expert spotlight

This is where the creators take center stage! "Expert Spotlight" features the creative minds behind the biggest food and lifestyle trends. Get exciting insights into their success stories, innovative ideas, and insider tips straight from the stars of the scene. For anyone wanting to know what’s trending tomorrow, this is the place to be.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

Wine, change, cosmopolitanism

How Mary Victoria Kraaz is rethinking the diversity of Italian wines

From the Samerberg to the Maremma: Mary Victoria Kraaz advises international customers, travels through Europe and inspires with honest storytelling about Italian wine culture. In this interview, she talks about underrated grape varieties, summer wines with character – and why she always sees wine as an encounter.

expert spotlight

Korean cuisine redefined

How “JP” and Ellia Park bring together gourmets and barbecue culture

From fermented sauces to K-pop flair: Korean-born couple Junghyun “JP” Park and Ellia Park have revolutionized the perception of Korean cuisine in New York with Atomix – and are now taking off in London. An exclusive interview about culinary heritage, hospitality and the future of Korean BBQ. Conducted as part of the World’s 50 Best Restaurants 2025 in Turin.

expert spotlight

Ambassador of the many “Mexicos”

Jorge Vallejo on modern Mexican cuisine, team leadership and rediscovering tradition

Jorge Vallejo from top restaurant Quintonil talks about the diversity of Mexican cuisine, sustainable team culture and why the future and tradition don’t have to be opposites. An in-depth conversation about identity, responsibility and the global significance of Mexican gastronomy – conducted at the World’s 50 Best Restaurants 2025 in Turin.

expert spotlight

The surprise is not only in the plate

Pía León on humanity, cocoa and creativity in the context of sustainable fine dining culture

Pía León, awarded best chef in Latin America, talks about true sustainability, the role of teams, working with Peruvian ingredients such as cocoa and why the best ideas don’t always come from the kitchen. A conversation about values, change and curiosity – conducted at the World’s 50 Best Restaurants 2025 in Turin.

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Social. Radical. Sustainable.

Eric Kragh Vildgaard on social sustainability, top quality from the sea and new working models in top gastronomy

What does sustainability really mean? For Eric Kragh Vildgaard from the three-star restaurant Jordnær in Denmark, it starts with people. In this interview, he talks about social responsibility, fishing with ikigime technology, new weekly working models – and why the restaurant industry should talk more about itself. Conducted as part of the World’s 50 Best Restaurants 2025 in Turin.

expert spotlight

Daniel Calvert on innovation, sustainability and nostalgia

How Sezánne became the best restaurant in Asia

What does it take to run the best restaurant in Asia? British chef Daniel Calvert, now head chef at Sezánne in Tokyo, talks about originality in the fine dining world, the dangers of social media and why a roast chicken might be the dish of the future. An inspiring conversation, conducted as part of the World’s 50 Best Restaurants 2025 in Turin.

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Maison Colette

How Thijs Vervloet is reinventing his grandmother's culinary heritage

In a former doctor’s house in Westerlo, Belgium, the art of cooking becomes a culture of remembrance. With his Maison Colette, named after his grandmother, Thijs Vervloet runs a two-star kitchen that combines French-Belgian tradition with fine modernity. In June 2025, the “master of the ingredient” made a guest appearance at Salzburg’s Restaurant Ikarus – and spoke to Genusspunkt about identity, leadership and the future of gastronomy.

expert spotlight

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