In Outer Madrid, a Restaurant with a Rare Sense of Clarity For Chef Jorge Muñoz of OSA, the subject of this week’s installment of the Food Chain, identity is not an abstract concept but a core value. Read More
How Landlocked Madrid Became a Seafood Capital How did Madrid, with no coastline, become one of Europe’s most reliable cities for exceptional seafood?
The Effortless Cool of São Paulo’s Cepa In São Paulo’s restless, full-volume food scene, Lucas Dante and Gabrielli Fleming have set themselves apart by doing the basics exceptionally well.
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.
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.