...

  • It’s a smell world

    Originally, Sissel Tolaas wanted to be an astronaut, but then she decided to explore the infinite cosmos of smells instead. Born in Norway in 1959, Tolaas studied mathematics, chemistry, linguistics and fine arts in just seven years at universities in Oslo,...

  • Seven foodservice start-ups to watch

    Innovation in foodservice remains undimmed, despite a challenging year. We pick seven of the most exciting start-ups to keep an eye on in the future.

  • “If you can’t beat them, eat them.”

    Bouillabaisse made from Chinese mitten crab, venison from Nile goose, goulash from nutria: Why not restore the ecological balance by becoming a predator of invasive species?

  • Samba di São Paulo

    With his carnivalesque menu selections, Brazilian Ivan Ralston brings São Paulo's unique multiculturalism to the plate. Find out why he berated the Michelin Guide over the phone and the story behind his jazz studies.

  • Spot: León

    Pía León was the first woman in the kitchen at Central. At the time, everyone expected a honeymoon and maternity leave. But today things look differently, considering she was named Latin America’s best Female Chef 2018 and runs her very own...

  • 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...

  • Lots new in the North

    For many centuries, surviving a long Nordic winter in Finland was something you had to be prepared for – those who did not take proper precautions were in for it. Collecting, drying, pickling, salting and fermenting were therefore an essential part...

  • 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.

  • Better Beds

    A good night's sleep should be the main hallmark of any hotel. KTCHNrebel spoke with sleep expert Jens Rosenbaum and hoteliers about sleeping, lying comfort and what you can do to ensure sound sleeping.

  • 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.

  • Bring it on home

    After a career that has taken him around the world, chef Jonathan Gushue has settled on a remote island close to his birthplace. He tells us about the journey.

  • Chefs of the Decade

    The Giants: These ten exceptional chefs revolutionized the culinary decade with thier brilliant creations, innovative techniques, and groundbreaking concepts.

  • 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...

  • Hidden treasures

    “I’m Pía León, from Lima, Peru,” Latin America’s Best Female Chef introduces herself modestly. The blonde Peruvian doesn’t seem the type to let success go to her head. We Germans tend to think of Latin Americans as easy-going, and she certainly...

  • The dream catcher

    On the western shore of Lake Garda, the exceptional chef Riccardo Camanini turned a simple bathing beach into a first-rate culinary Mecca at the age of 42. Here's why he didn't make one cent with it for two years - and...

  • The gastro-governor

    He’s one of the most successful restaurateurs in the world, and he practically has a cult following in the US. How 70 businesses, 5,000 employees, and annual sales in the nine-figure range give Wolfgang Puck even more motivation to try new...

  • “Every day brings new inspiration”

    It's the smile that gets you. This warm smile, warm like the decor, the light, like the golden saffron soup that is now in front of you. This is how he smiles, the man who fled Albania alone when he was...

  • The Normal One

    Two-Michelin-starred British chef Paul Cunningham is causing an uproar in Denmark with his explosively flavorful cuisine. Why the self-supporting chef doesn’t get all the hype, and what really matters when it comes to cooking.

  • Born to cook

    The Le Pressoir d’Argent opens at the Grand Hotel Bordeaux in 2015. Just four months later, it receives its first Michelin star. Sounds like your typical French success story, right? Wrong! The dream team running this kitchen is a British-Israeli duo.

  • The science of good taste

    Where do you find business partners in California? Google, sometimes. Brian Chau, a San Francisco-based food scientist, was looking for a place where he could develop new formulas in peace; Dan Mills was dreaming of opening a maker space where all...

  • Full speed ahead in Singapore

    Dennis Schacht has hit the big time in the service world. Star chef André Chiang brought him to Singapore, and now the 28-year-old is head of service at Björn Frantzén’s restaurant, Zén.

  • Changing the game

    Brought up with food at the centre of family life, Asma Khan’s London restaurant serves up home-style Indian cooking that has customers queuing. A trained lawyer, she discusses how she’s also working on ways to improve the way women are treated,...

  • 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...

  • The boss in Portugal

    Top chef and global player: Two-Michelin-star-holder José Avillez has revolutionized Portuguese cuisine, and his unparalleled restaurant empire now encompasses an unbelievable 18 locations.

  • Queen of the East

    Thai chef Bee Satongun of the Michelin-starred Paste in Bangkok dishes up meals fit for royalty at Hangar-7, opening up new horizons for European diners - and not just in the culinary sense.

  • 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...

  • 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 Girl Friday - a spectacular chef with a host of other talents. The restaurant he runs in Meerbusch, North Rhine-Westphalia,...

  • 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.

  • Firedancer

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

  • 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 the congenial Ikarus team.

  • Shani and the City

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

  • Making a splash

    Over the last ten years he has served everything from the sea except fish: How the chef and explorer Ángel León is revolutionizing the way we eat with his 3-star restaurant Aponiente in Cádiz.

  • 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—...

  • 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...

  • 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.

  • 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...

  • 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.

  • 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...

  • 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.

  • 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.