Manu Buffara is one of the most promising chefs in Latin America. As an award-winning chef, she has created Manu (Curitiba, Paraná), to showcase her culture and identity. Her passion for cooking is deeply rooted in her upbringing. As a farmers’ daughter she learnt to appreciate the land and its produce, and harnessed this knowledge… Read more »
Doctor in Sociology and professor of this subject at the University of the Basque Country (EHU-UPV), Iñaki Martínez de Albéniz has long been involved with gastronomy. He was originally attracted by the social and cultural dimensions of this field. Martínez de Albéniz regularly collaborates with the restaurant Mugaritz, developing initiatives such as The Candy Project…. Read more »
At the helm of De Luz and seven other restaurants in Spain, Carlos Zamora has been promoting a sustainable and responsible model of restaurant and team management for over a decade. The work of this enterprising chef is especially remarkable because of his personal relationships with local organic producers and farmers (for whom Zamora’s business… Read more »
Bee Wilson (born in Oxford, United Kingdom, 1974) is a food critic, writer and historian. Her latest book, titled First Bite: How We Learn to Eat, received the Special Commendation Award at the Andre Simon Food and Drink Awards, among other recognitions. Wilson’s writing has been published in prestigious British media outlets such as The… Read more »
Ilse Crawford is a designer, academic and creative director with a simple mission to put human needs and desires at the centre. As founder of Studioilse, together with her multi-disciplinary, London-based team, she brings her philosophy to life. This means creating environments where humans feel comfortable; public spaces that make people feel at home and homes that are habitable and make sense for the people… Read more »
Admired for his creativity and boldness, Andoni Luis Aduriz (born in San Sebastián in 1971) is undoubtedly one of the most influential chefs in the world. Throughout his career he has intentionally disregarded the conventional boundaries of cooking in his search for intersections with other disciplines, such as music, philosophy, anthropology and natural sciences. At… Read more »
One of the most influential food writers in the world. Reichl (New York, 1948) was the restaurant critic of both The New York Times and Los Angeles Times and Editor in Chief of Gourmet Magazine from 1999 to 2009. Reichl started her culinary career at a restaurant in Berkeley, California, but her passion soon focused… Read more »
Pia Sörensen is Senior Preceptor in Chemical Engineering and Applied Materials at the School of Engineering and Applied Sciences at Harvard University. She directs Harvard’s Science and Cooking program, which includes teaching, managing outreach efforts, and leading research programs that explore the intersection of science and food. She teaches the popular general education course Science and Cooking: From… Read more »
Leonor Espinosa is known for taking great pride in the cuisine of her country, as well as nurturing and promoting the value of its biodiversity. Through the Funleo foundation, Espinosa revives the ancestral knowledge and know-how of mainly indigenous and Afro-Colombian peoples. She supports rural development based on food sovereignty, and promotes routes to market… Read more »
An innovator and restaurateur for over twenty years, Bottura has consolidated his reputation as one of the most creative culinary forces. At Osteria Francescana, his 3-Michelin-star restaurant in Modena, dining becomes an emotional act driven by Bottura’s focus on culture, art, music and storytelling. Bottura has been questioning Italian traditions from the very begining and… Read more »
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