René Redzepi is one of the most influential chefs on the world map and is the co-owner of the two-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in the world in 2010 San Pellegrino Awards and 2011. Redzepi is noted for his work for the reinvention and refinement of a new Nordic cuisine and food that is characterized by inventiveness and clean flavours.
[Read the rest of this article...]
Joan Roca's first contact with the profession was as one might expect, at the family restaurant. He started at the age of 11 and learnt the traditional Catalan cuisine from his mother and grandmother. He studied at Girona Catering School and went on to become a teacher. He loves research and through that he has paved the way for a type of cuisine that is committed to avant-garde and research. With science and technology he has minimised the processing of his produce and he preserves the essence of those flavours and aromas that come back to what he remembers from his mother.
Andoni Luis Aduriz began his career in the kitchen making pizza , and weekend work or on holiday while studying. 1 After completing his studies at the School of Hotel San Sebastian , worked with Ramon Roteta , Hilario Arbelaitz , Jean Louis Neichel , Juan Mari Arzak , Fermín Arrambide and Pedro Subijana among others. During 1993 and 1994 was part of the team of El Bulli , led by Ferran Adrià . In 1996 he was kitchen manager Martin Berasategui . In 1998 he started his solo work in Mugaritz, restaurant runs since then and has won several awards and recognitions. Andoni Luis, clearly a disciple of Ferran Adrià. In his kitchen he has developed a fresh and imaginative technique that incorporates, among other things, a lot of wild flowers and fruit of his passion for botany, which adds interest in literature and the arts.
Chef Massimo Bottura was initially wholesaler of petroleum products in the family, Massimo Bottura in 1986 to take this opportunity to pursue his old passion, and bought the old tavern in Campazzo near Nonantola . Here he learns the secrets of the cuisine of Emilia, quickly become well known, so as to attract some world-class chefs. In 1992 Alain Ducasse invites him for a few months in his "Le Louis XV" in Monaco , where Bottura starts to become familiar with the sophistication and professionalism of the important French company.
Heston Marc Blumenthal OBE raised in Buckinghamshire) is an English chef and owner of The Fat Duck. The Fat Duck is a three-Michelin-starred restaurant in Bray, Berkshire voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant magazine in 2005. His restaurant has been a perennial runner-up to Ferran Adrià of El Bulli in the world rankings, achieving 2nd place in 2006, 2007, 2008 and 2009, 3rd in 2010 and 5th in 2011.
Grant Achatz started out at the age of 14 Grant Achatz was washing dishes and flipping eggs in the kitchen of his parents’ small Michigan town restaurant. But even at that youthful age, Achatz knew that he wanted to be the best at whatever he was going to do. Now 35, Achatz is at the helm of one of the most important restaurants in the world. The Alinea kitchen channels Achatz’s mastermind ingenuity and creativity.
D.O.M has become a priority destination for all globe-hopping gastronomes, not that chef Alex Atala is resting on his laurels. Instead he scours the Amazon to pepper his with indigenous ingredients, from the staple manioc tuber and its tupuci juice to Amazonian herbs and the huge white-fleshed pirarucu fish to ensure his restaurant is unlike any other on the list. FastForward in D.O.M kitchen is a nice feature on their website.
If you like your food pretty, this is the place. Father-and-daughter team Juan Mari Arzak and Elena Arzak Espina's plates look fantastic: striking, colourful and imaginative, yet for the most part unfussy. The pair run the kitchen as equals and is a major presence in the dining room. Like the food, it pulls off the neat trick of balancing tradition and innovation, with warm, familiar service. The cooking is done by an incredible father-daughter team. They have one foot in Basque tradition and the other in 21st-century modernity, fusing local ingredients with a very contemporary style. Try the smoked white tuna with fresh figs and pine nuts.
Chef Inaki Aizpitarte runs the affordable Le Chateaubriand. It is effortlessly cool, understated yet accomplished, democratic, and extremely easy on your pocket and, perhaps most importantly, fun. Its lack of airs and graces – hard chairs and bare tables, the take-it-or-leave-it five-course fixed-price menu and the championing of natural wines – is not to everyone's tastes, but Le Chateaubriand doesn't really care. The restaurant has great price per head for a top 10 Restaurant in the world at around 60 Euro per head and it is an achievement to bring it to the top 10 best restaurants in the world and number one in France!
Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
Phone +44 (0) 33 0001 0083