Massimo Bottura
A native of Modena, Italy.
He claims that his blood is made of balsamic vinegar and his muscles are made of parmigiano-reggiano cheese.
Chef-owner of Osteria Francescana - ranked as one of the best restaurants in the world.
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| 'Oops! I Dropped the Lemon Tart' was created when Taka (Massimo's Sous Chef), accidentally dropped one of the last two tarts and they salvaged it by plating it with a splat of lemon sabayon. |
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| 'Tortellini Walking Into Broth' was created to challenge the traditional way of serving tortellini in a bowl of broth and initially sparked outrage from purists and he was accused of disrespecting grandmothers recipe. |
Co-founded Food for Soul, a non-profit organisation working alongside chefs from around the world to rescue food that would otherwise be discarded and transform it into delicious, life changing meals.
They have opened Refettorios which are "places of welcome, where people come together, not just to eat, but to experience connection, respect, and the power of community."
"[They are] not just feeding people or rescuing food; [they are] challenging the systems that allow waste and isolation to exist. Together, [they are] are rethinking the value of food and rebuilding a more sustainable world, one meal at a time."
Rescuing food. Restoring people. Rethinking hospitality.
Alon Shaya
An Israeli-American chef who grew up in Philadelphia and is currently residing in Bayou St Johns, New Orleans with his wife, Emily. Alon and Emily host red beans and rice evenings in their home on Mondays.
Co-founded the Shaya Barnett Foundation with his mentor in 2016 to provide culinary education and kitchen equipment to high school students giving them the necessary skills to pursue their passion for careers in the food industry.
Co-founded Pomegranate Hospitality. This includes the restaurant Saba in New Orleans and Safta in Denver. This is their mission statement:
"We will spend our days together in a place where everyone feels comfortable and safe.
We will create a space, whether in our restaurants or throughout our community and beyond focused on furthering love, mutual respect, and professional fulfillment.
We will stand up for and uphold values of equality for all people no matter the circumstances.
We will surround ourselves with people who share in these values.
Then, we will cook and serve, and be happy."
Chele Gonzalez
A Spanish born chef who moved to the Philippines in 2013.
One of his restaurant ventures include Asador Alfonso which serves Spanish cuisine inTagaytay and was featured in an episode of Somebody Feed Phil on Netflix.
His core philosophy is sustainability and supporting local communities such as "sourcing ingredients from indigenous tribes in Kalinga and Bukidnon and other local farmers across the Philippines minimizing environmental impact and fostering stronger relationships that benefit the local economy."
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It goes to show you don't need to swear, shout and be an arsehole in order to be a great chef. Passion can be shown quietly, politely and with humour.
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