Chefs

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Where do the chefs eat when they have the night off and where do they travel to for culinary inspiration? We asked them...

  • Thierry Marx

    Thierry Marx

    Travels throughout Asia have influenced this French chef in both his personal life and the winning dishes at his restaurant, Sur Mesure at Mandarin Oriental, Paris. He delves into his inspirations with Katie Monk
  • William Drabble

    William Drabble

    UK produce shines in June, says Michelin-starred chef William Drabble, who recalls a childhood spent picking fruits and fishing in rock pools
  • Nobu Matsuhisa

    Nobu Matsuhisa

    With an empire of 35 sites spanning the globe, Nobu-san is one of the most successful restaurateurs in the business. He tells Mark Sansom where his food comes from and where he sees it going
  • Nuno Mendes

    Nuno Mendes

    Raking in the plaudits (and celebrities) for his Marylebone restaurant Chiltern Firehouse, the Portuguese chef talks to Renate Ruge about his kitchen idols and the countries that leave him hungry for more
  • Wolfgang Puck

    Wolfgang Puck

    With a global restaurant empire of 80 sites, a stack of bestsellers behind him and an open contract to cook at the Oscars, the chef knows more than his share about world food, finds Mark Sansom
  • David Everitt-Matthias

    David Everitt-Matthias

    Notching up 28 years at the same address, David Everitt-Matthias of Cheltenham’s two-Michelin-starred Le Champignon Sauvage has certainly learnt how to make the most of its bountiful surroundings
  • Juan Mari Arzak

    Juan Mari Arzak

    A godfather of Basque cuisine, Arzak helped bring us spherification, cooking with liquid nitrogen and countless techniques that grace modern menus. Mark Sansom speaks to a legend of molecular gastronomy
  • Mark Birchall

    Mark Birchall

    Group executive chef for some of Simon Rogan’s top restaurants, including two-starred L’Enclume, Mark Birchall talks spring flavours
  • Skye Gyngell

    Skye Gyngell

    ‘Spring’ is awakening for Skye Gyngell and her oh-so-pretty new restaurant of the same name at London’s Somerset House. Here she shares her favourite cold season ingredients
  • Pierre Hermé

    Pierre Hermé

    One of the world’s finest patissiers and chocolatiers, Alsace-born Hermé travels the world with his work. He speaks to Alicia Miller about chocolate plantations in Latin America and eating out in Shanghai
  • Ollie Dabbous

    Ollie Dabbous

    The chef at the helm of the wildly popular Dabbous and newly opened, laid-back Barnyard chats to Alicia Miller about growing up in Kuwait, dining in New York, and the big open skies of Wyoming...
  • Scott Hallsworth

    Scott Hallsworth

    Chef Scott Hallsworth of Kurobuta jazzes up Japanese food in Chelsea and Marble Arch, and tells us what he’ll be using in late summer confidential
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