Without straying from the erudition and method that defines haute cuisine, Bo Bech also brings easygoing humor and signature grace to his work, alongside a spirit that feels truly free. His dishes—prepared in plain sight of diners at his fun, buzzy restaurant—mix local-sourced vegetarian elements with tried and true Scandinavian seafood. Bech—and the city of Geist—have become the drivers of a wholly new gastronomic approach, locally and globally, in recipes whose apparent simplicity surprises diners with something that is far more complex at heart. With minimal ingredients, Bech presents perfectly achieved, exquisite dishes.
In 1994, at age 25, chef and food writer Patterson, originally from Massachusetts, opened his first restaurant, Babette’s, in Sonoma. In 2000 he opened Elisabeth Daniel in San Francisco. It was named Best New Restaurant by the James Beard Foundation in 2001.
Patterson currently operates four venues: Coi (2006) and Alta CA (2013) in San Francisco, as well as Plum and Plum Bar (2010) and Haven (2011) in Oakland. At Coi—the recipient of two Michelin stars—Patterson mixes avant-garde culinary technique with local ingredients to create dishes that speak of place, memory and emotion. His proposal has burnished his reputation the world over as a pioneer in New California Cuisine.
Alongside James Lowe and Ben Greeno, Scottish chef Isaac McHale formed the Young Turks Collective in 2010 as a way to create a platform for promoting British food and working with like-minded professionals.
Following that experience, as well as work at Ledbury, McHale opened Clove Club in 2013, in conjunction with chefs Daniel Willis and Johnny Smith, in London’s Shoreditch Town Hall district. The restaurant presents a five-course menu of contemporary Britannic cuisine—where, more than just an accompaniment, greens play a predominating role—prepared in an open kitchen and in sight of every guest. This is superior food, free from pretension, created from local, seasonal ingredients and by a team of innovative chefs that love the great food of Great Britain.
Ek is one of Sweden’s most influential chefs, whose cuisine is a means of expressing the land that nurtures it, in minimalist iterations that call up pure flavor that draws on all four regional seasons. Similarly, Ek never concludes his search for new—or forgotten—ingredients, and delights diners’ perceptions vis-à-vis dazzling presentations. He was at the helm of Oaxen Skärgårdskrog (on Oaxen Island) from 1994 to 2011 and the restaurant figured on the world’s fifty best restaurant list at the time
The renowned Swedish restaurant guide The White Guide listed Oaxen Skärgårdskrog as the nation’s best restaurant in 2005, 2006, 2007, 2010 and 2011.
Mirarchi is considered one of the US’s best young chefs. In collaboration with Brandon Hoy, Chris Parachini and Gabe Rosner, he opened Roberta’s, in Brooklyn, in 2008. It’s a modest space famed for pizzas and an incredible ingredient selection, and Mirarchi received Food & Wine magazine’s “Best New Chef” award in 2011.
Mirarchi also runs boutique restaurant Blanca, whose limited tables (maximum twelve per seating) allow him to personalize every diner’s experience at the same time his teams enjoy the opportunity of working creatively beside a master.
Frank Castronovo y Frank Falcinelli