New Zealand chef Ben Shewry's strong connection with nature and dedication to finding new tastes have made his Australian restaurant Attica world famous.
Discover the amazing story of one of the greatest innovators, how he started experimenting with flavors, textures and aromas, and how he battled a disease that almost killed him.
Buddhist nun Jeong Kwan believes food and cooking serve a spiritual purpose beyond physical nourishment. Based at a remote temple complex south of Seoul, her simple vegan meals are inspiring top chefs around the world.
Personal tragedy prompts Long Island-born chef Ivan Orkin to move to Japan, where he receives acclaim for his style of ramen making. Orkin then returns to America, where he's helping lead a ramen revolution.
Chef Tim Raue had a troubled youth before cooking helped turn his life around. His Asian-inspired flavors have revolutionized Berlin's culinary scene and earned his restaurant two Michelin stars.
At his restaurant Central, chef Virgilio Martinez creates visually stunning, edible ecosystems using obscure ingredients indigenous to his native Peru.
Christina Tosi's love of junk food serves as inspiration for her unconventional desserts, such as cereal-milk ice cream and "crack pie", served up at New York's popular Milk Bar.
Corrado Assenza uses the best produce and dairy from his native Sicily to make some of Italy's finest gelati, granita and cannoli at his humble sweets shop in Noto.
Unexpected circumstances leave Jordi Roca in charge of desserts at his brothers' famous restaurant. His inventive creations go on to achieve critical acclaim in the culinary world.
After finally achieving recognition in New York, Will Goldfarb suffers yet another setback and decides to relocate to tropical Bali half a world away to start anew.
Cristina Martínez continues her family’s long tradition of barbacoa at her restaurant in Philadelphia. Her food has garnered widespread acclaim and given her the opportunity to become an advocate for undocumented immigrants.
Musa Dağdeviren works to document and preserve regional cuisine in Turkey. He tries to keep the tradition alive by showcasing regional dishes at his restaurant Çiya in Istanbul.
After two decades as the creative director of El Bulli, Albert Adrià continues to innovate with his “culinary amusement park”, a group of forward-thinking restaurants located in the same neighborhood of Barcelona.
An unprecedented approach to ingredients and technique has made Chris Bianco's Phoenix pizzeria the home of what critics deem the best pies in the world.
After revolutionizing the Roman-style slice, Gabriele Bonci — the "Michelangelo of pizza" — decided to shed his TV persona and reconnect with the land.
Purslane, orach, flowers: unconventional toppings from Portland gardens and farms lend Sarah Minnick's colorful pies vibrancy and unforgettable flavor.