chefs
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Table talk
Mexico City's most influential chefs gather at Caracol de Mar to discuss the evolution of local cuisine, sustainability challenges, and the capital's emerging gastronomic identity.
Getting a taste for it
Dining out in Japan’s capital never ceases to raise the culinary bar. We’ve picked out three venues that serve to highlight the city’s eclectic mix.
Chefs at work
Looking to clinch a difficult deal? Take a cue from the companies that know the value of taking lunchtime very seriously indeed.
The raw ingredients
Our digest of cookery classics will inspire and delight in equal measure; stack your shelves then stock the pantry.
Basque in the glory
What next when you run a successful Basque restaurant? Open another one next door. We meet the team.
Food
Our tasty round-up includes fishy happenings in London and getting salty in Israel.
Chef Kittichai
The son of a greengrocer who sold food on the streets as a child is now one of the world’s top Thai chefs. Ian Kittichai shares his ‘last meal’.
Class of 2011
Meet renowned chef Gastón Acurio, who opened a cooking school to ensure Peru's economic boom benefits the neediest. He’s also number one in our education Top 20.
Dutch of class
Eccentric Michelin-starred chef Pierre Wind takes Monocle on a gastro-tour of Scheveningen, The Hague’s seaside neighbourhood, showing us where he buys the best oysters and juicy ham for his dog.
Like a surgeon
With wild sturgeon disappearing, sustainable caviar farms like Germany’s Desietra are taking over. They can now produce even the much sought-after Beluga caviar, winning over the fussiest of chefs.
