Daniel Baratier
Chef - Annecy
“I can work just as well with one producer for the same product as 100 producers. That’s particularly the case with vegetables.” says Daniel Baratier. And justifiably so, respecting life and the environment also means accepting the realities of the farming world. Whether it is the particularity of the terrain, the weather or the low […]
Elena Arzak
Chef ★★★ - Spain
“The Basque Country and San Sebastian, our city, are intense lands and this intensity has marked our cuisine. The food here is a reflection of a way of life – simple, profound and passionate. In our changing times we continue to adapt. Sensitivity to the environment, social responsibility and reflecting on the new ways we […]
Faiçal Zahraoui
Chef - Morocco
“We are lucky in Morocco to have some excellent regional products. Simple and affordable, they offer great creative freedom. I like to showcase Moroccan local products that I work with using my instincts. What I like is to use local and seasonal products and to create a Moroccan-inspired cuisine that is in tune with the […]
Bill Telepan
Chef - New York
As a chef, I know that buying locally and seasonally is not only better for flavor, but better for the environment and our health as well. In my experience, the best ingredients come from our local farms, and supporting those farms helps sustain our local economy and our climate. By creating more demand for their […]
Tom Hunt
Chef - London
“From seed to plate, our food system has the biggest impact on the planet: affecting soil health, biodiversity and whole ecosystems. It is the single biggest emitter of greenhouse gasses, and a destroyer of ecologies. But it is also the opposite to all this. Good food and farming regenerates soil, promotes biodiversity, sequesters carbon emissions […]
Grégoire Berger
Chef ★ - Dubai
“I am currently the chef at l’Ossiano, at the iconic hotel atlantis the palm. The restaurant is located under one of the most beautiful and largest aquariums in the world where some species are preserved and many others are reproduced. We in Dubai are very concerned about the sustainable approach of all the fish we […]
Douglas McMaster
Chef - London
“Zero Waste is a food system that reveals the most delicious food. To be Zero Waste, you’re forced to work directly with nature, this ‘living’ natural food tastes better than processed dead food.”
Adam Handling
Chef - London
Scottish-born chef and restaurateur Adam Handling is a multi-award winning chef who operates restaurants and bars in London including Frog by Adam Handling and Eve Bar in Covent Garden, and Adam Handling Chelsea. At the heart of his cooking is a commitment to championing seasonal local produce and eventually eliminating all food waste. He does […]
Maroun Chedid
Chef - Lebanon
Lebanese chef Maroun Chedid grew up in the western Bekaa region where his family still grows their own vegetables. He was initially inspired by the home kitchen, but he never imagined becoming a chef. His television show is a real phenomenon in the Middle East, promoting Lebanese cuisine but also continually updating its creativity.
Patrice Ibarboure
MOF Pastry Chef ★ - Bidart
“Originally from the Basque Country, we grew up under the gaze of this magnificent region between sea and mountains, enjoying quality products and local producers who are each more passionate than the next. In order to complete our services we created a herb garden adjacent to the restaurant, thanks to the mild Atlantic climate we […]