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The culinary documentaries of film director David Gelb (born in New York, 1983) have been widely acclaimed by critics and audiences alike in recent years. A graduate of the University of Southern California in Los Angeles, Gelb has created fiction and non-fiction projects. In 2011 he directed the documentary Jiro dreams of sushi, based on… 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 »
Leader of the new Nordic cuisine revolution, Redzepi has showcased wild Scandinavian plant life with a modern approach. He put his country on the gastronomic map by recovering forgotten ingredients through innovative methods, highlighting the ability of these products to express the taste of “here and now”. His iconic restaurant Noma has been named the… 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 »
Heston Blumenthal’s unstoppable career can be characterized by the passion he pours into every detail of his restaurants. He defines himself as a lifelong learner. Starting out at a very young age, he worked his way through a myriad of establishments and restaurants to fuel his tireless culinary education. Today, he is considered one of… Read more »
Adrià’s name is inextricably tied to his iconic restaurante El Bulli, where he broke down traditional barriers and pioneered new frontiers in culinary creativity and innovation. While preserving the essence of classic dishes, this Catalan chef transformed ingredients, textures, shape, temperatures and aesthetics. He invented numerous culinary techniques (spherification, edibble foam, etc.) and equipment, revolutionizing… Read more »
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