Amass has been recognized multiple times not only as one of the best restaurants in the world, but also as one of the most sustainable. For them, a zero waste kitchen has been an incredible creative constraint inspiring major changes to how this fine dining institution cooks, recycles, sources, and operates in their local environment. Find full show notes here.
Diego Prado is the Head of R&D at Alchemist Explore – the research and development arm of restaurant Alchemist focused on making new dishes and conducting scientific research on products and techniques that create future building blocks for technology. Alchemist was founded in 2015 by Rasmus Munk and introduced a new approach to gastronomy called Holistic Cuisine, which looks at the whole instead of the parts. In this episode, we explore how the Alchemist brings artists, designers, engineers, researchers and chefs together to challenge food as we know it.
Gunnar Karl Gíslason is the founding chef behind Dill, which was the first restaurant in Iceland to receive a Michelin star. He is also the author of North: The New Northern Cuisine of Iceland. In this episode, we trace Iceland’s food traditions through the individuals that are helping to keep them alive.
After 10 years of service, Relæ closed its doors. Join me in conversation with Relæ’s restaurant manager Luca Donninelli as we recount the restaurant’s journey to a Michelin star and the world’s 50 best list. We also discuss the Relæ community and its partners Rudo, BÆST, Mirabelle, and the Farm of Ideas, its impact on the global food scene, COVID-19, and what its like to create so many memorable dining experiences.