The food scene is changing both in terms of age and direction. Generation Y chefs approach food with passion. The more time they spend in the kitchen, the more they discover themselves and then hone their knowledge accordingly. They dream not of rediscovering the world, but rather of walking confidently down their own path and adding something of their own personality to the legacy they’ve inherited from great chefs before them – and by better recognizing and using what this land has to offer them.

Meet chef Przemysław Klima, from Bottiglieria 1881, who tells us all about his work in this newly awarded restaurant.

We asked some of Hungary’s best female chefs about their influences, experiences and plans for the future

Tamás Széll of Stand and István Pesti of Platán Gourmet tell us more about daily life at their Two Michelin Star restaurants

Spend a day with Fatih Tutak, chef of the very first 2 Star restaurant in the MICHELIN Guide Istanbul. Hidden among the skyscrapers, this place offers a mesmerizing journey to the new Anatolian cuisine spiced up with Chef Fatih's fantasies.

Discover more about the winners of the Sommelier, Young Chef and Welcome & Service Awards

Join us as we explore Alkimista Kulináris Műhely, a beautifully serene restaurant that not everyone knows is there

We caught up with Executive Chef Attila Bicsár and Managing Director Péter Pohl who showed us around the restaurant and winery in Villány

What’s your favourite Thai food?

Despite the fact that cooking has been seen primarily as a female duty for centuries, it is an unfortunate irony that cuisine, and especially refined cuisine continues to be considered a male exclusive profession. Female chefs still have to exert harder work compared to their male counterparts in order to achieve a similar level of success and regard. However, as is the case in the rest of the world, plenty of female chefs in Istanbul have proven themselves and achieved the recognition they deserve. And they all reflect their own personalities and signature styles in their cuisines.

They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.

We explore the relationship between Chef David Buttigieg of The Harbour Club in Valletta and Organic Farmer Josef Farrugia, who supplies fresh produce to the restaurant.

Follow the Schiavone family as they go about their day

The creative director dishes on where he and his design partner refuel—and sometimes, find inspiration for their fashion brand.

We take a closer look at Letizia Vella's newly relocated restaurant

Beyti is a dish known to almost everyone in Türkiye. Even though there may be different versions, everyone still thinks of a delicious meat dish upon hearing the word “beyti.” While often we aren’t aware when a certain dish is made for the first time or who created it, but that’s not the case for beyti: the creator and namesake, Beyti Güler, is one of the most prominent masters alive.

The dessert doyenne dishes on her favorite New York addresses.

Catch up with Andreas Caminada, one of the youngest chefs in Europe to achieve three MICHELIN Stars, on passing on the baton and leadership.