Chef Vladimir Mukhin is the creative genius behind Russia’s most famed and arguably most famous restaurant White Rabbit in Moscow. He’s part of a new wave of young Russian chefs who are quickly climbing their way up the most prestigious lists of the world, Vladimir leading them all. As a fifth generation chef the art of cooking simply runs in his blood, and with countless awards already under his belt it leaves no doubt this chef was born to be in the kitchen…
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Famed Bordeaux Wine Négociant Mr. Philippe Tapie – founder of HMS, a true Bordeaux native and son of a château family – was the first in his family to leave the production side and enter the wine merchant business. We talked with him about his experiences and his insight on the history of Bordeaux, En Primeur Week, the culture of where we are today on a modern market and how he single handedly brought the négociant profession into a new and progressive era…
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In 2013 his restaurant Atelier Amaro was awarded a Michelin Star, the first ever in the history of Poland. Chef Amaro’s unique style of cooking and his pioneering vision on contemporary Polish cuisine has won him international recognition and many prestigious awards. He is the author of bestselling cookbooks ‘Polish Cuisine of XXI Century’ – winner of the prestigious Prix de la Literature Gastronomique award in Paris – and ‘Nature of Polish Cuisine’. He is also the Head Judge of the widely popular TV-show Top Chef Poland and the founder of the Forgotten Fields Foundation, an organization dedicated to reviving forgotten ingredients and recipes.
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Originally a Kansas native, Miami’s Chef Brad Kilgore has a CV packed with some impressive fine dining stints. Kilgore was named a finalist in the 2018 James Beard Award Best Chef: South category. His critically acclaimed restaurant Alter was named semifinalist for the prestigious James Beard award Best New Restaurant in its first year of opening and has been named a Diners Discovery by The World’s 50 Best list…
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Chef Alessandro Frau, born and raised in Sardinia, was the Winner of Iron Chef Thailand in November 2013.
His restaurant Acqua is located in beautiful Phuket and has been awarded many times over, including by Wine Spectator with the Award of Excellence for one of the Best Wine Lists in the world. But how does an Italian Chef end up cooking traditional foods from his childhood in a country so different from his own…? -
Chef Duangporn (Bo) Songvisava has always had a passion and desire to create exceptional Thai food. After completing her Masters in Gastronomy in Adelaide, she first joined the team at Cy’an in the Metropolitan hotel Bangkok. From there she moved to London to work under David Thompson at his highly acclaimed restaurant Nahm, and it was here she met her Australian-born husband and current business partner Dylan Jones. Together they solidified their plan to open a truly remarkable Thai restaurant in her mother country, called Bo.Lan…