Focusing on South African ingredients, Jan crafts beautiful, one-of-a-kind dishes. For Jan, it’s important to be close to the earth.

Meet Taku Sekine, a chef from Japan, passionate about world cuisines, who draws inspiration in particular from the world of Alain Ducasse. He discusses his sources of inspiration and his favorite techniques.

Mauro Colagreco has crossed many borders to find his new home. His patience and appreciation for food and culture are exemplified by his dishes.

Connie's cooking brings forth a feeling of well-being. From crawfish parties to breakfast, she brings a taste of Sweden and Poland to France.

Alan Geaam grew up having the French dream. To be a great chef, Alan uses his Lebanese roots and the mindset that there is always room to improve.

Having six restaurants, Juan Arbelaez considers himself a chef and restaurateur. Every day’s a chance to create an unforgettable memory for a client.

There’s no denying Giovanni’s Italian roots in his tomato, garlic, shellfish, and parsley. Running a kitchen doesn’t come without trials though.