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The Making of The Art of Plating Rising Talent Award

TAOP Staff / January 8, 2020

Watch how we created this award to celebrate our 16 Finalists who are fearlessly pursuing their passion in the culinary and hospitality space. Presented by Valrhona and Revol.

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Blondie + Rye

TAOP Staff / January 8, 2020

This baker, Blondie + Rye, is making one of a kind, colorful, and eye catching bread you have to see.

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Curated: Singapore

TAOP Staff / December 23, 2019

A few months ago we flew to Singapore for the first time to check out the diverse and booming culinary scene there. These are our top picks for some of the best restaurants in Singapore where you can find delicious food and of course, #TheArtOfPlating.

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Chef's Cut

Chef’s Cut: The Next Chapter w/ Daniel Humm

TAOP Staff / November 6, 2019

With countless of accomplishments under his belt like 3 Michelin Stars and being named The World’s Best Restaurant in 2017, for chef Daniel Humm it’s just the very beginning. Watch this inspiring Chef’s Cut episode as he talks about The Next Chapter at Eleven Madison Park.

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The Art of Plating Rising Talent x Revol

TAOP Staff / October 16, 2019

This year we teamed up with Revol, French company specializing in culinary porcelain, managed by the same family for nine generations since 1768, for The Art of Plating Rising Talent 2019. We chose to partner with Revol for their dedicated commitment to supporting people, ideas, inspirations, projects and innovation — 5 pillars that are ingrained in their mission. Learn about our partnership and watch beautiful dishes being made by chef Jerrod Zifchak and pastry chef Shaun Velez of Cafe Boulud, NYC.

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The Art of Plating 16 Rising Talent Finalists 2019

TAOP Staff / October 15, 2019

The Art of Plating’s inaugural Rising Talent presented by Valrhona and Revol celebrates the accomplishments of 16 culinary and hospitality professionals (plus one On The Rise) that typically go unrecognized in conventional awards. Choosing standout individuals representing a range of professions – from purveyors and producers to chefs and entrepreneurs – is an acknowledgement that food and hospitality go hand in hand, and depend on a complex ecosystem to survive and thrive.

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