From Antiquity to today, truffles, the diamonds of the kitchen remain a highly-prized mystery. While truffles can be cultivated, the harvest is as unpredictable and uncontrollable as anything coming from nature. It is this enigmatic quality, and the unique, deep musky yet indescribable taste, that drives prices upwards of 850…

Named Meilleur Ouvrier de France in 2004, Renaut is as generous in character as his cuisine is controlled and refined, both reflections of the rich yet subtle mountain environment in which they flourish. A former sous-chef of celebrity chef Marc Veyrat, also renowned for his use of mountainous plants and…

The extraordinarily rich multisensory experiences that fill our daily lives depend upon the way our brains process information from each of our different senses (smell, taste, sight, hearing, and touch). Experimental psychologist at the University of Oxford and author of Gastrophysics: The New Science of Eating, Charles Spence has made…

Chef Kunio Tokuoka has been working in the kitchens of KITCHO, the legendary Japanese haute cuisine restaurant for close to 40 years and is now running the show. He follows in the hefty footsteps of his grandfather the founder of KITCHO Teiichi Yuki. Born in 1960, Kunio Tokuoka has brought…

James Beard Award winner, Nancy Singleton Hachisu is an expert of unique and authentic Japanese cuisine. Born and raised in California, she first went to Japan over 32-years ago where she now lives on a farm with her Japanese husband and their family. On a quest to advocate for Japan’s…

Author of Food, Sake, Tokyo, an exploration of Tokyo’s food scene, Yukari Sakamoto is on a mission to demystify Japanese cuisine. Trained at the French Culinary Institute and the American Sommelier Association, she also passed the rigorous exam to become a certified shochu adviser. She teaches classes on food, wine,…

On September 19th 2020, Luxeat started the first Luxeat panel about the Perfect Ingredient.Panel participants were discussing ingredients from the childhood memories and the importance of ingredients in home cooking and in restaurants, also asking the question if we must always be using local and seasonal produce. The group was…

British architect Charlotte Skene Catling and her partner, artist Adam Lowe, know something about structure and space. They also know about representation and taste. She is the co-founder of the architectural firm Skene Catling de la Peña, while he re-imagines and materializes physical sites using digital technology with Factum Arte…

By Besim Hatinoglu PART I – A MONOLOGUE Food is art. We often hear this stereotyped premise and it is utterly vague. What is food? Does it refer to ingredients or a dish? The most plausible answer is that a dish is a work of art and cooking is a…

Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that…