Chantelle Nicholson
Chef - London
Chantelle Nicholson is the multi-award winning Chef Patron at Tredwells, in the West End’s Seven Dials. Growing up in New Zealand, she learnt first hand about seasonal food from a very tender age, about how things grow, and about the ecosystem of the garden. So it’s logical that her heart lies in what comes from […]
Vladimir Mukhin
Chef ★ - Moscow
We love being sustainable. It’s the only chance for a better life – for us and our children. We have a lot of sustainable initiatives in White Rabbit: the latest was that I’ve quit the idea of using normal demiglace and fully replaced it with vegetable demiglace. We produce it from vegetable peels and leftovers. […]
Thierry Papillier
Chef - Marrakech
Since my arrival in Morocco, I have managed to create my own local food network. I source on a daily basis high-quality food products locally so I can offer the best to my customers while empowering local communities producers. I feel by using local and seasonal produce, I have definitely increased my creativity. For my […]
Angèle Ferreux-Maeght
Chef - Paris
I place consciousness at the center of my approach. If the vegetables have been grown with love, we cook them with much more joy, this positive energy will be transmitted in our dishes, which will only be better. As cooks, our mission is to respect the land and the people who care for it. Our […]
Ciccio Sultano
Chef ★★- Sicily
From the beginning, I have been looking for producers I can trust and involve in my kitchen, establishing a strong relationship, professionally and over time also personally. What I look for first in a supplier is eco-sustainability. We must never forget that the supplier defends my honor and that of the customer: they are an […]
Priyam Chatterjee
Chef - Paris
Food to connect memories, being responsible socially through visual stimulation and provoking a sense of awareness for the betterment of the next generation. The core of my cuisine’s philosophy has been to induce a thought-provoking stimulation that triggers the brain instantly to take a step back and think, while the other part of the brain […]
Tanguy Laviale
Chef ★ - Bordeaux
Garopapilles is above all an idea of restoration. A restaurant in the broad sense of the word. For us to take our time. We’ve been working on this from the very beginning. Putting time back at the center of our work and of the debate. Time is just as much about sharing (the time we […]
Fabio Chizzolla
Restaurateur and Farmer - New York
Westwind Orchard was an abandoned orchard, which we rescued and revived in 2002. After 18 years, we make natural hard cider, without any sulfites. We grow vegetables and fruit in the most natural way we can, and we serve them in our Italian restaurant and pizzeria at the farm. We are committed to serve our […]
Stéphane Dattrino
Chef ★ - Annecy
“Since the opening of l’Esquisse, product selection has been established. We make it a point of honor to showcase the products of our region, of our regions. All of them are as rich in products, producers, meetings as each other! This is why we work with products from here and elsewhere. Also it’s by reducing […]
Tim Bouget
Chef - Devon
“Being a chef in Devon gives unrivalled access to the finest of fresh fish, shellfish, organic dairy, meat and wild game plus some of the best organic producers who farm in the region.” Devon born award-winning chef Tim Bouget is passionate about sustainability. He cooks with a conscience, working in tune with nature to produce […]