On this channel you might find your peer. Your soulmate, the one that are like you. The person that goes beyond the ordinary. With the ambition to create outstanding experiences they are ready to give that extra again and again. Here you will find people that not only talk but also delivers holistic sustainable results. Those that can be a guiding light for all of us to follow. To create not only a good but a great world for the many.
KITCHEN TABLE
with Chef Michael Tusk at Quinse in San Francisco
Chef Michael Tusk at the three Michelin starred restaurant Quince in San Francisco is focusing on the Californian contemporary cuisine. Quince serves a nightly-changing tasting menu highlighting the restaurant’s unique partnership with Fresh Run Farm. Fresh Run Farm is operated by farmer Peter Martinelli and was one of the earliest certified organic farms on the West Coast. Let´s meet Chef Michael Tusk and hear about his seasonally-changing menu and the close collaboration between Peter and the Quince culinary team.
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KITCHEN TABLE
with Sushi Master Chef Mitsuhiro Araki at The Araki in London
The Araki is a sushi restaurant runed by the Japanese sushi master Mitsuhiro Araki. He shut his three Michelin star restaurant in Tokyo to open up in London in 2014. He is especially famous for his knowledge of tuna. The restaurant offers a single no-choice of a just an Omakase menu. From one of 9 seats at his 200-year-old cypress wood counter you can watch him prepare Edomae sushi in his very own European style. In 2016 he was awarded with two Michelin stars. Let´s meet sushi master chef Araki an hear about his crossover between European produce and quality Edomae sushi.
Coming soon
KITCHEN TABLE
with Chef Gregory Czarnecki at Waterkloof in South Africa
Chef Gregory Czarnecki was voted the Chef of the Year 2016 by S.Pellegrino & Agua Panna. Gregory runs a disciplined and highly structured kitchen at his restaurant at Waterkloof Wine Estate. Located just outside Somerset West not to far away from Cape Town in South Africa. Gregory transforms the most humble, honest and freshest seasonal ingredients complemented by the estate’s elegant wines in to art. When it comes to plating Gregory is a true maestro and with his innovation and rigorous attention to detail you are up for an incredible eating experience. Let´s meet Chef Gregory and hear about his cornerstones of minimal, contemporary and modern cooking.
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KITCHENTABLE
with Chef Esben Holmboe-Bang in Oslo
Oslo´s two-Michelin-starred Restaurant Maaemo is some thing else. Maaemo roughly translates as ‘Mother Earth’ in the old Norwegian languege Norse. And it´s in the old Norwegian food traditions that chef Esben Holmboe-Bang finds his inspirations. Here Esben creates dishes with pure Norwegian flavors delivered with great precision. Esben has a strict policy of using locally sourced wild, organic or biodynamic ingredients. He showcases the excellent raw materials on a set menu, around 20 different dishes and aims to capture the essence of the season at the time. Meet Esben and his team and hear what he has to say about Maameo´s highly seasonal, modern dishes that puts the pure stunning natural flavors of Norway’s products in focus.
Coming soon
AT THE STUDIO
with Photographer Albert Watson in New York
Albert Watson has made his mark as one of the world’s most successful fashion and commercial photographers during the last four decades, while creating his own art along the way. Over the years, his striking images have appeared on more than 100 covers of Vogue around the world and been featured in countless other publications, from Rolling Stone to Time - many of the photographs iconic portraits of rock stars, rappers, actors and other celebrities. The photo industry bible, Photo District News, named Albert one of the 20 most influential photographers of all time. Albert’s visual language follows his own distinctive rules and concepts of quality. Meet Albert in his studio in TRIBECA and hear his views on how to conceptualize photography and beyond.
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KITCHENTABLE
with Chef Vladimir Muhin in Moscow
On the top floor of a 16-story bulding you will find one of the top restaurants in Moscow; the White Rabbit. A fantastic place If you are looking for haute cuisine accompanied by a wonderful 360 degree panoramic view of Moscow. Chef Vladimir Muhin - who not only knows the latest culinary trends of top dinning in the world he also knows the Russian traditions with it´s stunning ingredients. It has placed The White Rabbit at nr 71 place of the worlds best restaurants on the S. Pellegrino & Acqua Panna list. Vladimir honed his culinary abilities in the capital’s leading restaurants, and in Michelin star restaurants i France. However, Chef Vladimir does not emulate modern trends but stays always true to himself and his signature style. Vladimir and his team is offering a new type of Russian cuisine, the main ingredients of which are everyday foods. The only difference is Muhin’s special interpretation, transforming them into an unusual combination, shape or form but always keeping that wonderful taste. The team offers the ideal combination of delicious and original food with stylish interior design and an unbelievably stunning atmosphere. Let´s meet Vladimir and hear what he has to say about his ideas on the new Russian crossover kitchen and his new Gastrobar concept.
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