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Chef's Cut

How One Chef Uses Mathematical Precision in the Kitchen

Seyine Park / June 29, 2015

Cheerful and personable, chef Daniel Burns is one of the most down-to-earth people who brings warmth into any room. Watch as this Noma alumni, who initially pursued studies in mathematics, takes his innate number-centric precision and translates it into beautifully crafted dishes at his own Michelin starred restaurant, Luksus, NYC.

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Will Cubes Be The Next Plating Trend?

Seyine Park / June 29, 2015

We just can’t stop looking at this. Commissioned by Dutch newspaper De Volkskrant and manifested by artist duo Lernet & Sander, “Cubes” is an amazingly therapeutic photography series to get lost in. Our question is, will cubes be the next plating trend?

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Lobster Coral Xiao Long Bao by chef Corey Lee

Seyine Park / June 25, 2015

Chef Corey Lee, the visionary owner and chef behind the three Michelin starred Benu, is now author to the highly anticipated cookbook of the restaurant’s very same name thanks to a beautiful collaboration with publisher Phaidon. Here we have an exclusive excerpt from the book, “Benu” by Corey Lee ($59.95, Phaidon 2015), along with the step by step how-to for chef Corey’s Lobster Coral Xiao Long Bao.

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Chef's Cut

Albert Adrià on Food Synergies

Seyine Park / June 18, 2015

Introducing the next episode in our Chef’s Cut series, we dive into the creative mind and plating of Albert Adrià while exploring his philosophy of conceptualizing a dish – “that magical instant when you have the idea, transmit it, and the dish is born.” And as they say in Barcelona, bon profit!

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Come and Eat at Kiin Kiin

Seyine Park / June 18, 2015

A wonderfully charming Thai restaurant whose name literally translates to “come and eat,” Kiin Kiin is uniquely situated in Copenhagen, Denmark, headed by chef Henrik Yde Andersen – standing as the only Thai restaurant outside of Thailand holding a michelin star.

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Recap: What Plating Techniques Need to be Retired?

Seyine Park / June 3, 2015

In case you missed it, we recently posed a question to our followers on Instagram: What plating techniques need to be retired? Much to our delight and interest, we heard from people all over coming from various backgrounds, with answers that were all around hilarious, thoughtful, educated, and strongly opinionated.

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