Comments for Best Emerging Chefs

Comment on 63. James Knappett, Kitchen Table/Bubbledogs (London, U.K.) by Kitchen Table at Bubbledogs&: Gastronomy behind the Curtain | The Skinny Bib

Thu, 11 Apr 2013 05:48:17 +0000

[...] dictated by the freshest produce that is delivered to the restaurant on a nearly daily basis. James’s cooking philosophy centers on his own carefully orchestrated impulsiveness and faiths … Some herbs and vegetables are foraged by the young and energetic kitchen team at weekends (fingers [...]

Comment on 29. Magnus Nilsson, Fäviken Magasinet (Fäviken, Sweden) by HORS-SERIE/ Four Remarkable Gastronomy Books in 2012, #4 | GASTROSCENTI

HORS-SERIE/ Four Remarkable Gastronomy Books in 2012, #4 | GASTROSCENTI — Thu, 28 Mar 2013 15:24:06 +0000

[...] Best Emerging Chefs Series (my interview), Nov. [...]

Comment on 5. Martin Benn, Sepia Restaurant (Sydney, Australia) by sydneycool

sydneycool — Tue, 26 Mar 2013 09:07:31 +0000

one of the best sydney fine dining restaurants – check out out review http://www.sydneycool.com.au/2013/03/sepia-sydney-chef-martin-benn/

Comment on 57. Yoji Tokuyoshi, Osteria Francescana (Modena, Italia) by Osteria Francescana, Modena resepti

Osteria Francescana, Modena resepti — Fri, 15 Mar 2013 18:20:08 +0000

[...] La cucina e la cantina – Filippo con lo chef Yoji Tokuyoshi [...]

Comment on 41. Thomas Lim + Mitchell Orr, (Former) Duke Bistro (Sydney, Australia) by LIMBO STRIKES GOLDIES

LIMBO STRIKES GOLDIES — Tue, 29 Jan 2013 00:11:02 +0000

[...] The new restaurant will be practicing the art of sustainable SoCal produce via a lunch and dinner menu which will be no doubt highly sought after, having experienced any of the many fine dishes Limbo has produced with Mitchell Orr at Duke Bistro. [...]

Comment on 16. Ola Rudin + Sebastian Persson, Saltimporten Canteen (Malmö, Sweden) by Registration for my Sweden workshop is now open… and a simple olive oil muffin :: Cannelle et Vanille

Mon, 12 Nov 2012 14:02:25 +0000

[...] that chefs Ola Rudin and Sebastian Persson will be joining us on a foraging guide, showing us beautiful local wild foods to cook and [...]

Comment on 62. Davy Schellemans, Veranda (Anvers, Belgium) by Food and Wine Maven (@FoodWineMaven)

Food and Wine Maven (@FoodWineMaven) — Sat, 10 Nov 2012 07:21:52 +0000

Very happy to have discovered and tasted Chef Schellemans’ food at Atelier Crenn tonight. His squid dish was especially superb, though all his dishes were excellent and thoroughly enjoyable. He appears to be a master of subtlety and balance, combining various textures and flavors for an experience as well as a delicious bite. https://www.youtube.com/watch?v=L6iOFDMRPGg

Comment on 56. Ollie Dabbous, Dabbous Restaurant (London, UK) by Dabbous - "Serving Innovative Dishes" & Trendy Bar Downstairs | Blue Badge StyleBlue Badge Style

Mon, 24 Sep 2012 15:29:33 +0000

[...] tried but they’re fully booked to 2013, so no audit until then!!?? Ollie Dabbous trained with Raymond Blanc at Le Manoir aux Quat’Saisons, worked at The Fat Duck and [...]

Comment on 58. Fredrik Berselius/Richard Kuo, Ex-Frej (NYC, USA) by Intro Innehållsagentur

Intro Innehållsagentur — Wed, 12 Sep 2012 15:34:25 +0000

[...] där fokus kommer ligga på svenska smaker, finsmakarcocktails och viner från gamla världen. Fredrik Berselius skapade tidigare i år rubriker när han tillsammans med Richard Kuo drev den hypade pop-up restaurangen Frej i Williamsburg. Även där arbetade Fredrik med svenska och [...]

Comment on 11. Brett Graham, The Ledbury (London, UK) by The Ledbury, London « Almost Always Ravenous

The Ledbury, London « Almost Always Ravenous — Fri, 03 Aug 2012 12:58:50 +0000

[...] by Australian born Brett Graham, this Notting Hill restaurant of only 7 years has managed to achieve 2 Michelin stars, and climb [...]