expert spotlight

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.

What does sustainability really mean? For Eric Kragh Vildgaard from the two-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.

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.

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.

Between Viennese coffee culture and the modern third wave movement: At Cottage Roasters, artisan-roasted coffee, in-house pastries and an urban café concept come together. A visit to “Kleinen Diglas” on Fleischmarkt shows just how exciting coffee can be today.

With micro-seasonality, 2,000 preserving jars and a signature dish made from Norway lobster, Alexandru Simon is bringing a breath of fresh air to Vienna’s top gastronomy. In the “Glasswing” at The Amauris Vienna, preservation becomes a creative art.