Food Inspiration Magazine

GRANT ACHATZ

Grant Achatz is the first of a new generation of American top chefs. He unabashedly inspires colleagues the world over with a treasure trove of imaginative creations and is turning the culinary world on its head. His three-star restaurant, Alinea in Chicago serves a tasting menu that changes four times a year. Courses are served suspended by steel wire over graffiti-covered concrete, or out of table-sized campfires. Achatz’ goal is to use his menus to create an emotional connection with his guests.

RENÉ REDZEPI

The chef of the world’s best restaurant Noma was just 25 years old when Claus Meyer invited him to start a restaurant that only worked with Nordic food. Initially, Noma was not a big hit. The concept wasn’t communicated clearly and both critics and the industry itself thought the unconventional dishes and ingredients were ridiculous. It took a few years for the concept to really find itself. René Redzepi decided to concentrate on the naked essence of Nordic food and local products, and in the process, drastically changed gastronomy.

SANG-HOON DEGEIMBRE

Sang-Hoon Degeimbre focuses on his personal philosophy to give his restaurant l’Air du Temps credibility and direction. His is a philosophy that combines high concept cuisine with local ingredients from the restaurant’s own garden, and innovative technology such as sous vide, ultrasonic devices, submersion and even echography. As a former wine director, wine plays a large part in the total experience. This philosophy has impressed many international ‘watchers’ and Degeimbre keeps pushing conceptual boundaries with his inspiring union of Belgian and Korean cooking.