02 / 12 / 2025
In the village, we flew kites made from newspaper and bamboo and ate meals around the fire together in the evening. We call it Hing Fai. (Note: ‘หิงไฟ’ in Northern Thai dialect means “warming by the fire”.) My way of life during childhood was like a recipe for ideas – an experience that I pass […]
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02 / 12 / 2025
"I have travelled far and wide across my home country of Mexico. One thing that always fascinates me is the depth of our mole tradition."
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11 / 11 / 2025
“My big thing now is: we’re going to learn the rules and then we’re going to bend the fuck out of them or completely break them. Because I believe that there are new paths."
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02 / 12 / 2025
The incredible story of Hermann Jaeger, the enigmatic Swiss-American who played a crucial role in saving the French wine industry in the late 19th century.
Start ReadingA series where we explore the lives of chefs through 5 cherished recipes. From the dish that represents their childhood through to the recipe they'd hand down to their family.
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LONDON, UK
"I need to balance traditional preparation with modern techniques. I can use traditional recipes as the basis of my creations, but I must also tap into my imagination and passion to create something new and unique."
LONDON, UK
"For any young British Asian chef, or any chef interested in Indian cooking, I want them to be able to come into this restaurant and understand Indian food and Indian flavors, but also learn techniques and be open minded."
LONDON / SAO PAULO
"Opening Da Terra was a reconnection to my own origins. I felt lost in a way. The name Da Terra means from the earth, the idea being not to forget what you come from. I like to think that I’m still exploring Brazilian cooking."
LONDON, UK
"There are quite a lot of recipes I’m proud of, but there are a few that I feel are genuinely original to me. My pig skin ragu recipe is one of those. There is no meat, or rather, flesh, in the dish; it's made from just pig’s skin."
LONDON, UK
"My mum didn't care I was a professional cook. She was going to cook what she wanted to cook, and love what she was doing. And there’s an honesty and beauty to that."
GWANGJU, SOUTH KOREA
"The first recipe I worked on was a sourdough. I really wanted to make our own special version, incorporating the flavor of Korea into the bread. I started experimenting with different ingredients but eventually fell upon Nurungji."
17 / 12 / 2018
Bound with a magnetic pull to her homeland of Slovenia, Ana Roš, the World’s Best Female Chef in 2017, has always resisted the urge to roam too far from the family homestead in the Soča Valley unless she finds a...
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