Famous chefs may put their names on the door of their restaurant, but it is often their head chefs and sous chefs who really deserve the credit when it comes to the day to day cooking. In Heroes of the hotplate, we sit down with and give recognition to those behind the biggest names in the industry.
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Evens López, Chef de Cuisine, La Dame de Pic London: "Holding two Michelin stars is a...
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James Sharp, Executive Chef, Restaurant 1890 by Gordon Ramsay: “The new standards are...
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Francesco Dibenedetto: Brooklands by Claude Bosi is like ‘travelling in your...
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Harry Kirkpatrick, Head Chef at Trinity: ‘Let your journey dictate your path’
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Deepak Mallya's 12-Year Culinary Journey: From Apprentice to Executive Sous Chef at The...
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Seamus Sam, Head Chef at Muse by Tom Aikens: ‘The biggest challenge is trying to work...