index

scroll down

THITID TASSANAKAJOHN

MAURO COLAGRECO

DANIEL HUMM

VIRGILIO MARTINEZ

The world’s top chefs are the rockstars of our age. Anyone eyeing a dinner at one of their restaurants should be willing to travel perhaps thousands of miles and book a reservation months in advance. These chefs are worth all that!

TEXT: FRANK LINDNER | DESIGN: XIAO-ER KONG 

Vladimir travelled all over Russia to find dishes for The White Rabbit’s menu, looking for lost traditional recipes from before the Soviet Union. He brings these authentic Russian flavors to the plate in a way that is contemporary and attractive. The White Rabbit sources much of its fresh, Russian produce from its own farm and garden.

Most inspiring dish: Kamchatka crab, carrot sauce, pike caviar, and salted egg yolk.

I

n the wake of The White Rabbit’s chef Vladimir Mukhin, a new generation of Russian chefs is defining their own identity.

VLADIMIR MUKHIN

SHARE THIS PAGE!

treasure trove of imaginative creations.

His three star restaurant Alinea in Chicago offers pre-booked experiences. Courses are served suspended from metal wire, on graffiti-covered concrete slabs, or out of a tabletop wood fire. Achatz wants to use his menu’s to create a real emotional connection with his guests.

Most inspiring dish: the eat-off-the-dessert prepared live in front of the guests.

G

rant Achatz is a pioneer among a new generation of American top chefs. He inspires guests and colleagues alike with a

GRANT ACHATZ

alike. 

Eleven Madison Park’s accolades continue to impress. The World’s 50 Best Restaurants named it the best in the world in 2017, Michelin awarded it three stars, the New York Times gave it four stars, and it has won the James Beard Award for both outstanding chef and outstanding service. 

Most inspiring dish: roasted duck (Humm uses a variety of different techniques, from honey and lavender, to blueberry and turnips).

T

he style of modern gastronomy that Daniel Humm and his team so expertly wield is a smash hit with guests and critics

DANIEL HUMM

cuisine' 

The inspiration and ingredients used in his restaurant Central in Lima come from the Andes, the pacific ocean, and the Amazonian rainforests. He creates dishes based on elevation. The menu is categorized by ecosystem. His food is based on the endless diversity of the natural world.

Most inspiring dish: Red Jungle.

P

eruvian top chef Virgilio Martinez is true to his roots. This approach has brought him to the top of the 'new Peruvian 

VIRGILIO MARTINEZ

Magnus and his team only use products grown or caught in the areas surrounding the restaurant. The cooking techniques they use are simple, involving only coal and open flame. The team at Fäviken keeps a tight schedule to make sure all the 12 guests (maximum) get the best of what nature has to offer: freshly picked, fermented or perfectly ripened.

Most inspiring dish: Lupine flakes with a broth of moss and fern shoots, straight from the forest.

T

he remote restaurant Fäviken is situated in the deep forests of Sweden. Chef Magnus Nilsson is a master forager.

MAGNUS NILSSON

At Mirazur, Mauro has his own enchanted garden where he grows most of the amazing ingredients he uses for his own unique creations. He evokes an emotional connection to nature with every dish he serves. He strongly believes chefs should be frontrunners when it comes to protecting the natural world and the ingredients it gives us.

Most inspiring dish: plancha-grilled octopus with artichokes.

A

rgentinian Chef Mauro Colagreco grew up in the kitchens of great French chefs like Alain Passard and Alain Ducasse.

MAURO COLAGRECO

the heart of Los Angeles.

At Maude, the monthly menu is all about a single seasonal ingredient. Each of the ten courses heavily features this one ingredient, and so far they have created over a thousand unique dishes. Expect a menu centered on truffle, parsnip, or raspberries.

Most inspiring dish: root vegetable salad with Parmezan cheese and airy custard.

A

ustralian top chef and tv-star Curtis Stone and executive chef Justin Hilbert have created a shrine to ingredients in

CURTIS STONE & JUSTIN HILBERT

Ton has four restaurants, and it’s the high end Le Du that has caught the critics’ eyes. At Le Du the chef/sommelier creates contemporary dishes based on his childhood memories and Thai food culture. 'Every cuisine needs to evolve,’ he says. Ton attended the Culinary Institute of America and has worked at Eleven Madison Park, The Modern, and Jean Georges.

Most inspiring dish: Khao Chae – Shrimp and pork with pickled ginger.

T

hitid – Ton – Tassanakajohn is seen as one of Asia’s most talented young chefs.

THITID TASSANAKAJOHN

gastronomic innovation.

Ana practices what she calls a 'kilometer zero' approach to sourcing her ingredients. Everything she serves can be found in the areas surrounding the restaurant. ‘I don’t have any role models, so there isn’t anyone that I look up to,' says Ana. It's a clear statement from the world's best female chef 2017 according to the World's 50 Best Restaurants. 

Most inspiring dish: egg yolk marinated in spruce, with green asparagus and mussel prosciutto.

