Andoni Luis Aduriz. Mugaritz
Always running out of the kitchen, Andoni likes to explore and combine the best of different fields to create new approaches to gastronomy. He is head chef of Mugaritz, a 2-Michelin star restaurant in the Basque Country that is essentially a research environment to help break down the barriers to the way we perceive everyday things with an interdisciplinary relationship with food. He establishes connections between…
Eneko Atxa. Azurmendi
Pushing boundaries. For Eneko Atxa, science has been a force of good to push us forward, and this is what he does as head chef of 3-Michelin star Azurmendi, in Larrabetzu named Most Sustainable Restaurant in the World 2014 by The World’s 50 Best Restaurant. He collaborates with the University of the Basque Country and with hospitals and R&D companies in the…
Heston Blumenthal. The Fat Duck
Internationally famous for his award winning, 3 Michelin starred The Fat Duck in Berkshire, Heston Blumenthal is considered to be one of the best and most influential chefs of his generation. Completely self-taught, he has pushed the boundaries of a traditional kitchen and changed the way people cook and think about eating. After extensive academic research, Heston was the first…
Dan Felder. Pilot R+D
Dan Felder is the Chief Innovation Officer of Pilot R+D. He couples his culinary skill and creativity with a deep understanding of the science of food to serve as the driving force of inspiration for many of Pilot’s projects. Having served as head of research and development for the Momofuku restaurants, as well as three Michelin star Saison, Dan has…
Leah Sarris. Tulane University
Teaching medical students how to cook and giving them good knowledge about food is a key factor for chef Leah Sarris, who is the Program Director of the Goldring Center for Culinary Medicine at Tulane University. She runs the teaching kitchen in a groundbreaking new program that teaches students, doctors and patients the tenets of healthy cooking and the significant…
Janice Wong. 2am:dessertbar
The boundaries between sweet and savoury are there to be pushed. To do just that, Janice Wong created 2am:dessertbar, where she offers a cerebral experience with carefully researched, high-tech dishes. Thoughtful and creative in the realm of desserts (and far beyond), she started out in the culinary world after graduating in Economics from Monash University in Melbourne, Australia. She learned from some of the…
Chris Young. ChefSteps
Founder and Managing Director of Chefsteps, the first free-to-learn culinary school. Chefsteps.com and its companion app are designed to inspire creativity and encourage experimentation through high-quality interactive content, techniques, tools, and resources. With a background in biochemistry and mathematics, Chris fuses science and technology to develop a culinary experience. He is the co-author of Modernist Cuisine: The Art and Science of Cooking, a…
Jozef Youssef. Kitchen Theory
Those how research gastrophysics are inspired by neuroscience, but are much more interested in studying people’s real-world food behaviours. This is the case with Jozef Youssef, founder and chef patron of Kitchen Theory, a collaborative project that focuses on the development of multi-sensory events, experience design and research into sensory gastronomy carried out in collaboration with Charles Spence of Oxford University’s Crossmodal Department….