Pía León’s Vibrant Peruvian Perspective After a decade sharing the spotlight at one of the world’s greatest restaurants, Chef Pía León makes a splash with a restaurant all her own. Read More
The Man Behind Bogotá’s Modern Table Colombian chef Harry Sasson has managed to keep his eponymous restaurant not only alive but thriving for more than 30 years—largely by evolving with the times.
A Living Archive of Peruvian Soul Food In a capital obsessed with tasting menus, José del Castillo’s Isolina serves the kind of hearty, deeply traditional dishes one might still find in a family kitchen.
A São Paulo Dive Bar Turned Culinary Mecca This week on the Food Chain: Rodrigo Oliveira, the chef reimagining a regional Brazilian cuisine shaped by scarcity and necessity.
The Milan Chef Reviving Lost Italian Recipes This week on the Food Chain: Diego Rossi, the Italian chef whose reinvigorated versions of vanishing dishes have made Trippa in Milan the hardest table in the city to secure.
The Secret World of Tokyo’s Sugalabo The Food Chain is structured around a simple idea: each chef we profile selects the next. This week we spoke to Yosuke Suga, the Robuchon protégé behind one of Tokyo’s most exclusive dining establishments.
Da Dong and His God‑Tier Peking Duck The Food Chain is structured around a simple idea: each chef we profile selects the next. This week we spoke to the larger-than-life Beijing chef endlessly iterating the city’s most iconic dish.
London’s Master of the Modern Dumpling The Food Chain is structured around a simple idea: each chef we profile selects the next. This week we spoke to Andrew Wong, chef and creative force behind London’s Michelin-starred A.Wong.
The Food Chain: Ferran Adrià The Food Chain is a weekly series structured around a simple idea: the chef profiled this week selects the chef profiled the next. First up? The godfather of modernist cuisine.