Episodes

The only chef to win a gold, silver, and bronze statue from Bocuse D’Or talks about how the colour of the trees in Copenhagen inspire his menu at Michelin-star restaurant Geranium.

After winning a famous cooking competition, Tareq put the old-school kitchen hierarchy on its head. Learning to cook from his grandfather, he’s become a staple on Swedish TV.

As one of the first female chefs to speak out about sexual harassment in the restaurant industry, Isabella has become a strong voice in the #metoo movement.

Having worked in some of the world’s most prestigious restaurants in the world, Kim is now head chef and co-owner of pan-Asian restaurant Farang in Stockholm.

The dynamic duo, whose restaurant, Gastrologik, has recently received its second Michelin star, open up about what it’s like to work so closely together in a high-stress environment.

Situated 5.5 metres underground, Norwegian restaurant Under makes guests feel like they’re in an aquarium - all based on Nicolai’s vision of having a ground-breaking, immersive dining experience.

Most of us associate fine dining with the hustle and bustle of big cities. But not Daniel, who opened up a restaurant in a tiny village with his family.

When it comes to cooking raw fish, Frida is considered to be an expert. The mastermind behind 1000m sq restaurant, Tak, explains what it takes to keep the passion for cooking alive.