T

hose who dine at Ana's table at restaurant Hiša Franko in Slovenia, experience a unique, self-taught blend of 

ANA ROS

MAGNUS NILSSON

CURTIS STONE & JUSTIN HILBERT

ANA ROS

GRANT ACHATZ

VLADIMIR MUKHIN

Ana practices what she calls a 'kilometer zero' approach to sourcing her ingredients. Everything she serves can be found in the areas surrounding the restaurant. ‘I don’t have any role models, so there isn’t anyone that I look up to,' says Ana. It's a clear statement from the world's best female chef 2017 according to the World's 50 Best Restaurants. 

Most inspiring dish: egg yolk marinated in spruce, with green asparagus and mussel prosciutto.

experience a unique, self-taught blend of gastronomic innovation.

hose who dine at Ana's table at restaurant Hiša Franko in Slovenia, 

T

ANA ROS

SHARE THIS PAGE!

The world’s top chefs are the rockstars of our age. Anyone eyeing a dinner at one of their restaurants should be willing to travel perhaps thousands of miles and book a reservation months in advance. These chefs are worth all that!

TEXT: FRANK LINDNER | DESIGN: XIAO-ER KONG 

Vladimir travelled all over Russia to find dishes for The White Rabbit’s menu, looking for lost traditional recipes from before the Soviet Union. He brings these authentic Russian flavors to the plate in a way that is contemporary and attractive. The White Rabbit sources much of its fresh, Russian produce from its own farm and garden.

Most inspiring dish: Kamchatka crab, carrot sauce, pike caviar, and salted egg yolk.

Russian chefs is defining their own identity.

n the wake of The White Rabbit’s chef Vladimir Mukhin, a new generation of 

I

VLADIMIR MUKHIN

P

brought him to the top of the 'new Peruvian cuisine'. 

The inspiration and ingredients used in his restaurant Central in Lima come from the Andes, the pacific ocean, and the Amazonian rainforests. He creates dishes based on elevation. The menu is categorized by ecosystem. His food is based on the endless diversity of the natural world.

Most inspiring dish: Red Jungle.

eruvian top chef Virgilio Martinez is true to his roots. This approach has

VIRGILIO MARTINEZ

Ton has four restaurants, and it’s the high end Le Du that has caught the critics’ eyes. At Le Du the chef/sommelier creates contemporary dishes based on his childhood memories and Thai food culture. 'Every cuisine needs to evolve,’ he says. Ton attended the Culinary Institute of America and has worked at Eleven Madison Park, The Modern, and Jean Georges.

Most inspiring dish: Khao Chae – Shrimp and pork with pickled ginger.

hitid – Ton – Tassanakajohn is seen as one of Asia’s most talented young chefs.

T

THITID TASSANAKAJOHN

His three star restaurant Alinea in Chicago offers pre-booked experiences. Courses are served suspended from metal wire, on graffiti-covered concrete slabs, or out of a tabletop wood fire. Achatz wants to use his menu’s to create a real emotional connection with his guests.

Most inspiring dish: the eat-off-the-dessert prepared live in front of the guests.

inspires guests and colleagues alike with a treasure trove of imaginative creations.

rant Achatz is a pioneer among a new generation of American top chefs. He 

G

GRANT ACHATZ

Eleven Madison Park’s accolades continue to impress. The World’s 50 Best Restaurants named it the best in the world in 2017, Michelin awarded it three stars, the New York Times gave it four stars, and it has won the James Beard Award for both outstanding chef and outstanding service. 

Most inspiring dish: roasted duck (Humm uses a variety of different techniques, from honey and lavender, to blueberry and turnips).

expertly wield is a smash hit with guests and critics alike. 

he style of modern gastronomy that Daniel Humm and his team so 

T

DANIEL HUMM

MAGNUS NILSSON

Magnus Nilsson is a master forager treasure trove of imaginative creations.

he remote restaurant Fäviken is situated in the deep forests of Sweden. Chef 

T

Magnus and his team only use products grown or caught in the areas surrounding the restaurant. The cooking techniques they use are simple, involving only coal and open flame. The team at Fäviken keeps a tight schedule to make sure all the 12 guests (maximum) get the best of what nature has to offer: freshly picked, fermented or perfectly ripened.

Most inspiring dish: Lupine flakes with a broth of moss and fern shoots, straight from the forest.

At Mirazur, Mauro has his own enchanted garden where he grows most of the amazing ingredients he uses for his own unique creations. He evokes an emotional connection to nature with every dish he serves. He strongly believes chefs should be frontrunners when it comes to protecting the natural world and the ingredients it gives us.

Most inspiring dish: plancha-grilled octopus with artichokes.

like Alain Passard and Alain Ducasse.

rgentinian Chef Mauro Colagreco grew up in the kitchens of great French chefs

A

MAURO COLAGRECO

At Maude, the monthly menu is all about a single seasonal ingredient. Each of the ten courses heavily features this one ingredient, and so far they have created over a thousand unique dishes. Expect a menu centered on truffle, parsnip, or raspberries.

Most inspiring dish: root vegetable salad with Parmezan cheese and airy custard.

have created a shrine to ingredients in the heart of Los Angeles.

ustralian top chef and tv-star Curtis Stone and executive chef Justin Hilbert 

A

CURTIS STONE & JUSTIN HILBERT

Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.
Fullscreen