Video-Interview with Theo Alexis

Poland’s first two-star chef, Przemysław Klima, will be bringing his menu to Hangar-7 in September 2025. In this interview, he talks about how personal memories, collaboration with local producers, and a passion for game dishes and pierogi shape his cuisine—and why he believes that Polish gastronomy can still achieve great things worldwide.

With his Belgian Maison Colette, Thijs Vervloet has created a place that combines tradition and modernity. Inspired by grandmother Colette, he creates surprising dishes – as delicate as home cooking, as refined as a Michelin restaurant. In June 2025, the “master of the ingredient” made a guest appearance at the Salzburg restaurant Ikarus.

With “Le Du” at number 1 in Asia’s 50 Best Restaurants 2023, Chef Ton has taken the gastronomy world by storm. The former investment banker followed his passion for cooking and now combines traditional Thai flavors with modern technology. Inspired by his grandmother’s recipes and the seasonality of Thai ingredients, he creates culinary masterpieces that inspire. “I think you have to follow your passion,” says Chef Ton – and shows what is possible when you do just that.

Soenil Bahadoer, head chef of the two Michelin-starred restaurant De Lindehof in Nuenen, takes the cuisine of his Surinamese-Hindu roots to a whole new level with French finesse. In our interview, he talks about his journey, the magic of spices and the importance of passion – for his guests, his team and the next generation of chefs.

An interview with an absolute pioneer of farm-to-table cuisine: Simon Rogan from the British three-star restaurant L’Enclume talks about his views on food waste and sustainability in the kitchen, his experience as an Ikarus guest chef, and offers advice to young chefs.