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…

Championing women’s roles in the culinary world, Maria Canabal occupies many functions. She is a Journalist (at Nouvel Obs, Gourmet, Monocle, amongst other international media), author (Coquilles Saint-Jacques, El Celler de Can Roca: Cocinando un Tributo) and founder of Parabere Forum, the first and most important annual event for women…

Matt Goulding doesn’t do things by halves, and his recent James Beard award for Dining and Travel writing—specifically for his piece dubbed “Slice of Tokyo: How Japan Became a Pizza Hotspot”, for Airbnb Magazine—attests to this. Before writing about pizza, he learned how to make it, by becoming a certified…

Sam Kass, the man who made The Garden is now making eggs with his small children in a locked-down long island. The news personality, investor, political advisor, executive director of Michelle Obama’s Let’s Move! campaign and White House chef, hardly needs an introduction. Living under confinement has been intense. Outside…

Aiste Miseviciute and I have something in common: a fascination with gastronomy first piqued more than a decade ago by Vedat Milor and Mikael Jonsson’s unequalled blog, Gastroville. The whole website was testimony to the widely acknowledged idea that a good dish starts with good ingredients. Despite trends at the…

I had been curious to interview Mitsuhiro Araki ever since learning he had given up his 3 Michelin stars in Tokyo and moved to London, only to regain them all just three years later. What does it take to give up all and start all over again from scratch on…