chef

The restaurant's proposal is built around the cosmopolitan soul of Marseille and the African roots of its chef, one of the most promising on the world scene.

Bjarke Ingels Group won the competition for the GOe project, the Gastronomy Open Ecosystem in San Sebastián, the new structure of the Basque Culinary Centre that will open in 2024

Gyoza, ravioli, dim sum and other pastas, preferably filled: while waiting to move his DiverXO out of town, Dabiz Muñoz opens RavioXO in Madrid

It's all plant-based, ready-to-eat or to be cooked by following the instructions: here’s what's in the meal delivery created by Eleven Madison Park chef Daniel Humm.

Not a cooking manual but rather an art book, which opens with the aesthetic similarity of some products to finding their gustatory assonance. Matteo Baronetto is the author

Symbol of Italian cuisine abroad Tony May passed away in New York on April 3

For the column promoted by the Gambero Rosso Foundation and dedicated to women, we're interviewing Cristina Bowerman of Glass Hostaria.

The Restaurant of the Year overlooks the North Sea, the Chef of the Year is Carmine Amarante in Tokyo. The Guardian of Tradition Award goes to the ‘londoner’ Francesco Mazzei.

From an old abandoned historic restaurant to a new refined restaurant with the signature of a great chef. This is what Carlo Cracco's Ligurian restaurant, opened at the beginning of July, looks like.

It was no easy task to find a chef to replace Vito Mollica at the Four Seasons Hotel in Florence (who moved to the Mine & Yours group), former executive chef and a central figure in Florence’s gastronomic scene. But...