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Josh Berns of GoWhisk is Helping You Get The Recipes You Want at Home

TAOP Staff / September 21, 2016

It happens to a lot of us. We encounter an amazing dish at a restaurant and think, “I wish I could make this at home.” Founded in 2015, GoWhisk is an online database of recipes dedicated to put that statement to rest. Pulling together the best of food and technology together, GoWhisk has partnered with an impressive list of chefs and restaurants to share their tips, tricks, and most sought after recipes. Take a moment with founder Josh Berns, as he tells us why he started GoWhisk and what exciting recipes you should try at home.

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People

BarChef Toronto

TAOP Staff / September 13, 2016

Frankie Solarik of BarChef Toronto is taking the traditional concept of cocktails beyond the bar and behind the kitchen, crafting experiences unlike anything you’ve experienced before. Think light textured foams and cocktails you slurp like a bowl of noodles.

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People

A Ryunique Taste

TAOP Staff / August 15, 2016

By combining French and Japanese techniques with Korean ingredients, chef Tae Hwan Ryu is creating his own unique cuisine and experience for his patrons. Take a moment and sit down with the chef and take a look inside one of the restaurants in Korea’s growing dining scene.

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Chef Collaborations: Muñoz x Avillez

TAOP Staff / July 8, 2016

Last December, chef Diego Muñoz announced his departure from the highly acclaimed Peruvian restaurant, Astrid y Gastón. After heading the restaurant for four years, Diego set off to expand his culinary horizons, visiting and collaborating with chefs all over the world. This is his collaboration with chef José Avillez of Belcanto, in Lisbon, Portugal.

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Francesco Tonelli: Chef to Photographer

Seyine Park / July 5, 2016

Francesco Tonelli’s life has always revolved around food. As both a skilled chef and photographer, Francesco is completely hands-on in his entire process. He does everything from cooking the dish, to plating it, to taking the photo and editing it – all of which enable him to control each fine detail. Take a moment with us as we discover his process.

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People

Sven Elverfeld on His Love for Detail

TAOP Staff / May 6, 2016

When you think of dining destinations around the world, Germany usually isn’t one of the first to pop into your head. It comes as a surprise that Germany actually has 10 three Michelin starred restaurants under its belt. Amongst these you’ll find restaurant Aqua, in Wolfsburg. Headed the kitchen is former pastry chef Sven Elverfeld, who is reinventing German cuisine with strong attention to detail.

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People

The Ulterior Epicure on What It Means to be a Food Blogger

Seyine Park / April 3, 2016

During a time when everyone, iPhone in hand, meticulously documents his or her meal wherever they go – because nothing actually happened if you didn’t snap a photo of it – the incredible volume of food bloggers has become “oversaturated.” We had the pleasure of chatting with well-known and long-time anonymous restaurant blogger, The Ulterior Epicure, now known as Bonjwing Lee. We talked about why he revealed his identity (stalkers are involved), what role he plays in the culinary scene, and how he continues to set himself apart from everyone else.

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Paul Pairet on Influencing, Entertaining, and Challenging

Seyine Park / March 29, 2016

It’s difficult to illustrate the experience at restaurant Ultraviolet. Headed by the avant-garde chef Paul Pairet and located somewhere unknown in Shanghai, Ultraviolet is something you must experience for yourself. Offering a menu to only 10 patrons at a time, the restaurant is designed and tailored with technology to create a fully immersive experience for each person. We had the pleasure of chatting with chef Paul, and learned about his first and favorite cookbook, what the journey of Ultraviolet means to him, and when we can expect Ultraviolet’s 3rd menu.

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Chefs Paulo & Francesco of La Bottega on Quality and Simplicity

Seyine Park / March 18, 2016

Meet Paulo Airaudo and Francesco Gasbarro – two young Italian chefs, bringing their own twist on Italian cuisine to the restaurant scene in Geneva. After opening just last May, their joint venture already earned its first Michelin star. Since then, they closed the restaurant, opened a new one in its place (La Osteria), and already reopened La Bottega this month. This duo is moving fast, in constant pursuit of quality and simplicity above all else.

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People

Tuukka Koski: Dreams of an Acrobat

Seyine Park / March 9, 2016

From childhood dreams of being an acrobat to working up a sweat in a 2-Michelin starred kitchen, photographer and videographer Tuukka Koski captures still and moving images that are captivating, breathtaking, and surreal. Read on to discover what prompted Tuukka to change his career path, how he converts his work ethic from the kitchen into his creations today, and his experience filming for restaurant Maaemo.

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