With more than 20 restaurants around the world, plus a host of books and TV appearances, Austrian-American chef to the stars, Wolfgang Puck is far from crossing the finish line. As he expands his empire further into this region with the recent opening of his Dubai restaurant, and more to come, he talks about why he is still excited by life.
Just when you thought this city didn't need yet another high-end Japanese lounge and restaurant, along comes this brand from Sydney that goes and changes the game...
Taking what is essentially a simple and hearty cuisine, and elevating it to a sophisticated lounge experience, is an art perfected by Hakkasan.
Celebrity chef Vineet Bhatia talks about planes, partnerships and palates.
Molecular gastronomy is not all about dry ice and a bunch of tricks, says Ross Clarke, former creative development chef at Fat Duck experimental kitchen and protégé of Heston Blumenthal.
