Food and Wine Gazette

Dec 11, 2023 | foodandwinegazette.com | Simon Bajada

Gone are the days when chefs barely peeked their heads out from behind the kitchen pass. The evolution of chefs from behind-the-scenes artists to international culinary celebrities is transforming the way we experience food. Whether they are serving food personally to your table or donning microphones to share their ethos with the masses, we are eating it up. Their world has become ours, and we are hungry for it, and now it has become an intrinsic part of their profession.

Nov 27, 2023 | foodandwinegazette.com | Ivan Brincat

BRUSSELS: Gault&Millau announced today Maxime Collard of restaurant La Table de Maxime in Paliseul as the chef of the year for 2024. In front of an audience of around 1,800 restauranteurs, journalists and partners, Gault&Millau launched the 21st edition of the BeLux guide which sold 30,000 copies in pre-sale. CEO Marc Declerck said that Maxime brings out the best the region has to offer and while his cuisine is classic it is also creative.

Nov 24, 2023 | foodandwinegazette.com | Ivan Brincat

Dabiz Munoz has been named The Best Chef for 2023 for the third consecutive year. The announcement was made at the Yucatan International Congress during an award ceremony where the identities of the top 100 names were revealed. The reign of Dabiz Muñoz (DiverXO, Spain) continued. The free-spirited chef who is used to breaking the rules and exploring the limits of creativity in every project he undertakes placed in front of this edition’s number two who also hails from Spain.

Nov 24, 2023 | foodandwinegazette.com | Ivan Brincat

COPENHAGEN: After establishing acclaimed restaurant Alchemist and putting it at the forefront of gastronomical innovation, Rasmus Munch has unveiled Spora. The investment in this research lab together with bioscience pioneers Claus Christiansen and Bente Christiansen will focus on changing the world through gastronomy. With a seed investment of EUR 1.5 million, Spora is the natural evolution of Alchemist.

Sep 25, 2023 | foodandwinegazette.com | Ivan Brincat

Eric Vildgaard and Tina Kragh Vildgaard of Danish restaurant Jordnaer will do a two months residency at the iconic Badrutt’s Palace Hotel in St Moritz from 1 December to 4 February. “It is an honour for us to be able to cook in a historic, world-class hotel as renowned as Badrutt’s Palace. We approach this next challenge with a lot of respect and excitement. It will be a type of fine dining cuisine that the Engadine has yet to see,” said Eric Vildgaard.