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.
William Drew is Director of Content of the renowned The World’s 50 Best Restaurants and has been traveling to the world’s most innovative, exciting and influential restaurants for over a decade. Insights into upcoming trends, personal highlights – and why the future of fine dining must not only be sustainable, but also more inclusive, creative and surprising.
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.
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.
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.
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 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.
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.